不同热加工处理方式对中华绒螯蟹原肌球蛋白的消化稳定性和致敏性的影响

Effects of different thermal processing methods on digestibility and allergenicity of Chinese mitten crab, Eriocheir sinensis tropomyosin

中文关键词:  中华绒螯蟹  原肌球蛋白  模拟胃肠液消化  免疫印迹  抑制性酶联免疫吸附测定  不同热加工处理方式

英文关键词:Eriocheir sinensis  tropomyosin  simulated gastrointestinal digestion  western blotting  inhibition enzyme linked immunosorbent assay  different thermal processing methods

中文摘要:

      目的 探究不同热加工处理方式对中华绒螯蟹原肌球蛋白的消化稳定性和致敏性的影响。方法 以中华绒螯蟹(Eriocheir sinensis)为原料, 采用4种不同热加工方式(蒸煮、超声波结合蒸煮、反压蒸煮、高温高压)对蟹肉进行处理, 参照美国药典中模拟胃、肠液消化实验方法, 对处理后蟹肉的原肌球蛋白(tropomyosin, TM)进行体外消化, 通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS–PAGE)、免疫印迹(western blotting)和抑制性酶联免疫吸附(inhibition enzyme linked immunosorbent assay, Inhibition ELISA)等技术分析其消化稳定性及消化产物的致敏性。结果 与未处理的样品相比, 普通蒸煮处理后TM的消化稳定性及致敏性没有明显变化(P>0.05)；超声波结合蒸煮、反压蒸煮以及高温高压处理对TM降解具有明显的促进作用, TM及其消化产物的致敏性也显著降低(P<0.05)。结论 反压蒸煮与高温高压处理对致敏性消减的效果较好。

英文摘要:

      Objective To investigate the effects of different thermal processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin. Methods Using Chinese mitten crab as raw material, 4 different thermal processing methods (steaming, back pressure cooking, high temperature and pressure, ultrasonic assist steaming) were adopted to treat river crab meat. The tropomyosin (TM) of crab meat was digested in vitro according to the method of simulated stomach and intestinal digestion in American pharmacopoeia. The digestion stability and sensitization of the digestive products were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE), western blotting, and inhibition enzyme linked immunosorbent assay(Inhibition ELISA). Results Compared with untreated samples, the digestive stability and sensitization of TM after ordinary cooking treatment showed no significant changes (P>0.05). Ultrasonic wave combined with cooking, reverse pressure cooking and high temperature and high pressure treatment had significant promoting effect on TM degradation, and sensitization of TM and its digestive products was also significantly reduced (P<0.05). Conclusion The back pressure cooking and high temperature and high pressure treatment have good effect on reducing sensitization.