Drastically Reduced Antigen-Antibody Interaction of Fag e1 by the Controlled Maillard-type Glycosylation with Polysaccharides

摘要：

A major allergenic protein of buckwheat, named Fag e 1 with 22 kDa molecular weight mass, was conjugated with food grade polysaccharides via naturally occurring Maillard reaction. Fag e 1 prepared from common buckwheat (Fagopyrum esculentum) was covalently linked with arabinogalactan or xyloglucan through the controlled dry-heating at 60 ℃ under 65% relative humidity. It is revealed that the introduction of polysaccharide chains onto the molecular surface of Fag e 1 brought about a drastic reduction of its immunogenicity. In addition, the glycosylation process yielded a great improvement of the physicochemical functionalities of the protein. Solubility and emulsifying properties of Fag e 1 were also substantially improved by the neoglycosylation with the polysaccharides.

关键词： Fag e 1 Buckwheat Immunogenicity Polysaccharides Maillard reaction eoglycosylation Solubility Emulsifying properties

作者: Soichiro Nakamura Yasuhiro Suzuki Eri Ishikawa Hao Jing

作者单位: Department of Bioscience and Biotechnology, Shinshu University, 8304 Minamiminowamura, Ina, Nagano, College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East

会议类型: 国际会议

会议名称: The 10th International Symposium on Buckwheat(第十届国际荞麦会议)

会议地点: 陕西杨凌

会议语种:英文

页码: 496-502

在线出版日期: 2007-08-14（万方平台首次上网日期，不代表论文的发表时间）