Hydrogen peroxide oxidation modifies the structural properties and allergenicity of the bee pollen allergen profilin

Enning Zhou, Weiwei Wang,Xiaofeng Xue, Pianpian Wang,Fan Wu,Liming Wu,Qiangqiang Li

Food Chemistry（2023）

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Abstract

•The Cys98 residue of Bra c p was sulfonated by H2O2 oxidation;•The antigenic epitopes of Bra c p were masked after H2O2 oxidation;•The IgE-binding affinity of Bra c p was reduced by H2O2 oxidation;•This approach could be further applied to reduce profilin allergenicity in foods.

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Key words

Bee pollen allergen,Profilin family,Hydrogen peroxide,Protein oxidation,Allergenicity reduction

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