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Publishing Language: Chinese | Open Access

Effect of Combined Ultrasound and High Pressure CO2 Treatment on the Structure and Allergenicity of Shrimp Tropomyosin

Yuying YANG1 Yanchu LI1Jiatong LIU1Zefu WANG1,2Zongyuan HAN1,2Shucheng LIU1,2Shuai WEI1,2 ( )
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, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Liaoning Marine Food Deep Processing Key Technology Provincial Co-construction Collaborative Innovation Center, Dalian Polytechnic University, Dalian 116034, China
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Abstract

The combined effect of ultrasound and high pressure carbon dioxide (HPCD) on the structure and allergenicity of the tropomyosin (TM) of Litopenaeus vannamei was studied. After sequential treatment with ultrasonic at powers up to 2000 W for up to 60 min followed by HPCD at 30 MPa for 15 min, the allergenicity of TM was detected by indirect enzyme-linked immunosorbent assay (iELISA) and Western blot (WB), and the molecular mass was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The spatial structure of TM was characterized by circular dichroism (CD) spectroscopy, fluorescence spectroscopy, ultraviolet (UV) spectroscopy, free amino group and total sulfhydryl group analysis. The results showed that ultrasound at 1500 W for 30 min combined with HPCD decreased the immunobinding activity of immunoglobulin G (IgG) and IgE in TM by 55.3% and 48.7%, respectively, the α-helix relative content decreased to 42.7%, and the secondary structure was changed from an ordered state to a disordered state. The fluorescence spectra showed a blue shift with weakened fluorescence intensity, and the UV spectra exhibited a red shift with enhanced absorption intensity. The free amino group content was reduced by 21.82%, and the total sulfhydryl group content was also reduced. Therefore, ultrasound combined with HPCD treatment changed the spatial conformation of TM, being more effective in reducing the allergenicity than either single treatment.

CLC number: TS254.1 Document code: A Article ID: 1002-6630(2025)16-0295-09

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Food Science
Pages 295-303

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Cite this article:
YANG Y, LI Y, LIU J, et al. Effect of Combined Ultrasound and High Pressure CO2 Treatment on the Structure and Allergenicity of Shrimp Tropomyosin. Food Science, 2025, 46(16): 295-303. https://doi.org/10.7506/spkx1002-6630-20250110-083

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Received: 10 January 2025
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).