超高压及酶解对虹鳟鱼I型胶原蛋白抗原性的影响
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摘要
采用超高压及酶解两种方法处理虹鳟鱼过敏原I型胶原蛋白,并研究对其抗原性的影响。结果表明:经超高压处理后,I型胶原蛋白抗原性随着压力的升高呈现先降低后上升的趋势,200 MPa、25℃超高压处理10 min时,I型胶原蛋白抗原性最高降低42.66%。比较木瓜蛋白酶、α-糜蛋白酶以及胰蛋白酶酶解对I型胶原蛋白抗原性的影响,得到最佳酶解条件为胰蛋白酶在45℃、p H 8.0,酶与底物质量比为1∶10时,I型胶原蛋白抗原性消减97.69%。上述结果表明超高压及酶解均能有效降低虹鳟鱼I型胶原蛋白抗原性,且酶解更为有效。本研究结果为消减过敏原提供借鉴。
This work aimed to study the effects of high hydrostatic pressure(HHP) and enzymatic hydrolysis on the antigenicity of type I collagen from the skin of Oncorhynchus mykiss. The results indicated that the antigenicity of HHPtreated type I collagen decreased initially and then increased with the increase of pressure. Moreover, the antigenicity of type I collagen was reduced by up to 42.66% after 10 min HHP treatment at 200 MPa and 25 ℃. On the other hand, by comparing the effect of protease papain, α-chymotrypsin and trypsin on reducing collagen antigenicity, we obtained the optimal enzymatic hydrolysis conditions that achieved maximum antigenicity reduction(97.69%) as follows: 45 ℃, p H 8.0, enzyme-to-substrate ratio 1:10. Our results showed that the antigenicity of type I collagen from Oncorhynchus mykiss skin could be reduced by both high hydrostatic pressure and enzymatic hydrolysis and that enzymatic hydrolysis was more effective than high hydrostatic pressure. Thus, these results can provide useful information for allergen reduction.
This work aimed to study the effects of high hydrostatic pressure(HHP) and enzymatic hydrolysis on the antigenicity of type I collagen from the skin of Oncorhynchus mykiss. The results indicated that the antigenicity of HHPtreated type I collagen decreased initially and then increased with the increase of pressure. Moreover, the antigenicity of type I collagen was reduced by up to 42.66% after 10 min HHP treatment at 200 MPa and 25 ℃. On the other hand, by comparing the effect of protease papain, α-chymotrypsin and trypsin on reducing collagen antigenicity, we obtained the optimal enzymatic hydrolysis conditions that achieved maximum antigenicity reduction(97.69%) as follows: 45 ℃, p H 8.0, enzyme-to-substrate ratio 1:10. Our results showed that the antigenicity of type I collagen from Oncorhynchus mykiss skin could be reduced by both high hydrostatic pressure and enzymatic hydrolysis and that enzymatic hydrolysis was more effective than high hydrostatic pressure. Thus, these results can provide useful information for allergen reduction.
引文
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[21]YUAN F,LU L,LI Z,et al.Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp(Metapenaeus ensis)tropomyosin[J].Food Chemistry,2017,219:215-222.DOI:10.1016/j.foodchem.2016.09.139.
[22]张银,佟平,麻小娟,等.热加工及超高压处理对卵白蛋白抗原性的影响[J].食品科学,2010,31(19):250-253.
[23]WU X,CAI L,CAO A,et al.Comparative study on acid-soluble and pepsin-soluble collagens from skin and swim bladder of grass carp(Ctenopharyngodon idella)[J].Journal of the Science of Food&Agriculture,2016,96(3):815-821.DOI:10.1002/jsfa.7154.
[24]DU AN R,ZHANG J,WU J,et al.Preparation and characterization of collagens from the skin of northern snakehead(Channa argus)[J].Journal of Polymers&the Environment,2018,26(3):867-872.DOI:10.1007/s 10924-017-1005-6.
[25]LI Z R,WANG B,CHI C,et al.Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel(Scomberomorous niphonius)[J].Food Hydrocolloids,2013,31(1):103-113.DOI:10.1016/j.foodhyd.2012.10.001.
[26]王艳,龙彩云,夏佳恒,等.不同酶水解对鸡蛋清蛋白降解和潜在致敏性的影响[J].食品工业科技,2016,37(10):194-198.
[27]ZHOU H,WANG C,YE J,et al.Effects of high hydrostatic pressure treatment on structural,allergenicity,and functional properties of proteins from ginkgo seeds[J].Innovative Food Science&Emerging Technologies,2016,34:187-195.DOI:10.1016/j.ifset.2016.02.001.
[28]SAKAGUCHI M,TODA M,EBIHARA T,et al.IgE antibody to fish gelatin(type I collagen)in patients with fish allergy[J].Journal of Allergy&Clinical Immunology,2000,106(3):579-584.DOI:10.1067/mai.2000.108499.
[29]KOBAYASHI Y,KURIYAMA T,NAKAGAWARA R,et al.Allergy to fish collagen:thermostability of collagen and IgE reactivity of patients'sera with extracts of 11 species of bony and cartilaginous fish[J].Allergology International,2016,65(4):450-458.DOI:10.1016/j.alit.2016.04.012.
[30]MEINLSCHMIDT P,BRODE V,SEVENICH R,et al.High pressure processing assisted enzymatic hydrolysis:an innovative approach for the reduction of soy immunoreactivity[J].Innovative Food Science&Emerging Technologies,2016,40:58-67.DOI:10.1016/j.ifset.2016.06.022.
[2]HAMADA Y,NAGASHIMA Y,SHIOMI K.Identification of collagen as a new fish allergen[J].Bioscience Biotechnology&Biochemistry,2001,65(2):285-291.DOI:10.1271/bbb.65.285.
[3]KOBAYASHI Y,AKIYAMA H,HUGE J,et al.Fish collagen is an important panallergen in the Japanese population[J].Allergy,2016,71(5):720-723.DOI:10.1111/all.12836.
[4]MUYONGA J H,COLE C G B,DUODU K G.Characterisation of acid soluble collagen from skins of young and adult Nile perch(Lates niloticus)[J].Food Chemistry,2004,85(1):81-89.DOI:10.1016/j.foodchem.2003.06.006.
[5]李杰,闫鸣艳,刘均洪,等.鱼胶原蛋白的研究进展[J].食品安全质量检测学报,2015,6(10):3941-3946.
[6]WANG H,LIANG Y,WANG H,et al.Physical-chemical properties of collagens from skin,scale,and bone of grass carp(Ctenopharyngodon idellus)[J].Journal of Aquatic Food Product Technology,2014,23(3):264-277.DOI:10.1080/10498850.2012.713450.
[7]RIVALAIN N,ROQUAIN J,DEMAZEAU G.Development of high hydrostatic pressure in biosciences:pressure effect on biological structures and potential applications in biotechnologies[J].Biotechnology Advances,2010,28(6):659-672.DOI:10.1016/j.biotechadv.2010.04.001.
[8]LONG Fangyu,YANG Xin,WANG Rongrong,et al.Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp(Litopenaeus vannamei)tropomyosin in a mouse model of allergy[J].Innovative Food Science&Emerging Technologies,2015,29(12):119-124.DOI:10.1016/j.ifset.2015.03.002.
[9]YU Huilin,CAO Minjie,CAI Qiufeng,et al.Effects of different processing methods on digestibility of Scylla paramamosain allergen(tropomyosin)[J].Food&Chemical Toxicology,2011,49(4):791-798.DOI:10.1016/j.fct.2010.11.046.
[10]韩建勋.高静压处理对虾原肌球蛋白致敏性及结构变化规律研究[D].北京:中国农业大学,2016:38-63.
[11]KATO T,KATAYAMA E,MATSUBARA S,et al.Release of allergenic proteins from rice grains induced by high hydrostatic pressure[J].Journal of Agricultural and Food Chemistry,2000,48(8):3124-3129.
[12]SHIMAKURA K,TONOMURA Y,HAMADA Y,et al.Allergenicity of crustacean extractives and its reduction by protease digestion[J].Food Chemistry,2005,91(2):247-253.DOI:10.1016/j.foodchem.2003.11.010.
[13]WILSON S,BLASCHEK K,MEJIA E G D.Allergenic proteins in soybean:processing and reduction of P34 allergenicity[J].Nutrition Reviews,2005,63(2):47-58.DOI:10.1301/nr.2005.feb.47-58.
[14]LIU Dasong,ZHANG Xuan,LI Tiancheng,et al.Extraction and characterization of acid-and pepsin-soluble collagens from the scales,skins and swim-bladders of grass carp(Ctenopharyngodon idella)[J].Food Bioscience,2015,9:68-74.DOI:10.1016/j.fbio.2014.12.004.
[15]DUAN Rui,ZHANG Junjie,DU Xiuqiao,et al.Properties of collagen from skin,scale and bone of carp(Cyprinus carpio)[J].Food Chemistry,2009,1 12(3):702-706.DOI:10.1016/j.foodchem.2008.06.020.
[16]龙淑筠,潘剑宇,陈华,等.牡蛎致敏蛋白初步分离和酶解处理对其抗原性的影响[J].中国食品卫生杂志,2014,26(4):307-311.DOI:10.1016/j.foodchem.2003.11.010.
[17]ZHOU H,WANG C,YE J,et al.Effects of enzymatic hydrolysis assisted by high hydrostatic pressure processing on the hydrolysis and allergenicity of proteins from ginkgo seeds[J].Food&Bioprocess Technology,2016,9(5):1-10.DOI:10.1007/s 11947-016-1676-3.
[18]AMBROSI V,POLENTA G,GONZALEZ C,et al.High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins[J].Innovative Food Science&Emerging Technologies,2016,38:294-301.DOI:10.1016/j.ifset.2016.05.009.
[19]吴海明,胡志和,王丽娟.凡纳滨对虾主要过敏原鉴定及酶法消减技术的研究[J].食品科学,2010,31(17):272-276.
[20]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.
[21]YUAN F,LU L,LI Z,et al.Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp(Metapenaeus ensis)tropomyosin[J].Food Chemistry,2017,219:215-222.DOI:10.1016/j.foodchem.2016.09.139.
[22]张银,佟平,麻小娟,等.热加工及超高压处理对卵白蛋白抗原性的影响[J].食品科学,2010,31(19):250-253.
[23]WU X,CAI L,CAO A,et al.Comparative study on acid-soluble and pepsin-soluble collagens from skin and swim bladder of grass carp(Ctenopharyngodon idella)[J].Journal of the Science of Food&Agriculture,2016,96(3):815-821.DOI:10.1002/jsfa.7154.
[24]DU AN R,ZHANG J,WU J,et al.Preparation and characterization of collagens from the skin of northern snakehead(Channa argus)[J].Journal of Polymers&the Environment,2018,26(3):867-872.DOI:10.1007/s 10924-017-1005-6.
[25]LI Z R,WANG B,CHI C,et al.Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel(Scomberomorous niphonius)[J].Food Hydrocolloids,2013,31(1):103-113.DOI:10.1016/j.foodhyd.2012.10.001.
[26]王艳,龙彩云,夏佳恒,等.不同酶水解对鸡蛋清蛋白降解和潜在致敏性的影响[J].食品工业科技,2016,37(10):194-198.
[27]ZHOU H,WANG C,YE J,et al.Effects of high hydrostatic pressure treatment on structural,allergenicity,and functional properties of proteins from ginkgo seeds[J].Innovative Food Science&Emerging Technologies,2016,34:187-195.DOI:10.1016/j.ifset.2016.02.001.
[28]SAKAGUCHI M,TODA M,EBIHARA T,et al.IgE antibody to fish gelatin(type I collagen)in patients with fish allergy[J].Journal of Allergy&Clinical Immunology,2000,106(3):579-584.DOI:10.1067/mai.2000.108499.
[29]KOBAYASHI Y,KURIYAMA T,NAKAGAWARA R,et al.Allergy to fish collagen:thermostability of collagen and IgE reactivity of patients'sera with extracts of 11 species of bony and cartilaginous fish[J].Allergology International,2016,65(4):450-458.DOI:10.1016/j.alit.2016.04.012.
[30]MEINLSCHMIDT P,BRODE V,SEVENICH R,et al.High pressure processing assisted enzymatic hydrolysis:an innovative approach for the reduction of soy immunoreactivity[J].Innovative Food Science&Emerging Technologies,2016,40:58-67.DOI:10.1016/j.ifset.2016.06.022.