文献类型： 外文期刊

作者： Xu, LiLi ¹ ; Zhang, Xiao Mei ² ; Wen, Yun Qi ¹ ; Zhao, Jin Long ¹ ; Xu, Tong Cheng ³ ; Yong, Ling ⁴ ; Lin, Hong ¹ ; Zhang, Hong Wei ² ; Li, Zhen Xing ¹ ;

作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China

2.Technol Ctr Qingdao Customs Dist, 70 Qutangxia Rd, Qingdao 266002, Shandong, Peoples R China

3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongye North Rd, Jinan 250100, Peoples R China

4.China Natl Ctr Food Safety Risk Assessment, Beijing 100022, Peoples R China

关键词： Tropomyosin; In vitro digestion; Cross-reactivity; SWATH-MS based proteomics; Peptide marker; Epitope

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 403 卷

页码：

收录情况： SCI

摘要： Tropomyosin (TM) is a major shellfish allergen and a minor fish allergen. Different digestion profiles affect potential allergen anaphylaxis of protein. In this study, released peptides of fish-TM, shrimp-TM, and clam-TM by in vitro digestion of simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and gastrointestinal (GI) were analyzed using sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS) based proteomics. Results showed that digestion products of shrimp-TM yielded a lot of peptides matched T/B cell epitopes while core regions matched epitopes were distributed along the entire chain. Pepsin or trypsin-based digestion products of shrimp-TM presented many more peptides matched T/B cell epitopes compared with those of fish-TM and clam-TM. Besides, a differentiating peptide of VEKDKALSNAEGEVAAL (72-88) overlapped T/B cell epitopes could be used as a candidate peptide marker to identify tropomyosin allergen. These findings would supply new insight into the different allergenicity of tropomyosin.