College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China.
Xiamen Ocean Vocational College, Xiamen, Fujian 361102, China.
J Agric Food Chem. 2024 Aug 14;72(32):18181-18191. doi: 10.1021/acs.jafc.4c04304. Epub 2024 Aug 1.
Tropomyosin (TM) is the main allergen in shrimp (). In this study, the effects of allergenicity and structure of TM by glycosylation (GOS-TM), phosphate treatment (SP-TM), and glycosylation combined with phosphate treatment (GOS-SP-TM) were investigated. Compared to GOS-TM and SP-TM, the IgG/IgE binding capacity of GOS-SP-TM was significantly decreased with 63.9 ± 2.0 and 49.7 ± 2.7%, respectively. Meanwhile, the α-helix content reduced, surface hydrophobicity increased, and 10 specific amino acids (K, K, S, K, K, K, K, K, S, and K) were modified by glycosylation on six IgE linear epitopes of GOS-SP-TM. In the BALB/c mice allergy model, GOS-SP-TM could significantly reduce the levels of specific IgE, IgG1, and CD4IL-4, while the levels of IgG2a, CD4CD25Foxp3, and CD4IFN-γ were increased, which equilibrated Th1 and Th2 cells, thus alleviating allergic symptoms. These results indicated that glycosylation combined with phosphate treatment can provide a new insight into developing hypoallergenic shrimp food.
肌球蛋白（TM）是虾中的主要过敏原（）。在这项研究中，研究了糖基化（GOS-TM）、磷酸盐处理（SP-TM）和糖基化结合磷酸盐处理（GOS-SP-TM）对 TM 的致敏性和结构的影响。与 GOS-TM 和 SP-TM 相比，GOS-SP-TM 的 IgG/IgE 结合能力分别显著降低了 63.9±2.0%和 49.7±2.7%。同时，α-螺旋含量减少，表面疏水性增加，并且在 GOS-SP-TM 的六个 IgE 线性表位上的 10 个特定氨基酸（K、K、S、K、K、K、K、K、S 和 K）发生了糖基化修饰。在 BALB/c 小鼠过敏模型中，GOS-SP-TM 可显著降低特异性 IgE、IgG1 和 CD4IL-4 的水平，而 IgG2a、CD4CD25Foxp3 和 CD4IFN-γ 的水平升高，使 Th1 和 Th2 细胞达到平衡，从而缓解过敏症状。这些结果表明，糖基化结合磷酸盐处理可为开发低致敏性虾类食品提供新的思路。
