原肌球蛋白
过敏原
小虾
重组DNA
过敏
大肠杆菌
生物
化学
免疫学
生物化学
基因
渔业
肌球蛋白
作者
Hongbing Chen,Yeqing Luo,Xin Li,Yingxue Zhang,Shuangyan Zheng,Jiao Chen,Yaobin Sun,Yanhai Xie
标识
DOI:10.1016/j.foodchem.2024.140610
摘要
Tropomyosin (TM) is the main allergen of Macrobrachium nipponense. Recombinant allergens have great prospects in the detection, diagnosis, and treatment of food allergens. The purpose of this study was to compare the differences in structure and allergenicity between natural TM and recombinant TM. Recombinant TM of M. nipponense with a molecular weight of 38 kDa was successfully expressed in the Escherichia coli system. The amino acid sequence as well as secondary structure between natural and recombinant TM were similar, which were verified by mass and CD spectrometry, respectively. Studies showed that both natural TM and recombinant TM had strong allergenicity, and recombinant TM was more allergenic, which could be used as a substitute for natural TM in the diagnosis and treatment of shrimp allergy. This study provided stable and reliable allergen components for the detection of crustacean allergens and the diagnosis and treatment of food allergies caused by crustacean allergens.
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