Reduced immunogenicity of beta-lactoglobulin by conjugation with acidic oligosaccharides

Journal of Agricultural and Food Chemistry
Makoto HattoriK Takahashi

Abstract

Bovine beta-lactoglobulin (beta-LG) was conjugated with the acidic oligosaccharides, alginic acid oligosaccharide (ALGO) and phosphoryl oligosaccharides (POs) by the Maillard reaction to reduce the immunogenicity of beta-LG. The molar ratios of beta-LG to ALGO and POs in the conjugates were 1:6 and 1:8. The carbohydrate-binding sites in the beta-LG-ALGO conjugate were partially identified to be (60)Lys, (77)Lys, (100)Lys, (138)Lys, and (141)Lys. The isoelectric point of each conjugate was lower than that of beta-LG. CD spectra indicated that the secondary structure of beta-LG was almost maintained after conjugation. The results of fluorescence studies indicated that the conformation around Trp had not changed in each conjugate and that the surface of each conjugate was covered with a saccharide chain. Structural analyses with monoclonal antibodies indicated that the conformation around (8)Lys-(19)Trp (beta-sheet, random coil, short helix) in the conjugates had changed, whereas the native structure was maintained around (15)Val-(29)Ile (beta-sheet) and (125)Thr-(135)Lys (alpha-helix). The beta-LG-ALGO and beta-LG-POs conjugates maintained 77 and 70% of the retinol binding activity of beta-LG. Conjugation with ALGO and POs substa...Continue Reading

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Citations

Apr 15, 2011·Critical Reviews in Food Science and Nutrition·Christine M Oliver
Aug 7, 2013·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·X J MaX Li
Oct 13, 2006·Bioscience, Biotechnology, and Biochemistry·Tomomi AokiMakoto Hattori
Mar 28, 2012·Bioscience, Biotechnology, and Biochemistry·Yoshiyuki TatsumiMakoto Hattori
Apr 30, 2013·Dairy Science & Technology·Guanhao BuTingwei Zhu
Jul 16, 2009·Molecular Nutrition & Food Research·Shridhar K Sathe, Girdhari M Sharma
Apr 17, 2014·Critical Reviews in Food Science and Nutrition·Rodrigo Jiménez-SaizIván López-Expósito
Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Seronei Chelulei Cheison, Ulrich Kulozik
Oct 16, 2014·Bioscience, Biotechnology, and Biochemistry·Naoki InadaMakoto Hattori
Oct 19, 2016·Journal of the Science of Food and Agriculture·Guanhao BuFusheng Chen
Mar 18, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra GaspariniTullia Tedeschi
Dec 26, 2018·Critical Reviews in Food Science and Nutrition·Qing ZhangWenyu Yang
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Caterina VillaIsabel Mafra
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Jun LiuZhengqiang Jiang
Jul 14, 2021·Critical Reviews in Food Science and Nutrition·Chunhua ZhangChunpeng Wan
Aug 18, 2005·Journal of Agricultural and Food Chemistry·Tadashi YoshidaMakoto Hattori
Feb 24, 2007·Journal of Agricultural and Food Chemistry·Hirofumi EnomotoTakayoshi Aoki

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