State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Chem. 2019 Aug 1;288:268-275. doi: 10.1016/j.foodchem.2019.03.019. Epub 2019 Mar 9.
The allergenicity suppression of tropomyosin (TM) from Exopalaemon modestus by glycation with saccharides of different molecular sizes (glucose, maltose, maltotriose, maltopentaose and maltoheptaose) was investigated using immunoblotting, human colon epithelial cell line (Caco-2) and human basophil cell line (KU812). Glycation of TM by glucose, maltotriose, maltopentaose and maltoheptaose significantly destructed and masked TM epitopes to obtain lower allergenicity, while glycation of TM by maltose had insignificant suppression on TM allergenicity. In addition, the glycated TM by glucose, maltotriose, maltopentaose and maltoheptaose inhibited the proliferation and IL-8 secretion of Caco-2, and the CD63 and CD203c expression, MAPK signaling of KU812 basophils, while the glycated TM by maltose had insignificant suppression on the allergy reactivities of Caco-2 cells and KU812 basophils. Glycation of TM by saccharides with larger molecular sizes (such as maltoheptaose) could provide new insight into the desensitization of shrimp-induced food allergy.
研究了不同相对分子质量的糖（葡萄糖、麦芽糖、麦芽三糖、麦芽五糖和麦芽七糖）对中国明对虾肌球蛋白（TM）糖基化修饰对其致敏性的抑制作用，利用免疫印迹、人结肠上皮细胞系（Caco-2）和人嗜碱性白血病细胞系（KU812）进行了检测。结果表明，葡萄糖、麦芽三糖、麦芽五糖和麦芽七糖糖基化修饰TM 显著破坏并掩盖了 TM 表位，从而降低了其致敏性，而麦芽糖糖基化修饰 TM 对 TM 致敏性没有显著抑制作用。此外，葡萄糖、麦芽三糖、麦芽五糖和麦芽七糖糖基化 TM 抑制了 Caco-2 细胞的增殖和 IL-8 分泌，以及 KU812 嗜碱性粒细胞的 CD63 和 CD203c 表达和 MAPK 信号通路，而麦芽糖糖基化 TM 对 Caco-2 细胞和 KU812 嗜碱性粒细胞的过敏反应没有显著抑制作用。相对分子质量较大的糖（如麦芽七糖）对 TM 的糖基化修饰可能为虾诱导的食物过敏脱敏提供新的思路。
