Chlorogenic acid alleviates crayfish allergy by altering the structure of crayfish tropomyosin and upregulating TLR8

作者：Guirong Liu, Guirong Liu, Jiangzuo Luo, Wenwen Xiong, Tingyun Meng, Xinyi Zhang, Changqi Liu, Yali Liu, Changqi Liu, Huilian Che · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138614 · 被引用次数：20 · 研究领域：Food Allergy and Anaphylaxis Research、Asthma and respiratory diseases、Allergic Rhinitis and Sensitization

Studies have shown that high hydrostatic pressure (HHP) processing and chlorogenic acid (CA) treatment can effectively reduce food allergenicity. We hypothesize that these novel processing techniques can help tackle crayfish allergy and examined the impact and mechanism of HHP (300 MPa, 15 min) and CA (CA:tropomyosin = 1:4000, 15 min) on the allergenicity of crayfish tropomyosin. Our results revealed that CA, rather than HHP, effectively reduced tropomyosin's allergenicity, as evident in the alleviation of allergic symptoms in a food allergy mouse model. Spectroscopy and molecular docking analyses demonstrated that CA could reduce the allergenicity of tropomyosin by covalent or non-covalent binding, altering its secondary structure (2.1 % decrease in α-helix; 1.9 % increase in β-fold) and masking tropomyosin's linear epitopes. Moreover, CA-treated tropomyosin potentially induced milder allergic reactions by up-regulating TLR8. While our results supported the efficacy of CA in alleviating crayfish allergy, further exploration is needed to determine clinical effectiveness.