Abstract：
:In this work, a simplified dynamic digestion system was developed, and used for comparing the digestibility and potential allergenicity of raw shrimp extracts (RSE) in static and dynamic digestion systems. Protein hydrolysis was analyzed by electrophoresis, and the potential allergenicity was reflected in IgG/IgE binding ability and activation of basophils. In comparison with static digestion, protein hydrolysis indicated different kinetic behaviors, especially tropomyosin (TM) showed better digestion stability during dynamic digestion. The potential allergenicity of RSE exhibited different changing trends with digestion in the two systems. However, the apparent molecular weight (Mw) of immune fragments (>11 kDa) showed good approximation, and the IgE-binding fragment near 70 kDa revealed outstanding digestion stability than primordial protein in both systems. In conclusion, the dynamic conditions had a significant impact on the assessment of the persistence and potential allergenicity of digestion-resistant allergens, while the apparent Mw of IgG/IgE binding hydrolysate was not affected.
journal_name
Food Chemjournal_title
Food chemistryauthors
Guo Y,Luo C,Xu L,Lin H,Li Z,Pavase TR,Wu Y,Chen Ydoi
10.1016/j.foodchem.2020.128831subject
Has Abstractpub_date
2020-12-08 00:00:00pages
128831eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32693-5journal_volume
345pub_type
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