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Chen H, Luo Y, Li X, Zhang Y, Zheng S, Chen J, Sun Y, Xie Y. The differences of characteristics and allergenicity between natural and recombinant tropomyosin of Macrobrachium nipponense. Food Chem 2024; 460:140610. [PMID: 39068796 DOI: 10.1016/j.foodchem.2024.140610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 07/06/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Tropomyosin (TM) is the main allergen of Macrobrachium nipponense. Recombinant allergens have great prospects in the detection, diagnosis, and treatment of food allergens. The purpose of this study was to compare the differences in structure and allergenicity between natural TM and recombinant TM. Recombinant TM of M. nipponense with a molecular weight of 38 kDa was successfully expressed in the Escherichia coli system. The amino acid sequence as well as secondary structure between natural and recombinant TM were similar, which were verified by mass and CD spectrometry, respectively. Studies showed that both natural TM and recombinant TM had strong allergenicity, and recombinant TM was more allergenic, which could be used as a substitute for natural TM in the diagnosis and treatment of shrimp allergy. This study provided stable and reliable allergen components for the detection of crustacean allergens and the diagnosis and treatment of food allergies caused by crustacean allergens.
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Affiliation(s)
- Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China
| | - Yeqing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi, 330009, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi, 330009, China
| | - Yingxue Zhang
- Wayne State University School of Medicine, 540 E. Canfield, Detroit, MI, 48201, USA
| | - Shuangyan Zheng
- Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China
| | - Jiao Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi, 330009, China
| | - Yaobin Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi, 330009, China
| | - Yanhai Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi, 330047, China.
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Xie Y, Hu X, Li X, Tong P, Zhang Y, Zheng S, Zhang J, Liu X, Chen H. The macrophage polarization in allergic responses induced by tropomyosin of Macrobrachium nipponense in cell and murine models. Int Immunopharmacol 2024; 135:112333. [PMID: 38805907 DOI: 10.1016/j.intimp.2024.112333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/21/2024] [Indexed: 05/30/2024]
Abstract
Macrophages are one of the important immune cells, which play important roles in innate and adaptive immune. However, the roles of macrophages in food allergy are not thoroughly understood. To investigate the roles of macrophages during food allergy, we focused on the relationship between macrophage polarization and allergic responses induced by tropomyosin (TM) in the present study. Arg 1 and CD206 expressions in the TM group were significantly higher than those of the PBS group, while iNOS and TNF-α expressions were no obvious difference, moreover, the morphology of macrophages stimulated by TM was similar to that of M2 macrophages. These results indicated macrophages were mainly polarized toward M2 phenotypes in vitro. The antibodies, mMCP-1, histamine and cytokines, revealed that macrophages could participate in food allergy, and macrophage polarization was associated with changes in allergic-related factors. The cytokine levels of M2 phenotypes were significantly higher than those of M1 phenotypes in peripheral blood. The mRNA expressions and protein levels of Arg1 and iNOS in the jejunum and peritoneal cells indicated that M2 phenotypes were the major macrophage in these tissues compared with M1 phenotypes. Hence, macrophage polarization plays an important role in food allergy.
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Affiliation(s)
- Yanhai Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China.
| | - Xin Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China
| | - Yingxue Zhang
- Wayne State University School of Medicine, 540 E. Canfield, Detroit, MI 48201, USA
| | - Shuangyan Zheng
- Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China
| | - Jiasen Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Xin Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; College of Food Science and Technology, Nanchang University, 999 Xuefu Road, Nanchang, Jiangxi 330009, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China; Sino German Joint Research Institute, Nanchang University, 235 Nanjing Dong Road, Nanchang, Jiangxi 330047, China.
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Wang S, Lin S, Liu K, Liu Y, Liu Q, Sun N. Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill ( Euphausia superba). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16739-16751. [PMID: 37897700 DOI: 10.1021/acs.jafc.3c04999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Although tropomyosin has been identified as a major allergen in Antarctic krill, the digestive fate of Antarctic krill tropomyosin and its relationship with allergenicity are unknown. In this study, Antarctic krill tropomyosin was administered to BALB/c mice via both gavage and intraperitoneal injection to explore its sensitizing and eliciting capacity, and its digestion products were analyzed for structural changes and digestion-resistant linear epitopes. Mice gavaged with tropomyosin exhibited lower levels of specific IgE and IgG1, mast cell degranulation, vascular permeability, and anaphylaxis symptoms than those in the intraperitoneal injection group. This may be due to the destruction of macromolecular aggregates, loose expansion of the tertiary structure, complete disappearance of α-helix, and significant changes in molecular force upon the digestion of tropomyosin. Nevertheless, the intragastric administration of Antarctic krill tropomyosin still triggered strong allergic reactions, which was attributed to the existence of seven digestion-resistant linear epitopes (Glu26-His44, Thr111-Arg125, Glu157-Glu164, Glu177-Gly186, Val209-Ile225, Arg244-Arg255, and Val261-Ile270).
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Affiliation(s)
- Shan Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Kexin Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yao Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Qiaozhen Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
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Liu K, Lin S, Liu Y, Wang S, Liu Q, Sun K, Sun N. Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes. Food Chem 2022; 405:134829. [DOI: 10.1016/j.foodchem.2022.134829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 10/24/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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Cheng JH, Wang H, Sun DW. An overview of tropomyosin as an important seafood allergen: Structure, cross-reactivity, epitopes, allergenicity, and processing modifications. Compr Rev Food Sci Food Saf 2021; 21:127-147. [PMID: 34954871 DOI: 10.1111/1541-4337.12889] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 11/19/2021] [Accepted: 11/28/2021] [Indexed: 12/16/2022]
Abstract
Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated. Modification of TM by traditional processing methods such as heat treatment and enzymatic hydrolysis, and innovative processing technologies including high-pressure treatment, cold plasma (CP), ultrasound, pulsed electric field (PEF), pulsed ultraviolet, microwave and irradiation are discussed in detail. Particularly, enzymolysis, PEF, and CP technologies show great potential for modifying TM and more studies are needed to verify their effectiveness for the seafood industry. Possible mechanisms and the advantages/disadvantages of these technologies for the mitigation of TM allergenicity are also highlighted. Further work should be conducted to investigate the allergenicity caused by protein segments such as epitopes, examine the interaction sites between the allergen and the processing techniques and reveal the reduction mechanism of allergenicity.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Belfield, Ireland
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Laurchan P, E-Kobon T, Srisapoome P, Unajak S, Sinthuvanich C. Molecular Characterization and Cross-Allergenicity of Tropomyosin from Freshwater Crustaceans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8247-8256. [PMID: 34255496 DOI: 10.1021/acs.jafc.1c00934] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Tropomyosin is a major allergen responsible for cross-allergenicity in a number of shellfish species. Although extensively characterized in marine crustaceans, the information of tropomyosin is limited to a few freshwater crustacean species. As a result, more cross-reactivity evidence and information of tropomyosin at the molecular level are required for the detection of freshwater crustaceans in the food industry. In this study, we explored tropomyosin allergenicity in four freshwater crustacean species: prawn (Macrobrachium rosenbergii and Macrobrachium lanchesteri) and crayfish (Procambarus clarkii and Cherax quadricarinatus). Immunoblotting, liquid chromatography-tandem mass spectrometry, and immunoprecipitation studies indicated that tropomyosin was recognized by the sera's IgE of crustacean-allergic volunteers. Cloning and characterization of nucleotide sequences of tropomyosin cDNA from M. lanchesteri and C. quadricarinatus revealed highly conserved amino acid sequences with other crustaceans. This study emphasized the role of tropomyosin as a universal marker for the detection of both freshwater and marine crustaceans in the food industry.
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Affiliation(s)
- Panyarat Laurchan
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok 19000, Thailand
| | - Teerasak E-Kobon
- Department of Genetics, Faculty of Science, Kasetsart University, Bangkok 19000, Thailand
| | - Prapansak Srisapoome
- Department of Aquaculture, Faculty of Fisheries, Kasetsart University, Bangkok 19000, Thailand
| | - Sasimanas Unajak
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok 19000, Thailand
| | - Chomdao Sinthuvanich
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok 19000, Thailand
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