College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, People's Republic of China.
Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Institute of Environmental and Operational Medicine, Academy of Military Medical Science, Academy of Military Science, Tianjin 300050, People's Republic of China.
J Agric Food Chem. 2020 Jul 22;68(29):7765-7778. doi: 10.1021/acs.jafc.0c02366. Epub 2020 Jul 10.
This work aimed to investigate the effect of enzymatic cross-linking on the allergenic potential of shrimp tropomyosin (TM), Met e 1. The cross-linked TM with laccase (CL), laccase/caffeic acid (CLC and CLC), and transglutaminase (CTG and CTG) formed macromolecules and altered the allergen conformation. The IgG/IgE-binding potentials of the cross-linked TM were reduced as confirmed by Western blotting and ELISA. Enzymatic cross-linking improved the gastrointestinal digestibility and induced a lower level of degranulation in RBL-2H3 and KU812 cells. Moreover, cross-linked TM decreased anaphylactic symptoms, as well as reduced the serum levels of IgG1, IgE, histamine, tryptase, and mMCP-1. In spleen cells, CLC and CTG downregulated the Th2-related cytokines and upregulated IFN-γ and IL-10. These findings revealed that CTG has shown more potential than CLC in mitigating the allergenicity of TM by influencing the conformational structure, enhancing the digestibility, decreasing the cellular degranulation process, and positively modulating the Th1/Th2 immunobalance.
本研究旨在探讨酶交联对虾肌球蛋白（TM）过敏原 Met e 1 致敏性的影响。用漆酶（CL）、漆酶/咖啡酸（CLC 和 CLC）和转谷氨酰胺酶（CTG 和 CTG）交联的 TM 形成了大分子物质，改变了过敏原的构象。Western blot 和 ELISA 证实交联 TM 的 IgG/IgE 结合能力降低。酶交联提高了胃肠道消化率，并在 RBL-2H3 和 KU812 细胞中诱导较低的脱颗粒水平。此外，交联 TM 减轻了过敏症状，降低了血清 IgG1、IgE、组胺、胰蛋白酶和 mMCP-1 的水平。在脾细胞中，CLC 和 CTG 下调了 Th2 相关细胞因子，上调了 IFN-γ 和 IL-10。这些结果表明，与 CLC 相比，CTG 通过影响构象结构、增强消化率、减少细胞脱颗粒过程以及正向调节 Th1/Th2 免疫平衡，在减轻 TM 的致敏性方面具有更大的潜力。
