Effects of three processing technologies on the structure and immunoreactivity of α-tropomyosin from Haliotis discus hannai

Ji, Nai-Ru; Yu, Chenchen; Han, Xinyu; He, Xinrong; Kang, Shuai; Bai, Tian-Liang; Liu, Hong; Chen, Guixia; Cao, Min‐Jie

doi:10.1016/j.foodchem.2022.134947

Cited by 4 publications

(3 citation statements)

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“…Glycosylation has been widely reported in studies on the reduction of allergenicity of allergens. Previous studies in our laboratory found that glycosylation between Haliotis discus hannai TM and different reducing monosaccharides (glucose, xylose, fructose, galactose, and arabinose) can reduce the immune binding capacity of TM, among which xylose has the best effect with IgE immune binding capacity . Compared with reducing monosaccharides, few studies have been conducted on oligosaccharides to reduce the allergenicity of allergens.…”

Section: Discussionmentioning

confidence: 98%

“…Previous studies in our laboratory found that glycosylation between Haliotis discus hannai TM and different reducing monosaccharides (glucose, xylose, fructose, galactose, and arabinose) can reduce the immune binding capacity of TM, among which xylose has the best effect with IgE immune binding capacity. 21 Compared with reducing monosaccharides, few studies have been conducted on oligosaccharides to reduce the allergenicity of allergens. Fu et al 28 found that Maillard reaction with ribose, galactooligosaccharide, or chitosan-oligosaccharide reduced the allergenicity of shrimp TM.…”

Section: ■ Discussionmentioning

confidence: 99%

“…Secondary structure was measured by the Circular Dichroism (CD) spectrum (Applied Photophysics, Ltd., Surrey, UK) and calculated by CDNN software according to Ji et al 20 The tertiary structure was measured by an FTIR spectrum (Bruker Alpha, Bruker, Germany). The UV absorption spectrum is used according to the method of Ji et al 21 Surface hydrophobicity was analyzed according to Bai et al 22 Identification of Modified Sites of GOS-SP-TM. The modified sites of the GOS-SP-TM were analyzed at Shanghai Bioprofile Technology Company Ltd.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Effects of Glycosylation Combined with Phosphate Treatment on the Allergenicity and Structure of Tropomyosin in Litopenaeus vannamei

Sun,

Xia,

et al. 2024

J. Agric. Food Chem.

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Tropomyosin (TM) is the main allergen in shrimp (Litopenaeus vannamei). In this study, the effects of allergenicity and structure of TM by glycosylation (GOS-TM), phosphate treatment (SP-TM), and glycosylation combined with phosphate treatment (GOS-SP-TM) were investigated. Compared to GOS-TM and SP-TM, the IgG/IgE binding capacity of GOS-SP-TM was significantly decreased with 63.9 ± 2.0 and 49.7 ± 2.7%, respectively. Meanwhile, the α-helix content reduced, surface hydrophobicity increased, and 10 specific amino acids (K 30 , K 38 , S 39 , K 48 , K 66 , K 74 , K 128 , K 161 , S 210 , and K 251 ) were modified by glycosylation on six IgE linear epitopes of GOS-SP-TM. In the BALB/c mice allergy model, GOS-SP-TM could significantly reduce the levels of specific IgE, IgG1, and CD4 + IL-4 + , while the levels of IgG2a, CD4 + CD25 + Foxp3 + , and CD4 + IFN-γ + were increased, which equilibrated Th1 and Th2 cells, thus alleviating allergic symptoms. These results indicated that glycosylation combined with phosphate treatment can provide a new insight into developing hypoallergenic shrimp food.

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Section: Discussionmentioning

confidence: 98%

Section: ■ Discussionmentioning

confidence: 99%