Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes
文献类型： 外文期刊
作者： Dai, Yan 1 ; Huang, Meijia 1 ; Xu, Yujuan 3 ; Mu, Lixia 3 ; Gao, Jingyan 2 ; Chen, Hongbing 1 ; Wu, Zhihua 1 ; Yang, Anshu 1 ; Wu, Yong 1 ; Li, Xin 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
2.Nanchang Univ, Sch Food Sci & Technol, Nanchang 330047, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
4.Nanchang Univ, Sino German Joint Res Inst, Nanchang 330047, Peoples R China
关键词： Silkworm pupa; Silkworm pupa peptides; Enzymatic hydrolysis; Allergenicity; Immunization; Animal model
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）
ISSN：
年卷期： 2023 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Silkworm pupa is a nourishing food with high nutritional value, but its consumption has been greatly limited given its allergenicity. Enzyme hydrolytic technique is recognized as an effective method to reduce the allergenicity of protein. In this study, we aimed to investigate the effect of enzymolysis on the allergenicity of silkworm pupa. Crude silkworm pupa protein was extracted through alkali extraction and acid precipitation, which included 5 proteins with the molecular weights ranging from 34 kDa to 76 kDa, and silkworm pupa were then hydrolyzed by alkaline protease. The allergenicity of silkworm pupa protein and its enzymatic hydrolysates was evaluated by establishing BALB/c mice model, and the mice were immunized via intragastric gavage and intraperitoneal injection, respectively. The results indicated that the intraperitoneal injection immunization route induced more by detecting with antibodies, histamine and Th2-related cytokines. Moreover, mice treated with silkworm pupa protein peptide displayed no obvious allergic symptoms, indicating that enzyme hydrolytic technique could significantly reduce the allergenicity of silkworm pupa.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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