小虾
化学
原肌球蛋白
多酚
脱颗粒
免疫球蛋白E
生物化学
过敏原
生物物理学
食品科学
肌球蛋白
过敏
生物
抗氧化剂
免疫学
抗体
受体
渔业
作者
Yiming Zhao,Ziye Zhang,Zhenxing Liu,Xiumin Li,Hao Wang,Hong Lin
标识
DOI:10.1016/j.foodres.2023.112521
摘要
Tropomyosin (TM) is the main allergen in shrimp food. Algae polyphenol reportedly could affect the structures and allergenicity of shrimp TM. In this study, the alterations of conformational structures and allergenicity of TM induced by Sargassum fusiforme polyphenol (SFP) were investigated. Compared to TM, the conjugation of SFP to TM induced conformational structure instability, the IgG-binding capacity and IgE-binding capacity of TM gradually decreased with more conjugation of SFP to TM, and the conjugation of SFP to TM could significantly reduce degranulation, histamine secretion and release of IL-4 and IL-13 from RBL-2H3 mast cells. Therefore, the conjugation of SFP to TM led to conformational instability, significantly decreased the IgG-binding capacity and IgE-binding capacity, weakened the allergic responses of TM-stimulated mast cell, and performed in vivo anti-allergic properties in BALB/c mouse model. Therefore, SFP could serve as candidate natural anti-allergic substances to reduce shrimp TM-induced food allergy.
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