Effects of thermal processing on digestion stability and immunoreactivity of the Litopenaeus vannamei matrix
Effects of thermal processing on digestion stability and immunoreactivity of the Litopenaeus vannamei matrix
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热处理对凡纳滨对虾基质消化稳定性和免疫反应性的影响
DOI：
10.1039/c9fo00971j
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发表时间：
2019
期刊：
影响因子：
6.1
通讯作者：
Guang-Ming Liu
中科院分区：
文献类型：
--
作者：
Meng Liu;Si-Han Liu;Tian-Jiao Han;Fei Xia;Meng-Si Li;Wu-Yin Weng;Gui-Xia Chen;Min-Jie Cao;Guang-Ming Liu
许多类型的贝类，包括虾，有时在摄入前先煮熟。因此，有必要研究烹饪（煮沸、压力处理或不处理（生））如何影响多成分虾肌肉的结构、消化率和免疫反应性。采用蛋白质提取、模拟胃肠道消化、免疫反应性、免疫球蛋白 E (IgE) 介导的人肥大细胞脱颗粒、形态、粒径和紫外吸光度扫描来研究处理后虾肌肉的变化。 0.5 mol L−1 NaCl 时蛋白质和过敏原的提取率最高。压力处理增加了虾可食用部分的消化率并降低了免疫反应性。热处理导致复杂食品基质中规则纤维束的产生、吸收峰的蓝移以及颗粒尺寸的减小。由于整个食物中多种成分之间的相互作用，宏观和微观结构的这些变化可以进一步影响胃肠道的消化率和免疫反应性。总之，复杂食品基质的热处理改变了消化率、免疫反应性和结构。
Many types of shellfish, including shrimp, are sometimes cooked before ingestion. Hence, it is necessary to investigate how cooking (boiling, pressure treatment or none (raw)) affects the structure, digestibility and immunoreactivity of multi-component shrimp muscle. Protein extraction, simulated gastrointestinal digestion, immunoreactivity, immunoglobulin E (IgE)-mediated human mast cell degranulation, morphology, particle size and UV absorbance scanning were used to investigate changes in the shrimp muscle upon treatment. The extractability of proteins and allergens was highest with 0.5 mol L−1 NaCl. Pressure treatment increased the digestibility and reduced the immunoreactivity of shrimp edible portions. Thermal processing induced the production of regular fiber bundles, blue shifts of absorbance peaks and reduction of particle size in the complex food matrix. These changes in macro- and micro-structure can further affect gastrointestinal digestibility and immunoreactivity due to the interactions between multiple components in the whole food. In conclusion, the digestibility, immunoreactivity and structure were altered by thermal processing of the complex food matrix.