BACKGROUND Ara h 1 is a major food allergen in peanuts. Recently, many studies have revealed that the MR affects the allergenicity of food proteins. RESULTS To investigate the influence of the MR on the allergenicity of Ara h 1, R-Ara h 1 was processed with glucose in dry heating conditions for different times. The degree of MR was assessed by four methods. The changes in secondary and tertiary structures were characterized through spectroscopy assays. The AGE structures were identified in a protein sample dry heating for 60 min, indicating the formation of AGE-Ara h 1. SGF digestion analysis showed that AGE-Ara h 1 has higher resistance to peptic digestion compared with R-Ara h 1. The BALB/c mouse model was also utilized to explore the effect of the MR on the allergenicity of Ara h 1, and the results showed that the Th2-type cytokines, antibodys and histamine contents increased, as well as greater degranulation degree of RBL cells in the AGE-Ara h 1 group compared with the R-Ara h 1 group. CONCLUSION During the process of dry heating proteins participated in the MR with changes in secondary and tertiary structures. The condition of 100°C for 60 min caused the formation of AGE-Ara h 1. SGF digestion analysis showed that AGE-Ara h 1 has a greater resistance to peptic digestion compared with R-Ara h 1. The BALB/c mouse model showed that AGE-Ara h 1 has more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. This article is protected by copyright. All rights reserved.

中文翻译：

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美拉德反应对花生7S球蛋白(Ara h 1)结构修饰及潜在致敏性的影响

背景Ara h 1 是花生中的主要食物过敏原。最近，许多研究表明，MR 会影响食物蛋白质的致敏性。结果为了研究MR对Ara h 1过敏性的影响，将R-Ara h 1与葡萄糖在干热条件下加工不同时间。通过四种方法评估MR的程度。通过光谱分析表征二级和三级结构的变化。在干热60 min的蛋白质样品中鉴定出AGE结构，表明形成了AGE-Ara h 1。SGF消化分析表明AGE-Ara h 1与R-Ara h 1相比具有更高的抗消化性消化能力。还利用BALB/c小鼠模型探讨MR对Ara h 1致敏性的影响，结果显示Th2型细胞因子、与R-Ara h 1组相比，AGE-Ara h 1组中抗体和组胺含量增加，RBL细胞脱颗粒程度更大。结论在干热过程中，蛋白质参与了MR，其二级和三级结构发生了变化。100°C 60 min条件下形成AGE-Ara h 1。SGF消化分析显示AGE-Ara h 1比R-Ara h 1具有更大的抗消化性。BALB/c小鼠模型表明AGE-Ara h 1具有更高的致敏性，表明MR可以增强Ara h 1的致敏性。本文受版权保护。版权所有。结论在干热过程中，蛋白质参与了MR，其二级和三级结构发生了变化。100°C 60 min条件下形成AGE-Ara h 1。SGF消化分析表明AGE-Ara h 1比R-Ara h 1具有更大的抗消化性。BALB/c小鼠模型表明AGE-Ara h 1具有更高的致敏性，表明MR可以增强Ara h 1的致敏性。本文受版权保护。版权所有。结论在干热过程中，蛋白质参与了MR，其二级和三级结构发生了变化。100°C 60 min条件下形成AGE-Ara h 1。SGF消化分析显示AGE-Ara h 1比R-Ara h 1具有更大的抗消化性。BALB/c小鼠模型表明AGE-Ara h 1具有更高的致敏性，表明MR可以增强Ara h 1的致敏性。本文受版权保护。版权所有。表明MR可以增强Ara h 1的致敏性。本文受版权保护。版权所有。表明MR可以增强Ara h 1的致敏性。本文受版权保护。版权所有。