Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp(Penaeus vannamei)proteins in BALB/c mice  

作　　者：Yao Liu Songyi Lin Kexin Liu Shan Wang Wang Li Na Sun 

机构地区：[1]National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China [2]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China

出　　处：《Food Science and Human Wellness》2024年第1期339-348,共10页食品科学与人类健康（英文）

基　　金：financially supported by the National Natural Science Foundation of China(32022067);the Dalian Sci-Tech Talent Innovation Support Program(2022RY04)。

摘　　要：Shrimp(Penaeus vannamei)proteins have been shown an allergenic potential;however,little information is available on the sensitizing and eliciting capacity of shrimp protein digestion products.In this study,a BALB/c mice model was used to explore the allergenicity of shrimp protein sample(SPS)and their gastric and gastrointestinal digestion products(GDS/GIDS).As compared with the SPS groups,the GDS/GIDS groups caused lower specific immunoglobulins(Ig E/Ig G1)levels(P<0.05),but higher than the control groups,indicating that the digestion products sensitized the mice.Meanwhile,spleen index,mouse mast cell protease-1(m MCP-1)concentration and proportion of degranulated mast cells were significantly reduced in the GDS/GIDS groups(P<0.05);simultaneously,allergic symptoms,vascular permeability and histopathological changes of tissues were alleviated.Nevertheless,the allergenicity of digestion products cannot be eliminated and still cause systemic allergic reactions in mice.The study showed that the digestion products of shrimp still had high sensitizing and eliciting capacity.

关 键 词：Penaeus vannamei ALLERGENICITY DIGESTION BALB/c mice model 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]