Effect of Boiling on the Elution of the Major Allergen Tropomyosin from Shrimp and Squid Muscles

Ozawa, Hideo; Koyama, Maiko; Ishizaki, Shoichiro; Ochiai, Yoshihiro

doi:10.3136/fstr.23.41

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…The amino acid sequence identities between fish and invertebrate tropomyosins are as low as 60% (Ozawa et al 2011). As the other allergens, tropomyosin hardly aggregates even at high temperatures (Ozawa et al 2017). By taking the advantage of higher solubility of invertebrate tropomyosin in water, the content of shrimp tropomyosin could be reduced to 1.6 × 10 -5 folds by boiling treatment (Ozawa et al 2020), suggesting that boiling is expected as a possible hypoallergenic treatment.…”

Section: Allergenicitymentioning

confidence: 99%

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Ochiai

Ozawa

2020

Fish Sci

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Fish and marine invertebrates constitute an important part of the human diet worldwide, and their muscles are the major edible parts. The muscles are a rich source of proteins, which in other terms determines the nutritional value and the quality of seafood products. Though the fish skeletal muscle proteins share many similarities with their mammalian counterparts, there exist great differences in their biological activity and structural stability. While the muscles of shellfish or aquatic invertebrates share many properties and general structural features with their vertebrate counterparts, they have unique characteristics. Therefore, understanding the biochemical and physicochemical properties of their major protein components is needed from the viewpoint of effective utilization of aquatic bioresources. Thus, in this review, we aimed to assemble the basis of such differences and also to understand the benefits of these proteins as the targets for studies on the structure–stability relationship of proteins.

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Section: Allergenicitymentioning

confidence: 99%

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Ochiai

Ozawa

2020

Fish Sci

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Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment

et al. 2019

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Physico‐chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed

Han

Shao

Zhang

et al. 2022

Journal of Food Science

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Wild jujube seed protein (WJSP) as one kind of functional food material has attracted much attention due to its highly nutritive and medicinal value in anti‐inflammatory and improving immunomodulatory ability. However, owing to its large molecular weight and complex structure, biological activities of WJSP were greatly limited and cannot be fully utilized by the human body. Therefore, how to improve the bioavailability of WJSP and develop promising WJSP nutritious materials is a great challenge. In this work, wild jujube seed protein hydrolysates (WJSPHs) were prepared from WJSP via enzymatic hydrolysis method, and their physico‐chemical properties, antioxidant activity, and angiotensin converting enzyme (ACE) inhibitory activity in vitro have been investigated for the first time. SDS–PAGE electrophoresis and size–exclusion chromatographic results indicate that WJSPHs have lower molecular weight distribution (< 5,000 Da) than WJSP. Circular dichroism (CD) spectroscopy and Fourier transform infrared spectroscopy (FTIR) results illustrated that random coil is the main secondary structure of WJSPHs. Antioxidant experiments indicate that WJSPHs exhibit high radicals‐scavenging ability of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals (94.60%), 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) (ABTS+) radicals (90.84%), superoxide radicals (44.77%), and hydroxyl radicals (47.77%). In vitro, WJSPHs can significantly decrease the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and increase the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH‐Px) in HepG2 cells. Moreover, ACE activity was found that can be significantly inhibited by WJSPHs (73.02%). Therefore, all previously mentioned results suggest that WJSPHs may be a promising antioxidant food to prevent oxidative‐related diseases in future. Practical Application This study shows that WJSPHs exhibit high antioxidant activity and ACE inhibitory activity in vitro, which provide potential application value as antioxidant peptides to prevent oxidative‐related diseases.

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Effect of Boiling on the Elution of the Major Allergen Tropomyosin from Shrimp and Squid Muscles

Cited by 3 publications

References 15 publications

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment

Physico‐chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed

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