贝类原肌球蛋白的α2超螺旋结构变化与致敏性消减研究

水产食品在国民生活消费中所占比重逐年增加，近年来贝类食品过敏发病率有明显增加趋势，目前仍无有效方法消除其致敏性，这在很大程度上制约了贝类产业发展。研究发现，贝类主要致敏原原肌球蛋白的α2超螺旋结构变化与致敏性存在一定的关联，但其关联的规律、分子基础及作用机理尚不明确。本项目将建立贝类产品（褶牡蛎、皱纹盘鲍、华贵栉孔扇贝等）致敏性、结构特性的分析检测方法；利用建立的方法，系统分析不同水产品中原肌球蛋白的同源性及免疫交叉反应性，深入探讨原肌球蛋白α2超螺旋结构与致敏性的关系；重点解析不同加工方式（美拉德反应结合压力处理、酶法交联结合压力处理等）对贝类产品的原肌球蛋白结构及致敏性的影响，阐明食品加工定向改变贝类致敏性的作用机理。本项目旨在探究贝类食品加工过程中原肌球蛋白及其α亚基、α2超螺旋结构的变化规律，解明食品加工影响贝类致敏性的分子机制，为贝类产品的致敏性消减及品质控制技术发展提供依据。

Nowadays, the incidences of shellfish allergy become more frequent, which are regarded to definitely hinder the industrial development. Preliminary studies have found that the major allergen tropomyosin of crustacean and shellfish have α2 super-coil, which is associated with its allergenicity and immunological cross reactivity. In addition, it has been reported that food processing can affect the allergenicity of shellfish; but its association rules such as molecular basis and mechanism of action remain unclear. In this study, the analysis and detecting methods of allergen and structural properties of shellfish products (Ostrea plicatula, Haliotis discus hannai, Mimachlamys nobilis, etc.) will be developed. Using the established methods, the homology and immunological cross reactivity of tropomyosin in different aquatic products will be systematic analyzed; and the relationship between structural changes of α2 super-coil and allergenicity reducing of shellfish tropomyosin will be further researched. Furthermore, the different food processing methods (Maillard reaction combined with pressure treatment, enzymatic cross-linking combined with pressure treatment, etc.) will be used to identify the variation of the allergenicity and structural properties of shellfish; and their potential action mechanism will also be illustrated. We believe the results of this program will establish the basis for food processing technology of hypoallergenic shellfish.