The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously.
Xin-Yu HanHuang YangShi-Tao RaoGuang-Yu LiuMeng-Jun HuBin-Chang ZengMin-Jie CaoGuang-Ming LiuPublished in: Journal of agricultural and food chemistry (2018)
The Maillard reaction was established to reduce the sensitization of tropomyosin (TM) and arginine kinase (AK) from Scylla paramamosain, and the mechanism of the attenuated sensitization was investigated. In the present study, the Maillard reaction conditions were optimized for heating at 100 °C for 60 min (pH 8.5) with arabinose. A low level of allergenicity in mice was shown by the levels of allergen-specific antibodies, and more Th1 and less Th2 cells cytokines produced and associated transcription factors with the Maillard reacted allergen (mAllergen). The tolerance potency in mice was demonstrated by the increased ratio of Th1/Th2 cytokines. Moreover, mass spectrometry analysis showed that some key amino acids of IgE-binding epitopes (K112, R125, R133 of TM; K33, K118, R202 of AK) were modified by the Maillard reaction. The Maillard reaction with arabinose reduced the sensitization of TM and AK, which may be due to the masked epitopes.
Keyphrases
- mass spectrometry
- amino acid
- nitric oxide
- transcription factor
- induced apoptosis
- high fat diet induced
- liquid chromatography
- electron transfer
- type diabetes
- protein kinase
- tyrosine kinase
- high resolution
- insulin resistance
- dna binding
- skeletal muscle
- cell death
- cell cycle arrest
- allergic rhinitis
- high performance liquid chromatography
- simultaneous determination