Digestibility and IgE-binding of glycosylated codfish parvalbumin

Harmen H.J. De Jongh, Carlos López Robles, Eefjan Timmerman, Julie A. Nordlee, Poi Wah Lee, Joseph L. Baumert, Robert G. Hamilton, Steve L. Taylor, Stef J. Koppelman

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Food-processing conditions may alter the allergenicity of food proteins by different means. In this study, the effect of the glycosylation as a result of thermal treatment on the digestibility and IgE-binding of codfish parvalbumin is investigated. Native and glycosylated parvalbumins were digested with pepsin at various conditions relevant for the gastrointestinal tract. Intact proteins and peptides were analysed for apparent molecular weight and IgE-binding. Glycosylation did not substantially affect the digestion. Although the peptides resulting from digestion were relatively large (3 and 4 kDa), the IgE-binding was strongly diminished. However, the glycosylated parvalbumin had a strong propensity to form dimers and tetramers, and these multimers bound IgE intensely, suggesting stronger IgE-binding than monomeric parvalbumin. We conclude that glycosylation of codfish parvalbumin does not affect the digestibility of parvalbumin and that the peptides resulting from this digestion show low IgE-binding, regardless of glycosylation. Glycosylation of parvalbumin leads to the formation of higher order structures that are more potent IgE binders than native, monomeric parvalbumin. Therefore, food-processing conditions applied to fish allergen can potentially lead to increased allergenicity, even while the protein's digestibility is not affected by such processing.

Original languageEnglish (US)
Article number756789
JournalBioMed research international
Volume2013
DOIs
StatePublished - Jul 19 2013

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Parvalbumins
Immunoglobulin E
Glycosylation
Digestion
Food processing
Food Handling
Peptides
Proteins
Pepsin A
Dimers
Allergens
Fish
Binders
Gastrointestinal Tract
Fishes
Hot Temperature
Molecular Weight
Molecular weight
Heat treatment
Food

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Immunology and Microbiology(all)

Cite this

De Jongh, H. H. J., Robles, C. L., Timmerman, E., Nordlee, J. A., Lee, P. W., Baumert, J. L., ... Koppelman, S. J. (2013). Digestibility and IgE-binding of glycosylated codfish parvalbumin. BioMed research international, 2013, [756789]. https://doi.org/10.1155/2013/756789

Digestibility and IgE-binding of glycosylated codfish parvalbumin. / De Jongh, Harmen H.J.; Robles, Carlos López; Timmerman, Eefjan; Nordlee, Julie A.; Lee, Poi Wah; Baumert, Joseph L.; Hamilton, Robert G.; Taylor, Steve L.; Koppelman, Stef J.

In: BioMed research international, Vol. 2013, 756789, 19.07.2013.

Research output: Contribution to journalArticle

De Jongh, HHJ, Robles, CL, Timmerman, E, Nordlee, JA, Lee, PW, Baumert, JL, Hamilton, RG, Taylor, SL & Koppelman, SJ 2013, 'Digestibility and IgE-binding of glycosylated codfish parvalbumin', BioMed research international, vol. 2013, 756789. https://doi.org/10.1155/2013/756789
De Jongh HHJ, Robles CL, Timmerman E, Nordlee JA, Lee PW, Baumert JL et al. Digestibility and IgE-binding of glycosylated codfish parvalbumin. BioMed research international. 2013 Jul 19;2013. 756789. https://doi.org/10.1155/2013/756789
De Jongh, Harmen H.J. ; Robles, Carlos López ; Timmerman, Eefjan ; Nordlee, Julie A. ; Lee, Poi Wah ; Baumert, Joseph L. ; Hamilton, Robert G. ; Taylor, Steve L. ; Koppelman, Stef J. / Digestibility and IgE-binding of glycosylated codfish parvalbumin. In: BioMed research international. 2013 ; Vol. 2013.
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