Premium
Allergenicity of acrolein‐treated shrimp tropomyosin evaluated using RBL‐2H3 cell and mouse model
Author(s) -
Lv Liangtao,
Lin Hong,
Li Zhenxing,
Ahmed Ishfaq,
Mi Nasha,
Chen Guanzhi
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8954
Subject(s) - acrolein , tropomyosin , chemistry , histamine , allergen , shrimp , lipid peroxidation , biochemistry , prostaglandin d2 , prostaglandin , immunology , allergy , pharmacology , biology , actin , antioxidant , catalysis , fishery
BACKGROUND Food processing effects can modify protein functional properties. However, protein was oxidized inevitably by lipid peroxidation during food processing. Acrolein, a primary by‐product of lipid peroxidation, can modify the structural and functional properties of protein. The aim of the research was to analyze the effect of acrolein on allergenicity of TM, a major allergen in shrimp. RESULTS The overall allergenic effects of acrolein‐treated TM were evaluated using female BALB/c mice and a mediator‐releasing RBL‐2H3 cell line. Acrolein‐treated TM significantly decreased TM‐specific immunoglobulin E/G1 levels, and histamine and mMCP‐1 release in mouse serum. Release of inflammatory mediators such as β‐hexosaminidase, histamine, cysteinyl leukotriene and prostaglandin D 2 was clearly suppressed after acrolein treatment. CONCLUSION These results indicate that acrolein‐induced tropomyosin modification can decrease the allergenicity of TM. This reduction contributes to allergenic potential changes in shrimp during processing and preservation. © 2018 Society of Chemical Industry