Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein
In this study, egg white protein (EWP) was covalently coupled with rosmarinic acid (RA) by a free radical method, and the coupling effect was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and RA binding equivalent. Fourier transform infrared spectroscopy (FTIR), ci...
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China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-009.pdf |
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| author | LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing |
| author_facet | LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing |
| author_sort | LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing |
| collection | DOAJ |
| description | In this study, egg white protein (EWP) was covalently coupled with rosmarinic acid (RA) by a free radical method, and the coupling effect was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and RA binding equivalent. Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, fluorescence and ultraviolet absorption spectroscopy were used to analyze the structural changes. The antioxidant capacity, antigenicity, and functional properties of EWP-RA complexes were evaluated through 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays, enzyme-linked immunosorbent assay (ELISA), and emulsification performance measurements. The results indicated that EWP-RA complexes underwent significant structural changes compared with EWP, resulting in altered antioxidant capacity and emulsifying ability. The EWP-0.2% RA complex scavenged 58.59% of DPPH radical and 72.08% of ABTS radical cation. The binding affinity of EWP to immunoglobulin (Ig) G and IgE antibodies in egg allergic patients was significantly reduced after conjugation with RA, indicating a decreased potential for antigen binding. The emulsifying activity index and emulsion stability index of the EWP-0.2% RA complex were 1.21 m2/g and 64.20 min, respectively. RA modification effectively enhanced the emulsifying capacity and emulsion stability of EWP. This study provides a theoretical basis for the covalent modification of EWP with polyphenols using the free radical method. |
| format | Article |
| id | doaj-art-da89417cb556423daa7b0d3416b258fe |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-da89417cb556423daa7b0d3416b258fe2025-08-20T02:41:11ZengChina Food Publishing CompanyShipin Kexue1002-66302025-06-014612758310.7506/spkx1002-6630-20241127-189Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White ProteinLIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing0(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China)In this study, egg white protein (EWP) was covalently coupled with rosmarinic acid (RA) by a free radical method, and the coupling effect was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and RA binding equivalent. Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, fluorescence and ultraviolet absorption spectroscopy were used to analyze the structural changes. The antioxidant capacity, antigenicity, and functional properties of EWP-RA complexes were evaluated through 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays, enzyme-linked immunosorbent assay (ELISA), and emulsification performance measurements. The results indicated that EWP-RA complexes underwent significant structural changes compared with EWP, resulting in altered antioxidant capacity and emulsifying ability. The EWP-0.2% RA complex scavenged 58.59% of DPPH radical and 72.08% of ABTS radical cation. The binding affinity of EWP to immunoglobulin (Ig) G and IgE antibodies in egg allergic patients was significantly reduced after conjugation with RA, indicating a decreased potential for antigen binding. The emulsifying activity index and emulsion stability index of the EWP-0.2% RA complex were 1.21 m2/g and 64.20 min, respectively. RA modification effectively enhanced the emulsifying capacity and emulsion stability of EWP. This study provides a theoretical basis for the covalent modification of EWP with polyphenols using the free radical method.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-009.pdfrosmarinic acid; egg white protein; free radical method |
| spellingShingle | LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein Shipin Kexue rosmarinic acid; egg white protein; free radical method |
| title | Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein |
| title_full | Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein |
| title_fullStr | Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein |
| title_full_unstemmed | Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein |
| title_short | Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein |
| title_sort | effect of free radical mediated conjugation with rosmarinic acid on allergenicity and functional properties of egg white protein |
| topic | rosmarinic acid; egg white protein; free radical method |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-009.pdf |
| work_keys_str_mv | AT liuyingchenshiyunguoxiaohaoyachengfangminliuxingongzhiyongyangqing effectoffreeradicalmediatedconjugationwithrosmarinicacidonallergenicityandfunctionalpropertiesofeggwhiteprotein |