{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T22:12:47Z","timestamp":1788991967692,"version":"build-2803163510"},"reference-count":36,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2021,12,24]],"date-time":"2021-12-24T00:00:00Z","timestamp":1640304000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Food allergy is a serious public nutritional health problem that has attracted extensive worldwide attention. Shellfish allergy is a long\u2010lasting disorder that has a lifelong impact on health. Sarcoplasmic calcium\u2010binding protein (SCP) plays a vital role in cell and muscle functions and has been identified as an allergen in oyster.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>In this study, recombinant SCP (rSCP) with a molecular mass of 21\u2009kDa was produced and identified based on SCP amino acid sequencing of Pacific oyster (<jats:italic>Crassostrea gigas<\/jats:italic>), and was used as a follow\u2010up experimental material. Its physicochemical characterization showed that purified rSCP is highly stable to heat and acid\u2010alkali and trypsin digestion but less resistant to pepsin digestion. We established an animal sensitization model and rSCP displayed stronger Immunoglobulin E (IgE)\u2010binding activity with rat serum in the rSCP + cholera toxin (CT) group compared with the CT group and a control group. Five epitope peptides were identified as linear immunodominant epitopes by indirect competitive enzyme\u2010linked immunosorbent assay (icELISA) for the first time. We also found that conformational epitopes may play a major role in the immunoreactivity of SCP.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results are significant for understanding hypersensitization of humans to oyster and offer available preventive measures and treatment programs in further research. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11699","type":"journal-article","created":{"date-parts":[[2021,12,2]],"date-time":"2021-12-02T00:12:20Z","timestamp":1638403940000},"page":"3551-3562","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Physicochemical characterization and identification of major linear epitopes of sarcoplasmic calcium\u2010binding protein (<scp>SCP<\/scp>) allergen from Pacific oyster (<scp><i>Crassostrea gigas<\/i><\/scp>)"],"prefix":"10.1002","volume":"102","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8778-9849","authenticated-orcid":false,"given":"Qingli","family":"Cheng","sequence":"first","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2208-6066","authenticated-orcid":false,"given":"Xiaowen","family":"Feng","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3467-9467","authenticated-orcid":false,"given":"Xiaohan","family":"Zhao","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruizeng","family":"Gu","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Lu","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenying","family":"Liu","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoming","family":"Li","sequence":"additional","affiliation":[{"name":"Beijing Engineering Research Center of Protein &amp; Functional Peptides China National Research Institute of Food and Fermentation Industries  Beijing PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,12,24]]},"reference":[{"key":"e_1_2_7_2_1","volume-title":"Expert Consultation on Risk Assessment of Food Allergens. 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