饼干模型对小麦及花生过敏原消化稳定性和免疫活性的影响  

Effect of Model Biscuits on Digestive Stability and Immunoreactivity of Wheat and Peanut Allergens

作　　者：饶欢[1,2] 田阳[1,2] 李玺 薛文通[1,2] RAO Huan;TIAN Yang;LI Xi;XUE Wentong(Beijing Advanced Innovation Center for Food Nutrition and Human Health,China Agricultural University,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学,北京食品营养与人类健康高精尖中心,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2018年第21期122-128,共7页Food Science

基　　金：国家自然科学基金面上项目(31471614)。

摘　　要：食品加工或食物基质可以不同程度地影响过敏原消化稳定性和免疫原性。然而,对食品加工和食物基质对食物模型中过敏原的影响却知之甚少。本实验通过体外模拟胃肠消化的方式,包括模拟口腔咀嚼、胃部消化和十二指肠消化,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和免疫印迹的方法,分析焙烤模型饼干中小麦过敏原和花生过敏原的消化特性和免疫原性。结果显示:小麦和花生蛋白均可被胃蛋白酶迅速水解,醇溶蛋白、谷蛋白等致敏原被降解成低分子质量多肽;可溶性蛋白中花生过敏原Ara h 1和Ara h 3基本消失,Ara h 2/6耐受胃肠消化;酶联免疫吸附测定结果显示,消化后饼干中过敏原的致敏性降低。综合以上结果表明,饼干模型的消化性质基本不受焙烤加工和其他基质的影响,免疫原性因致敏原被消化而降低。Food processing and interactions between different food components affect the bioavailability and immunoreactivity of allergens.However,the impacts of food processing and food matrices on protein digestibility and the immunoreactivity of allergens are poorly understood.The digestibility and immunogenicity of wheat and peanut allergens in wheat-based model biscuits were assessed in an in vitro digestion system including simulated mastication and gastroduodenal digestion using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)and Western blot analysis.Our results demonstrated that peanut and wheat allergens were rapidly digested after exposure to pepsin.The wheat allergens were degraded into low-molecular-mass polypeptides.The peanut allergens Ara h 1 and Ara h 3 almost disappeared,and Ara h 2/6 was resistant to gastrointestinal digestion.The results of enzyme-linked immunosorbent assay(ELISA)showed decreased allergenicity of the allergens after digestion.Taken together,these findings showed that the digestive stability of the model biscuits was not affected by the baking process and other ingredients and the immunoreactivity was reduced due to the digestion of allergens.

关 键 词：焙烤饼干模型 过敏原 消化稳定性 免疫原性 

分 类 号：Q51[生物学—生物化学] R151.2[医药卫生—营养与食品卫生学]