【摘要】 致敏原是甲壳类食物过敏的主要原因，加工处理可有效降低致敏原致敏性，但基于食物基质的研究还有待深入。结合模拟胃肠液连续消化和人结肠Caco-2细胞模型转运，构建了仿生消化转运体系；基于拟穴青蟹基质，系统性评估了煮制加工后青蟹基质的消化性及消化产物的转运情况；基于抗原抗体的特异性结合，明确了煮制加工对青蟹基质及其消化转运产物免疫结合活性的影响；进一步从结构的角度探究青蟹基质及其消化转运产物免疫结合活性变化的原因。结果表明，煮制加工后青蟹基质的消化率升高，更容易通过Caco-2细胞屏障；青蟹基质及仿生消化转运产物的免疫球蛋白E结合能力分别降低了38.85%±0.94%和14.82%±0.24%,耐热性致敏原原肌球蛋白和肌质钙结合蛋白的免疫球蛋白G结合能力也显著降低；其主要原因是煮制加工改变了青蟹基质的纤维束排列，提高了其可消化性，降低了青蟹基质的免疫结合能力；基质中蛋白质组分结构的变化，引起了仿生消化转运产物及热稳定性致敏原的免疫结合活性的降低。从食物基质的角度，解析了煮制加工处理对青蟹基质免疫结合活性的影响，完善了加工处理对水产品基质致敏性影响的研究，为低致敏性水产品加工方式的探究及评估奠定了理论基础。更多还原

【Abstract】 Allergen was the main reason for crustacean allergy, processing could effectively reduce the allergenicity of allergens, while the research based on food matrix needed to be further studied in-depth. A biomimetic evaluation digestion and transport system was constructed based on the simulated continuous digestion of the gastrointestinal phase and the human colon Caco-2 cell transport model. The digestibility of the crab matrix and the transport of digestive products after boiling processed were systematically evaluated based on the crab matrix. Based on the specific binding of antigens and antibodies, the effect of boiling processing on the immune-binding activity of boiled crab matrix and digestive transport products was clarified. The main reasons for the changes in the immune-binding activity of crab matrix and digestive transport products were further analyzed from the structure perspective. The results showed that the digestibility of the boiled crab matrix was increased, it was easier to pass through the Caco-2 cell barrier. The immunoglobulin(Ig) E binding activity of crab matrix and biomimetic digestive transport products were reduced by 38.85%±0.94% and 14.82%±0.24%, respectively. The IgG binding activity of the heat stable allergens tropomyosin and sarcoplasmic calcium binding protein in matrix was significantly decreased. It was mainly due to the boiling process changed the fiber bundle arrangement, improved the digestibility of the crab matrix, and lowered the immune-binding activity. Changes in the structure of protein components in the matrix reduced the immune-binding activity of biomimetic digestive transport products and heat stable allergens. Basing on the food matrix, this study analyzed the effect of boiling on the immune-binding activity of crab matrix, improved the study on the effect of processing on the immune-binding activity of aquatic products, and provided a theoretical foundation for the exploration and evaluation of hypoallergenic aquatic product processing methods.更多还原