ArticleScientific reports2017
Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 26 citations in OpenAlex.
- Genome-Wide Identification and Comparative Analysis of Allergens inAllergy, asthma & immunology research · 2025Article
- Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat.Microorganisms · 2023Article
- Reducing the potential allergenicity of amandin through binding to (-)-epigallocatechin gallate.Food chemistry: X · 2022Article
- Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review.Molecules (Basel, Switzerland) · 2022Review
- Deacetylation of K481 and K484 on Penaeid Shrimp Hemocyanin Is Critical for Antibacterial Activity.Journal of immunology (Baltimore, Md. : 1950) · 2022Article
- Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The secondary, tertiary, and quaternary structures of squid hemocyanin (Hc) were characterised, and the relationship between Hc structure and allergenicity responses to high hydrostatic pressure (HHP) was modelled. The Hc allergenicity varied with its protein structure. Electrophoresis analysis revealed that HHP treatment significantly decreased the band intensity of Hc when increasing pressure from 200 and 400 MPa to 600 MPa. The protein structure analysis of squid Hc showed that while HHP treatment decreased the α-helix content, free sulfhydryl content, and R
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