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Reduction of Antigenicity and Allergenicity of Hen's Egg White by High Pressure Treatment for Prevention of Food Allergy

高压处理降低鸡蛋清的抗原性和过敏性预防食物过敏

基本信息

批准号：
16500506
负责人：
ODANI Sumiko
金额：
$ 2.24万
依托单位：
Niigata University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500506/
关键词：
food allergy high pressure hen's egg white decrease of allergencity ovomucoid basophile cell β-hexosaminidase digestive enzyme 卵アレルギーアレルゲン高圧処理 ELISA IgE抗体エピトープ蛍光スペクトル

项目摘要

Background : Egg allergy is one of the most frequent causes of immediate food-allergic reactions in infant and young children. Ovomucoid (Gal d 1, OVM) is a major allergen derived from egg white. If the biological activities of OVM can be selectively modified by high pressure treatment, it is useful for the production of low allergenic foods. In this study, the effects of high pressure treatment on an allergenicity and structure of OVM were investigated.Methods : The sample was pressurized under the pressures at 100-600 MPa at 10℃ for 10 min. The allergenicity was evaluated on the basis of β-hexosaminidase [E.C.3.2.1.52] activity released from the human basophile like cell line KU812F sensitized with serum IgE antibody and antigen. Sera from 5 patients with egg white allergies having high RAST scores to OVM and a healthy volunteer were used after obtaining informed consent from the patients. The fluorescence spectroscopy was measured under pressure from 0.1 to 400 MPa. The fluorescence … More spectra was quantified by specifying the center of spectral mass<v>.Results : The releases of β-hexosaminidase were decreased gradually with elevating pressure from 0.1 to 400 MPa and were increased at higher pressures. Significant decreases in allergenicities, 50-90%, were observed in the pressurised OVM at 400 MPa. The fluorescence intensities were increased with elevating pressure. The maximum wavelengths were red-shifted by 2 nm to 8 nm, compared with the native OVM. This indicates that the polarity around the tyrosin residues increase and the hydrophobic cores are exposed to the surface of the molecules. The <v> values were decreased by 2.0 to 3.0 ^*100 (cm^<-1>). The subsequent pressure decrease increased the <v> values by 0.1 to 1.2 ^*100 (cm^<-1>). These results suggest that the high pressure induced irreversible changes in the tertiary structure.Conclusion : The reduction of allergenicity by high pressure seems due to the unfolding of the conformation of OVM. High pressure treatment could be effective food processing technique to reduce the allegenicity of OVM. Less

背景：鸡蛋过敏是婴幼儿食物过敏反应最常见的原因之一。卵类粘蛋白（Gal d 1，OVM）是来源于鸡蛋白色的主要过敏原.如果OVM的生物学活性可以通过高压处理来选择性地改变，那么它对于低致敏性食品的生产是有用的。本研究探讨了高压处理对卵母细胞致敏性和结构的影响。样品在10℃、100-600 MPa的压力下加压10 min，根据β-氨基己糖苷酶评价变应原性[E.C.3.2.1.52]从用血清IgE抗体和抗原致敏的人嗜碱性细胞样细胞系KU 812 F释放的活性。在获得患者的知情同意后，使用来自对OVM具有高RAST评分的5名蛋清白色过敏患者和一名健康志愿者的血清。在0.1 - 400 MPa的压力下测量荧光光谱。荧光 ...更多信息通过指定光谱质量中心来定量光谱<v>。在0.1 ~ 400 MPa压力范围内，β-氨基己糖苷酶的释放量随压力的升高而逐渐减少，随着压力的升高而增加。在400 MPa的加压OVM中观察到过敏性显著降低50- 90%。荧光强度随压力的升高而增强。与天然OVM相比，最大波长红移2 nm至8 nm。这表明酪氨酸残基周围的极性增加，疏水核心暴露于分子表面。值<v>降低了2.0至3.0 ^*100（cm^<-1>）。随后的压力降低使该值增加<v>了0.1至1.2 ^*100（cm^<-1>）。这些结果表明，高压引起了OVM三级结构的不可逆变化。结论：高压降低OVM的致敏性可能是由于OVM构象的解折叠所致。超高压处理是降低OVM致过敏性的有效食品加工技术。少

项目成果

期刊论文数量（15）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

The Effects of antigenicity of Ovomucoid By High Pressure

高压对卵类粘蛋白抗原性的影响

DOI：
发表时间：
2005
期刊：
Fifty Seventh Conference, Japan Society of Home Economics, Abstract of Research Presentation
影响因子：
0
作者：
Nobuko;Maruya;Taniguchi T;Takashi Okamotoら;Sumiko Odani
通讯作者：
Sumiko Odani

Antigenicity of hen's egg white ovomucoid.

鸡蛋清卵类粘蛋白的抗原性。

DOI：
发表时间：
2005
期刊：
Abstract of Research Presentation, Japan Society for Bioscience, Biotechnology, and Agrochemistry
影响因子：
0
作者：
Sumiko Odani;Takashi Hara;Masatomo Matuno;Atsushi Suzuki
通讯作者：
Atsushi Suzuki

超高圧処理による鶏卵白オボムコイドの低アレルゲン化

超高压处理使鸡蛋清卵类粘蛋白低过敏