title: Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestion.
abstract: BACKGROUND
  Stability in simulated gastric fluids is considered an important parameter for the estimation of food allergenicity. Moreover, proteins in food are highly susceptible to lipid oxidation during processing and preservation. In this study, the change in the IgE-binding capacity of malondialdehyde (MDA)-treated shrimp tropomyosin (TM) following in vitro digestion was investigated by SDS-PAGE and western blot.
  
  
  RESULTS
  Shrimp TM treated with different concentrations of MDA was slightly degraded and became increasingly resistant to pepsin digestion over time. While untreated TM was rapidly degraded, MDA-treated TM showed some resistance and was degraded by trypsin only after increasing the digestion time. Results of immunoblotting studies on IgE using sera from patients allergic to shrimp indicated that the IgE-binding capacity of TM and MDA (50 mmol L-1)-treated TM decreased slightly after pepsin digestion and significantly decreased after trypsin digestion.
  
  
  CONCLUSIONS
  The study indicated that the resistance of TM to degradation increased after oxidation. The treatment with proteases, especially trypsin, is quite effective in decreasing the IgG/IgE-binding capacity of shrimp TM. © 2017 Society of Chemical Industry.
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China.
authors.forename: Liangtao
authors.identifier: http://orcid.org/0000-0002-6449-1799
authors.initials: L
authors.lastname: Lv
authors.affiliation: Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 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, Shandong, China.
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, Shandong, China.
authors.forename: Ishfaq
authors.initials: I
authors.lastname: Ahmed
authors.affiliation: The Affiliated Hospital of Medical College Qingdao University, Qingdao, Shandong, China.
authors.forename: Guanzhi
authors.initials: G
authors.lastname: Chen
mesh_terms: D000485:Allergens / Q000737:chemistry* / Q000276:immunology; D000818:Animals; D015153:Blotting, Western; D004063:Digestion; D004591:Electrophoresis, Polyacrylamide Gel; D007073:Immunoglobulin E / Q000737:chemistry / Q000276:immunology*; D008315:Malondialdehyde / Q000737:chemistry*; D033561:Penaeidae / Q000737:chemistry / Q000276:immunology*; D012758:Shellfish / Q000009:adverse effects / Q000032:analysis; D014335:Tropomyosin / Q000737:chemistry* / Q000276:immunology
chemical_list: D000485:Allergens; D014335:Tropomyosin; D007073:Immunoglobulin E; D008315:Malondialdehyde
keywords: digestibility; shrimp; simulated gastric fluid; simulated intestinal fluid; tropomyosin; western blot