Schrama Denise, Raposo de Magalhães Cláudia, Cerqueira Marco, Carrilho Raquel, Revets Dominique, Kuehn Annette, Engrola Sofia, Rodrigues Pedro M
Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal.
Departamento de Ciências do Mar, da Terra e do Ambiente, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal.
Animals (Basel). 2022 Nov 3;12(21):3022. doi: 10.3390/ani12213022.
Consumption of aquatic food, including fish, accounts for 17% of animal protein intake. However, fish consumption might also result in several side-effects such as sneezing, swelling and anaphylaxis in sensitized consumers. Fish allergy is an immune reaction to allergenic proteins in the fish muscle, for instance parvalbumin (PV), considered the major fish allergen. In this study, we characterize PV in two economically important fish species for southern European aquaculture, namely gilthead seabream and European seabass, to understand its stability during in vitro digestion and fish processing. This information is crucial for future studies on the allergenicity of processed fish products. PVs were extracted from fish muscles, identified by mass spectrometry (MS), and detected by sandwich enzyme-linked immunosorbent assay (ELISA) after simulated digestion and various food processing treatments. Secondary structures were determined by circular dichroism (CD) after purification by anion exchange and gel filtration chromatography. In both species, PVs presented as α-helical and β-sheet structures, at room temperature, were shown to unfold at boiling temperatures. In European seabass, PV detectability decreased during the simulated digestion and after 240 min (intestinal phase) no detection was observed, while steaming showed a decrease (p < 0.05) in PVs detectability in comparison to raw muscle samples, for both species. Additionally, freezing (−20 °C) for up to 12 months continued to reduce the detectability of PV in tested processing techniques. We concluded that PVs from both species are susceptible to digestion and processing techniques such as steaming and freezing. Our study obtained preliminary results for further research on the allergenic potential of PV after digestion and processing.
包括鱼类在内的水产食品的消费量占动物蛋白摄入量的17%。然而，食用鱼类也可能会给敏感消费者带来一些副作用，如打喷嚏、肿胀和过敏反应。鱼类过敏是对鱼肌肉中的致敏蛋白的免疫反应，例如小清蛋白（PV），它被认为是主要的鱼类过敏原。在本研究中，我们对欧洲南部水产养殖中两种具有重要经济价值的鱼类——金头鲷和欧洲鲈鱼中的PV进行了表征，以了解其在体外消化和鱼类加工过程中的稳定性。这些信息对于未来关于加工鱼类产品致敏性的研究至关重要。从小鱼肌肉中提取PV，通过质谱（MS）进行鉴定，并在模拟消化和各种食品加工处理后通过夹心酶联免疫吸附测定（ELISA）进行检测。通过阴离子交换和凝胶过滤色谱纯化后，用圆二色性（CD）测定二级结构。在这两个物种中，PV在室温下呈现α-螺旋和β-折叠结构，在沸腾温度下会展开。在欧洲鲈鱼中，模拟消化过程中PV的可检测性降低，在240分钟（肠道阶段）后未检测到，而对于这两个物种，与生肌肉样品相比，蒸煮显示PV的可检测性降低（p < 0.05）。此外，在测试的加工技术中，在−20°C下冷冻长达12个月会持续降低PV的可检测性。我们得出结论，这两个物种中的PV都易于受到消化以及蒸煮和冷冻等加工技术的影响。我们的研究为进一步研究PV在消化和加工后的致敏潜力获得了初步结果。
