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Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract.
- Source :
-
Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128461. Date of Electronic Publication: 2020 Oct 24. - Publication Year :
- 2021
-
Abstract
- Silkworm pupae are edible insects with high-quality nutrition in many Asian countries, but consumption of silkworm pupae can cause severe IgE-mediated allergic disease. The aim of this study was to investigate the effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract (SPPE). Heating reduced the allergenicity of SPPE when the temperature was higher than 60 °C. Spectroscopy studies suggested an unfolded conformation of SPPE with heating, dependent on temperature and time. Enzymatic hydrolysis revealed that SPPE at 25 to 33 kDa contained pepsin- and trypsin-resistant allergens. The results of acid-alkali treatment suggested that low pH can promote hydrolysis of SPPE and decrease its allergenicity. Thus, heat, enzymatic hydrolysis and acid-alkali treatment can significantly decrease the allergenicity of SPPE, with heat-, enzyme- and acid-alkali-resistant allergens at 25 to 33 kDa SPPE. This study can help in the development of methods to prepare silkworm pupa protein.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Allergens chemistry
Animals
Asia
Bombyx chemistry
Digestion
Edible Insects immunology
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Histamine metabolism
Hot Temperature
Humans
Hydrolysis
Hypersensitivity etiology
Insect Proteins adverse effects
Insect Proteins metabolism
Pepsin A metabolism
Pupa chemistry
Trypsin metabolism
Allergens immunology
Edible Insects chemistry
Insect Proteins chemistry
Insect Proteins immunology
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 343
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 33131957
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.128461