Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin
Gut microbiota plays an important role in food allergy. The immunoglobulin G (IgG)/immunoglobulin E (IgE) binding capacity and human gut microbiota changes of digestion products derived from glycated ovalbumin (OVA) were investigated. Gastrointestinal digestion effectively destroyed the primary stru...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250045 |
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| author | Jihua Mao Yanhong Shao Hui Wang Jun Liu Zongcai Tu |
| author_facet | Jihua Mao Yanhong Shao Hui Wang Jun Liu Zongcai Tu |
| author_sort | Jihua Mao |
| collection | DOAJ |
| description | Gut microbiota plays an important role in food allergy. The immunoglobulin G (IgG)/immunoglobulin E (IgE) binding capacity and human gut microbiota changes of digestion products derived from glycated ovalbumin (OVA) were investigated. Gastrointestinal digestion effectively destroyed the primary structure of glycated OVA, resulting in a significantly higher digestibility than gastric digestion, and more abundant peptides < 3 kDa. Moreover, gastric and gastrointestinal digestion products have different fluorescence quenching and red shift of fluorescence peaks, and possess different conformational structures. These changes resulted in a decrease in 28.7% of the IgE binding capacity of gastrointestinal digestion products beyond that of pepsin. Moreover, gastrointestinal digestion products of glycated OVA increased significantly the proportion of Subdoligranulum, Collinsella, and Bifidobacterium. Therefore, gastrointestinal digestion products of glycated OVA altered human intestinal microbiota, reducing the risk of potential allergy. |
| format | Article |
| id | doaj-art-e32555843b2b48aa92147b4969235245 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e32555843b2b48aa92147b49692352452025-01-10T06:57:02ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-11-011363633364110.26599/FSHW.2023.9250045Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbuminJihua Mao0Yanhong Shao1Hui Wang2Jun Liu3Zongcai Tu4National R&D Center for Freshwater Fish Processing, College of Life Science, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, ChinaGut microbiota plays an important role in food allergy. The immunoglobulin G (IgG)/immunoglobulin E (IgE) binding capacity and human gut microbiota changes of digestion products derived from glycated ovalbumin (OVA) were investigated. Gastrointestinal digestion effectively destroyed the primary structure of glycated OVA, resulting in a significantly higher digestibility than gastric digestion, and more abundant peptides < 3 kDa. Moreover, gastric and gastrointestinal digestion products have different fluorescence quenching and red shift of fluorescence peaks, and possess different conformational structures. These changes resulted in a decrease in 28.7% of the IgE binding capacity of gastrointestinal digestion products beyond that of pepsin. Moreover, gastrointestinal digestion products of glycated OVA increased significantly the proportion of Subdoligranulum, Collinsella, and Bifidobacterium. Therefore, gastrointestinal digestion products of glycated OVA altered human intestinal microbiota, reducing the risk of potential allergy.https://www.sciopen.com/article/10.26599/FSHW.2023.9250045ovalbuminglycationdigestionigg/ige binding capacitygut microbiota |
| spellingShingle | Jihua Mao Yanhong Shao Hui Wang Jun Liu Zongcai Tu Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin Food Science and Human Wellness ovalbumin glycation digestion igg/ige binding capacity gut microbiota |
| title | Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| title_full | Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| title_fullStr | Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| title_full_unstemmed | Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| title_short | Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| title_sort | investigation into igg ige binding capacity and gut microbiota of digestion products derived from glycated ovalbumin |
| topic | ovalbumin glycation digestion igg/ige binding capacity gut microbiota |
| url | https://www.sciopen.com/article/10.26599/FSHW.2023.9250045 |
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