title: Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin.
abstract: The aim of this work was to determine the effect of malondialdehyde (MDA) treatment of shrimp tropomyosin (TM) with respect to IgE binding capacity and conformational structure. Following treatment with MDA, changes in TM molecular weight were characterized by SDS-PAGE and TM cross-linking was observed, then the aggregates were recognized by IgG/IgE in immunoblot analysis. Meanwhile, TM allergenicity slowly decreased following MDA treatment. These data show a correlation between the loss of TM structure and allergenic potential. TM secondary structure became more disordered following treatment with increasing concentrations of MDA. Moreover, the enhancement of surface hydrophobicity was also in accordance with the effect caused by MDA. Additionally, MDA treatment resulted in an increase in carbonyl content and a decrease in free amine groups and available lysine. The results suggest that MDA-induced conformational changes in TM can significantly influence the antigenicity and allergenicity of TM.
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Yongna
authors.initials: Y
authors.lastname: Song
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China. Electronic address: lizhenxing@ouc.edu.cn.
authors.forename: Zhenxing
authors.initials: Z
authors.lastname: Li
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Lin
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Shuyuan
authors.initials: S
authors.lastname: Du
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Zina
authors.initials: Z
authors.lastname: Hao
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Haixin
authors.initials: H
authors.lastname: Lin
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Zhu
mesh_terms: D000485:Allergens / Q000737:chemistry* / Q000276:immunology / Q000378:metabolism; D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D007073:Immunoglobulin E / Q000737:chemistry* / Q000276:immunology / Q000378:metabolism; D008315:Malondialdehyde / Q000737:chemistry* / Q000494:pharmacology; D033561:Penaeidae / Q000737:chemistry* / Q000276:immunology; D011485:Protein Binding; D011487:Protein Conformation; D012758:Shellfish / Q000032:analysis; D014335:Tropomyosin / Q000737:chemistry* / Q000276:immunology / Q000378:metabolism
chemical_list: D000485:Allergens; D014335:Tropomyosin; D007073:Immunoglobulin E; D008315:Malondialdehyde
keywords: Allergenicity; Malondialdehyde; Protein structure; Shrimp allergy; Tropomyosin