绿原酸对虾原肌球蛋白结构和潜在致敏性的影响

doi:10.6040/j.issn.1671-7554.0.2022.0673

摘要/Abstract

摘要： 目的探究绿原酸(CA)对虾过敏原原肌球蛋白(TM)结构和潜在致敏性的影响,以消减虾过敏原致敏性,为控制虾类过敏风险提供理论支持。方法通过聚丙烯酰胺凝胶电泳、内源荧光、圆二色谱分析CA和TM形成共价结合复合物结构的变化,酶联免疫印记和KU812细胞分析共价复合物潜在致敏性的变化。结果不同浓度的CA与虾TM相互作用后,随着CA浓度的增加,条带轻微上移,分子量增加,形成共价复合物。2.0 mg/mL CA与TM共价结合后,游离氨基的含量降低了46.01%,有效赖氨酸含量降低了32.10%,表面疏水性下降36.36%,内源荧光强度降低了68.49%,α-螺旋含量下降了41.12%。TM的IgE结合能力下降32.56%,β-已糖苷酶和组胺含量分别下降了37.70%和23.46%,白介素-4和白介素-13也显示同样的下降趋势。结论 CA共价结合能改变TM的结构,从而降低其潜在致敏性。

关键词: 刀额新对虾, 原肌球蛋白, 绿原酸, 结构, 致敏性

Abstract: Objective To investigate the effects of chlorogenic acid(CA)on the structure and allergenicity of shrimp tropomyosin(TM), so as to reduce the sensitization of shrimp allergen and provide theoretical reference for controlling the risk of shrimp allergy. Methods Changes in the structure of covalently bound complexes between CA and TM were analyzed with polyacrylamide gel electrophoresis, intrinsic fluorescence, circular dichroism chromatography, and changes in the potential allergenicity was analyzed with ELISA and KU812 cells. Results The band moved slightly upward and molecular weight increased with higher CA concentration after different concentrations of CA interacted with shrimp TM. After 2.0 mg/mL CA covalently bound to TM, the content of free amino groups, available lysine, surface hydrophobicity, intrinsic fluorescence intensity, α-helix, IgE binding capacity of TM, β-hexosidase, and histamine decreased by 46.01%, 32.10%, 36.36%, 68.49%, 41.12%, 32.56%, 37.70% and 23.46%, respectively. Interleukin-4 and interleukin-13 also showed a downward trend. Conclusion Covalent binding of CA can alter the structure of TM, thereby reducing its allergenicity.

Key words: Metapenaeus ensis, Tropomyosin, Chlorogenic acid, Structure, Allergenicity

中图分类号:

R574

曲欣,吕晓静,柴青,鞠光秀,汪曙晖. 绿原酸对虾原肌球蛋白结构和潜在致敏性的影响[J]. 山东大学学报 (医学版), 2023, 61(2): 110-116.

QU Xin, LYU Xiaojing, CHAI Qing, JU Guangxiu, WANG Shuhui. Effects of chlorogenic acid on the structure and allergenicity of shrimp tropomyosin[J]. Journal of Shandong University (Health Sciences), 2023, 61(2): 110-116.

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