PMID- 31393492
OWN - NLM
STAT- MEDLINE
DCOM- 20200217
LR  - 20200217
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 10
IP  - 9
DP  - 2019 Sep 1
TI  - Effects of thermal processing on digestion stability and immunoreactivity of the 
      Litopenaeus vannamei matrix.
PG  - 5374-5385
LID - 10.1039/c9fo00971j [doi]
AB  - 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(-1) 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.
FAU - Liu, Meng
AU  - Liu M
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Liu, Si-Han
AU  - Liu SH
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Han, Tian-Jiao
AU  - Han TJ
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Xia, Fei
AU  - Xia F
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Li, Meng-Si
AU  - Li MS
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Weng, Wu-Yin
AU  - Weng WY
AUID- ORCID: 0000-0003-2996-5423
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Chen, Gui-Xia
AU  - Chen GX
AD  - Women and Children's Hospital Affiliated to Xiamen University, Xiamen, Fujian 
      361003, China.
FAU - Cao, Min-Jie
AU  - Cao MJ
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
FAU - Liu, Guang-Ming
AU  - Liu GM
AUID- ORCID: 0000-0002-8689-0504
AD  - College of Food and Biological Engineering, Xiamen Key Laboratory of Marine 
      Functional Food, Fujian Provincial Engineering Technology Research Center of 
      Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation 
      and Utilization of Marine Biological Resources, Jimei University, Xiamen, Fujian 
      361021, China. gmliu@jmu.edu.cn.
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
DEP - 20190808
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Animals
MH  - Cooking/*methods
MH  - Digestion
MH  - Hot Temperature
MH  - Humans
MH  - Immunoglobulin E/immunology
MH  - Mast Cells/immunology
MH  - Penaeidae/*chemistry/*immunology/metabolism
MH  - Shellfish/*analysis
MH  - Shellfish Hypersensitivity/*immunology/metabolism
EDAT- 2019/08/09 06:00
MHDA- 2020/02/18 06:00
CRDT- 2019/08/09 06:00
PHST- 2019/08/09 06:00 [pubmed]
PHST- 2020/02/18 06:00 [medline]
PHST- 2019/08/09 06:00 [entrez]
AID - 10.1039/c9fo00971j [doi]
PST - ppublish
SO  - Food Funct. 2019 Sep 1;10(9):5374-5385. doi: 10.1039/c9fo00971j. Epub 2019 Aug 8.