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 allerg...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 inj ection 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.展开更多
基金supported by Special Project on the Integration of Industry,Education and Research of Guangdong Provine(2013B090600060)National Key R&D Program of China(2018YFC1604205)National Natural Science Foundation of China(31760431)。
文摘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 inj ection 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.
文摘以缫丝蚕蛹为实验材料,分析碱性蛋白酶和风味蛋白酶复配酶解脱脂蚕蛹蛋白规律。结果表明:酶解脱脂蚕蛹蛋白的最适底物质量浓度为8?g/100?m L、酶解温度为50℃、总酶添加量为1?g/100?g(以脱脂蚕蛹粉计)、酶解时间为9 h;酶解过程中促进了糖的释放,可溶性氮主要是以肽氮形式存在,酶解产物的分子质量主要集中在小于1 k D;在酶解产物中主要的游离氨基酸分别为苏氨酸、组氨酸、亮氨酸、酪氨酸、赖氨酸、半胱氨酸,占总游离氨基酸含量的60%左右,对酶解液的滋味产生一定的影响;在酶解产物中肽类氨基酸主要是鲜甜味氨基酸,占总肽类氨基酸的50%左右,其中亲水性氨基酸与碱性氨基酸含量的比值约为1;通过对酶解产物鲜味的相关性分析,肽类氨基酸的含量与酶解产物的鲜味有较好的线性相关性。
