Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix

Urmila Khulal; Marija Stojadinovic; Ivana Prodic; Andreja Rajkovic; Tanja Cirkovic Velickovic

doi:10.1016/j.foodchem.2022.134981

Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix

Food Chem. 2023 Mar 30;405(Pt B):134981. doi: 10.1016/j.foodchem.2022.134981. Epub 2022 Nov 21.

Authors

Urmila Khulal¹, Marija Stojadinovic², Ivana Prodic², Andreja Rajkovic³, Tanja Cirkovic Velickovic⁴

Affiliations

¹ Centre for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium.
² Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia.
³ Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium.
⁴ Centre for Food Chemistry and Technology, Ghent University Global Campus, Incheon, South Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, geb. A, B-9000 Ghent, Belgium; Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; Serbian Academy of Sciences and Arts, Belgrade, Serbia. Electronic address: tanja.velickovic@ghent.ac.kr.

PMID: 36435112
DOI: 10.1016/j.foodchem.2022.134981

Abstract

The digestion stability of allergen pairs, tropomyosin, TM (fish and seafood allergen), and myosin light chain, MLC (chicken meat allergen) is compared among vertebrates and invertebrates in raw and cooked food matrix under standardized simulated in vitro gastrointestinal (GI) digestion. SDS-PAGE followed by multiple TM and MLC-specific antibodies in semidry WB revealed pepsin resistance of invertebrate TMs (abalone, oyster, shrimp) under diet-relevant conditions (raw, cooked). Vertebrate TMs (chicken, pork, beef) were less stable to digestion except that the raw chicken TM was observed pepsin resistant (not diet-relevant). Vertebrate (chicken) MLC was thermally stable. A new 28 kDa protein bound to anti-MLC antibody in cooked chicken and pork; could be the aggregates of MLC. Raw shrimp MLC showed pepsin resistance among invertebrates. A good correlation was observed between combined resistance of TM and MLC to GI digestion following the diet-relevant thermal treatment and reported protein allergenicity among vertebrates and invertebrates.

Keywords: Food matrix; In vitro gastrointestinal digestion; Meat allergen pair; Myosin light chain; Thermal treatment; Tropomyosin.

MeSH terms

Allergens*
Animals
Cattle
Chickens
Digestion
Gastropoda*
Pepsin A
Seafood
Vertebrates

Substances

Allergens
Pepsin A