Effect of tyrosinase‐catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Tian, Shenglan, Ma, Jiaju, Ahmed, Ishfaq, Lv, Liangtao, Li, Zhenxing, Lin, Hong
• Other Authors: National Natural Science Foundation of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2019
• Subjects: Turbot
• Online Access: http://dx.doi.org/10.1002/jsfa.9569; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.9569; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9569; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/jsfa.9569

Abstract BACKGROUND Enzymatic treatment of allergenic protein can alter their functional properties under a mild reaction condition due to specificity of enzymes. Phenolic compounds act as mediators and enhance the crosslinking reactions. The study aimed to assess the changes in the structure and immunoglobulin G (IgG) binding capacity of turbot parvalbumin (PV) upon crosslinking with tyrosinase (Tyr) in the absence and presence of caffeic acid. RESULTS Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis revealed the appearance of higher molecular weight bands (24, 36 kDa) in the crosslinked PV. The secondary structure of crosslinked PV became loosened and disordered. The results of intrinsic fluorescence and ultraviolet absorption spectral analyses, as well as surface hydrophobicity and free amino group analyses also revealed structural changes. As observed by western blot analysis, the intensity of the PV bands reduced upon Tyr treatment, indicating reduced binding of specific IgG to PV. Moreover, the indirect ELISA (enzyme‐linked immunosorbent assay) analysis confirmed that the IgG binding ability of crosslinked PV was reduced 34.94%. CONCLUSION Enzymatic treatment mitigated the allergenicity of fish PV, which was closely related to the alterations in the conformational structure. This treatment showed potential for developing hypoallergenic fish products under mild reaction conditions. © 2019 Society of Chemical Industry