Isolation and Screening for γ-Aminobutyric Acid-Producing Lactic Acid Bacteria from Traditional Fermented Foods in Kashgar

doi:10.7506/rykxyjs1671-5187-20250909-058

Journal of Dairy Science and Technology ›› 2025, Vol. 48 ›› Issue (6): 23-29.DOI: 10.7506/rykxyjs1671-5187-20250909-058

• Basic Research • Previous Articles

Isolation and Screening for γ-Aminobutyric Acid-Producing Lactic Acid Bacteria from Traditional Fermented Foods in Kashgar

Effects of Ferulic Acid and Xanthan Gum Interaction on Structural Characteristics and Antigenicity of β-Lactoglobulin

JI Yaya, WANG Jialing, LU Yuhang, XU Yizhou, MAO Jiayi, ZHENG Xinyue, BIAN Xi, ZHU Zhipeng, ZHANG Wenxin, ZHAO Chuan, LIANG Xiaona

Published:2026-01-15

阿魏酸与黄原胶协同作用对β-乳球蛋白结构特征及抗原性的影响

姬雅雅，王佳玲，陆宇航，许一舟，毛佳怡，郑欣玥，卞熙，朱志鹏，张汶馨，赵川，梁肖娜

（淮阴师范学院生命科学学院，江苏淮安 223300）

基金资助:
大学生创新训练计划项目（202410323065Y）

Abstract

Abstract: (College of Life Science, Huaiyin Normal University, Huai’an 223300, China)

摘要： 蛋白质、多酚、多糖的三元结合可以改变蛋白质的结构特征。以β-乳球蛋白（β-lactoglobulin，β-LG）为研究对象，探究膳食多酚阿魏酸（ferulic acid，FA）与不同质量浓度黄原胶（xanthan gum，XG）的协同作用对β-LG的结构特征及抗原性的影响。利用紫外-可见吸收光谱、内源荧光光谱、同步荧光光谱、三维荧光光谱、傅里叶变换红外光谱、分子模拟对接法分析β-LG与FA、XG结合后蛋白质的结构变化规律；通过间接竞争酶联免疫吸附测定法探究β-LG与FA、XG结合对蛋白抗原性的影响。结果表明，在β-LG-FA-XG三元结合中色氨酸、酪氨酸残基周围的微环境发生了明显变化，极性增加；β-LG-FA-XG三元结合使蛋白质的二级结构发生变化，随着XG质量浓度的增加，β-折叠相对含量先增加后减少，α-螺旋、β-转角相对含量先减少后增加，无规卷曲相对含量变化无明显规律。此外，与β-LG相比，β-LG-FA-XG三元复合物与血清特异性蛋白免疫球蛋白G（immunoglobulin G，IgG）结合能力显著降低，抗原性降低，在XG质量浓度为0.10 mg/mL时，IgG结合能力抑制率最高，为17.97%。

关键词: β-乳球蛋白；阿魏酸；黄原胶；抗原性；相互作用

CLC Number:

TS252.1

JI Yaya, WANG Jialing, LU Yuhang, XU Yizhou, MAO Jiayi, ZHENG Xinyue, BIAN Xi, ZHU Zhipeng, ZHANG Wenxin, ZHAO Chuan, LIANG Xiaona. Isolation and Screening for γ-Aminobutyric Acid-Producing Lactic Acid Bacteria from Traditional Fermented Foods in Kashgar[J]. Journal of Dairy Science and Technology, 2025, 48(6): 23-29.

姬雅雅，王佳玲，陆宇航，许一舟，毛佳怡，郑欣玥，卞熙，朱志鹏，张汶馨，赵川，梁肖娜. 阿魏酸与黄原胶协同作用对β-乳球蛋白结构特征及抗原性的影响[J]. 乳业科学与技术, 2025, 48(6): 23-29.

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Isolation and Screening for γ-Aminobutyric Acid-Producing Lactic Acid Bacteria from Traditional Fermented Foods in Kashgar

阿魏酸与黄原胶协同作用对β-乳球蛋白结构特征及抗原性的影响

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