Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products

Publication date: Available online 9 August 2019Source: Food ChemistryAuthor(s): Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng ZhouAbstractTropomyosin (TM) is the main allergen of shrimp. Glycation was reportedly reduced the allergenicity of TM, while the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity was investigated. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and performed weaker mouse allergy responses. While the TM glycated by fructo-oligosaccharide (TM-FOS) had stronger allergenicity and more severe mouse allergy symptoms, due to the generation of neoallergns that belonged to advanced glycation end products (e.g. Nɛ-(carboxymethyl) lysine, CML). Therefore, GOS, MOS and MPS could be applied to desensitize shrimp TM-induced food allergy through glycation, while FOS was not suitable to reduce TM allergenicity. Glycation of TM by GOS, MOS and MPS, especially for MPS, significantly reduced allergenicity and alleviated allergy symptoms, which could be potential immunotherapy for shrimp-allergic patients.

Source: Food Chemistry - August 10, 2019 Category: Food Science Source Type: research