The main objective of the current study is to establish an on-chip strategy to analyze the allergens existing in the myofibrillar proteins of seafood matrices. On-chip immunomagnetic separation (IMS) of allergens derived from large yellow croaker (), swimming crab () and black tiger shrimp (), as model seafoods, was studied. The analysis of the tryptic digests of on-chip captured proteins, combined with protein database searches, was performed for the identification of allergens by MALDI-TOF MS with a 0% false-positive rate. By using the sera of ten seafood-allergic patients, six allergens were identified from the myofibrillar proteins of the large yellow croaker. The present protocol was successfully validated by ELISA and can be applied in blood tests for food allergies with a single drop of blood. The current protocol is presumed to be applied in the identification of potential allergens in other organisms.
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http://dx.doi.org/10.1039/d2an00813k | DOI Listing |
Int J Biol Macromol
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China. Electronic address:
Phenolic acid-chitosan derivatives have received extensive attention due to their greatly enhanced mechanical, antibacterial and antioxidant properties, especially in food preservation. The chitosan-gentianic acid (CS-g-GA) was prepared and its impact on myofibrillar proteins (MPs) in sea bass (Lateolabrax maculatus) during refrigerated storage was investigated in this study. Fish fillets were immersed in distilled water, CS, GA and CS-g-GA solutions, respectively, followed by an 18-day refrigerated storage.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Background: The quality of Acipenser sinensis deteriorates significantly during frozen storage due to its high water, protein, and unsaturated fatty acid content. Conventional freezing methods are insufficient to preserve it effectively. This study investigated the effects of liquid nitrogen freezing (LNF) on the quality and myofibrillar protein (MP) characteristics of A.
View Article and Find Full Text PDFFood Chem
January 2025
College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China. Electronic address:
This study employed a magnetic field to investigate the impact of myoglobin (Mb) oxidation (0-20 mmol/L HO) on the gel properties of myofibrillar protein (MP). The results indicated that magnetic field could further facilitate the rearrangement of the Mb structure, resulting in the transfer of its internal reactive groups to the external environment. This contributed to hydration and cross-linking between MP.
View Article and Find Full Text PDFAm J Transl Res
December 2024
Department of Geriatrics, The First Affiliated Hospital of Chongqing Medical University Chongqing 400042, China.
Objective: To investigate the effects of Astragalus polysaccharide (APS) on skeletal muscle structure and function in D-galactose (D-gal)-induced C57BL/6J mice.
Methods: Eighteen male C57BL/6J mice of specific pathogen-free (SPF) grade, aged 8 weeks, were selected and divided into three groups: a control group (0.9% saline gavage for 16 weeks), a D-gal group (subcutaneous injection of 200 mg/kg D-galactose in the upper neck region, once daily for 8 weeks), and a D-gal + APS group (subcutaneous injection of 200 mg/kg D-galactose, once daily for 8 weeks, with concurrent administration of 100 mg/kg APS by gavage for 8 weeks).
Food Chem
January 2025
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
The effects of static magnetic field-assisted freezing (MF) on the structural and functional characteristics of Litopenaeus vannamei myofibrillar protein (MP) at various temperatures (-35 ∼ -20 °C) were examined to assess its influence on MP and its energy-saving potential. The results indicated that -35 °C MF (MF-35) exhibited greater solubility and lower turbidity than -35 °C immersion freezing (IF-35), suggesting that MF-35 inhibited MP aggregation. MF-35 prevented the reduction in fluorescence intensity and α-helix content, protecting the MP tertiary and secondary structures.
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