Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Aug 12:23:101732.
doi: 10.1016/j.fochx.2024.101732. eCollection 2024 Oct 30.

Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma

Affiliations

Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma

Yang Chen et al. Food Chem X. .

Abstract

Atmospheric cold plasma (ACP) presents a promising method for the sterilization of coconut milk and exhibits a modifying effect on coconut globulin (CG), the primary allergen in coconut milk. This study investigated the potential role of ACP treatment in mitigating the allergenic properties of coconut milk by examining changes in protein structure. ACP treatment induced structural alterations in CG, disrupting binding sites with immunoglobulin E (IgE). Consequently, this led to a reduction in the affinity between CG and IgE, evidenced by a decrease in Ka from 2.17 × 104/M to 0.64 × 104/M, thereby diminishing IgE-mediated allergic reactions. The findings from allergenic and cellular models further corroborated that ACP treatment decreased the allergenicity of CG by 55.18%, while inhibiting degranulation and the release of allergic mediators. This study presents an innovative methodology for producing hypoallergenic coconut milk, thereby expanding the applicability of ACP technology within the food industry.

Keywords: Affinity; Allergenicity reduction; Binding capacity; Hydrophobic group; Spatial structure.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Unlabelled Image
Graphical abstract
Fig. 1
Fig. 1
Protein structure of CG treated by ACP at 0, 50, 60, and 70 kV: (a) carbonyl content; (b) free -SH and S—S bond content; (c) CD spectra; (d) secondary structure content; (e) FTIR spectra; (f) fluorescence spectra. Different lowercase letters indicate significant differences (p < 0.05).
Fig. 2
Fig. 2
Particle size distribution (a) and microstructure (b) of CG treated by ACP at 0, 50, 60, and 70 kV.
Fig. 3
Fig. 3
Thermogram (left) and binding isotherm (right) of CG treated by ACP at 0, 50, 60, and 70 kV. (a) and (b): 0; (c) and (d): 50 kV; (e) and (f): 60 kV; (g) and (h): 70 kV.
Fig. 4
Fig. 4
SPR sensor grams of interaction between IgE and CG (1–16 nM) after ACP treatment at 0 (a), 50 (b), 60 (c), and 70 kV (d); The frequency shift and dissipation shift of IgE binding to CG after treated with ACP at 0 (e), 50 (f), 60 (g), and 70 kV (h).
Fig. 5
Fig. 5
a: Relative allergenicity of CG after ACP treatment at 0, 50, 60, and 70 kV; release content of β-hexosaminidase (b), histamine (c), TNF-α (d), IL-4 (e), and IL-6 (f) of KU812 cell after sensitized by CG after ACP treatment at 0, 50, 60, and 70 kV. Different lowercase letters indicate significant differences (p < 0.05).

Similar articles

Cited by

References

    1. Benede S., Lozano-Ojalvo D., Cristobal S., Costa J., D’Auria E., Velickovic T.C., et al. New applications of advanced instrumental techniques for the characterization of food allergenic proteins. Critical Reviews in Food Science and Nutrition. 2022;62(31):8686–8702. doi: 10.1080/10408398.2021.1931806. - DOI - PubMed
    1. Chen Y., Chen Y.L., Fang Y.J., Pei Z.S., Zhang W.M. Coconut milk treated by atmospheric cold plasma: Effect on quality and stability. Food Chemistry. 2024;430 doi: 10.1016/j.foodchem.2023.137045. - DOI - PubMed
    1. Chen Y., Chen Y.L., Jiang L.Z., Yang Z.H., Fang Y.J., Zhang W.M. Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface. LWT - Food Science and Technology. 2023;187:115283. doi: 10.1016/j.lwt.2023.115283. - DOI
    1. Chen Y., Yao M.Y., Yang T.Y., Fang Y.J., Xiang D., Zhang W.M. Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment. Food Hydrocolloids. 2023;136 doi: 10.1016/j.foodhyd.2022.108289. - DOI
    1. Cheng J.H., Li J., Sun D.W. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin. Food Chemistry. 2023;409 doi: 10.1016/j.foodchem.2022.135316. - DOI - PubMed

LinkOut - more resources