Allergenic risk assessment of porcine myoglobin expressed by engineered Komagataella Phaffii  

作　　者：Yongli Ye Jiadi Sun Jiayuan Xu Peipei Li Lina Sheng Yuan Qian Jian Ji Xiaomin Han Xinrui Zhao Jingwen Zhou Xiulan Sun 

机构地区：[1]School of Food Science and Technology,International Joint Laboratory on Food Safety,Synergetic Innovation Center of Food Safety and Quality Control,Jiangnan University,Wuxi 214122,China [2]Yixing Institute of Food and Biotechnology Co.,Ltd.,Yixing 214200,China [3]Science Center for Future Foods,National Engineering Laboratory for Cereal Fermentation Technology(NELCF),Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology,Jiangnan University,Wuxi 214122,China [4]NHC Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing 100021,China

出　　处：《Fundamental Research》2024年第5期1339-1348,共10页自然科学基础研究（英文版）

基　　金：supported by the National Natural Science Foundation of China(32125031);the National Key Research and Development Program of China(2021YFC2101400);the Fundamental Research Funds for the Central Universities(JUSRP222001);Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University.

摘　　要：Myoglobin produced by fermentation using engineered Komagataella phaffii is an important color additive in meat analogue products,but its allergenicity is poorly understood.Here,we initially searched the Allergen Online database and did not find any allergic or cross-reactive proteins in porcine myoglobin(PM).In vitro simulated digestion demonstrated that PM did not exhibit notable acid-base resistance or anti-digestion capabilities.However,sensitization was observed in BALB/c mice,including a significant increase in specific antibodies and biomarkers for allergic reactions,as well as alterations in gut microbiome and serum metabolome.Interestingly,the intensity of sensitization exhibited a negative correlation with the purity of PM.60%and 88%purities showed weaker sensitization compared to the ovalbumin control group.These allergic reactions were likely due to the non-myoglobin protein portion,highlighting the importance of purification processes and the urgent need to assess the allergenicity of this portion.

关 键 词：Porcine myoglobin Komagataella phaffii Allergenic risk assessment Immune response Purification process 

分 类 号：Q51[生物学—生物化学]