title: Assessment of the sensitizing capacity and allergenicity of enzymatic cross-linked arginine kinase, the crab allergen.
abstract: The enzymatic cross-linking of an allergen by food processing may alter its sensitization potential. In this study, the IgE-binding activity and allergenicity of cross-linked thermal polymerized arginine kinase (CL-pAK) were investigated.
  
  
  
  The IgE-binding activity and stability of CL-pAK were analyzed by immunological and proteomics methods. The sensitization and potency to induce oral tolerance of CL-pAK were tested using in vivo assays and a cell model. According to the results of inhibition of ELISA, the half inhibitory concentration of AK after cross-linking changed from 1.13 to 228.36 μg/mL. The results of in vitro digestion demonstrated that CL-pAK showed more resistance to gastrointestinal digestion than native AK. Low allergenicity and capacity to induce oral tolerance in mice were shown by the sera levels of AK-specific antibodies and T-cell cytokine production. Exposure of RBL-2H3 cells to CL-pAK compared with AK, resulted in lower levels of mast degranulation and histamine.
  
  
  
  Enzymatic cross-linking with thermal polymerization of AK by tyrosinase and caffeic acid had high potential in mitigating IgE-binding activity and allergenicity, which were influenced by altering the molecular and immunological features of the shellfish protein.
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Dan-Xia
authors.initials: DX
authors.lastname: Fei
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Qing-Mei
authors.initials: QM
authors.lastname: Liu
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.|Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC, USA.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Yang
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Zhong-Wei
authors.initials: ZW
authors.lastname: Chen
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Min-Jie
authors.initials: MJ
authors.lastname: Cao
authors.affiliation: College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian, China.
authors.forename: Guang-Ming
authors.initials: GM
authors.lastname: Liu
mesh_terms: D000328:Adult; D000485:Allergens / Q000032:analysis / Q000276:immunology*; D000818:Animals; D001122:Arginine Kinase / Q000276:immunology* / Q000378:metabolism; D003386:Brachyura / Q000276:immunology*; D045744:Cell Line, Tumor; D004063:Digestion; D004195:Disease Models, Animal; D005260:Female; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D007223:Infant; D007274:Injections, Intraperitoneal; D008297:Male; D051379:Mice; D008807:Mice, Inbred BALB C; D008875:Middle Aged; D051381:Rats; D012307:Risk Factors; D012758:Shellfish; D000067208:Shellfish Hypersensitivity / Q000276:immunology* / Q000517:prevention & control; D055815:Young Adult
chemical_list: D000485:Allergens; D007073:Immunoglobulin E; D001122:Arginine Kinase
keywords: Allergenicity; Arginine kinase; Enzymatic cross-linking; Thermal polymerization; Tyrosinase