1
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Yang C, Li X, Deng Y, Qiu W, Chen L, Li L, Wang AL, Feng Y, Jin Y, Tao N, Li F, Jin Y. Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis. Food Chem 2024; 449:139304. [PMID: 38608611 DOI: 10.1016/j.foodchem.2024.139304] [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: 04/08/2023] [Revised: 03/22/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10-20 kV/cm, 5-15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from Fenneropenaeus chinensis. By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric field intensity of 15 kV/cm. After PEF treatment, the α-helix content decreased, and the α-helix content gradually changed to β-sheet and β-turn. Compared to the untreated group, the surface hydrophobicity increased and the sulfhydryl content decreased. SEM and AFM analyses showed that the treated sample surface formed a dense porous structure and increased roughness. The protein content, dielectric properties, and amino acid content of sample also changed significantly with the changes in the treatment conditions. Non-thermal PEF has potential applications in the development of hypoallergenic foods.
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Affiliation(s)
- Chenyu Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Xiaomin Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Yun Deng
- Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Weiqiang Qiu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Lanming Chen
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Ashily Liang Wang
- ADM (Shanghai) Management Co. Ltd., Room 220, 2nd Floor, Juyang Building, 1200 Pudong 17 Avenue, China (Shanghai) Pilot Free Trade Zone, Shanghai 200135, China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd., Changbai Dong Road 2099, Yanji City, Jilin 133000, China
| | - Yingshan Jin
- College of Bioscience and Technology, Yangzhou University, Wenhui Dong Road 48, Yangzhou City, Jiangsu 277600, China
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China
| | - Feng Li
- School of Electrical Engineering, Shanghai University of Electric Power, 1851 Hucheng Ring Road, Shanghai 200090, China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Hucheng Huan Road 999, Pudong, Shanghai 201306, China.
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2
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Liu Z, Fu Y, Azarpazhooh E, Ajami M, Li W, Rui X. Lactic acid bacteria modulate the gastrointestinal digestive behavior of soy glycinin and correlation with its immunoreactivity: a peptidomic study. Food Funct 2024; 15:2524-2535. [PMID: 38345089 DOI: 10.1039/d3fo04375d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Lactic acid bacterial fermentation helps reduce the immunoreactivity of soy protein. Nevertheless, the effect of lactic acid bacterial fermentation on a particular soy allergen and the consequent dynamic change of epitopes during gastrointestinal digestion are unclear. In this study, soy glycinin was isolated and an in vitro dynamic gastrointestinal model was established to investigate the dynamic change in the immunoreactivity and peptide profile of unfermented (UG) and fermented glycinin (FG) digestates. The results demonstrated that the FG intestinal digestate had a lower antigenicity (0.08%-0.12%) and IgE-binding capacity (1.49%-3.61%) towards glycinin at the early (I-5) and middle (I-30) stages of gastrointestinal digestion, especially those prepared at 2% (w/v) protein concentration. Peptidomic analysis showed that the glycinin subunits G1 and G2 were the preferred ones to release the most abundant peptides, whereas G2, G4, and G5 had an elevated epitope-cleavage rate in FG at stages I-5 and I-30. Three-dimensional modeling revealed that fermentation-induced differential degradation epitopes in gastrointestinal digestion were predominantly located in the α-helix and β-sheet structures. They were closely correlated with the reduced immunoreactivity of soy glycinin.
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Affiliation(s)
- Zhen Liu
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
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3
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Wang Y, Fu Y, Li W, Simpson BK, Rui X. Modulation of soy protein immunoreactivity by different matrix structures of lactic acid bacterium-induced soy protein gels: Epitope destruction during in vitro gastroduodenal digestion and absorption. Food Res Int 2023; 173:113281. [PMID: 37803593 DOI: 10.1016/j.foodres.2023.113281] [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: 04/19/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
Soy allergy is a common health problem. Food structure may change the gastroduodenal digestion and absorption of soy proteins, thus leading to the modulation of the immunoreactivity of soy proteins. In this study, lactic acid bacterium (LAB)-fermented soy protein isolates (FSPIs) were prepared at four concentrations (0.2 %-5.0 %, w/v) to present various matrix structures (nongel, NG; weak gel, WG; medium gel, MG; and firm gel, FG) and subjected to in vitro dynamic gastroduodenal digestion model. The results of sandwich enzyme-linked immunosorbent and human serum IgE binding capacity assays demonstrated that FSPI gels, especially the FSPI-MG/WG digestates obtained at the early and medium stages of duodenal digestion (D-5 and D-30), possessed greater potency in immunoreactivity reduction than FSPI-NG and reduced to 1.9 %-68.3 %. The transepithelial transport study revealed that the immunoreactivity of FSPI-MG/WG D-5 and D-30 digestates decreased through the stimulation of interferon-γ production and the induction of dominant Th1/Th2 differentiation. Peptidomics and bioinformatics analyses illustrated that compared with FSPI-NG, the FSPI-gel structure promoted the epitope degradation of the major allergens glycinin G2/G5, β-conglycinin α/β subunit, P34, lectin, trypsin inhibitor, and basic 7S globulin. Spatial structure analysis showed that FSPI-gel elicited an overall promotion in the degradation of allergen epitopes located in interior and exterior regions and was dominated by α-helix and β-sheet secondary structures, whereas FSPI-MG/WG promoted the degradation of epitopes located in the interior region of glycinin/β-conglycinin and exterior region of P34/basic 7S globulin. This study suggested that the FSPI-gel structure is a promising food matrix for decreasing the allergenic potential of allergenic epitopes during gastroduodenal digestion and provided basic information on the production of hypoallergenic soy products.
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Affiliation(s)
- Yaqiong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, QC, Canada
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
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4
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Luan H, Lu J, Li Y, Xu C, Shi W, Lu Y. Simultaneous Identification and Species Differentiation of Major Allergen Tropomyosin in Crustacean and Shellfish by Infrared Spectroscopic Chemometrics. Food Chem 2023; 414:135686. [PMID: 36827779 DOI: 10.1016/j.foodchem.2023.135686] [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: 11/04/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/19/2023]
Abstract
To solve the lack of rapid and accurate methods for allergen identification and traceability, an infrared spectroscopic chemometric analytical model (IR-CAM) was established by combining infrared spectroscopy with principal component and cluster analysis. By comparing the second derivative infrared (SD-IR) spectra of 5 proteins and 14 crustaceans and shellfish tropomyosin (TM), 8 shared peaks and unique fingerprint peaks in the amide III region were found for crabs, shrimps, and shellfish. Based on the unique fingerprint peaks coexisting with shared peaks, allergen TM in crustaceans and shellfish could be identified within 10 min (cf. ELISA ∼ 4 h). Concurrently, the species differentiation of TM at the Class/Family level was achieved based on IR-CAM. Validation by fermented aquatic products TM (n = 60) demonstrated that the developed IR-CAM could simultaneously identify and differentiate TM in crustaceans and shellfish accurately. It could be applied for allergen detection and traceability of aquatic products on an antibody-free basis.
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Affiliation(s)
- Hongwei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
| | - Jiada Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Yaru Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Ying Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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5
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Zhou E, Wang W, Xue X, Wang P, Wu F, Wu L, Li Q. Hydrogen peroxide oxidation modifies the structural properties and allergenicity of the bee pollen allergen profilin. Food Chem 2023; 425:136495. [PMID: 37276665 DOI: 10.1016/j.foodchem.2023.136495] [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: 10/23/2022] [Revised: 04/25/2023] [Accepted: 05/28/2023] [Indexed: 06/07/2023]
Abstract
Bee pollen is a byproduct of pollination, which is a necessary process to produce foods. However, bee pollen can induce significant food-borne allergies. We previously identified a bee pollen-derived pan-allergen in the profilin family, Bra c p. Herein, we aimed to reduce Bra c p allergenicity via protein oxidation with hydrogen peroxide and explore the changes induced. Ion-mobility mass spectrometry revealed aggregation of the oxidized product; we also found irreversible sulfonation of the free sulfhydryl group of the Bra c p Cys98 residue to a more stable cysteine derivative. A significant proportion of the α-helices in Bra c p were transformed into β-sheets after oxidation, masking the antigenic epitopes. An immunoassay demonstrated that the IgE-binding affinity of Bra c p was decreased in vitro after oxidation. To our knowledge, this is the first report describing the application of protein oxidation to reduce the allergenicity of profilin family member in foods.
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Affiliation(s)
- Enning Zhou
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China
| | - Weiwei Wang
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China
| | - Pianpian Wang
- State Key Laboratory of Natural and Biomimetic Drugs, Institute of Ocean Research, Peking University, Beijing 100191, China
| | - Fan Wu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Liming Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.
| | - Qiangqiang Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.
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6
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Cheng JH, Li J, Sun DW. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin. Food Chem 2023; 409:135316. [PMID: 36621166 DOI: 10.1016/j.foodchem.2022.135316] [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: 08/19/2022] [Revised: 12/16/2022] [Accepted: 12/22/2022] [Indexed: 12/25/2022]
Abstract
Effects of dielectric barrier discharge (DBD) cold plasma (CP) on structure, surface hydrophobicity and allergenic properties of tropomyosin (TM) in shrimp were investigated in this study. Results showed that the molecular weight of TM increased and the protein concentration decreased with CP treatment time increased. The content of free amino acids was increased by 74.7 % and the distribution of aromatic amino acids was altered. The content of α-helix was decreased by 69 % and the surface hydrophobicity increased by 57.8 % after 20 min treatment. Allergenicity analysis showed that the IgE binding capacity decreased by 96 % after 20 min treatment, and the degranulation indexes of KU812 cells like the β-HEX release rate, the intracellular calcium ion intensity, the release of histamine and inflammatory cytokines (IL-4, TNF-α) were decreased by 32.5 %, 31.0 %, 37.3 %, 51.7 %, and 70.2 %, respectively. The current study confirmed that DBD CP could reduce the TM allergenicity through structural changes.
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Affiliation(s)
- Jun-Hu Cheng
- 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 Centre, Guangzhou 510006, 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 510006, China
| | - Jilin Li
- 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 Centre, Guangzhou 510006, 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 510006, China
| | - Da-Wen Sun
- 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 Centre, Guangzhou 510006, 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 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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7
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Xu W, Yang Y, Tian J, Du X, Ye Y, Liu Z, Li Y, Zhao Y. Integrated physiological and transcriptome analysis reveals potential toxicity mechanism of haloxyfop-P-methyl to Chiromantes dehaani. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023:121879. [PMID: 37230172 DOI: 10.1016/j.envpol.2023.121879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/21/2023] [Accepted: 05/23/2023] [Indexed: 05/27/2023]
Abstract
Haloxyfop-P-methyl is widely used in controlling gramineous weeds, including the invasive plant Spartina alterniflora. However, the mechanism of its toxicity to crustaceans is unclear. In this study, we adopted transcriptome analysis combined with physiologic changes to investigate the response of estuarine crab (Chiromantes dehaani) to haloxyfop-P-methyl. The results showed that the median lethal concentration (LC50) of C. dehaani to haloxyfop-P-methyl at 96 h was 12.886 mg/L. Antioxidant system analysis indicated that MDA, CAT, GR, T-GSH, and GSSG might be sensitive biomarkers that characterize the oxidative defense response of the crab. In total, 782 differentially expressed genes were identified, including 489 up-regulated and 293 down-regulated genes. Glutathione metabolism, detoxification response and energy metabolism were significantly enriched, revealing the potential toxic mechanism of haloxyfop-P-methyl to C. dehaani. These results provide a theoretical foundation for further research on haloxyfop-P-methyl toxicity to crustaceans.
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Affiliation(s)
- Wenyue Xu
- School of Life Science, East China Normal University, Shanghai, 200241, China
| | - Ying Yang
- School of Life Science, East China Normal University, Shanghai, 200241, China
| | - Jiangtao Tian
- School of Life Science, East China Normal University, Shanghai, 200241, China
| | - Xinglin Du
- School of Life Science, East China Normal University, Shanghai, 200241, China
| | - Yucong Ye
- School of Life Science, East China Normal University, Shanghai, 200241, China
| | - Zhiquan Liu
- School of Life and Environmental Sciences, Hangzhou Normal University, 311121, Hangzhou, Zhejiang, China
| | - Yiming Li
- Fishery Machinery and Instrument, Research Institute, Chinese Academy of Fisheries Sciences, Shanghai, 200092, China
| | - Yunlong Zhao
- School of Life Science, East China Normal University, Shanghai, 200241, China.
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8
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Chen X, He Z, Wang Z, Li H. Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation. Foods 2023; 12:foods12102044. [PMID: 37238862 DOI: 10.3390/foods12102044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/15/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
This research explored the effects of oxidative modification caused by different malondialdehyde (MDA) concentrations on rabbit meat myofibrillar protein (MP) structural characteristics and the interactions between MDA and MP. The fluorescence intensity of MDA-MP adducts, and surface hydrophobicity increased, whereas the intrinsic fluorescence intensity and free-amine content of MPs decreased as MDA concentration and incubation time increased. The carbonyl content was 2.06 nmol/mg for native MPs, while the carbonyl contents increased to 5.17, 5.57, 7.01, 11.37, 13.78, and 23.24 nmol/mg for MP treated with 0.25 to 8 mM MDA, respectively. When the MP was treated with 0.25 mM MDA, the sulfhydryl content and the α-helix content decreased to 43.78 nmol/mg and 38.46%, while when MDA concentration increased to 8 mM, the contents for sulfhydryl and α-helix decreased to 25.70 nmol/mg and 15.32%. Furthermore, the denaturation temperature and ΔH decreased with the increase in MDA concentration, and the peaks disappeared when the MDA concentration reached 8 mM. Those results indicate MDA modification resulted in structural destruction, thermal stability reduction, and protein aggregation. Besides, the first-order kinetics and Stern-Volmer equation fitting results imply that the quenching mechanism of MP by MDA may be mainly driven by dynamic quenching.
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Affiliation(s)
- Xiaosi Chen
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China
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9
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Yang Q, Qu X, Wang X, Che H, Huang Z, Ge X, Lv L. Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing. Food Chem X 2022; 17:100532. [PMID: 36845508 PMCID: PMC9943847 DOI: 10.1016/j.fochx.2022.100532] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/20/2022] [Accepted: 11/30/2022] [Indexed: 12/03/2022] Open
Abstract
This study aimed to analyze the effect of methylglyoxal (MGO) on the structure and allergenicity of shrimp tropomyosin (TM) during thermal processing. The structural changes were determined by SDS-PAGE, intrinsic fluorescence, circular dichroism, and HPLC-MS/MS. The allergenicity was evaluated by in vitro and in vivo experiments. MGO could cause conformational structural changes in TM during thermal processing. Moreover, the Lys, Arg, Asp, and Gln residues of TM were modified by MGO, which could destroy and/or mask TM epitopes. In addition, TM-MGO samples could lead to lower mediators and cytokines released from RBL-2H3 cells. In vivo, TM-MGO caused a significant reduction in antibodies, histamine, and mast cell protease 1 levels in sera. These results indicate that MGO can modify the allergic epitopes and reduce the allergenicity of shrimp TM during thermal processing. The study will help to understand the changes in the allergenic properties of shrimp products during thermal processing.
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Affiliation(s)
- Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China
| | - Xiudan Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Hongxia Che
- College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Ziqian Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinyu Ge
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Corresponding author.
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10
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Liu Z, Fu Y, Liu Y, Chen X, Jiang M, Rui X. Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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11
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Lv L, Ye L, Lin X, Li L, Chen J, Yue W, Wu X. Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation. Foods 2022; 11:foods11152308. [PMID: 35954072 PMCID: PMC9367811 DOI: 10.3390/foods11152308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation.
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12
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Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site. Foods 2022; 11:foods11152176. [PMID: 35892761 PMCID: PMC9330876 DOI: 10.3390/foods11152176] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation and protein oxidation occur side by side in meat. Here, the effect of malondialdehyde (MDA), the major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP) was studied. MP samples were incubated with 0, 0.1, 0.3, 0.5, and 0.7 mM MDA at 4 °C for 12 h and then subjected to in vitro gastrointestinal digestion. The result showed that MDA remarkably reduced the digestibility of MP (p < 0.05). MDA treatments significantly increased carbonyl and Schiff base contents in MP (p < 0.05). The microstructure observed by atomic force microscopy showed that MDA treatments resulted in the aggregation of MP. Non-reducing and reducing electrophoresis suggested the aggregation was mainly caused by covalent bonds including disulfide bond and carbonyl−amine bond. Proteomics analysis proved that the myosin tail was the main target of MDA attack, meanwhile, lysine residues were the major modification sites. Taken together, the above results imply that MDA induces protein oxidation, aggregation, and blockage of hydrolysis sites, consequently leading to the decrease in both gastric and gastrointestinal digestibility of MP.
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13
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Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry. Foods 2022; 11:foods11030385. [PMID: 35159534 PMCID: PMC8834345 DOI: 10.3390/foods11030385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 12/03/2022] Open
Abstract
The present study aims to investigate the structural and functional properties of oxidated walnut protein isolates (WPI) by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH). The oxidation degree, changes in structural characteristics, processing properties, and protein modifications of WPI were measured. The results showed that oxidation significantly induced structural changes, mainly reflected by the increasing carbonyl content, and decreasing sulfhydryl and free amino groups. Moreover, the secondary structure of WPI was altered in response to oxidation, and large aggregates formed through disulfide cross-linking and hydrophobic interactions. Almost all the property indicators were significantly decreased by oxidation except the foaming property and water/oil holding capacity. Mass spectrometry analysis showed that 16 different modifications occurred in amino acid side chains, and most of the protein groups with higher numbers of modifications were found to be associated with allergies, which was further confirmed by the reduction in antigenicity of the major allergen (Jug r 1) in WPI. Meanwhile, we used oxidation-related proteins for gene ontology (GO) enrichment analyses, and the results indicated that 115, 204 and 59 GO terms were enriched in terms of biological process, molecular function, and cellular component, respectively. In conclusion, oxidation altered the groups and conformation of WPI, which in turn caused modification in the functional properties correspondingly. These findings might provide a reference for processing and storage of walnut protein foods.
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Huang J, Liu Z, Rui X, L'Hocine L, Zhang Q, Li W, Dong M. Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model. Food Funct 2020; 11:10467-10479. [PMID: 33245084 DOI: 10.1039/d0fo02023k] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fermentation by lactic acid bacteria is helpful in reducing soy protein immunoreactivity. However, how lactic acid fermentation influences the gastroduodenal digestibility and immunoglobulin E (IgE) binding capacity of soy proteins remains unclear. In this study, the protein digestion of a fermented soybean protein isolate (FSPI) was investigated and compared with that of a soybean protein isolate (SPI). The effect on their respective IgE binding capacities at the gastric and duodenal phases was also explored by using a novel in vitro dynamic gastrointestinal digestion model (Bionic Rat Model II+). Medium pH was measured, microstructural analysis was performed, peptide distribution and free amino acid content were determined, and SDS-PAGE analysis was performed to assess the differences between SPI and FSPI. The results showed that FSPI had lower pH (3.76), larger protein aggregates (>60 μm), and higher low-molecular-weight peptides than SPI. During the first 30 min of gastric and duodenal digestion, the extent of hydrolysis of FSPI was higher than that of SPI, and the gastric transition time of the former was longer than that of the latter. Conversely, differences tended to be narrower in the next 30-180 min of gastric and duodenal digestion. As a result, the IgE binding capacity of FSPI was significantly lower than that of SPI at 30 min of gastric and duodenal digestion. Therefore, fermentation by lactic acid bacteria affected the digestibility rate of soy proteins, especially at the initial phases of gastric and duodenal digestion, thereby reducing the exposure of intact epitopes in the duodenum. This study helped to elucidate how lactic acid fermentation affected the digestive behavior of soy proteins and its implication in IgE immunoreactivity reduction.
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Affiliation(s)
- Jin Huang
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P R China.
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15
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Cui Y, Hou Z, Ren Y, Men X, Zheng B, Liu P, Xia B. Effects of aerial exposure on oxidative stress, antioxidant and non-specific immune responses of juvenile sea cucumber Apostichopus japonicus under low temperature. FISH & SHELLFISH IMMUNOLOGY 2020; 101:58-65. [PMID: 32224279 DOI: 10.1016/j.fsi.2020.03.050] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/20/2020] [Accepted: 03/24/2020] [Indexed: 06/10/2023]
Abstract
Desiccation is a commonly stressful situation experienced by sea cucumber during transportation without/less water. The present study was conducted to investigate the effects of aerial exposure on the survival, oxidative damage, antioxidant capacity, immune-related response and gene expression of Apostichopus japonicus at different low temperatures. After acclimation, sea cucumbers were randomly divided into 3 groups, which were exposed to 5 °C, 10 °C and 15 °C in the closed laboratory condition, respectively. Each group has three parallel replicates. During the experiment, coelomic fluid and respiratory tree of A. japonicus were sampled at the time points of 0, 3, 6, 12, 24 and 48 h post-desiccation for further analysis. The results showed that the survival rates of sea cucumber significantly decreased as time prolonged, and those of 5 °C at 6-48 h of desiccation were significantly higher than 15 °C. Most oxidative damage parameters (e.g., O2- production, MDA, LPO and PC contents) significant increased after 6-12 h of desiccation. Antioxidant enzyme activities and T-AOC in coelomic fluid firstly increased and then decreased during aerial exposure, indicating that sea cucumber could adjust antioxidant defense to reduce the concentrations of ROS and MDA as a strategy for protecting organisms from oxidative damage in the early stage (0-6 h) of desiccation. The relative expression levels of Hsp90 and Hsp70 mRNA in respiratory tree of sea cucumber exhibited similar rise-fall trends with antioxidant parameters, while immune enzyme activities of ACP, AKP, LSZ and T-NOS, and gene expression of TLR, Rel and p105 all significantly decreased as time prolonged. Overall, low temperature postponed the process of ROS formation and the depression of antioxidant and non-specific immune responses of sea cucumber within a certain extent, which implied that it might play a positive role in improvement of desiccation tolerance. This study not only contribute to better understand the adaption mechanisms of A. japonicus to desiccation stress, but also provide valuable information for sea cucumber culture and transportation.
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Affiliation(s)
- Yanting Cui
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Zhumei Hou
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Yichao Ren
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Xianhui Men
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Bo Zheng
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China
| | - Peng Liu
- Shandong Fisheries Technology Extension Station, Jinan, Shandong, 250013, China.
| | - Bin Xia
- Marine Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong, 266109, China.
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16
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Studying on the IgG binding capacity and conformation of tropomyosin in Ovalipes punctatus meat irradiated with electron beam. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Ekezie FGC, Sun DW, Cheng JH. Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet. Food Chem 2019; 300:125143. [DOI: 10.1016/j.foodchem.2019.125143] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/10/2019] [Accepted: 07/06/2019] [Indexed: 10/26/2022]
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18
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Tian S, Ma J, Ahmed I, Lv L, Li Z, Lin H. Effect of tyrosinase-catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3501-3508. [PMID: 30623428 DOI: 10.1002/jsfa.9569] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 11/08/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Enzymatic treatment of allergenic protein can alter their functional properties under a mild reaction condition due to specificity of enzymes. Phenolic compounds act as mediators and enhance the crosslinking reactions. The study aimed to assess the changes in the structure and immunoglobulin G (IgG) binding capacity of turbot parvalbumin (PV) upon crosslinking with tyrosinase (Tyr) in the absence and presence of caffeic acid. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed the appearance of higher molecular weight bands (24, 36 kDa) in the crosslinked PV. The secondary structure of crosslinked PV became loosened and disordered. The results of intrinsic fluorescence and ultraviolet absorption spectral analyses, as well as surface hydrophobicity and free amino group analyses also revealed structural changes. As observed by western blot analysis, the intensity of the PV bands reduced upon Tyr treatment, indicating reduced binding of specific IgG to PV. Moreover, the indirect ELISA (enzyme-linked immunosorbent assay) analysis confirmed that the IgG binding ability of crosslinked PV was reduced 34.94%. CONCLUSION Enzymatic treatment mitigated the allergenicity of fish PV, which was closely related to the alterations in the conformational structure. This treatment showed potential for developing hypoallergenic fish products under mild reaction conditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shenglan Tian
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Jiaju Ma
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Ishfaq Ahmed
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Liangtao Lv
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Zhenxing Li
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
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19
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Faisal M, Vasiljevic T, Donkor ON. A review on methodologies for extraction, identification and quantification of allergenic proteins in prawns. Food Res Int 2019; 121:307-318. [PMID: 31108753 DOI: 10.1016/j.foodres.2019.03.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/13/2019] [Accepted: 03/17/2019] [Indexed: 12/26/2022]
Abstract
Prawn allergy is one of the most common food-borne allergies and current prevention is by avoidance. This review paper summarised different methodologies for the extraction, identification and quantification of prawn protein allergens, reported in various research studies. Following extraction, allergenic components have been analysed using well-established methodologies, such as SDS-PAGE, Immunoblotting, ELISA, CD Spectroscopy, HPLC, DBPCFC, SPT etc. Moreover, the preference towards Aptamer-based technique for allergenicity analysis has also been highlighted in this review paper. The summary of these methodologies will provide a reference platform for present and future research directions.
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Affiliation(s)
- M Faisal
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - T Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - O N Donkor
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
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20
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Fu L, Ni S, Wang C, Wang Y. Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1580250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
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21
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Lv L, Lin H, Li Z, Nayak B, Ahmed I, Tian S, Chen G, Lin H, Zhao J. Structural changes of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity. Food Chem 2019; 274:547-557. [DOI: 10.1016/j.foodchem.2018.09.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2018] [Revised: 08/01/2018] [Accepted: 09/03/2018] [Indexed: 02/07/2023]
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22
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The effect of electron beam irradiation on IgG binding capacity and conformation of tropomyosin in shrimp. Food Chem 2018; 264:250-254. [DOI: 10.1016/j.foodchem.2018.05.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 04/12/2018] [Accepted: 05/09/2018] [Indexed: 11/18/2022]
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23
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Ahmed I, Lv L, Lin H, Li Z, Ma J, Guanzhi C, Sun L, Xu L. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin. Food Chem 2018; 248:287-295. [DOI: 10.1016/j.foodchem.2017.12.071] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 12/07/2017] [Accepted: 12/19/2017] [Indexed: 12/15/2022]
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24
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Xu J, Chen Z, Han D, Li Y, Sun X, Wang Z, Jin H. Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems. Molecules 2017; 22:E1893. [PMID: 29099771 PMCID: PMC6150227 DOI: 10.3390/molecules22111893] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/01/2017] [Indexed: 11/17/2022] Open
Abstract
The objective of the present study was to examine the structural and functional changes of β-conglycinin exposed to oxidizing radicals produced by FeCl₃/H₂O₂/ascorbic acid hydroxyl radical-generating system (HRGS) for 3 h at room temperature. Increasing H₂O₂ concentrations resulted in a loss of histidine residues, lysine residues, and available lysine, which was accompanied by the formation of protein carbonyls and disulphide bonds (p < 0.05). Changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated that hydroxyl radicals had induced protein unfolding and conformational alterations. Results from SDS-PAGE implied that a small amount of protein cross-linkages produced by oxidative incubation. The emulsifying properties of β-conglycinin were gradually improved with the increasing extent of oxidation. The structural changes above contributed to the reduction of potential allergenicity of β-conglycinin, as verified by specific ELISA analysis. These results suggest that moderate oxidation could partially improve the protein functional properties and reduced the potential allergy of protein, providing guidance for effective use of moderately oxidized soy protein in the industry.
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Affiliation(s)
- Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zijing Chen
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Dong Han
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
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25
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Lv L, Lin H, Li Z, Ahmed I, Chen G. Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4588-4594. [PMID: 28349532 DOI: 10.1002/jsfa.8328] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 03/16/2017] [Accepted: 03/21/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Stability in simulated gastric fluids is considered an important parameter for the estimation of food allergenicity. Moreover, proteins in food are highly susceptible to lipid oxidation during processing and preservation. In this study, the change in the IgE-binding capacity of malondialdehyde (MDA)-treated shrimp tropomyosin (TM) following in vitro digestion was investigated by SDS-PAGE and western blot. RESULTS Shrimp TM treated with different concentrations of MDA was slightly degraded and became increasingly resistant to pepsin digestion over time. While untreated TM was rapidly degraded, MDA-treated TM showed some resistance and was degraded by trypsin only after increasing the digestion time. Results of immunoblotting studies on IgE using sera from patients allergic to shrimp indicated that the IgE-binding capacity of TM and MDA (50 mmol L-1 )-treated TM decreased slightly after pepsin digestion and significantly decreased after trypsin digestion. CONCLUSION The study indicated that the resistance of TM to degradation increased after oxidation. The treatment with proteases, especially trypsin, is quite effective in decreasing the IgG/IgE-binding capacity of shrimp TM. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Liangtao Lv
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Hong Lin
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Zhenxing Li
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Ishfaq Ahmed
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Guanzhi Chen
- The Affiliated Hospital of Medical College Qingdao University, Qingdao, Shandong, China
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26
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Duan Y, Zhang Y, Dong H, Wang Y, Zhang J. Effect of the dietary probiotic Clostridium butyricum on growth, intestine antioxidant capacity and resistance to high temperature stress in kuruma shrimp Marsupenaeus japonicus. J Therm Biol 2017; 66:93-100. [PMID: 28477915 DOI: 10.1016/j.jtherbio.2017.04.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 04/10/2017] [Accepted: 04/12/2017] [Indexed: 12/17/2022]
Abstract
A 56-day feeding trial followed by an acute high temperature stress test were performed to evaluate the effect of dietary probiotic Clostridium butyricum (CB) on growth performance and intestine antioxidant capacity of kuruma shrimp Marsupenaeus japonicus. Shrimp were randomly allocated in 9 tanks (30 shrimp per tank) and triplicate tanks were fed with diets containing different levels of C. butyricum (1×109 cfu/g): 0mgg-1 feed (Control), 100mgg-1 feed (CB-100), 200mgg-1 feed (CB-200) as treatment groups. The results indicated that dietary supplementation of C. butyricum increased the growth performance and decreased the feed conversion rate (FCR) of shrimp in the CB-100 group. HE stain showed that C. butyricum increased the intestine epithelium height of M. japonicus. C. butyricum supplemented in diets decreased·O2- generation capacity and malondialdehyde (MDA) content, and increased total antioxidant capacity (T-AOC), catalase (CAT) and peroxidase (POD) activity and the expression level of heat shock protein 70 (hsp70) and metallothionein (mt) gene in intestine of shrimp cultured under normal condition for 56 d, while no significant changes in glutathione peroxidase (GPx) activity and ferritin gene expression level. After shrimp exposed to high temperature stress 48h, the lower level of·O2- generation capacity and MDA content, and the higher level survival, activities of T-AOC, CAT, GPx and POD, as well as hsp70, ferritin and mt gene expression level were found in intestine of two C. butyricum groups. These results revealed that C. butyricum could improve the growth performance, increase intestine antioxidant capacity of M. japonicus against high temperature stress, and could be a potential feed additive in shrimp aquaculture.
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Affiliation(s)
- Yafei Duan
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yue Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hongbiao Dong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yun Wang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Jiasong Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
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27
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Yuan F, Lv L, Li Z, Mi N, Chen H, Lin H. Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chem 2017; 219:215-222. [DOI: 10.1016/j.foodchem.2016.09.139] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 08/12/2016] [Accepted: 09/21/2016] [Indexed: 11/28/2022]
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28
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Lv L, Lin H, Li Z, Wang J, Ahmed I, Chen H. Changes of structure and IgE binding capacity of shrimp (Metapenaeus ensis) tropomyosin followed by acrolein treatment. Food Funct 2017; 8:1028-1036. [DOI: 10.1039/c6fo01479h] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The changes of structure and IgE binding capacity of shrimp tropomyosin following acrolein treatment are explored at the molecular level.
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Affiliation(s)
- Liangtao Lv
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Jing Wang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
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29
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Lv L, Lin H, Li Z, Yuan F, Gao Q, Ma J. Effect of 4-hydroxy-2-nonenal treatment on the IgE binding capacity and structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chem 2016; 212:313-22. [DOI: 10.1016/j.foodchem.2016.05.152] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 05/08/2016] [Accepted: 05/24/2016] [Indexed: 11/24/2022]
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30
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Nikolić J, Nešić A, Čavić M, Đorđević N, Anđelković U, Atanasković-Marković M, Drakulić B, Gavrović-Jankulović M. Effect of malondialdehyde on the ovalbumin structure and its interactions with T84 epithelial cells. Biochim Biophys Acta Gen Subj 2016; 1861:126-134. [PMID: 27864150 DOI: 10.1016/j.bbagen.2016.11.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 11/12/2016] [Accepted: 11/14/2016] [Indexed: 12/26/2022]
Abstract
BACKGROUND Protein oxidation can occur as a consequence of lipid peroxidation during food processing. The aim of this work was to explore the effect of malondialdehyde (MDA) modification of ovalbumin (OVA) on its interaction with T84 intestinal cells. METHODS Molecular dynamics simulation was employed for the prediction of MDA modification in the OVA, while introduced structural changes were evaluated by measurement of carbonyl group content, fluorescence spectra, MS/MS analysis, and IgE reactivity. Effects of MDA modified OVA on T84 epithelial cells were analyzed by gene expression for pro-inflammatory cytokines and protein secretion. RESULTS Out of 9 predicted, five modified Lys residues were confirmed by MS/MS analysis: 51TQINKVVR58, 85DILNQITKPNDVYSFSLASR104, 111YPILPEYLQCVKELYR126, 187AFKDEDTQAMPFR199, 277KIKVYLPR284, and 278IKVYLPR284. The introduced MDA modifications influenced profile of IgE reactivity to OVA. Treatment of T84 epithelial cells with OVA and OVA modified with 1mM MDA, induced up-regulation of pro-inflammatory cytokines (IL-1β, IL-25, IL-33, TSLP and TNFα), while OVA modification with 10mM MDA induced down regulation of the cytokine expression profile, except for IL-1β. OVA and OVA modified with 1mM MDA induced secretion of epithelial cells specific cytokine IL-33. CONCLUSIONS This finding indicated that OVA and its MDA modified form have the potential to trigger the innate immunity by inducing up-regulation and secretion of pro-allergenic IL-33 in T84 intestinal epithelial cells. GENERAL SIGNIFICANCE Interactions of ovalbumin and its MDA modified form with intestinal epithelial cells can induce a specific immunological priming necessary for the downstream activation of innate immunity.
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Affiliation(s)
- Jasna Nikolić
- Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Andrijana Nešić
- Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Milena Čavić
- Department of Experimental Oncology, Institute for Oncology and Radiology of Serbia, Belgrade, Serbia
| | - Neda Đorđević
- Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Uroš Anđelković
- Centre for High-Throughput Technologies, Department of Biotechnology, University of Rijeka, Rijeka, Croatia; Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Marina Atanasković-Marković
- Medical Faculty, University of Belgrade, Belgrade, Serbia; University Children's Hospital of Belgrade, Belgrade, Serbia
| | - Branko Drakulić
- Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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Duan Y, Zhang Y, Dong H, Zhang J. Effect of desiccation on oxidative stress and antioxidant response of the black tiger shrimp Penaeus monodon. FISH & SHELLFISH IMMUNOLOGY 2016; 58:10-17. [PMID: 27623339 DOI: 10.1016/j.fsi.2016.09.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/04/2016] [Accepted: 09/10/2016] [Indexed: 06/06/2023]
Abstract
In the present study, the oxidative stress and antioxidant response in hepatopancreas of the black tiger shrimp Penaeus monodon under desiccation stress were studied, such as activities of antioxidant enzymes (SOD, CAT, GPx and POD), oxidative damage to lipid and protein which indexed by contents of LPO, MDA, protein carbonyl (PC) and ROS production, and the expression of HSP70 and ferritin gene. The duration of desiccation significantly influenced the shrimp survival, and the mortality rates were 10% and 55.0% after desiccation 0.5 h and 3 h, respectively. Compared with the control group, after exposed to desiccation stress, the content of LPO, MDA, PC and ROS production in hepatopancreas increased significantly. SOD, CAT and POD activity in hepatopancreas increased significantly at 0.5 h, but decreased markedly at 1 h. GPx activity in hepatopancreas increased significantly at 0.5 h and 1 h, then decreased significantly at 3 h. The transcript levels of HSP70 and ferritin gene in hepatopancreas increased significantly at 1 h. HE staining showed that desiccation induced damage symptoms in hepatopancreas of P. monodon. These results revealed that desiccation could induce oxidative stress and antioxidant response via confusion of antioxidant enzymes activity and gene transcript level in hepatopancreas of P. monodon, and the time of shrimp under desiccation should lower than 0.5 h.
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Affiliation(s)
- Yafei Duan
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yue Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hongbiao Dong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Jiasong Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
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32
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Song Y, Li Z, Gao Q, Pavase TR, Lin H. Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4263-4267. [PMID: 26800007 DOI: 10.1002/jsfa.7637] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Revised: 12/04/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Malonaldehyde, the primary by-product of lipid peroxidation in food, modifies the structural and functional properties of proteins by cross-linking. The aim of this study was to investigate the effect of malonaldehyde on the allergenicity of shrimp tropomyosin. RESULTS RBL-2H3 cells, a model of type I allergic reactions, were sensitised with sera from patients allergic to shrimp, and were stimulated with native and cross-linked tropomyosin. Release of inflammatory mediators such as β-hexosaminidase, histamine, tryptase, cysteinyl leukotriene, and prostaglandin D2 was clearly suppressed in a manner that depended on the extent of tropomyosin cross-linking. Release of interleukin-4 (IL-4) and IL-13 was similarly decreased. Notably, cells sensitised with one patient's serum released IL-4 at comparable levels in response to native and cross-linked tropomyosin. CONCLUSION Cross-linking strongly modulates the ability of shrimp tropomyosin to induce release of inflammatory cytokines and mediators from activated RBL-2H3 cells. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yongna Song
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
| | - Zhenxing Li
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
| | - Qing Gao
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
| | - Tushar Ramesh Pavase
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
| | - Hong Lin
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
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A simple graphene-based pipette tip solid-phase extraction of malondialdehyde from human plasma and its determination by spectrofluorometry. Anal Bioanal Chem 2016; 408:4907-15. [DOI: 10.1007/s00216-016-9577-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 03/04/2016] [Accepted: 04/18/2016] [Indexed: 10/21/2022]
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34
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Duan Y, Zhang J, Dong H, Wang Y, Liu Q, Li H. Effect of desiccation and resubmersion on the oxidative stress response of the kuruma shrimp Marsupenaeus japonicus. FISH & SHELLFISH IMMUNOLOGY 2016; 49:91-99. [PMID: 26700171 DOI: 10.1016/j.fsi.2015.12.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 12/06/2015] [Accepted: 12/12/2015] [Indexed: 06/05/2023]
Abstract
In the present study, the oxidative stress response in hepatopancreas of Marsupenaeus japonicus to desiccation stress and resubmersed in seawater were studied, such as respiratory burst, ROS production ( [Formula: see text] ), activities of antioxidant enzymes (CAT, GPx, SOD, POD and GST) and oxidative damage to lipid and protein (indexed by contents of MDA). The duration of desiccation significantly influenced shrimp survival, and the mortality rates were 37.5% and 87.5% after desiccation 5 h and 10 h, respectively. After desiccation stress 3 h, the respiratory burst, ROS production, and the activity of SOD and CAT were up-regulated significantly. The activity of GPx and POD, and the content of MDA decreased significantly at 0.5 h and 1 h, and then increased significantly at 3 h. But GST activity was no significant change after desiccation. During the resubmersion period, most of the antioxidant enzymes activities could recover to the control level at 24 h, but a small quantity of the oxidative stress still existed in tissues. HE staining showed that desiccation stress induced damage symptoms in hepatopancreas of M. japonicus. These results revealed that desiccation influenced the antioxidative status and caused oxidative stress and tissue damage via confusion of antioxidant enzymes in M. japonicus, but the oxidative stress could be eliminated within a certain range after the shrimps were resubmersed in seawater.
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Affiliation(s)
- Yafei Duan
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Jiasong Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
| | - Hongbiao Dong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yun Wang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Qingsong Liu
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hua Li
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
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Lin H, Li Z, Lin H, Song Y, Lv L, Hao Z. Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum). Food Chem 2015; 188:248-55. [DOI: 10.1016/j.foodchem.2015.05.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2015] [Revised: 04/27/2015] [Accepted: 05/01/2015] [Indexed: 11/28/2022]
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Duan Y, Zhang J, Dong H, Wang Y, Liu Q, Li H. Oxidative stress response of the black tiger shrimp Penaeus monodon to Vibrio parahaemolyticus challenge. FISH & SHELLFISH IMMUNOLOGY 2015; 46:354-365. [PMID: 26142143 DOI: 10.1016/j.fsi.2015.06.032] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 06/23/2015] [Accepted: 06/25/2015] [Indexed: 06/04/2023]
Abstract
Vibrio parahaemolyticus is a virulent pathogen that affects shrimp aquaculture. Reactive oxygen species are produced by the immune system that defends the host against foreign microorganisms. In the present study, the oxidative stress response in hepatopancreas and gills of Penaeus monodon to V. parahaemolyticus challenge were studied, such as respiratory burst, ROS production (·O2(-) and ·OH), activities of antioxidant enzymes (CAT, GPx, SOD, POD and GST) and oxidative damage to lipid and protein (indexed by contents of MDA). Compared with the control group, after V. parahaemolyticus challenge, respiratory burst and ROS production were up-regulated significantly. GPx and POD activity increased significantly in hepatopancreas and gills of the shrimps at 12 h, but CAT activity decreased markedly at 12 h and 24 h. SOD and GST activity in hepatopancreas of the shrimps increased significantly at 1.5 h, but decreased markedly at 12 h-48 h. MDA content increased significantly after 6 h-24 h challenge. HE staining showed that V. parahaemolyticus challenge induced damage symptoms in hepatopancreas of P. monodon. Our study revealed that V. parahaemolyticus influenced the antioxidative status and caused oxidative stress and tissue damage via confusion of antioxidant enzymes in P. monodon.
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Affiliation(s)
- Yafei Duan
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Jiasong Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
| | - Hongbiao Dong
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yun Wang
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Qingsong Liu
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Hua Li
- Key Laboratory of South China Sea Fishery Resources Exploitation & Utilization, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
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Seo YH, Park D, Oh YK, Yoon S, Han JI. Harvesting of microalgae cell using oxidized dye wastewater. BIORESOURCE TECHNOLOGY 2015; 192:802-806. [PMID: 26077359 DOI: 10.1016/j.biortech.2015.05.074] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 05/19/2015] [Accepted: 05/21/2015] [Indexed: 06/04/2023]
Abstract
In this study, oxidized dye wastewaters were tested for their potential to be used as a cheap coagulant for microalgae harvesting. Two dyes (methylene blue (MB) and methyl orange (MO)) were selected as model dyes, and the Fenton-like reaction under high temperature (90 °C, 1 min) employed as an oxidative treatment option. A maximum harvesting efficiency over 90% was obtained with both MB and MO at a dilution ratio of 5:1 (dye wastewater: cell culture), when the optimal oxidation condition was 20 mg/L of dye, 1 mM of FeCl3, and 0.5% of H2O2 concentration. This phenomenon could be explained by the possibility that amine groups are formed and exposed in oxidized dyes, which act as a kind of amine-based coagulant just like chitosan. This study clearly showed that dye wastewater, when properly oxidized, could serve as a potent coagulant for microalgae harvesting, potentially rendering the harvesting cost reduced to a substantial degree.
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Affiliation(s)
- Yeong Hwan Seo
- Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Doyoung Park
- Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - You-Kwan Oh
- Clean Fuel Department, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea
| | - Sukhwan Yoon
- Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea
| | - Jong-In Han
- Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea.
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