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Huang Y, Li Z, Wu Y, Li Y, Pramod S, Chen G, Zhu W, Zhang Z, Wang H, Lin H. Comparative analysis of allergenicity and predicted linear epitopes in α and β parvalbumin from turbot (Scophthalmus maximus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2313-2324. [PMID: 36606403 DOI: 10.1002/jsfa.12432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/19/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Parvalbumin (PV) can be subdivided into two phylogenetic lineages, αPV and βPV. The bony fish βPV is considered a major fish allergen. However, there is no available report on the immunological property and epitope mapping of bony fish αPV. RESULTS To characterize the allergenic property of bony fish αPV and investigate the difference in allergenic property of bony fish αPV and βPV, turbot (Scophthalmus maximus) αPV and βPV were identified by mass spectrometry and were expressed in Escherichia coli system in this study. Spectra analysis and three-dimensional (3D) modeling showed the similar structure between αPV and βPV. However, αPV exhibited lower immunoglobulin E/immunoglobulin G (IgE/IgG) binding capacity than βPV. Three identified βPV epitopes possessed higher IgE reactivity and more hydrophobic residues than three identified αPV epitopes. In addition, less similarity in sequence homology of αPV epitopes was observed with allergen sequences in database. CONCLUSION These finding expanded information on fish PV epitopes and substantiated the difference in allergenicity and epitope mapping between fish αPV and βPV, which will improve the epitope-based detection tools of PV and diagnostic of PV induced fish allergy. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuhao Huang
- 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
| | - Yeting Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Yonghong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
- Department of Research and Development, HOB Biotech Group Corp., Ltd, Suzhou, P. R. China
| | - Siddanakoppalu Pramod
- Department of Studies and Research in Biochemistry, Davangere University, Davangere, India
| | - Guanzhi Chen
- Department of Dermatology, Affiliated Hospital of Medical College Qingdao University, Qingdao, P. R. China
| | - Wenjia Zhu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, P. R. China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Hao Wang
- 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
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Xu L, Zhang XM, Wen YQ, Zhao JL, Xu TC, Yong L, Lin H, Zhang HW, Li ZX. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics. Food Chem 2023; 403:134314. [DOI: 10.1016/j.foodchem.2022.134314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/28/2022]
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3
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Composition, structural configuration, and antigenicity of Atlantic cod (Gadus morhua) tropomyosin. Food Chem 2023; 399:133966. [DOI: 10.1016/j.foodchem.2022.133966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/25/2022] [Accepted: 08/14/2022] [Indexed: 11/23/2022]
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4
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Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix. Food Chem 2022; 405:134981. [DOI: 10.1016/j.foodchem.2022.134981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 10/28/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022]
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5
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Nonthawong K, Srisomsap C, Chokchaichamnankit D, Svasti J, Phiriyangkul P. Comparative proteomics and in silico allergenicity of fresh and powdered skipjack tuna and Nile tilapia. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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6
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Alt KG, Feldmeyer B, Kochmann J, Klimpel S. Gene expression and allergenic potential of Pseudoterranova bulbosa L3 from different infection sites in North Atlantic cod (Gadus morhua). JOURNAL OF FISH DISEASES 2022; 45:1073-1086. [PMID: 35475516 DOI: 10.1111/jfd.13630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
The recent advances in molecular methods and data processing have facilitated research on anisakid nematodes. While most research efforts were made regarding the genus Anisakis, since this genus is held responsible for the majority of reported clinical signs, there is still a demand for data on the genus Pseudoterranova. Several case studies of severe invasive anisakidosis affecting various organs caused by species of the P. decipiens complex have been described. To better understand the way these parasites might infest their fish host, we examined whether parasite location within the fish host affects gene expression. A de novo assembly of the transcriptome of Pseudoterranova bulbosa, isolated from North Atlantic cod, was analysed for patterns of differential gene expression between samples taken from liver and viscera. We additionally searched for homologs to known nematode allergens, to give a first estimate of the potential allergenicity of P. bulbosa. There was a subtle difference in the gene expression of samples taken from liver and viscera. Seventy genes were differentially expressed, 32 genes were upregulated in parasites isolated from liver and 38 genes were upregulated in parasites from viscera. Homologs of five nematode allergens were identified among the genes expressed by P. bulbosa. Our transcriptome of P. bulbosa will be a valuable resource for further meta-analyses and resequencing projects.
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Affiliation(s)
- Katharina G Alt
- Institute for Ecology, Evolution and Diversity, Goethe University, Frankfurt/Main, Germany
| | - Barbara Feldmeyer
- Senckenberg Biodiversity and Climate Research Centre, Senckenberg Gesellschaft für Naturforschung, Frankfurt/Main, Germany
| | - Judith Kochmann
- Senckenberg Biodiversity and Climate Research Centre, Senckenberg Gesellschaft für Naturforschung, Frankfurt/Main, Germany
| | - Sven Klimpel
- Institute for Ecology, Evolution and Diversity, Goethe University, Frankfurt/Main, Germany
- Senckenberg Biodiversity and Climate Research Centre, Senckenberg Gesellschaft für Naturforschung, Frankfurt/Main, Germany
- LOEWE Centre for Translational Biodiversity Genomics (LOEWE TBG), Frankfurt/Main, Germany
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7
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Sun N, Liu Y, Liu K, Wang S, Liu Q, Lin S. Gastrointestinal fate of food allergens and its relationship with allergenicity. Compr Rev Food Sci Food Saf 2022; 21:3376-3404. [PMID: 35751399 DOI: 10.1111/1541-4337.12989] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/29/2022] [Accepted: 05/09/2022] [Indexed: 01/15/2023]
Abstract
Food allergens are closely related to their gastrointestinal digestion fate, but the changes in food allergens during digestion and related mechanisms are quite complicated. This review presents in detail digestion models for predicting allergenicity, the fates of food allergens in oral, gastric and duodenal digestion, and the applications of digestomics in mapping IgE-binding epitopes of digestion-resistant peptides. Moreover, this review highlights the structure-activity relationships of food allergens during gastrointestinal digestion. Digestion-labile allergens may share common structural characteristics, such as high flexibility, rendering them easier to be hydrolyzed into small fragments with decreased or eliminated allergenicity. In contrast, the presence of disulfide bonds, tightly wound α-helical structures, or hydrophobic domains in food allergens helps them resist gastrointestinal digestion, stabilizing IgE-binding epitopes, thus maintaining their sensitization. In rare cases, digestion leads to increased allergenicity due to exposure of new epitopes. Finally, the action of the food matrix and processing on the digestion and allergenicity of food allergens as well as the underlying mechanisms was overviewed. The food matrix can directly act on the allergen by forming complexes or new epitopes to affect its gastrointestinal digestibility and thereby alter its allergenicity or indirectly affect the allergenicity by competing for enzymatic cleavage or influencing gastrointestinal pH and microbial flora. Several processing techniques attenuate the allergenicity of food proteins by altering their conformation to improve susceptibility to degradation by digestive enzymes. Given the complexity of food components, the food itself rather than a single allergen should be used to obtain more accurate data for allergenicity assessment. PRACTICAL APPLICATION: The review article will help to understand the relationship between food protein digestion and allergenicity, and may provide fundamental information for evaluating and reducing the allergenicity of food proteins.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Yao Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Kexin Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Shan Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Qiaozhen Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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Feng C, Tian L, Jiao Y, Tan Y, Liu C, Luo Y, Hong H. The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity. Food Chem 2022; 379:132160. [DOI: 10.1016/j.foodchem.2022.132160] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 02/08/2023]
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9
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Effect of Processing on Fish Protein Antigenicity and Allergenicity. Foods 2021; 10:foods10050969. [PMID: 33925068 PMCID: PMC8145695 DOI: 10.3390/foods10050969] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 12/13/2022] Open
Abstract
Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.
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Palupi NS, Indrastuti NA, Wulandari N. Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1882632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nurheni Sri Palupi
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center (SEAFAST Center), IPB University, Bogor, Indonesia
| | | | - Nur Wulandari
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center (SEAFAST Center), IPB University, Bogor, Indonesia
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