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.