Effects of thermal processing on digestion stability and immunoreactivity of the Litopenaeus vannamei matrix

Many types of shellfish, including shrimp, are sometimes cooked before ingestion. Hence, it is necessary to investigate how cooking (boiling, pressure treatment or none (raw)) affects the structure, digestibility and immunoreactivity of multi-component shrimp muscle. Protein extraction, simulated ga...

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Bibliographic Details
Published in:Food & function 2019-09, Vol.10 (9), p.5374-5385
Main Authors: Liu, Meng, Liu, Si-Han, Han, Tian-Jiao, Xia, Fei, Li, Meng-Si, Weng, Wu-Yin, Chen, Gui-Xia, Cao, Min-Jie, Liu, Guang-Ming
Format: Article
Language:English
Subjects:
Absorbance
Allergens
Animals
Cell size
Comminution
Cooking
Cooking - methods
Cytology
Decapoda
Degranulation
Digestibility
Digestion
Digestive system
Food
Food matrix
Gastrointestinal tract
Hot Temperature
Humans
Immunoglobulin E
Immunoglobulin E - immunology
Immunoreactivity
Ingestion
Litopenaeus vannamei
Mast Cells - immunology
Morphology
Muscles
Particle size
Penaeidae - chemistry
Penaeidae - immunology
Penaeidae - metabolism
Pressure
Proteins
Shellfish
Shellfish - analysis
Shellfish Hypersensitivity - immunology
Shellfish Hypersensitivity - metabolism
Sodium chloride
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Summary:Many types of shellfish, including shrimp, are sometimes cooked before ingestion. Hence, it is necessary to investigate how cooking (boiling, pressure treatment or none (raw)) affects the structure, digestibility and immunoreactivity of multi-component shrimp muscle. Protein extraction, simulated gastrointestinal digestion, immunoreactivity, immunoglobulin E (IgE)-mediated human mast cell degranulation, morphology, particle size and UV absorbance scanning were used to investigate changes in the shrimp muscle upon treatment. The extractability of proteins and allergens was highest with 0.5 mol L NaCl. Pressure treatment increased the digestibility and reduced the immunoreactivity of shrimp edible portions. Thermal processing induced the production of regular fiber bundles, blue shifts of absorbance peaks and reduction of particle size in the complex food matrix. These changes in macro- and micro-structure can further affect gastrointestinal digestibility and immunoreactivity due to the interactions between multiple components in the whole food. In conclusion, the digestibility, immunoreactivity and structure were altered by thermal processing of the complex food matrix.
ISSN:2042-6496
2042-650X
DOI:10.1039/c9fo00971j