Effects of Aquatic Species on Gastrointestinal Digestibility of Allergen Tropomyosin

LI Yaru; LUAN Hongwei; LI Wenjiao; LU Ying

doi:10.13386/j.issn1002-0306.2021100251

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 103-110. > DOI: 10.13386/j.issn1002-0306.2021100251

LI Yaru, LUAN Hongwei, LI Wenjiao, et al. Effects of Aquatic Species on Gastrointestinal Digestibility of Allergen Tropomyosin[J]. Science and Technology of Food Industry, 2022, 43(13): 103−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100251.

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Effects of Aquatic Species on Gastrointestinal Digestibility of Allergen Tropomyosin

LI Yaru^{1, 2, 3,},
LUAN Hongwei^{1, 2, 3},
LI Wenjiao^{1, 2, 3},
LU Ying^{1, 2, 3, ,}

1.
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
3.
Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation，Ministry of Agriculture, Shanghai Ocean University, Shanghai 201306, China

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Received Date: October 25, 2021
Available Online: April 30, 2022

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Abstract

Abstract

To study the effects of different types of aquatic products and gastrointestinal digestion on tropomyosin (TM), this article selects three crustaceans (Litopenaeus vannamei, Penaeus monodon and Eriocheir sisensis) and two shellfish (Venerupis philippinarum and Sinonovacula constricta) as the research object. Simulated gastric fluid (SGF) and intestinal fluid (SIF) were used to digest the boiled muscles of 5 kinds of aquatic products, the protein composition and immune activity of the subtracted products were analyzed by SDS-PAGE and ELISA. The results showed that all samples were digested faster in SIF, and intestinal was the main place where TM activity was lost. And shellfish (stomach: 86.5%~86.8%, intestine: 90.8%~92.2%) had a significantly better immune activity reduction effect than crustacean aquatic products (stomach: 64.7%~67.7%, intestine: 89.0%~91.5%). By electron microscopy, the myofibrils of crustaceans (156.4~185.8 μm) were significantly longer than that of shellfish (125.0~134.6 μm), and its width was about 3 times that of shellfish. This study found that the type of aquatic products will affect the digestive ability of the gastrointestinal tract of TM. The difference in the muscle tissue structure of crustaceans and shellfish is one of the reasons for the difference in digestibility and immune activity of crustaceans and shellfish. This study can provide a scientific basis for exploring the mechanism of gastrointestinal digestion to reduce the allergenicity of aquatic products.
- aquatic products,
- crustaceans,
- shellfish,
- allergen tropomyosin,
- in vitro gastrointestinal digestion,
- immunocompetent

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References

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