丙二醛
化学
抗原性
原肌球蛋白
小虾
免疫球蛋白E
赖氨酸
构象变化
蛋白质二级结构
生物化学
生物物理学
食品科学
抗体
免疫学
氨基酸
肌球蛋白
生物
氧化应激
渔业
作者
Yongna Song,Zhenxing Li,Hong Lin,Shuyuan Du,Zina Hao,Haixin Lin,Zhen Zhu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2014-12-08
卷期号:175: 374-380
被引量:46
标识
DOI:10.1016/j.foodchem.2014.12.001
摘要
The aim of this work was to determine the effect of malondialdehyde (MDA) treatment of shrimp tropomyosin (TM) with respect to IgE binding capacity and conformational structure. Following treatment with MDA, changes in TM molecular weight were characterized by SDS–PAGE and TM cross-linking was observed, then the aggregates were recognized by IgG/IgE in immunoblot analysis. Meanwhile, TM allergenicity slowly decreased following MDA treatment. These data show a correlation between the loss of TM structure and allergenic potential. TM secondary structure became more disordered following treatment with increasing concentrations of MDA. Moreover, the enhancement of surface hydrophobicity was also in accordance with the effect caused by MDA. Additionally, MDA treatment resulted in an increase in carbonyl content and a decrease in free amine groups and available lysine. The results suggest that MDA-induced conformational changes in TM can significantly influence the antigenicity and allergenicity of TM.
科研通智能强力驱动
Strongly Powered by AbleSci AI