Attenuation of allergenicity of roasted cod with Allium spp.: characterization of principal anti-allergenic constituent and action mechanism. Issue 19 (15th September 2022)

• Record Type: Journal Article
• Authors: Wang, Qi; Liu, Xiaobing; Cheng, Weiwei; Wang, Xiaowen; Chen, Feng; Cheng, Ka-Wing
• Is Part Of: Food & function. Volume 13:Issue 19(2022)
• Page Start: 10147
• Page End: 10157
• Publication Date: 2022-09-15
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d2fo01705a
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Pretreatment with Allium powders could attenuate allergenicity of roasted cod. Among five Allium spp. evaluated, Chinese chive is the most promising, and mangiferin is identified to be one of its major antiallergenic constituents. Abstract : Cod is rich in high-quality proteins and is a popular ingredient in many cuisines. However, it has also been a culprit in many seafood allergy cases. In the present study, the effect of pretreatment with Allium powders on the allergenicity and sensory profile of roasted cod was investigated. Enzyme-linked immunosorbent assay (ELISA) showed significantly reduced antibody-binding capacity of the Allium -pretreated samples compared with the control. The anti-allergenic effect was further confirmed with indirect ELISA using human sera. Moreover, the Allium pretreatments resulted in lower free sulfhydryl contents and higher surface hydrophobicity of the protein extracts prepared from the roasted cod samples, consistent with structural changes in favor of reduced allergenicity. Among the five Allium spp. evaluated, Chinese chive was the most effective, and mangiferin was identified to be a major anti-allergenic constituent. Docking simulation and mass spectrometry analyses revealed its strong parvalbumin-binding affinity and capability to reduce parvalbumin content in roasted cod, respectively. Finally, sensory evaluation indicated that the attenuation of allergenicity of roasted cod with the Allium spp. powders was accompanied by positive modulation of its flavor and taste profiles. These findings may provide insights for the development of dietary-phytochemical-based strategies for the management of parvalbumin-associated allergies.