Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin
The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals susceptible to allergies; however, efficient and safe methods by which to reduce such allergenicity are not currently available. Therefore, in this study, the effects of three different processing methods, i....
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Tsinghua University Press
2023-05-01
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Series: | Food Science and Human Wellness |
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Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002117 |
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author | Yufeng Lu Huafeng Cheng Shaotong Jiang Lin Lin Jianfeng Lu |
author_facet | Yufeng Lu Huafeng Cheng Shaotong Jiang Lin Lin Jianfeng Lu |
author_sort | Yufeng Lu |
collection | DOAJ |
description | The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals susceptible to allergies; however, efficient and safe methods by which to reduce such allergenicity are not currently available. Therefore, in this study, the effects of three different processing methods, i.e., microwave, ultrasound, and high temperature-pressure (HTP) treatments, on the digestion stability of TM from Chinese mitten crab muscle and the allergenicity of TM digestion products were explored. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that microwaving had little effect on the digestion stability of TM. In contrast, ultrasound and HTP treatments facilitated the degradation of TM. Similarly, Western blotting and inhibition ELISA indicated that the IgE-binding activity of TM was significantly reduced after treatment with ultrasound or HTP. Among the three different processing methods, HTP was the most effective method for improving digestibility of TM and reducing immunoreactivity. This finding provides new insights into treatments for crab allergies. |
format | Article |
id | doaj-art-9598d5d64fb94009bd4b49cdd8f9840a |
institution | Kabale University |
issn | 2213-4530 |
language | English |
publishDate | 2023-05-01 |
publisher | Tsinghua University Press |
record_format | Article |
series | Food Science and Human Wellness |
spelling | doaj-art-9598d5d64fb94009bd4b49cdd8f9840a2025-02-03T10:34:09ZengTsinghua University PressFood Science and Human Wellness2213-45302023-05-01123903911Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosinYufeng Lu0Huafeng Cheng1Shaotong Jiang2Lin Lin3Jianfeng Lu4Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, ChinaEngineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, ChinaEngineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, ChinaEngineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Corresponding authors.Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Corresponding authors.The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals susceptible to allergies; however, efficient and safe methods by which to reduce such allergenicity are not currently available. Therefore, in this study, the effects of three different processing methods, i.e., microwave, ultrasound, and high temperature-pressure (HTP) treatments, on the digestion stability of TM from Chinese mitten crab muscle and the allergenicity of TM digestion products were explored. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that microwaving had little effect on the digestion stability of TM. In contrast, ultrasound and HTP treatments facilitated the degradation of TM. Similarly, Western blotting and inhibition ELISA indicated that the IgE-binding activity of TM was significantly reduced after treatment with ultrasound or HTP. Among the three different processing methods, HTP was the most effective method for improving digestibility of TM and reducing immunoreactivity. This finding provides new insights into treatments for crab allergies.http://www.sciencedirect.com/science/article/pii/S2213453022002117Chinese mitten crabTropomyosinProcessing methodsImmunoreactivity |
spellingShingle | Yufeng Lu Huafeng Cheng Shaotong Jiang Lin Lin Jianfeng Lu Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin Food Science and Human Wellness Chinese mitten crab Tropomyosin Processing methods Immunoreactivity |
title | Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin |
title_full | Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin |
title_fullStr | Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin |
title_full_unstemmed | Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin |
title_short | Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin |
title_sort | impact of three different processing methods on the digestibility and allergenicity of chinese mitten crab eriocheir sinensis tropomyosin |
topic | Chinese mitten crab Tropomyosin Processing methods Immunoreactivity |
url | http://www.sciencedirect.com/science/article/pii/S2213453022002117 |
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