植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用

doi:10.7506/spkx1002-6630-20200915-187

食品科学 ›› 2021, Vol. 42 ›› Issue (18): 95-102.doi: 10.7506/spkx1002-6630-20200915-187

植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用

肖叶，叶精勤，李晓晨，李晓晖，施文正，卢瑛

（1.上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306；2.上海海洋大学农业农村部水产品贮藏保鲜质量安全风险评估实验室，上海 201306）

发布日期:2021-09-29
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD0902003）；上海市科技兴农重点攻关项目（沪农科攻字(2016)第4-4号）

Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin

XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying

(1. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Sciences and Techology, Shanghai Ocean University, Shanghai 201306, China; 2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China)

Published:2021-09-29

摘要/Abstract

摘要： 为探究植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白（tropomyosin，TM）免疫活性的影响，以富集纯化的TM为研究对象，利用植物乳杆菌的菌体、破碎内容物、菌体碎片、胞内酶提取液，以及去除蛋白、脂肪和脂磷壁酸、羧基酯化、氨基甲基化后的菌体分别水解TM 12～48 h，通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、蛋白免疫印迹和竞争性酶联免疫吸附剂测定（enzyme linked immunosorbent assay，ELISA）等方法测定免疫活性，利用表位多克隆抗体结合红外光谱技术研究植物乳杆菌对TM二级结构及其致敏表位的影响，以解析植物乳杆菌消减TM免疫活性的作用位点。免疫学分析结果发现，不同提取物水解TM 48 h后，菌体对TM免疫活性的消减率最高（76.9%），而菌体碎片和氨基甲基化菌体的消减率最低，分别为60.7%、61.7%，表明植物乳杆菌对原肌球蛋白免疫活性有一定消减作用。红外光谱及ELISA结果显示植物乳杆菌各成分提取物会较大程度改变TM的二级结构并破坏其致敏表位，而氨基甲基化菌体和菌体碎片对TM的α-螺旋结构和致敏表位的破坏最小，且TM的折叠化结构较少，对TM免疫活性消减效果最差。此外，研究发现氨基可能是植物乳杆菌消减TM免疫活性的一个重要作用位点。本研究可为食物过敏原的活性控制及低致敏性水产加工制品的开发提供理论参考。

关键词: 植物乳杆菌；原肌球蛋白；免疫活性；消减作用

Abstract: The impact of Lactobacillus plantarum on the immunological activity of tropomyosin (TM) as the major shrimp allergen was investigated. TM enriched and purified from Penaeus vanname was hydrolyzed for durations between 12 and 48 h with the viable cells, broken cell contents, cell debris and intracellular enzyme extracts of L. plantarum, the cells from which protein, fat or lipoteichoic acid was removed, and those subjected to carboxyl esterification or aminomethylation, separately. The immunological activity was analyzed by SDS-PAGE, Western-blot and competitive enzyme linked immunosorbent assay (ELISA). In order to analyze the site of action of L. plantarum on TM for reduced immunological activity, epitope polyclonal antibodies combined with infrared spectroscopy was used to explore the influence of L. plantarum on the secondary structure and allergenic epitopes of TM. The immunological analysis results showed that the highest percentage reduction (76.9%) of its immunological activity was obtained when TM was treated with the viable cells for 48 h, and the lowest percentage reduction was observed with the cell debris and the aminomethylated cells (60.7% and 61.7%, respectively), indicating that L. plantarum reduced the immunological activity of TM. The infrared spectroscopy and ELISA results displayed that L. plantarum could greatly change the secondary structure and allergenic epitopes of TM, while the aminomethylated cells and cell debris caused the least damage to the α-helical structure and allergenic epitopes of TM, resulting in less folded structure and thus exerting the worst effect on reducing the immunological activity of TM. Additionally, it was found that amino groups may be an important site of action for L. plantarum to reduce the immunological activity of TM. The findings of this study will provide a theoretical reference to control the allergenicity of food allergens and for the development of hypoallergenic aquatic products.

Key words: Lactobacillus plantarum; tropomyosin; immune activity; reducing effect

中图分类号:

TS201.6

肖叶，叶精勤，李晓晨，李晓晖，施文正，卢瑛. 植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用[J]. 食品科学, 2021, 42(18): 95-102.

XIAO Ye, YE Jingqin, LI Xiaochen, LI Xiaohui, SHI Wenzheng, LU Ying. Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin[J]. FOOD SCIENCE, 2021, 42(18): 95-102.

[1]	肖志文武涌陈红兵. 腰果过敏研究进展[J]. 食品科学, 0, (): 0-0.
[2]	何静胡鑫月. 基于量子区块链的食品冷链追溯系统构建[J]. 食品科学, 0, (): 0-0.
[3]	肖叶叶精勤李晓晨李晓晖施文正卢瑛. 植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用[J]. , 0, (): 0-0.
[4]	山珊黄艳梅赵雪龙陈文瑶刘成伟龙中儿刘道峰. 级联信号转导系统结合免疫层析法检测大肠埃希氏菌O157:H7[J]. , 0, (): 0-0.
[5]	杨建飞马倩左勇黄雪芹徐佳王定丽周耀进杨柯怡. 亚硝酸盐快速检测试剂的研究及其在酱腌菜中的应用[J]. , 0, (): 0-0.
[6]	贾飞闫文杰戴瑞彤刘毅李兴民. 基于还原氧化石墨烯/碳纳米管-纳米金复合纳米材料的阻抗型电化学适配体传感器检测铜绿假单胞菌[J]. , 0, (): 0-0.
[7]	刘翼翔马玉李东慧王彦波傅玲琳刘光明. 膳食结构和成分通过调控肠道菌群影响食物过敏的研究进展[J]. , 0, (): 0-0.
[8]	张晋豪王浩东邵良婷徐幸莲王虎虎. 生鲜肉新鲜度快速新型表征技术研究进展[J]. 食品科学, 0, (): 0-0.
[9]	段锦淼高庆超李亚辉张志勇梁颖. 我国与国际组织婴幼儿食品安全标准中风险因子限量差异分析与思考[J]. 食品科学, 0, (): 0-0.
[10]	张慧杨瑞利刘芳周赛楠卢娜唐庆娟. 食品级κ-卡拉胶对肥胖小鼠致结肠炎风险及体脂蓄积的影响[J]. , 0, (): 0-0.
[11]	李琳琼，洪静，张丽君，高瑀珑. 酸胁迫对鼠伤寒沙门氏菌抗酸性、细胞膜及膜蛋白的影响[J]. 食品科学, 2021, 42(15): 27-36.
[12]	曲劲尧，林煜程，毛馨，卢国柱，袁智鹏，张瑶瑶，尤艳莉，李彦伸. 链格孢霉菌侵染番茄产毒机制[J]. 食品科学, 2021, 42(15): 180-186.
[13]	赵雪靳欣迪刘斌赵旭博. 辣椒粉中黄曲霉菌生长及其产毒规律的预测模型构建[J]. , 0, (): 0-0.
[14]	张宜彩林勤保王亮曾莹钟怀宁陈燕芬李忠. 快餐包装纸中矿物油向固体食品模拟物的迁移[J]. 食品科学, 0, (): 0-0.
[15]	惠博文刘锐李健孙君茂. 生命周期视角下食品碳足迹的评估及案例分析[J]. 食品科学, 0, (): 0-0.

植物乳杆菌（Lactobacillus plantarum）对过敏原原肌球蛋白免疫活性的消减作用

Effect of Lactobacillus plantarum on Reducing the Immunological Activity of Tropomyosin

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价