Pectin oligosaccharides glycosylation modification reduced the sensitization of shrimp tropomyosin by regulating cytokines expression and Th1/Th2 immune balance

文献类型： 外文期刊

第一作者： Zhao, Mengya

作者： Zhao, Mengya;Wu, Chunyu;Li, Xinian;Gao, Zhenpeng;Liu, Di;Long, Fangyu;Liu, Jing;Yang, Xin

作者机构：

关键词： Glycosylation; Tropomyosin; Allergy; Pectin oligosaccharides

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.4； 五年影响因子：7.8 ）

ISSN：

年卷期： 2025 年 14 卷 5 期

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收录情况： SCI

摘要： Tropomyosin (TM) is the predominant allergenic protein in shrimp, which has induced IgE-mediated food allergy reactions. In this study, Lit v 1 was purified from Penaeus vannamei muscles, which were glycosylated by pectic oligosaccharides. The results showed that di-galacturonic acid (DGA) and galacturonic acid (GA) induced the unfolding of the primary protein structure of TM, and changed alpha-helical structure, and IgE binding capacity. In addition, compared with TM-sensitized BALB/c mice, GA-modified TM (GA-TM) and DGA-modified TM (DGA-TM) were insufficient to stimulate sensitization, and significantly reduced the hypersecretion of IgE, IgG1, HIS, and IL-4, up-regulated IgG2a and IFN-gamma levels to improve imbalanced Th1/Th2, Treg/Th17 immunity, and promoted mRNA expression of tight junction proteins. Together, this study confirmed that glycosylation modification alleviated sensitization by altering TM structure, reducing IgE binding allergic inflammatory response, and regulating cytokine immune balance. Overall, these results indicated that glycosylation modification was a promising method for decreasing the allergenic reactivity of allergic proteins.

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