Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods
Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods
复制标题
提取及评价方法对热加工花生致敏性评价的影响
DOI：
10.1016/j.foodchem.2018.12.070
复制
发表时间：
2018
期刊：
影响因子：
8.8
通讯作者：
Hongbing Chen
中科院分区：
文献类型：
--
作者：
Ying Zhang;Zhihua Wu;Kun Li;Xin Li;Anshu Yang;Ping Tong;Hongbing Chen
花生是一种主要的过敏性食品，加工对花生过敏性的影响尚不明确。为探讨热处理、提取和评价方法对潜在致敏性的影响，采用3种方法提取蛋白质或以脱脂花生粉（DPP）形式消化蛋白质。采用电泳和质谱分析提取物的成分;通过光谱分析其高级结构（二级结构和三级结构）;通过酶联免疫吸附试验（ELISA）、生物层干涉法（BLI）和KU 812细胞脱粒试验评估其潜在的致敏性。结果表明，提取物对变应原性评价有显著影响，评价方法也很重要。加工后蛋白质的潜在致敏性发生变化，烘烤后蛋白质的潜在致敏性增加，煮沸后蛋白质的潜在致敏性降低。此外，消化DPP结合嗜碱性粒细胞脱颗粒模型可能是一种较好的变应原性评价方法。
The effect of processing on allergenicity of peanut, a major allergic food remains uncertainty. To discover the influence of thermal processing, extraction and assessment methods on potential allergenicity, protein was extracted by three methods or digested in the form of defatted peanut powder (DPP). The components of extracted allergens were analyzed using electrophoresis and mass spectrometry; the advanced structures (the secondary structure and the tertiary structure) were characterized through spectroscopies; the potential allergenicities were assessed by enzyme linked immunosorbent assay (ELISA), Biolayer interferometry (BLI) and KU812 cell degranulation assay. Results demonstrated that extraction influenced the allergenicity assessment significantly, and the assessment method was also important. The potential allergenicity of protein changed after processing, it increased after roasting, while decreased after boiling. Additionally, digested DPP combined with basophilic granulocyte degranulation model might be a good allergenicity assessment method.