Effects of High Temperature Treatment on Gene and Protein of Anisakis in Mackerel

doi:10.3969/j.issn.1673-1689.2021.12.006

Home > Archive>Volume 40, Issue 12, 2021 >44-51. DOI:10.3969/j.issn.1673-1689.2021.12.006

Effects of High Temperature Treatment on Gene and Protein of Anisakis in Mackerel
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                        10.3969/j.issn.1673-1689.2021.12.006
                    
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The effects of high temperature treatment on changes of Anisakis larvae body and their residual proteins for allergic risk assessment of the contaminated Anisakis larvae in mackerel were investigated. Two high temperature processing methods, high temperature sterilization and deep frying, were used to treat Anisakis proteins within mackerel. The changes of Anisakis larvae genes were observed by conventional polymerase chain reaction(PCR) and quantitative real-time PCR (Q-PCR). The changes of Anisakis holoprotein were recorded by circular dichroism (CD) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The changes of immunogenicity of allergens were determined by Western blot analysis. The results showed that DNA and protein of Anisakis larvae were destroyed, and antigenicity decreased after heat treatment with 98.2% reduction of antigenicity of Anisakis proteins after 60 min of high temperature sterilization. Q-PCR could effectively detect Anisakis larvae residues in thermal processed foods. The effect of deep-frying on destroying the protein of Anisakis was more significant than that of high temperature sterilization. Q-PCR could quickly detect Anisakis larvae residues in mackerel. Both high-temperature sterilization and deep frying could effectively destroy Anisakis larvae residues, reducing the risk of allergenicity.

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DU Wenqi, TAN Yi, DONG Dongli, WU Xiyang, TANG Shuze. Effects of High Temperature Treatment on Gene and Protein of Anisakis in Mackerel[J]. Journal of Food Science and Biotechnology,2021,40(12):44-51.

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Online: December 27,2021
Published: December 25,2021

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