期刊
FOOD CHEMISTRY
卷 359, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129878
关键词
Edible insects; Food allergy; Tropomyosin; Simulated gastrointestinal digestion; Food processing; Acheta domesticus; Novel food
资金
- COST [FA1402]
The study found that tropomyosin in Acheta domesticus elicited strong immune response in shrimp-allergic patients and had cross-reactivity with shrimp tropomyosin. Shrimp tropomyosin showed poor stability to gastric digestion, while cricket tropomyosin was resistant. The ingestion of A. domesticus proteins may pose risks to the Crustacean-allergic population.
The allergenic potency of the cricket Acheta domesticus, a promising edible insect, has never been assessed. This work aims to study the immunoreactivity of Acheta domesticus, and its cross-reactivity with the shrimp Litopenaeus vannamei, assessing the effect of cooking and gastrointestinal digestion on their allergenic properties. Different cricket proteins were detected by immunoblotting with shrimp-allergic patients' sera. Tropomyosin was identified as the most relevant IgE-binding protein, and its cross-reactivity with shrimp tropomyosin was demonstrated by ELISA. While shrimp tropomyosin showed scarce stability to gastric digestion, cricket tropomyosin withstood the whole digestion process. The sarcoplasmic calcium-binding protein, specifically detected in shrimp, showed exceptional stability to gastrointestinal digestion. IgE-binding proteins in a model of enriched baked products were partially protected from proteolysis. In conclusion, the ingestion of A. domesticus proteins poses serious concerns to the Crustacean-allergic population. The high stability of tropomyosin may represent a risk of primary sensitization and clinical cross-reactivity.
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