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Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix
Food Chemistry ( IF 8.5 ) Pub Date : 2022-11-21 , DOI: 10.1016/j.foodchem.2022.134981
Urmila Khulal 1 , Marija Stojadinovic 2 , Ivana Prodic 2 , Andreja Rajkovic 3 , Tanja Cirkovic Velickovic 4
Affiliation  

The digestion stability of allergen pairs, tropomyosin, TM (fish and seafood allergen), and myosin light chain, MLC (chicken meat allergen) is compared among vertebrates and invertebrates in raw and cooked food matrix under standardized simulated gastrointestinal (GI) digestion. SDS-PAGE followed by multiple TM and MLC-specific antibodies in semidry WB revealed pepsin resistance of invertebrate TMs (abalone, oyster, shrimp) under diet-relevant conditions (raw, cooked). Vertebrate TMs (chicken, pork, beef) were less stable to digestion except that the raw chicken TM was observed pepsin resistant (not diet-relevant). Vertebrate (chicken) MLC was thermally stable. A new 28 kDa protein bound to anti-MLC antibody in cooked chicken and pork; could be the aggregates of MLC. Raw shrimp MLC showed pepsin resistance among invertebrates. A good correlation was observed between combined resistance of TM and MLC to GI digestion following the diet-relevant thermal treatment and reported protein allergenicity among vertebrates and invertebrates.

中文翻译:

真实食物基质中热处理脊椎动物和无脊椎动物过敏原对的比较消化

在标准化模拟胃肠 (GI) 消化下,比较了脊椎动物和无脊椎动物中生食和熟食基质中过敏原对原肌球蛋白 TM(鱼类和海鲜过敏原)和肌球蛋白轻链 MLC(鸡肉过敏原)的消化稳定性。 SDS-PAGE 和半干 WB 中的多个 TM 和 MLC 特异性抗体显示无脊椎动物 TM(鲍鱼、牡蛎、虾)在饮食相关条件(生的、熟的)下具有胃蛋白酶抗性。脊椎动物 TM(鸡肉、猪肉、牛肉)消化稳定性较差,但生鸡肉 TM 被观察到具有胃蛋白酶抗性(与饮食无关)。脊椎动物(鸡)MLC 具有热稳定性。一种新的 28 kDa 蛋白质与煮熟的鸡肉和猪肉中的抗 MLC 抗体结合;可能是 MLC 的聚集体。生虾 MLC 在无脊椎动物中表现出胃蛋白酶抗性。在与饮食相关的热处理后,TM 和 MLC 对胃肠道消化的联合抗性与脊椎动物和无脊椎动物中报告的蛋白质过敏性之间观察到良好的相关性。
更新日期:2022-11-21
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