原肌球蛋白
表位
小虾
立陶宛
过敏原
肽
胃蛋白酶
化学
生物
生物化学
渔业
抗体
过敏
免疫学
肌球蛋白
酶
作者
LiLi Xu,Xiao Mei Zhang,Yun Qi Wen,Jin Long Zhao,Tong Cheng Xu,Ling Yong,Hong Lin,Hong Wei Zhang,Zhen Xing Li
标识
DOI:10.1016/j.foodchem.2022.134314
摘要
Tropomyosin (TM) is a major shellfish allergen and a minor fish allergen. Different digestion profiles affect potential allergen anaphylaxis of protein. In this study, released peptides of fish-TM, shrimp-TM, and clam-TM by in vitro digestion of simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and gastrointestinal (GI) were analyzed using sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS) based proteomics. Results showed that digestion products of shrimp-TM yielded a lot of peptides matched T/B cell epitopes while core regions matched epitopes were distributed along the entire chain. Pepsin or trypsin-based digestion products of shrimp-TM presented many more peptides matched T/B cell epitopes compared with those of fish-TM and clam-TM. Besides, a differentiating peptide of VEKDKALSNAEGEVAAL (72-88) overlapped T/B cell epitopes could be used as a candidate peptide marker to identify tropomyosin allergen. These findings would supply new insight into the different allergenicity of tropomyosin.
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