School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
Food Chem. 2023 Mar 30;405(Pt A):134829. doi: 10.1016/j.foodchem.2022.134829. Epub 2022 Nov 3.
This study aimed to explore the underlying mechanism about combined thermal/pressure processing on the allergenicity of shrimp (Macrobrachium nipponense). We analysed sensitizing and eliciting capacities, structural changes, gastrointestinal digestion, and mapped linear epitopes. Mice treated with steamed + reverse-pressure sterilized shrimp exhibited lower specific IgE and IgG concentrations, degranulation, vascular permeability, and allergic symptoms than those fed with raw shrimp or steamed shrimp (p < 0.05). Reduced allergenicity of shrimp using combined thermal/pressure processing was not only associated with protein unfolding and exposure of hydrophobic residues, but also related to disruption of immunodominant linear epitopes (Glu177-Ser188 in tropomyosin, Gln361-Ser366 in β-actin) due to changes in gastrointestinal digestion behavior. Moreover, heat/digested stable epitopes of arginine kinase were located inside its 3D structure, preventing binding with IgE and maintaining hypoallergenicity following combined processing. Thus, steaming and reverse-pressure sterilization might be an efficient low-allergenic food processing method for Macrobrachium nipponense.
本研究旨在探讨联合热/压处理对虾（日本沼虾）致敏性的潜在机制。我们分析了致敏和激发能力、结构变化、胃肠道消化，并绘制了线性表位。与食用生虾或蒸虾的小鼠相比，用蒸+反向压力灭菌虾处理的小鼠表现出较低的特异性 IgE 和 IgG 浓度、脱颗粒、血管通透性和过敏症状（p<0.05）。联合热/压处理降低虾的致敏性不仅与蛋白质展开和疏水性残基暴露有关，而且还与免疫优势线性表位（肌球蛋白中的 Glu177-Ser188，β-肌动蛋白中的 Gln361-Ser366）的破坏有关，这是由于胃肠道消化行为的改变。此外，精氨酸激酶的热/消化稳定表位位于其 3D 结构内部，防止与 IgE 结合，并在联合处理后保持低致敏性。因此，蒸煮和反向压力灭菌可能是一种有效的低致敏性日本沼虾食品加工方法。
