热蒸加工对大菱鲆过敏原免疫原性的影响
目的 研究热蒸加工方式对大菱鲆(Scophthatmus maximus)过敏原免疫原性的影响。方法 利用热蒸处理对大菱鲆鱼肉进行了不同时间的加工, 利用SDS-PAGE测定大菱鲆蛋白质组分和蛋白质含量的变化, 并采用免疫印迹和间接ELISA分析热蒸加工对过敏原免疫原性的影响。结果 大菱鲆经过热蒸加工后, 其肌肉组分中分子量在40 ~65 kDa的蛋白有很大程度地降解, 而分子量在10 ~12 kDa的蛋白组分有增加的现象。免疫印迹的结果表明热蒸后的大菱鲆蛋白质组分与血清IgE特异性结合的能力减弱, 但与兔源小清蛋白抗体有强烈地反应, 特别是在分子量18 kDa的位置出现了一条能够与人血清IgE结合的蛋白质, 有可能是新的过敏原组分。结论 热蒸加工可以降低大菱鲆过敏原的免疫活性, 但在加工过程中可能有新的过敏原条带产生, 在进行过敏原检测时有必要考虑加工方式对过敏原结构和活性的影响, 以便得到更可靠的结果。
Objective To study the effects of the steam processing on allergen immunogenicity of Scophthatmus maximus. Methods The composition and content of Scophthatmus maximus after steam processing for different periods were detected by SDS-PAGE, and the changes of the immunological activity of allergen protein were detected by Western-blot and indirect ELISA. Results The muscle component of Scophthatmus maximus after steam process appeared a high degree of degradation of proteins with the molecular weight of 40 ~65 kDa while an increase of proteins with the molecular weight of 10 ~12 kDa. The Western blot results showed that the capacity of the proteins of Scophthatmus maximus after steam processed to response specifically to serum IgE was not as strong as before, but showed a strong reaction to parvalbumin an-tibodies. What’s more, a protein with a molecular weight of 18 kDa, a new potential allergen component, showed up, which could combine with human serum IgE. Conclusion The results showed that steam proc-essing could decrease the immune activities of fish allergen proteins. However, new allergy proteins were produced in the process. Therefore it is necessary to take account of the effects of processing on the structure and activity of the allergy proteins during detection in order to obtain more reliable results.
标题：热蒸加工对大菱鲆过敏原免疫原性的影响
英文标题：Effects of steam processing on allergen immunogenicity of Scophthatmus maximus
作者：
李振兴 中国海洋大学食品科学与工程学院
黄榕芳 中国海洋大学食品科学与工程学院
吴玟静 中国海洋大学食品科学与工程学院
林洪 中国海洋大学食品科学与工程学院
中文关键词:大菱鲆,过敏原,热蒸,免疫原性,
英文关键词:Scophthatmus maximus,allergen,steam,immunogenicity,
发表日期：2012-08-15
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