美拉德反应同时降低了来自锯缘青蟹的肌球蛋白轻链和精氨酸激酶的致敏性。
The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously.
机构信息
College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China.
Department of Psychiatry, School of Biomedical Sciences, Faculty of Medicine , The Chinese University of Hong Kong , Hong Kong , SAR , China.
出版信息
J Agric Food Chem. 2018 Mar 21;66(11):2934-2943. doi: 10.1021/acs.jafc.7b05195. Epub 2018 Mar 9.
The Maillard reaction was established to reduce the sensitization of tropomyosin (TM) and arginine kinase (AK) from Scylla paramamosain, and the mechanism of the attenuated sensitization was investigated. In the present study, the Maillard reaction conditions were optimized for heating at 100 °C for 60 min (pH 8.5) with arabinose. A low level of allergenicity in mice was shown by the levels of allergen-specific antibodies, and more Th1 and less Th2 cells cytokines produced and associated transcription factors with the Maillard reacted allergen (mAllergen). The tolerance potency in mice was demonstrated by the increased ratio of Th1/Th2 cytokines. Moreover, mass spectrometry analysis showed that some key amino acids of IgE-binding epitopes (K, R, R of TM; K, K, R of AK) were modified by the Maillard reaction. The Maillard reaction with arabinose reduced the sensitization of TM and AK, which may be due to the masked epitopes.
美拉德反应被用来降低来自锯缘青蟹的肌球蛋白轻链（TM）和精氨酸激酶（AK）的致敏性，本研究旨在探讨其减敏机制。在本研究中，采用阿拉伯糖在 pH8.5 条件下于 100°C 加热 60min 的条件来优化美拉德反应条件。通过过敏原特异性抗体水平、产生更多 Th1 细胞和更少 Th2 细胞细胞因子以及与美拉德反应过敏原（mAllergen）相关的转录因子来显示其低致敏性。通过增加 Th1/Th2 细胞因子的比值来证明其在小鼠中的耐受能力。此外，质谱分析表明，一些 IgE 结合表位的关键氨基酸（TM 的 K、R、R；AK 的 K、K、R）被美拉德反应修饰。阿拉伯糖的美拉德反应降低了 TM 和 AK 的致敏性，这可能是由于表位被掩盖。
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