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Research Article | Open Access

Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes

Yan Daia,bMeijia Huanga,bYujuan XucLixia MucJingyan GaobHongbing Chena,dZhihua Wua,dAnshu Yanga,dYong Wua,dXin Lia,b( )
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
School of Food Science and Technology, Nanchang University, Nanchang 330047, China
Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Silkworm pupa is a nourishing food with high nutritional value, but its consumption has been greatly limited given its allergenicity. Enzyme hydrolytic technique is recognized as an effective method to reduce the allergenicity of protein. In this study, we aimed to investigate the effect of enzymolysis on the allergenicity of silkworm pupa. Crude silkworm pupa protein was extracted through alkali extraction and acid precipitation, which included 5 proteins with the molecular weights ranging from 34 kDa to 76 kDa, and silkworm pupa were then hydrolyzed by alkaline protease. The allergenicity of silkworm pupa protein and its enzymatic hydrolysates was evaluated by establishing BALB/c mice model, and the mice were immunized via intragastric gavage and intraperitoneal injection, respectively. The results indicated that the intraperitoneal injection immunization route induced more by detecting with antibodies, histamine and Th2-related cytokines. Moreover, mice treated with silkworm pupa protein peptide displayed no obvious allergic symptoms, indicating that enzyme hydrolytic technique could significantly reduce the allergenicity of silkworm pupa.

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Food Science and Human Wellness
Pages 774-782
Cite this article:
Dai Y, Huang M, Xu Y, et al. Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes. Food Science and Human Wellness, 2023, 12(3): 774-782. https://doi.org/10.1016/j.fshw.2022.09.011

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Received: 04 November 2020
Revised: 04 March 2021
Accepted: 17 March 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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