
Conjugation of functional oligosaccharides reduced in vitro allergenicity of β-lactoglobulin
Bovine β-lactoglobulin (βLG) was conjugated with fructooligosaccharides (FOS), galactooligosaccharides (GOS) and isomaltooligosacharides (IMO) by Maillard reaction in an effort to reduce the allergenicity of βLG. Fourier transform infrared spectra indicated that βLG
was bound to FOS, GOS and IMO covalently. Structural analyses by dichroism spectra and fluorescence studies suggested that the surface of βLG in each conjugate was covered with oligosaccharides without apparent disruption of native conformation. The βLG-oligosaccharides conjugates
almost maintained the retinol-binding activity of βLG. Enzyme-linked immunosorbent assay indicated that, conjugation of βLG with these functional oligosaccharides was effective in reducing the allergenicity of βLG.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics
Keywords: oligosaccharide; protein conjugation; reduced allergenicity; β-lactoglobulin
Document Type: Research Article
Affiliations: 1: College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510642, Guangdong Province, PR China 2: School of Medicine, Shenzhen University, Shenzhen, 518060, Guangdong Province, PR China
Publication date: December 1, 2013
- Editorial Board
- Information for Authors
- Subscribe to this Title
- Ingenta Connect is not responsible for the content or availability of external websites