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沸对鱼骨样本中的过敏原的影响,通过微流体芯片和MALDI-TOF MS确定

Xin Zhao¹, Hongyan Bi¹

¹College of Food Science and Technology, Shanghai Ocean University (SHOU), 999 Hucheng Ring Road, Pudong New District, 201306 Shanghai, China.

|November 13, 2024

概括

在30分钟或更长时间内煮沸大型黄鱼骨头,可以减少大多数过敏原蛋白质. 这项研究确定了25种潜在的过敏原,为管理食品中的鱼类过敏提供了洞察力.

科学领域:

食品科学食品科学食品科学
过敏原分析过敏原分析
蛋白质组学是指蛋白质组学.

背景情况:

鱼骨是一种潜在的食品工业资源.
了解鱼骨的过敏性对于食品安全至关重要.
鱼类过敏是一种严重的公共卫生问题.

研究的目的:

为了识别和表征大黄色croaker (Larimichthyscrocea) 骨头中的过敏原蛋白质.
为了研究沸时间对这些蛋白质的过敏性的影响.
为减少鱼骨衍生食品中的过敏性提供指导.

主要方法:

从煮熟的鱼骨中提取蛋白质.
使用矩阵辅助激光吸附离子化-飞行质谱时间 (MALDI-TOF MS) 识别蛋白质.
通过数据库搜索和生物信息工具 (FlexAnalysis,FindMod) 来识别蛋白质.

主要成果:

确定了25种与过敏相关的蛋白质,包括2种已知的过敏原和23种新的潜在过敏原.
煮沸10分钟,释放了许多过敏原蛋白质.
煮沸30-120分钟显著降低了大多数蛋白质的敏感性,但没有消除过敏性.
17种蛋白质的覆盖率从6.72%到80%不等.

结论:

建议煮沸大黄鱼骨至少30分钟,以尽量减少蛋白质的过敏性.
沸会改变蛋白质结构,影响过敏性.
这些发现支持水生副产品中的过敏原监测,并有助于过敏管理策略.

关键词:

过敏原过敏原过敏原水生动物的食物水生动物的食物鱼的骨头鱼的骨头鱼的骨头马尔迪-托夫 (MALDI-TOF) 是一个国家元首.微流体芯片是一种微流体.

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