Impact of Heat Treatment on the Allergenic Potential of Penaeus chinensis TM: A Comprehensive Analysis of Structural Changes, Molecular Dynamics, Digestibility, Allergenicity and Gut Microbiota Alterations

Reducing shrimp allergenicity is crucial for the sustainable use of aquatic resources. Tropomyosin (TM) in Penaeus chinensis is a major allergen that causes severe allergic reactions. To identify effective thermal treatments, the boiling (100 °C for 15 min) and high temperature and pressure treatments (0.12 MPa, 121 °C, 15 min) were applied to assess their effects on TM's structure, IgG-binding capacity, and in vitro digestibility. High-temperature pressure treatment resulted in a 16% reduction in α-helix content, reduced IgG binding, and enhanced digestibility. In vivo, processed TM reduced serum IgE levels by 20% and increased IgG2a levels by 15%. This treatment alleviated TM-induced allergic symptoms in mice, likely by activating Treg cells and modulating the Th1/Th2 immune balance. Gut microbiota analysis showed that allergy onset was correlated with reduced species abundance and increased diversity. Significant differences in the microbial composition between TM and PBS groups suggest a link between diversity and allergy development. This study highlights the potential of thermal processing to reduce P. chinensis TM allergenicity, providing insights for managing allergic diseases.