NYMC Faculty Publications
Insight into the Allergenicity of Shrimp Tropomyosin Glycated by Functional Oligosaccharides Containing Advanced Glycation End Products
Author Type(s)
Faculty
DOI
10.1016/j.foodchem.2019.125348
Journal Title
Food Chemistry
First Page
125348
Last Page
125348
Document Type
Article
Publication Date
1-1-2020
Department
Pathology, Microbiology and Immunology
Abstract
Tropomyosin (TM) is the main allergen of shrimp. Glycation reportedly reduced the allergenicity of TM, and the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work we investigated, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and induced weaker mouse allergy responses. While the TM glycated by fructo-oligosaccharide (TM-FOS) had stronger allergenicity and induced severe mouse allergy symptoms, due to the generation of neoallergns that belonged to advanced glycation end products (e.g. CML). Therefore, GOS, MOS and MPS could be applied to desensitize shrimp TM-induced food allergy through glycation, while FOS was not suitable to reduce TM allergenicity. Glycation of TM by GOS, MOS and MPS, especially for MPS, significantly reduced allergenicity and alleviated allergy symptoms, which could be potentially explored for immunotherapy for shrimp-allergic patients.
Recommended Citation
Zhang, Z., Li, X., Xiao, H., Nowak-Wegrzyn, A., & Zhou, P. (2020). Insight into the Allergenicity of Shrimp Tropomyosin Glycated by Functional Oligosaccharides Containing Advanced Glycation End Products. Food Chemistry, 302, 125348-125348. https://doi.org/10.1016/j.foodchem.2019.125348
