The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins

DC FieldValueLanguage
dc.contributor.authorNg, Sing Wei-
dc.contributor.authorLu, Peng-
dc.contributor.authorRulikowska, Aleksandra-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.-
dc.date.accessioned2021-11-11T15:16:54Z-
dc.date.available2021-11-11T15:16:54Z-
dc.date.copyright2020 Elsevieren_US
dc.date.issued2021-04-16-
dc.identifier.citationFood Chemistryen_US
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10197/12643-
dc.description.abstractCasein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. In the present study, the structural modifications and antigenic response of these bovine milk allergens as induced by non-thermal treatment by atmospheric cold plasma were investigated. Spark discharge (SD) and glow discharge (GD), as previously characterized cold plasma systems, were used for protein treatments. Casein, β-lactoglobulin and α-lactalbumin were analyzed before and after plasma treatment using SDS-PAGE, FTIR, UPLC-MS/MS and ELISA. SDS-PAGE results revealed a reduction in the casein and α-lactalbumin intensity bands after SD or GD treatments; however, the β-lactoglobulin intensity band remained unchanged. FTIR studies revealed alterations in protein secondary structure induced by plasma, particularly contents of β-sheet and β-turn. The UPLC-MS/MS results showed that the amino acid compositions decreased after plasma treatments. ELISA of casein and α-lactalbumin showed a decrease in antigenicity post plasma treatment, whereas ELISA of β-lactoglobulin showed an increase in antigenicity. The study indicates that atmospheric cold plasma can be tailored to mitigate the risk of bovine milk allergens in the dairy processing and ingredients sectors.en_US
dc.description.sponsorshipScience Foundation Irelanden_US
dc.format.mediumPrint-Electronic-
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsThis is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry (342, Article Number: 128283. (2020)) https://doi.org/10.1016/j.foodchem.2020.128283en_US
dc.subjectMilken_US
dc.subjectAnimalsen_US
dc.subjectCattleen_US
dc.subjectCaseinsen_US
dc.subjectAllergensen_US
dc.subjectAtmosphereen_US
dc.subjectPlasma Gasesen_US
dc.subjectWhey Proteinsen_US
dc.titleThe effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteinsen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume342en_US
dc.citation.otherArticle Number: 128283en_US
dc.identifier.doi10.1016/j.foodchem.2020.128283-
dc.neeo.contributorNg|Sing Wei|aut|-
dc.neeo.contributorLu|Peng|aut|-
dc.neeo.contributorRulikowska|Aleksandra|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributoret al.||aut|-
dc.date.embargo2021-10-02en_US
dc.description.othersponsorshipBiotechnology and Biological Sciences Research Councilen_US
dc.date.updated2021-09-29T10:06:52Z-
dc.identifier.grantidSFI/16/BBSRC/3391-
dc.identifier.grantidBB/P008496/1-
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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