Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin
Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin
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DOI：
10.1016/j.foodchem.2014.10.063
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发表时间：
2015-04-15
期刊：
影响因子：
8.8
通讯作者：
del Pozo, Victoria
中科院分区：
文献类型：
--
作者：
Gamez, Cristina;Paz Zafra, Ma;del Pozo, Victoria
虾是高度过敏的食物。目前的管理仅限于避免进食。因此，对使用改良过敏原的安全有效疗法的需求尚未得到满足。本研究的重点是评估热处理或模拟胃消化后改变虾蛋白致敏性的潜力。热处理后，虾蛋白不会降低其 IgE 反应性，但会通过模拟胃消化以时间和剂量依赖性方式降低 IgE 反应性。虾提取物中的原肌球蛋白比纯化的原肌球蛋白更难消化。 10 U/μg胃蛋白酶消化60分钟后，对虾提取物的体内皮肤反应性和过敏患者嗜碱性粒细胞的活化产生强烈的抑制作用。在兔子身上进行的免疫实验表明，消化的煮虾提取物能够诱导 IgG 抗体，从而阻止虾过敏患者中 IgE 与未经处理的煮虾提取物结合。根据我们的观察，消化处理可能是减少虾过敏性同时保持免疫原性的有效方法。 (C) 2014 Elsevier Ltd. 保留所有权利。
Shrimp are highly allergenic foods. Current management are limited to the avoidance of foods. Therefore, there is an unmet need for a safe and effective therapy using modified allergens. This study focuses on assessing the potential for modification of the allergenicity of shrimp proteins following heat treatment or simulated gastric digestion. Shrimp proteins do not reduce their IgE reactivity after heat treatment but it is reduced by simulated gastric digestion in a time- and dose-dependent manner. Tropomyosin in shrimp extract is worse digested than purified tropomyosin. After 60 min of 10 U/mu g pepsin digestion, a strong inhibition was produced in the in vivo skin reactivity of shrimp extracts and in activation of basophils from allergic patients. Immunisation experiments performed in rabbits demonstrated that digested boiled shrimp extract is able to induce IgG antibodies that block the IgE binding to the untreated boiled shrimp extract in shrimp-allergic patients.Building on our observations, digestion treatment could be an effective method for reducing shrimp allergenicity while maintaining the immunogenicity. (C) 2014 Elsevier Ltd. All rights reserved.