【摘 要】
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[Objective]To study the effect of fermentation by Staphylococcus xylosus on the immunogenicity of fish allergen Parvalbumin.[Methods]The changes of pH and bacterial colony were measured.SDS-PAGE was s
【机 构】
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College of Food Science and engineering, Ocean University of China, Qingdao 266003, China
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[Objective]To study the effect of fermentation by Staphylococcus xylosus on the immunogenicity of fish allergen Parvalbumin.[Methods]The changes of pH and bacterial colony were measured.SDS-PAGE was selected to analyzed the composition and content of fish proteins after different fermentation time.The immunogenicity of fish allergen parvalbumin was investigated by Western blot and indirect enzyme-linked immunosorbent assay (ELISA).[Results]Approximately 103-4cfu/g of Staphylococcus xylosus were found initially in the samples with starters,which was then elevated to 106-7cfu/g at the end of fermentation.It was found that pH declined to 5.7 at the end of fermentation.No significant changes were uncovered in parvalbumin by SDS-PAGE.However,results of IgE/IgG western blot demonstrated that the immunogenicity of 96kD protein decreased,meanwhile,vanished after 36h fermentation.After 60h fermentation,ELISA with sera and parvalbumin polyclonal antibody both indicated that the immunogenicity of fish allergy decreased.[Conclusion]Fermentation by Staphylococcus xylosus could decrease the immunogenicity of fish allergen proteins to someextent,but no significant changes was found on parvalbumin.
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