Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy

Journal of Dairy Science
Lei XuJohn A Lucey

Abstract

A growing concern around the world is the number of people who are suffering from food protein allergies. One potential approach to decrease protein allergenicity is to block IgE-binding epitopes of the protein allergen by attachment of polysaccharides via the Maillard reaction (i.e., glycation). Protein glycation has been extensively studied to modify various functional properties. We wanted to examine whether glycates could reduce IgE binding in patients with cow milk protein allergy and to explore how the size (molar mass; MW) of the polysaccharide affects this IgE-binding capacity. Glycation was performed using the initial step of the Maillard reaction performed in aqueous solutions. The specific goal of this study was to reduce the IgE-binding capacity of whey protein isolate (WPI) through glycation with dextran (DX). Blood sera were obtained from 8 patients who had been diagnosed with cow milk protein allergy, and a composite sera sample was used for IgE-binding analysis by the ImmunoCap (Phadia, Uppsala, Sweden) method. The WPI was glycated with DX of MW ranging from 1 to 2,000 kDa, and the MW of purified glycates was determined using size-exclusion chromatography coupled with multiangle laser light scattering. The WPI t...Continue Reading

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Citations

Feb 29, 2020·Journal of the Science of Food and Agriculture·Blanca Areli Mondaca-NavarroRoberto Rodríguez Ramírez
Mar 18, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra GaspariniTullia Tedeschi
Aug 24, 2018·Nutrients·Isabella Pali-SchöllErika Jensen-Jarolim

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