Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography–mass spectrometry analysis of chemical labeling kinetics

Liu J, Gensberger-Reigl S, Zenker H, Schichtl TM, Utz W, Pischetsrieder M (2024)

Publication Type: Journal article

Publication year: 2024

Journal

Food Chemistry Elsevier

Book Volume: 460

Article Number: 140716

DOI: 10.1016/j.foodchem.2024.140716

Abstract

β-Lactoglobulin is a main allergen in cow's milk; its allergenicity is strongly impacted by processing. To understand heat-induced epitope-specific effects, the present study analyzed regiospecific conformational changes of heated native β-lactoglobulin variant A (BLG-A). Complementary fluorescence spectroscopy methods indicated two denaturation phases comprising minor sequential conformational changes (25–75 °C) and complete transitions (80–90 °C). Regioselective conformational changes of BLG-A in the native state (25 °C), sequential (70 °C) and complete transition (90 °C) were determined by quantitative liquid chromatography–mass spectrometry analysis of chemical labeling kinetics covering 14 lysine residues and the N-terminus. Conformational changes in two phases were observed for N-terminus, K8 (both N-terminal chain), K60 (β-sheet C), K75 (β-sheet D), K77 (DE loop), K83 (β-sheet E), K100 and K101 (FG loop). The residues K14 (β-sheet A1), K47 (β-sheet B), K69, K70 (both β-sheet D), and K91 (β-sheet F) were not involved in conformational changes.

Authors with CRIS profile

Jiajia Liu Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Sabrina Gensberger-Reigl Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Hannah Zenker Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Theresa Maria Schichtl Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Wolfgang Utz Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation(s)

FAU Forschungszentrum Neue Wirkstoffe (FAU NeW)

How to cite

APA:

Liu, J., Gensberger-Reigl, S., Zenker, H., Schichtl, T.M., Utz, W., & Pischetsrieder, M. (2024). Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography–mass spectrometry analysis of chemical labeling kinetics. Food Chemistry, 460. https://doi.org/10.1016/j.foodchem.2024.140716

MLA:

Liu, Jiajia, et al. "Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography–mass spectrometry analysis of chemical labeling kinetics." Food Chemistry 460 (2024).

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