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Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach

2020-02Journal article Restricted access
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dc.contributor.authorRaposo de Magalhães, Cláudia
dc.contributor.authorSchrama, Denise
dc.contributor.authorFonseca, Flavio
dc.contributor.authorKuehn, Annette
dc.contributor.authorMorisset, Martine
dc.contributor.authorFerreira, Sara
dc.contributor.authorGoncalves, Amparo
dc.contributor.authorRodrigues, Pedro
dc.date.accessioned2021-06-24T11:36:00Z
dc.date.available2021-06-24T11:36:00Z
dc.date.issued2020-02
dc.description.abstractFish is one of the most common elicitors of food-allergic reactions worldwide. These reactions are triggered by the calcium-binding muscle protein beta-parvalbumin, which was shown to have reduced immunoglobulin E (IgE)-binding capacity upon calcium depletion. This work aimed to reduce gilthead seabream allergenicity using diets supplemented with a calcium chelator. Three experimental feeds were tested, differing in ethylenediaminetetraacetic acid (EDTA) supplementation, and its effects on muscle and parvalbumin's IgE-reactivity were analyzed. Chromatographic determination of EDTA showed no accumulation in the muscle and sensory results demonstrated that the lowest concentration did not affect fish quality as edible fish. Proteomics revealed one protein related to muscle contraction with significantly different relative abundance. Immunoblot assays performed with fish-allergic patients sera indicated a 50% reduction in IgE-reactivity upon EDTA presence. These preliminary results provide the basis for the further development of a non-GMO approach to modulate fish allergenicity and improve safety of aquaculture fish.
dc.description.sponsorshipproject ALLYFISH [16-02-01-FMP-0014-ALLYFISH]
dc.description.sponsorshipFCT - Foundation for Science and TechnologyPortuguese Foundation for Science and Technology [UID/Multi/04326/2019]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.foodchem.2019.125508
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.1/16599
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationCentre of Marine Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFish allergens
dc.subjectParvalbumin
dc.subjectGilthead seabream
dc.subjectIgE-reactivity
dc.subjectFish nutrition
dc.subject.otherChemistry; Food Science & Technology; Nutrition & Dietetics
dc.titleEffect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre of Marine Sciences
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04326%2F2019/PT
oaire.citation.startPage125508
oaire.citation.titleFood Chemistry
oaire.citation.volume305
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRaposo de Magalhães
person.familyNameSchrama
person.familyNameRodrigues
person.givenNameCláudia
person.givenNameDenise
person.givenNamePedro
person.identifier159154
person.identifier.ciencia-idEB1C-0E40-F003
person.identifier.ciencia-id501C-AC69-68C0
person.identifier.orcid0000-0001-7751-2870
person.identifier.orcid0000-0003-0274-5957
person.identifier.orcid0000-0002-9668-1204
person.identifier.ridH-6511-2016
person.identifier.ridM-3406-2013
person.identifier.scopus-author-id55755583400
person.identifier.scopus-author-id55107531000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
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