Research Progress on Shrimp Allergens and Allergenicity Reduction Methods.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-03-06 DOI:10.3390/foods14050895
Bingjie Chen, Hui He, Xiao Wang, Songheng Wu, Qiankun Wang, Jinglin Zhang, Yongjin Qiao, Hongru Liu
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Abstract

Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.

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虾类过敏原及减少过敏原方法的研究进展。
虾以其鲜美的口感和丰富的营养价值受到消费者的青睐。然而,关于虾及其衍生物引起的过敏反应的报告不断增加,严重影响了消费者的健康,并引起了日益严重的全球食品安全问题。本文介绍了虾体内主要致敏蛋白的结构和生化特性,包括原肌球蛋白(TM)、精氨酸激酶、肌浆钙结合蛋白、肌球蛋白轻链、肌钙蛋白C和血青素。目前,对虾过敏没有有效的治疗方法,预防主要是通过避免食用来实现的。对虾过敏原减敏技术的研究对开发低致敏或脱敏产品具有重要意义。本文详细综述了常用的加工技术,包括物理、化学、生物和组合方法对虾过敏原致敏性的影响;例如,55°C高压(500 MPa)处理10 min后,TM对免疫球蛋白E (IgE)的结合率降低了73.59%;胃蛋白酶(30 μg/mL, pH 2)处理2 h后,TM对IgE的识别率平均降低了89.4%。这些技术为开发低过敏性水产品或脱敏食品提供了参考。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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