Shrimp is a major allergic food that could trigger severe
food allergy, with the most significant and potent
allergen of shrimp referred to as
tropomyosin (TM). Glycation modification (Maillard reaction) could reportedly weaken the allergenicity of TM and generate hypoallergenic TM, while up to now, there is still a lack of investigations on the hypoallergenic glycated
tropomyosin (GTM) as a candidate
immunotherapy for desensitizing the shrimp TM-induced
allergy. This study analyzed the effects of glycation modification on decreasing the allergenicity of TM and generated hypoallergenic GTM and how GTM absorbed to the Al(
OH)3 function as a candidate
immunotherapy for desensitizing
allergy. As the results, in comparison to TM, the saccharides of smaller molecular sizes could lead to more
advanced glycation end products in GTMs than saccharides of greater molecular sizes, and TM glycated by saccharides of different molecular sizes (
glucose,
maltose,
maltotriose,
maltopentaose, and
maltoheptaose) exhibited lower allergenicity as a hypoallergen upon activating the
allergic reactions of the mast cell and mouse model, while TM glycated by
maltose had insignificant allergenicity changes upon activating the
allergic reactions of the mast cell and mouse model. In addition, the hypoallergenic GTM + Al(
OH)3 was efficient as a candidate
immunotherapy; this work intended to offer preclinical data to promote GTM + Al(
OH)3 as a candidate
allergen-specific
immunotherapy for desensitizing the
allergy reactions for patients allergic to shrimp food.