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《Journal of Jimei University(Natural Science)》 2010-04
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The Vitro Simulated Digestion of Carp Allergens Collagen

LIU Guang-ming1,2,ZHONG Yong-jia1,2,CAO Min-jie1,2, CAI Qiu-feng1,2,ZHANG Ling-jing1,2,SU Wen-jin1,2 (1. School of Biotechnology Engineering,Jimei University,Xiamen 361021,China; 2. Key Laboratory of Science and Technology for Aquaculture and Food Safety (Jimei University),Fujian Province,Xiamen 361021,China)  
Firstly,acid method was used to extract the collagen from the skin and muscle of carp. Then pepsin,trypsin and chymotrypsin were used to digest the extracted collagen at different conditions based on the simulated gastric fluid's and intestinal fluid's formula provided by US pharmacopoeia. And the digested products were detected the digestion stability and immunogenicity in the simulated gastric fluid and intestinal fluid by SDS-PAGE and Western blot. It was found that the collagen could be digested by pepsin at 15 min, and it still had a certain degree of immunogenicity after 1 h. The collagen could be digested by trypsin at 30 min,and it still had a certain degree of immunogenicity after 3 h. The collagen wasn't almost digested by chymotrypsin at 1 ~ 4 h,and it still had the immunogenicity after 4 h. These results suggested that the digestion stability and immunogenicity of carp collagen were the major cause to induce the food allergy.
【Fund】: 国家自然科学基金资助项目(30871947);; 福建省自然科学基金资助项目(2008J0067)
【CateGory Index】: S917.4
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