凡纳滨对虾酶解产物过敏原消减效果的评价  

Evaluate on Pruned Effect of Sensitization in Decomposed Products from Litopenaeus Vannamei′s Meat by Caroid

作　　者：王丽娟[1,2] 胡志和[1,2] 马霖[2] 胡金民[2] 

机构地区：[1]天津市食品生物技术重点实验室,天津300134 [2]天津商业大学生物技术与食品科学学院制药系,天津300134

出　　处：《食品研究与开发》2012年第11期1-5,共5页Food Research and Development

基　　金："十一五"国家科技支撑计划重大项目:"海洋食品的质量控制与危害脱除技术研究及产业化示范"(2008BAD94B09)

摘　　要：采用木瓜蛋白酶分解凡纳滨对虾的蛋白质,以消减其中的蛋白质过敏原;应用豚鼠全身过敏反应和离体回肠平滑肌过敏性收缩实验模型,对该蛋白酶酶解产物的致敏性进行评价。结果显示,虾蛋白和虾肉经木瓜蛋白酶水解后,其酶解产物所致的全身过敏反应明显减轻(与虾蛋白组和虾肉组比较,0.01<P<0.05或P<0.01);同时,酶解产物致敏的离体回肠平滑肌对酶解产物过敏原攻击的反应也明显减弱(与虾蛋白和虾肉致敏组比较,0.01<P<0.05或P<0.01)。表明木瓜蛋白酶酶解的虾蛋白和虾肉产物过敏原消减比较理想。To prune the Litopenaeus vannamei＇s sensibiligen, its sensitization proteins were decomposed by caroid. Using two experimental models which are generalized anaphylaxis in guinea pigs and allergic contraction test of sensitized ileal smooth muscle isolated from guinea pigs, the sensitization of decomposed product can be evaluated. The results shown that the sensitization in enzymolysis product was reduced obviously. The generalized anaphylaxis caused by the decomposed products were lessened obviously （compared with the groups of Litopenaeus vannamei＇s protein and meat sensitinogen, 0.01 〈P〈0.05 or P〈0.01 ）.Furthermore, the reactions of the ileal smooth muscle, which has been allergized by sensibiligen and then was attacked by identical sensibiligen, were relieved obviously, too （compared with the groups of Litopenaeus vannamei＇s protein and meat sensitinogen, 0.01 〈P〈0.05 or P〈0.01）. Comprehensive evaluation, the decomposed product dealed by caroid has lower sensibilization, and it is safe to eating.

关 键 词：凡纳滨对虾 木瓜蛋白酶 酶解产物 过敏试验 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]