Allergenicity of acrolein‐treated shrimp tropomyosin evaluated using RBL‐2H3 cell and mouse model. (3rd April 2018)

• Record Type: Journal Article
• Authors: Lv, Liangtao; Lin, Hong; Li, Zhenxing; Ahmed, Ishfaq; Mi, Nasha; Chen, Guanzhi
• Is Part Of: Journal of the science of food and agriculture. Volume 98:Number 11(2018)
• Page Start: 4374
• Page End: 4378
• Publication Date: 2018-04-03
• Subjects: shrimp -- acrolein -- tropomyosin -- protein oxidation -- allergenicity; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8954
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: 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 D2 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