Insight Into the Conformational and Allergenicity Alterations of Shrimp Tropomyosin Induced by Sargassum Fusiforme Polyphenol
Food Research International
Pathology, Microbiology and Immunology
Tropomyosin (TM) is the main allergen in shrimp food. Algae polyphenol reportedly could affect the structures and allergenicity of shrimp TM. In this study, the alterations of conformational structures and allergenicity of TM induced by Sargassum fusiforme polyphenol (SFP) were investigated. Compared to TM, the conjugation of SFP to TM induced conformational structure instability, the IgG-binding capacity and IgE-binding capacity of TM gradually decreased with more conjugation of SFP to TM, and the conjugation of SFP to TM could significantly reduce degranulation, histamine secretion and release of IL-4 and IL-13 from RBL-2H3 mast cells. Therefore, the conjugation of SFP to TM led to conformational instability, significantly decreased the IgG-binding capacity and IgE-binding capacity, weakened the allergic responses of TM-stimulated mast cell, and performed in vivo anti-allergic properties in BALB/c mouse model. Therefore, SFP could serve as candidate natural anti-allergic substances to reduce shrimp TM-induced food allergy.
Zhao, Y., Zhang, Z., Li, Z., Li, X., Wang, H., & Lin, H. (2023). Insight Into the Conformational and Allergenicity Alterations of Shrimp Tropomyosin Induced by Sargassum Fusiforme Polyphenol. Food Research International, 165, 112521. https://doi.org/10.1016/j.foodres.2023.112521