脂质过氧化物对花生过敏原致敏性的影响  

Effect of lipid peroxides on the allergenicity of peanut allergen

作　　者：曲欣 吕晓静 刘芸 杨超 鞠光秀 QU Xin;LV Xiao-Jing;LIU Yun;YANG Chao;JU Guang-Xiu(Physical and Chemical Laboratory,Qingdao Municipal Center for Disease Control and Prevention,Qingdao 266033,China;Qingdao Hospital of Traditional Chinese Medicine/Qingdao Hiser Hospital,Qingdao 266033,China)

机构地区：[1]青岛市疾病预防控制中心/青岛市预防医学研究院,青岛266033 [2]青岛市中医医院/青岛市海慈医院,青岛266033

出　　处：《食品安全质量检测学报》2022年第4期1334-1340,共7页Journal of Food Safety and Quality

摘　　要：目的 阐明加工过程中脂质过氧化物对花生过敏蛋白Ara h 1结构和过敏原性的影响。方法 通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳技术,圆二色谱法和内源荧光光谱法研究不同脂质过氧化物[2,2-偶氮二(2-甲基丙基咪)二盐酸盐(2,2’-azobis(2-methylpropanimidamide)dihydrochloride,AAPH)和丙烯醛]对花生过敏蛋白Ara h 1的结构影响,进一步采用免疫印迹技术、酶联免疫法,模拟胃液消化和细胞模型分析其过敏原性的变化。结果 脂质过氧化物修饰后的花生过敏蛋白Ara h 1二级结构变得更无序,内源荧光强度降低;花生过敏蛋白Ara h 1的免疫球蛋白E结合能力、消化稳定性和释放活性介质能力均降低。结论 在花生加工过程中脂质过氧化物能够改变花生过敏蛋白的结构,降低其过敏原性。Objective To clarify the effect of lipid peroxides on the structure and allergenicity of peanut allergen Ara h 1 in food processing. Methods The effects of various lipid peroxides [2,2’-azobis(2-methylpropanimidamide)dihydrochloride(AAPH) and acrolein] on the structure of peanut allergen Ara h 1 were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis, circular dichroism and the intrinsic fluorescence spectroscopy. Moreover,the changes of allergenicity were analyzed by the western blotting, enzyme linked immunosorbent assay, the simulated gastric digestion and the cell model. Results The secondary structure of peanut allergy protein Ara h 1 after lipid peroxide modification became more disordered, and the endogenous fluorescence intensity decreased;the immunoglobulin E binding ability, digestion stability and the ability to release active mediators of peanut allergy protein Ara h 1 were reduced. Conclusion During peanut processing, lipid peroxides can change the structure of peanut allergenic proteins and reduce their allergenicity.

关 键 词：脂质过氧化物 花生 过敏原 致敏性 

分 类 号：TS201.6[轻工技术与工程—食品科学]