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Evidence of regained antigenic activity during proteinase treatment in hydrolyzate of denatured insoluble allergen in processed foods

Evidence of regained antigenic activity during proteinase treatment in hydrolyzate of denatured insoluble allergen in processed foods
加工食品中变性不溶性过敏原水解产物在蛋白酶处理过程中恢复抗原活性的证据
批准号:
10680155
负责人:
KATO Yasuko
金额:
$1.92万
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
1998
资助国家:
日本
项目状态:
已结题
起止时间:
1998 至 1999

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中文摘要
翻译
类卵粘蛋白是主要的蛋清变应原之一,在面包或意大利面的制作过程中,其抗原活性消失,变性后的不溶物发生变化。在下一步的研究中,最有必要的是该产品的口服挑战应用,即该产品中的不溶性卵粘蛋白的水解物不具有抗原性。小麦-面粉蛋清复合体中的不溶性鸡蛋过敏蛋白在体外被胃酶、胰酶和胰凝乳酶降解。这项研究的目的是让鸡蛋过敏的患者有可能食用添加鸡蛋的面包和意大利面。用兔抗OM或OVA血清,用竞争抑制法检测模拟胃液中卵清蛋白的水解物类卵粘蛋白和卵清蛋白(OVA)的抗原性。加热的OM比加热的OVA对胃酶水解性的抵抗力强得多。加热蛋清的OM抗原性比加热的OM显著降低。用竞争抑制法和免疫印迹法检测了添加蛋清的面包和面团样品胃蛋白酶消化上清液和沉淀物中OM的抗原活性。面团经胃酶处理120min后,其上清液和沉淀液中的OM抗原性完全消失,面团的上清液和沉淀液中仍有OM抗原性。3.面团和添加蛋清的水煮面团的OM抗原性也在水煮面团的胃蛋白酶消化液中消失,而在面团的胃蛋白酶消化液中消失。
英文摘要
Ovomucoid, one of the major egg white allergens, changed in denatured insoluble and the antigenic activity was disappeared in the processes of bread or pasta making. It is the most necessary for application of oral challenge of the products as the next step study that the hydrolyzate of the insoluble ovomucoid in the products dose not gain the antigenic activity. Insoluble egg allergenic protein in the wheat-flour egg white complex is in vitro hydrolyzed by pepsin, trypsin and chymotrypsin. The aim of this study that allergenic patients for egg are possible to eat bread and pasta supplemented egg.1. Antigenic activities of the hydrolyzate of egg white proteins, ovomucoid and ovalbumin (OVA), in simulated gastric fluid were analyzed with ELISA competitive inhibition using rabbit anti OM or OVA serum. Heated OM was considerably more resistant to pepsin hydrolysis than was heated OVA. OM antigenic activity in heated egg white decreased more remarkably than that of heated OM. The OM antigenic activities in both supernatant and precipitate separated from pepsin digests of bread and dough samples supplemented with egg white were examined with ELISA competitive inhibition and immunoblotting analysis. OM antigenic activity in both supernatant and precipitate of bread hydrolyzed by pepsin for 120 min disappeared completely, though it remained in both hydrolyze of dough. 3. OM antigenic activity in pasta dough and boiled pasta supplemented with egg white were also disappeared in pepsin digests of boiled pasta but in those of dough.
期刊论文(14)
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会议论文
小澤慶子 ら: "低アレルゲン化卵料理の調製"New Food Industry. 41. 63-70 (1999)
Keiko Ozawa 等人:“低过敏性鸡蛋菜肴的制备”《新食品工业》41. 63-70 (1999)。
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T. Aoki et al.: "Improvement of heat stability and emulsfying activity of Ovalbumin by conjugation with glucuronic acid through the Mailard rection"Food Research International. 32. 129-133 (1999)
T. Aoki 等人:“通过美拉德反应与葡萄糖醛酸结合,改善卵清蛋白的热稳定性和乳化活性”国际食品研究。
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通讯作者:
Yasuko Kato et al.: "Ovomucoid Rendered Insoluble by Heating with Wheat Gluten but not with Milk Casein"Biosci.Biotechnol.Biochem.. 64・1. 198-201 (2000)
Yasuko Kato 等人:“卵粘蛋白通过与小麦面筋加热而不与牛奶酪蛋白混合而变得不溶”Biosci.Biotechnol.Biochem.. 64・1 (2000)。
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小澤慶子,加藤保子 他: "加熱オボムコイド除去卵の調製法とアレルギー患者血清を用いたアレルゲン活性の評価"日本栄養・食糧学会誌. 53・2(in press). (2000)
Keiko Ozawa、Yasuko Kato 等人:“加热的无卵类粘蛋白鸡蛋的制备和使用过敏患者血清评估过敏原活性”,日本营养与食品科学学会杂志 53, 2(出版中)。
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