Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet.

Autor: Ekezie FC; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China., Sun DW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie., Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Dec 01; Vol. 300, pp. 125143. Date of Electronic Publication: 2019 Jul 08.
DOI: 10.1016/j.foodchem.2019.125143
Abstrakt: Tropomyosin (TM), a myofibrillar protein, is a major allergen in most crustaceans including king pawn (Litopenaeus vannamei). In this study, the structural modifications and allergenic response of TM in fresh king prawn as induced by cold argon plasma jet (CAPJ) were examined. The result showed that the level of α-helix structures declined as treatment time progressed, while the level of β-sheets and random coils increased. The free sulfhydryl groups decreased as CAPJ treatment progressed due to the formation of disulphide bonds while surface hydrophobicity increased until equilibrium values. In addition, after 15 min of plasma exposure, the maximum reduction recorded for IgE and IgG binding capacities were 17.6% and 26.87% respectively as revealed by ELISA test. These findings correlated with the occurrence of protein unfolding and denaturation, evident by complementary structural analyses conducted. The study indicates that non-thermal plasma maybe a promising tool for developing hypoallergenic food products.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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