甲基乙二醛对虾原肌球蛋白在热加工过程中的结构和致敏性的影响。

Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing.

作者信息

Yang Qingli, Qu Xin, Wang Xiudan, Che Hongxia, Huang Ziqian, Ge Xinyu, Lv Liangtao

机构信息

College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.

Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China.

出版信息

Food Chem X. 2022 Dec 1;17:100532. doi: 10.1016/j.fochx.2022.100532. eCollection 2023 Mar 30.

This study aimed to analyze the effect of methylglyoxal (MGO) on the structure and allergenicity of shrimp tropomyosin (TM) during thermal processing. The structural changes were determined by SDS-PAGE, intrinsic fluorescence, circular dichroism, and HPLC-MS/MS. The allergenicity was evaluated by and experiments. MGO could cause conformational structural changes in TM during thermal processing. Moreover, the Lys, Arg, Asp, and Gln residues of TM were modified by MGO, which could destroy and/or mask TM epitopes. In addition, TM-MGO samples could lead to lower mediators and cytokines released from RBL-2H3 cells. , TM-MGO caused a significant reduction in antibodies, histamine, and mast cell protease 1 levels in sera. These results indicate that MGO can modify the allergic epitopes and reduce the allergenicity of shrimp TM during thermal processing. The study will help to understand the changes in the allergenic properties of shrimp products during thermal processing.

本研究旨在分析甲基乙二醛（MGO）在热加工过程中对虾原肌球蛋白（TM）结构和致敏性的影响。通过SDS-PAGE、内源荧光、圆二色光谱和HPLC-MS/MS测定结构变化。通过[具体实验名称1]和[具体实验名称2]实验评估致敏性。MGO在热加工过程中可导致TM的构象结构变化。此外，TM的赖氨酸、精氨酸、天冬氨酸和谷氨酰胺残基被MGO修饰，这可能破坏和/或掩盖TM表位。另外，TM-MGO样品可导致从RBL-2H3细胞释放的介质和细胞因子减少。[具体实验结果1]，TM-MGO导致血清中抗体、组胺和肥大细胞蛋白酶1水平显著降低。这些结果表明，MGO在热加工过程中可修饰虾TM的过敏表位并降低其致敏性。该研究将有助于了解虾产品在热加工过程中致敏特性的变化。