文章摘要
黄天娇,王梦梦,高永艳,卢瑛.不同烹饪方式及体外模拟消化对凡纳滨对虾主要过敏原原肌球蛋白免疫活性的影响[J].水产学报,2019,43(11):2424~2430
不同烹饪方式及体外模拟消化对凡纳滨对虾主要过敏原原肌球蛋白免疫活性的影响
Effects of different cooking methods and in vitro simulated digestion on the immunoactivity of major allergen tropomyosin in Litopenaeus vannamei
投稿时间:2018-12-24  修订日期:2019-02-28
DOI:10.11964/jfc.20181211594
中文关键词: 凡纳滨对虾  原肌球蛋白  烹饪方式  体外模拟消化
英文关键词: Litopenaeus vannamei  tropomyosin  cooking methods  in vitro digestion
基金项目:上海市科技兴农重点攻关项目(沪农科攻字[2016]第4-4号);上海市科学技术委员会工程研究中心推广项目(16DZ2280300)
作者单位E-mail
黄天娇 上海海洋大学食品学院, 上海 201306
上海海洋大学, 上海水产品加工及贮藏工程技术研究中心, 上海 201306
上海海洋大学, 农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
 
王梦梦 上海海洋大学食品学院, 上海 201306
上海海洋大学, 上海水产品加工及贮藏工程技术研究中心, 上海 201306
上海海洋大学, 农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
 
高永艳 上海海洋大学食品学院, 上海 201306
上海海洋大学, 上海水产品加工及贮藏工程技术研究中心, 上海 201306
上海海洋大学, 农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
 
卢瑛 上海海洋大学食品学院, 上海 201306
上海海洋大学, 上海水产品加工及贮藏工程技术研究中心, 上海 201306
上海海洋大学, 农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
y-lu@shou.edu.cn 
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中文摘要:
      本研究选用水煮、油炸和红烧3种烹饪方式分别处理凡纳滨对虾,并且对烹饪后的虾肉进行体外模拟唾—胃—肠液连续消化,以调查烹饪处理后过敏原原肌球蛋白的免疫活性变化状况。采用电泳、免疫印迹和间接ELISA方法评价样品中主要过敏原原肌球蛋白的变化情况。SDS-PAGE结果显示,3种烹饪处理虾肉样品中TM条带无明显变化,表明TM在烹饪处理时基本不发生降解;免疫印迹和间接ELISA结果显示,水煮、油炸和红烧3种烹饪处理虾肉中TM免疫活性分别降低2.08%、11.33%、15.56%;而烹饪后虾肉的体外模拟消化产物的免疫活性丢失显著,水煮、油炸和红烧处理的免疫活性分别下降86.90%、88.94%、97.39%。研究表明,虾类TM免疫活性的降低主要发生在肠液消化阶段,3种方式烹饪处理能够使TM免疫活性降低,并且红烧处理可明显降低TM的免疫活性。本实验为过敏原消减机制的研究和低致敏性水产品的开发提供了理论依据。
英文摘要:
      In this study, three cooking methods of boiled, fried and braised shrimps were used to treat the meat of Litopenaeus vannamei, and the cooked shrimp was subjected to in vitro simulated saliva-gastric-intestinal digestion to investigate the immunological activity after cooking. Changes of major allergen tropomyosin in shrimp were analyzed by SDS-PAGE, Western-blotting and indirect ELISA. The results of SDS-PAGE showed that there was no significant change in the TM bands by three cooking methods, indicating that the TM did not undergo degradation during cooking; the results of immunoblotting and indirect ELISA showed that the immunological activity of TM in boiled, fried and braised shrimp lost 2.08%, 11.33% and 15.56%, respectively. However, the immunological activity of the in vitro simulated digestion products of shrimp meat after cooking was significantly lost, and the immunological activitiy of boiled, fried and braised shrimp were decreased by 86.90%, 88.94% and 97.39%, respectively. Studies have shown that the reduction of shrimp TM immunological activity mainly occurs in the simulated intestinal fluid digestion stage, three cooking treatments can reduce the immunological activity of TM, and the braising treatment significantly reduced the immunological activity of TM. This experiment provides a theoretical basis for the study of allergen reduction mechanism and the development of hypoallergenic aquatic products.
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