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Site-specific N-glycosylation characterization and allergenicity analysis of globulin-1 S allele from wheat

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Food Science and Human Wellness 2023年第5期12卷 1601-1608页

作者： linglin fu Rongrong Wang Jinru Zhou Chong Wang Yanbo Wang Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Zhejiang Engineering Research Institute of Food&Drug Quality and Safety School of Management and E-BusinessZhejiang Gongshang UniversityHangzhou 310018China

N-glycans in many proteins are of great concern because of their strong association with food allergies. Triticum aestivum(bread wheat), a major food crop, is known as one of the “Big Eight” allergenic groups. However, little research has been done about N-glycans in wheat glycoproteins. In this study, a soluble wheat glycoprotein was purified from wheat and further identified as globulin-1 S allele(GSA). The wheat GSA displayed significant IgE-binding activity. Moreover, one N-glycosylation site and 6 kinds of N-glycans were identified by mass spectrometry, including 3 high mannose types and 3 complex types. furthermore, the IgE-binding activity of wheat GSA is proved to be reduced by the removal of N-glycan, thermal treatment(temperatures > 80 ℃), and strong acidic treatment(pH 3.0). These findings would provide a better understanding of the effects of N-glycosylation, thermal treatment, and acidic treatment on the molecular characteristics of GSA, and further provide new insights into the development of hypoallergenic wheat products.

关键词： Triticum aestivum Allergen Glycoprotein N-glycans N-glycosylation C_(18)-RPLC-MS/MS

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Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat

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Food Science and Human Wellness 2023年第3期12卷 720-727页

作者： Yanbo Wang Yihang Tong Jinru Zhou Dong Yang linglin fu Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China College of Food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China

As one of the most important cereals,wheat(Triticum aestivum)has high nutritional value and is widely cultivated in ***,wheat can cause severe allergic reactions,and a growing number of people are developing allergies to Chinese *** molecular weight glutenin(LMW-GS),an important allergen in susceptible populations,is responsible for celiac disease and wheat contacts *** this study,LMW-GS was highly purified from Chinese wheat(Xiaoyan 6)and further identified and *** addition,8 peptides were predicted efficiently by 5 immunological tools,among which 5 peptides showed significant immunoglobulin E binding *** specific epitopes were found to be in the non-conserved region of the amino acid sequence of LMW-GS,which was speculated to be the specific epitope of Chinese *** systematic research of LMW-GS may provide new insights into the prevention of wheat allergy and development of hypoallergenic wheat products.

关键词： Triticum aestivum Allergen Low molecular weight glutenin(LMW-GS) Immunological tools

An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase

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Food Science and Human Wellness 2023年第3期12卷 737-744页

作者： Yanbo Wang Huan Li Jinru Zhou Fangting Wang Yifan Qian linglin fu Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China

Simple yet efficient detection methods for food allergens are in urgent need to help people avoid the risks imposed by allergenic *** this work,a polydopamine(PDA)-based fluorescent aptasensor was developed to detect arginine kinase(AK),one of the major allergens in *** aptamer towards AK was firstly selected via systematic evolution of ligands by exponential enrichment method and labeled with fluorescein amidite(FAM)to build a fluorescence resonance energy transfer(FRET)system with PDA *** glycol(PEG)was employed to construct an antifouling surface for the aptasensor to eliminate food matrix *** the presence of AK,the PDA-based aptasensor exhibited elevated fluorescent signals as the FAM-labeled aptamer bound to AK and detached from the PDA *** aptasensor showed great stability and resistance to nonspecific interference of background proteins and had a limit of detection(LOD)of 0.298μg/*** proposed aptasensor was further proved to be feasible for quantitative analysis of AK in nine species of shrimps and five commercial processed products,which indicated its high potential in tracing the presence of AK in complex aquatic products.

关键词： Food allergy Aptasensor Antifouling Polydopamine FRET effect

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Porphyra haitanensis polysaccharide(PH)attenuates cell hyperplasia via remodeling the cross-talk between Hippo/YAP and mTOR pathways

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Food Science and Human Wellness 2023年第2期12卷 424-430页

作者： Chong Wang Wanglei Lin Zhihua Sun Yiming Sun Yanbo Wang linglin fu Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China The Affiliated High School to Hangzhou Normal University Hangzhou 310030China

Porphyra polysaccharide is a special kind of nutrient showing multiple physiological functions including regulating cell proliferation,but the detailed mechanisms are not fully revealed,impairing its further development and *** work was to purify and characterize the Porphyra haitanensis polysaccharide(PH),investigate its physiological function,and demonstrate the underlying *** purified PH was first characterized by Fourier-transform infrared *** an intestinal epithelial cell model was established,in which PH significantly suppressed cell ***,PH activated the Hippo/YAP pathway,which subsequently activated m TOR pathway,however m TOR activated Hippo in the absence of ***,both the inhibition of Hippo by YAP1 knock-down and the suppression of m TOR by rapamycin impaired PH *** results indicated that PH attenuated hyperplasia activity by remodeling the cross-talk between Hippo/YAP and m TOR pathways,which revealed potential targets and approaches for treating hyperplasia-related diseases and provided novel ways to utilize *** as well as other related functional foods.

关键词： Porphyra haitanensis Polysaccharide Hippo mTOR Cancer

A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten

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Food Science and Human Wellness 2024年第2期13卷 681-687页

作者： linglin fu Yanzhuo Du Jinru Zhou Huan Li Minzi Wang Yanbo Wang Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Zhejiang Engineering Research Institute of Food&Drug Quality and Safety School of Management and E-BusinessZhejiang Gongshang UniversityHangzhou 310018China Zhejiang Dien Biotech Co. Ltd.Hangzhou 310030China

Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food ***,we proposed a silver nanoparticles(AgNPs)/metal-organic framework(MOF)substrate-based surface-enhanced Raman scattering(SERS)sensor for the high-sensitive on-site detection of wheat *** detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate,providing an enhancement factor(EF)of 1.89×10^(5).Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS,this sensor represented high sensitivity performance and a wide detection range from 1×10^(-15)mol/L to 2×10^(-6)mol/L with a detection limit of 1.16×10^(-16)mol/L,which allowed monitoring the trace of wheat gluten in complex food system without matrix *** reliable sandwich SERS sensor may provide a promising platform for high-sensitive,accurate,and on-site detection of allergens in the field of food safety.

关键词： Wheat allergy Gluten Surface-enhanced Raman scattering Metal-organic framework DNA recognition

Oral administration of Bacillus coagulans TQ-35 alleviates allergic responses in OVA-sensitive BALB/c mice

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Food Science and Human Wellness 2024年第3期13卷 1246-1257页

作者： Yifan Wang Shanjun Chen Chong Wang Yi Zhang Hongliang Zeng linglin fu Yanbo Wang Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China College of Food Science Fujian Agriculture and Forestry UniversityFuzhou 350002China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

Bacillus coagulans has been extensively studied so far,but there has been a lack of research on its usage in *** this study,we designed to assess the effect of different concentrations of *** on food allergy in a BALB/c mouse model of ovalbumin(OVA)-induced food allergy and its effect on gut *** assessment of symptoms,specific immunoglobulin E(IgE),T-cell differentiation,and related gene expression levels in sensitized mice by assay indicated that high doses of oral *** could alleviate allergic *** with ***,in the high-dose group,significantly reduced IgE and IgG1 levels and modulated the balance of T helper type 1 cell(Th1)and Th2 and the expression of relevant genes in the spleen.16S rRNA analysis showed that probiotics improved the structure of the microbiota,in particular by boosting the percentage of Clostridia,Bacteroides vulgatus and Enterococcus faecium,and by increasing the abundance of microbial species,thereby modulating the immune ***,this study can provide insights into the practical application of *** doses to alleviate OVA allergy.

关键词： Bacillus coagulans TQ-35 Food allergy Ovalbumin(OVA) Gut microbiota

Immunological disturbance effect of exogenous histamine towards key immune cells

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Food Science and Human Wellness 2024年第4期13卷 1856-1863页

作者： Yanan Liu Huan Li Chong Wang Shanjun Chen Renjie Lian Weiqiang Wang linglin fu Yanbo Wang Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Jinghai Group Co. Ltd.Rongcheng 264307China Jinhua Jinnian Ham Co. Ltd.Jinhua 321041China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

Histamine in food has attracted widespread attention due to the potential toxicity and associated health ***,its influences on immunological components,especially the function of key immune cells,are still poorly *** this work,we explored the effects of exogenous histamine on the function of key immune cells such as intestinal epithelial cells,dendritic cells,and T *** results showed that histamine could affect the expression of allergy-related genes in CMT93 cells at a high dose of ***,it’s found that histamine could cause an imbalance in the levels of relevant immune factors secreted by dendritic cells and T cells,especially those related to *** the same time,the proportion of MHC class IIpositive dendritic cells and the proportion of T helper 2(Th2)cells in CD4^(+)T cells increased after histamine *** concluded that the presence of a certain level of histamine in food may affect the expression of allergy-related cytokines,disrupt the balance of the immune homeostasis,and potentially lead to adverse immune *** work demonstrated the importance of including the estimation of histamine’s immune safety in aquatic products rather than merely considering the potential risk of food poisoning.

关键词： Histamine Immunological disturbance Food allergy Immune factor Edible safety

Site-directed mutagenesis of bifunctional riboflavin kinase/FMN adenylyltransferase via CRISPR/Cas9 to enhance riboflavin production

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Synthetic and Systems Biotechnology 2024年第3期9卷 503-512页

作者： Bing fu Meng Chen Xianfeng Bao Jiajie Lu Zhiwen Zhu fuyao Guan Chuyang Yan Peize Wang linglin fu Ping Yu College of Food Science and Biotechnology Zhejiang Gongshang University149 Jiaogong RoadHangzhouZhejiang Province310035People’s Republic of China College of Forestry Science and Technology Lishui Vocational and Technical College357 Zhongshan Street NorthLishuiZhejiang Province323000People’s Republic of China Lishui Institute for Quality Inspection and Testing 395 Zhongshan StreetLishuiZhejiang Province323000People’s Republic of China

Vitamin B_(2)is an essential water-soluble *** most prokaryotes,a bifunctional enzyme called FAD synthase catalyzes the successive conversion of riboflavin to FMN and *** this study,the plasmid pNEW-AZ containing six key genes for the riboflavin synthesis was transformed into strain R2 with the deleted FMN riboswitch,yielding strain *** R5 strain could produce 540.23±5.40 mg/L riboflavin,which was 10.61%higher than the R4 strain containing plasmids pET-AE and pAC-Z harboring six key *** further enhance the production of riboflavin,homology matching and molecular docking were performed to identify key amino acid residues of FAD *** point mutation sites were *** comparing riboflavin kinase activity,mutations of T203D and N210D,which respectively decreased by 29.90%and 89.32%compared to wild-type FAD synthase,were selected for CRISPR/Cas9 gene editing of the genome,generating engineered strains R203 and ***-AZ was transformed into R203,generating R6.R6 produced 657.38±47.48 mg/L riboflavin,a 21.69%increase compared to *** study contributes to the high production of riboflavin in recombinant *** BL21.

关键词： Vitamin B_(2) FAD synthase Escherichia coli BL21 Riboflavin kinase CRISPR/Cas9

Application of in vitro and in vivo models in the study of food allergy

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Food Science and Human Wellness 2018年第4期7卷 235-243页

作者： Jianjian Huang Changjun Liu Yanbo Wang Chong Wang Menghua Xie Yi Qian linglin fu School of Food Science and Biotechnology Zhejiang Gongshang UniversityHangzhouChina Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang UniversityHangzhouChina Xiangshan County Aquatic Technology Promotion Station Xiangshan315700China

Food allergy is one of the most important food safety problems that has attracted increasing *** food allergy experimental models provide not only the accurate allergen detection and evaluation methods but also the powerful approaches for mechanism *** this paper,we reviewed the common food allergy cell models including mast cell,basophil granulocyte and basophil,as well as the animal models of BALB/c mouse,C3H/HeJ mouse,and BN *** also introduced zebrafish,a promising model organism for investigating immunity though lacking direct applications in food allergy to date,and focused on traumatic inflammation,bacterial infection and viral infection *** addition,we also summarized the clinical diagnostic research methods for food *** elucidation of these topics will help researchers to understand the characteristics and mechanisms of various models and thus select the proper models for particular study,so as to support further investigations of food allergy.

关键词： Food allergy Cell model Animal model Zebrafish Clinical study