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Asymmetrical flow field-flow fractionation coupled with multi-detector: A robust method for evaluating the degradation of jujube polysaccharides with ultrasound-assisted H2O2 and subsequent conjugation with soybean 7S globulin

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机构: [1]Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China [2]Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding 071000, China [3]Medical Comprehensive Experimental Center, Hebei University, Baoding 071000, China [4]Clinical Laboratory, Affiliated Hospital of Hebei University, Baoding 071000, China [5]State Key Laboratory of New Pharmaceutical Preparations and Excipients, Hebei University, Baoding 071002, China [6]Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, Hebei University, Baoding 071002, China
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关键词: Jujube polysaccharide Soybean 7S globulin Degradation Asymmetrical flow field-flow fractionation Antigenicity

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Soybean 7S globulin (7S) is a main allergen in soybean. In this study, 7S was modified with jujube polysaccharide (JP) via the Maillard reaction. The effects of ultrasound-assisted hydrogen peroxide (US/H2O2) treatment on the degradation degree of JP were investigated by size exclusion chromatography (SEC) and asymmetrical flow field-flow fractionation (AF4) coupled online with ultraviolet-visible (UV), multiangle light scattering (MALS), and differential refractive index (dRI) detectors. The effects of the degradation degree of JP on the antigenicity of 7S were investigated by a direct competitive ELISA method. The results demonstrated that the degradation degree of JP treated with 2.0 % H2O2 was the largest, which promoted the extent of the Maillard reaction with 7S, and eventually formed a compact JP-7S conjugate, which might be conducive to reducing the antigenicity of 7S. AF4-UV-MALS-dRI proved to be a useful method for evaluating the degradation degree of JP and the formation of JP-7S conjugates.Copyright © 2024 Elsevier Ltd. All rights reserved.

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大类 | 1 区 农林科学
小类 | 1 区 应用化学 1 区 食品科技 1 区 营养学
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Q1 CHEMISTRY, APPLIED Q1 FOOD SCIENCE & TECHNOLOGY Q1 NUTRITION & DIETETICS

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第一作者机构: [1]Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
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通讯机构: [1]Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China [5]State Key Laboratory of New Pharmaceutical Preparations and Excipients, Hebei University, Baoding 071002, China [6]Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, Hebei University, Baoding 071002, China
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