Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix  

作　　者：Chenchen Yu Xinrong He Nairu Ji Shuai Kang Dongxiao Li Huilin Zhang Yang Yang Dong Lai Qingmei Liu Guangming Liu 

机构地区：[1]College of Ocean Food and Biological Engineering,Xiamen Key Laboratory of Marine Functional Food,Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Jimei University,Xiamen 361021,China [2]The Second Affiliated Hospital of Xiamen Medical College,Xiamen 361021,China

出　　处：《Food Science and Human Wellness》2024年第5期2959-2969,共11页食品科学与人类健康（英文）

基　　金：supported by the National Natural Scientific Foundation of China(32072336,31871720);the National Key R&D Program of China(2019YFD0901703).

摘　　要：In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the Maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula food matrix(AFM),that reduced by(77.81±2.68)%.The study found the Maillard reaction changes the structure of the AFM,in which the content ofα-helix decreased by(24.64±1.46)%.Structural transformation further explains why the Maillard reaction alters the immunobinding activity of AFM.In addition,the Maillard reaction reduces the digestive stability of the AFM and makes TM in the A.plicatula food matrix Maillard reaction products(AFM-MRPs)more easily digested.Based on the above research,10 amino acids on the 7 IgE epitopes of TM were modified.This result indicates that the Maillard reaction reduces the immunobinding activity of the AFM by changing the structure and modifying the amino acids on the epitope.

关 键 词：Alectryonella plicatula Food matrix Immunobinding activity Maillard reaction TROPOMYOSIN 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS201.2[轻工技术与工程—食品科学与工程]