Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity
ABSTRACTShrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements. In this study, fermentation was performed using Lactobacillus to reduce the aller...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/09540105.2023.2210267 |
| _version_ | 1827630121438150656 |
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| author | Hongyan Li Zhihe Hu Yali Yan |
| author_facet | Hongyan Li Zhihe Hu Yali Yan |
| author_sort | Hongyan Li |
| collection | DOAJ |
| description | ABSTRACTShrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements. In this study, fermentation was performed using Lactobacillus to reduce the allergenicity of Litopenaeus vannamei. The optimal fermentation conditions using Lactobacillus helveticus TS6024 were 1% glucose, 30% minced shrimp, 2.5% inoculum level, 3% NaCl, and 60 h of incubation at 37°C, whereas those using Lactobacillus acidophilus 6005 were 2% glucose, 20% minced shrimp, 15% inoculum level, 2% NaCl, and 48 h of incubation at 42°C. Under optimal conditions, Lactobacillus helveticus TS6024 and Lactobacillus acidophilus 6005 fermentation reduced the allergenicity of shrimp by 78.97% and 70.09%, respectively. SDS-PAGE analysis showed that the band intensity of tropomyosin (36KDa) reduced evidently after the selected Lactobacillus fermentation. The hypoallergenic shrimp/shrimp products will provide optimal nutrition with reduced risk of adverse reactions in hypersensitive individuals. |
| first_indexed | 2024-03-09T14:02:46Z |
| format | Article |
| id | doaj.art-4050e78d9cb64038996c5411c99048a5 |
| institution | Directory Open Access Journal |
| issn | 0954-0105 1465-3443 |
| language | English |
| last_indexed | 2024-03-09T14:02:46Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Food and Agricultural Immunology |
| spelling | doaj.art-4050e78d9cb64038996c5411c99048a52023-11-30T06:57:33ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432023-12-0134110.1080/09540105.2023.2210267Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicityHongyan Li0Zhihe Hu1Yali Yan2Tianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaTianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaTianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaABSTRACTShrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements. In this study, fermentation was performed using Lactobacillus to reduce the allergenicity of Litopenaeus vannamei. The optimal fermentation conditions using Lactobacillus helveticus TS6024 were 1% glucose, 30% minced shrimp, 2.5% inoculum level, 3% NaCl, and 60 h of incubation at 37°C, whereas those using Lactobacillus acidophilus 6005 were 2% glucose, 20% minced shrimp, 15% inoculum level, 2% NaCl, and 48 h of incubation at 42°C. Under optimal conditions, Lactobacillus helveticus TS6024 and Lactobacillus acidophilus 6005 fermentation reduced the allergenicity of shrimp by 78.97% and 70.09%, respectively. SDS-PAGE analysis showed that the band intensity of tropomyosin (36KDa) reduced evidently after the selected Lactobacillus fermentation. The hypoallergenic shrimp/shrimp products will provide optimal nutrition with reduced risk of adverse reactions in hypersensitive individuals.https://www.tandfonline.com/doi/10.1080/09540105.2023.2210267Litopenaeus vannameiminced shrimpLactobacillus helveticus TS6024Lactobacillus acidophilus 6005allergenicity |
| spellingShingle | Hongyan Li Zhihe Hu Yali Yan Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity Food and Agricultural Immunology Litopenaeus vannamei minced shrimp Lactobacillus helveticus TS6024 Lactobacillus acidophilus 6005 allergenicity |
| title | Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity |
| title_full | Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity |
| title_fullStr | Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity |
| title_full_unstemmed | Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity |
| title_short | Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity |
| title_sort | litopenaeus vannamei fermentation using selected lactobacillus spp to reduce its allergenicity |
| topic | Litopenaeus vannamei minced shrimp Lactobacillus helveticus TS6024 Lactobacillus acidophilus 6005 allergenicity |
| url | https://www.tandfonline.com/doi/10.1080/09540105.2023.2210267 |
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