抑菌和烹饪处理对南美白对虾主要过敏原原肌球蛋白免疫活性的影响

Effect of Bacteriostasis and Cooking Treatments on the Immunological Activity of Major Allergen Tropomyosin in Litopenaeus vannamei

DOI：10.3969/j.issn.1673-1689.2020.04.006

中文关键词: 南美白对虾 原肌球蛋白 免疫活性 抑菌和烹饪处理

英文关键词: Litopenaeus vannamei,tropomyosin,immunoactivity,bacteriostasis and cooking Treatments

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中文摘要:

为研究壳聚糖、茶多酚、酸性电解水抑菌处理以及酸性电解水结合烹饪处理对南美白对虾主要过敏原原肌球蛋白（Tropomyosin, TM）免疫活性的影响，试验选用南美白对虾，通过SDS-PAGE、Western-blotting和竞争ELISA评价TM免疫活性的变化。结果表明：壳聚糖和茶多酚处理的TM样品电泳条带和抑制率没有变化,而经酸性电解水或酸性电解水结合烹饪处理的TM条带明显减弱。竞争性ELISA结果显示TM经酸性电解水浸泡10 min、酸性电解水结合清蒸15 min和单独清蒸15 min处理后，TM的免疫活性分别降低14.1%、15.7%和18.4%。研究表明，壳聚糖和茶多酚抑菌保鲜处理对TM的免疫活性没有影响，而酸性电解水以及烹饪处理可以低程度降低TM的免疫活性。

英文摘要:

White shrimp（Litopenaeus vannamei）was selected to study the effect of chitosan，tea polyphenols，acidic electrolyzed water（AEW）and AEW combining with cooking treatment on the immunological activity of major allergen tropomyosin（TM）of shrimp. The immunoactivity of TM was analyzed by SDS-PAGE，Western-blotting，and competitive ELISA. The results showed that no changes was observed in the electrophoresis bands and inhibition rates of TM samples treated with chitosan and tea polyphenols. However，the TM bands were significantly weakened after samples were treated with AEW or combining with cooking. Competitive ELISA results showed that the immunological activity of TM was decreased by 14.1%，15.7% and 18.4%，respectively，after samples were treated with electrolyzed water for 10 min，AEW combining with steaming for 10 min，and steaming alone for 15 min. This study indicated that chitosan and tea polyphenols had no effect on the immunological activity of TM. However，AEW and cooking treatments could reduce the immunological activity of TM at low levels.

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