What question did this study set out to answer?

The aim is to optimize the properties of turbot parvalbumin by reducing its allergenic potential through Maillard conjugation with chitosan and saccharides.

April 10, 2026Open Access

Optimizing the Functional and Safety Properties of a Marine Allergen: Maillard-Induced Conjugation of Chitosan and Saccharides Attenuates the Allergenicity of Turbot (Scophthalmus maximus) Parvalbumin

Key Points

The aim is to optimize the properties of turbot parvalbumin by reducing its allergenic potential through Maillard conjugation with chitosan and saccharides.
Conducted structural analyses using SDS-PAGE, Western blotting, FTIR spectroscopy, and Circular dichroism.
Assessed antioxidant activity metrics including total phenolic content and DPPH radical scavenging.
Utilized indirect ELISA to evaluate IgE-binding capacity across different conjugates.
Performed RBL-2H3 cell assays to measure immune response changes.
Significant structural changes in parvalbumin with decreased α-helical content and increased β-sheet and random-coil fractions.
Boosted antioxidant activity, with TPC increasing up to 10.3 times and scavenging activity reaching 74.5% in CS–xylose–PV conjugates.
Notable reduction (up to 72%) in IgE-binding capacity for the best-performing conjugate.
About 75% reduction in β-hexosaminidase release and decreased IL-6 and IL-4 secretion, indicating reduced allergenicity.

Abstract

Fish allergy, mainly caused by Parvalbumin (PV), is a worldwide health issue with few effective mitigation options. This study investigated Maillard conjugation using chitosan (CS) and various saccharides to modify the structural, functional, and allergenic properties of turbot (Scophthalmus maximus) PV. Structural analyses, including SDS-PAGE, Western blotting, FTIR spectroscopy, and Circular dichroism, confirmed successful conjugation and significant changes in secondary structure, including decreases in α-helical content and increases in β-sheet and random-coil fractions. Glycation significantly boosted antioxidant activity, with total phenolic content (TPC) increasing up to 10.3 times and DPPH radical scavenging reaching 74.5% in the CS–xylose–PV conjugate (CXTPV). Indirect ELISA revealed notable (p < 0.05), sugar-dependent reductions in IgE-binding capacity, with reductions of up to approximately 72% for CXTPV. RBL-2H3 cell assays showed decreased β-hexosaminidase release (about 75% reduction), lowered IL-6 secretion, and strong inhibition of IL-4 production, indicating reduced allergenic potential and immune regulation. CXTPV demonstrated the best overall performance. These findings suggest that CS–saccharide Maillard conjugation is an effective approach for creating hypoallergenic marine ingredients with improved bioactive properties.

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Cite This Study

Dzadu et al. (Tue,) studied this question.

synapsesocial.com/papers/69d894326c1944d70ce051cc https://doi.org/https://doi.org/10.3390/foods15071259

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