Effect of heat treatment on milk and egg proteins allergenicity
Effect of heat treatment on milk and egg proteins allergenicity
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DOI：
10.1111/pai.12283
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发表时间：
2014-12-01
影响因子：
4.4
通讯作者：
Nowak-Wegrzyn, Anna
中科院分区：
文献类型：
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作者：
Bloom, Katherine A.;Huang, Faith R.;Nowak-Wegrzyn, Anna
背景加热破坏了许多构象表位，降低了某些食物的致敏性。IgE-表位结合已被证明是不同的患者谁超越了他们的牛奶或鸡蛋过敏和那些谁没有。很大一部分对牛奶或鸡蛋过敏的儿童对这些烘焙形式的食物有耐受性。我们试图探讨加热牛奶和鸡蛋蛋白的影响，并评估在儿童之间的免疫标记的差异与反应加热牛奶或egg.MethodsSera从临床饮食干预试验的参与者被利用。牛奶和鸡蛋样品加热并制备（有时在小麦基质中）。十二烷基硫酸钠（SDS）-聚丙烯酰胺凝胶电泳（PAGE），蛋白转移，和Western blot完成。凝胶电泳显示强烈染色的酪蛋白条带，持续加热长达60分钟。而β-乳球蛋白和β-乳白蛋白带则随加热时间的延长而逐渐减弱，加热15- 20分钟后已检测不到β-乳球蛋白。卵清蛋白条带逐渐变弱，而卵类粘蛋白在加热25分钟后保持稳定。免疫标记显示，所有加热牛奶反应的儿童具有IgE抗体结合酪蛋白部分，无论加热时间。小麦在加热过程中的存在导致降低IgE抗体结合牛奶和鸡蛋白色protein.ConclusionHeating有不同的影响乳清和酪蛋白在牛奶和卵清蛋白和卵类粘蛋白在鸡蛋的白色。加热对蛋白质变应原性的影响受温度和持续时间的影响，沿着小麦的存在。
BackgroundHeating destroys many conformational epitopes and reduces allergenicity of some foods. IgE-epitope binding has been shown to be different among patients who outgrew their cow's milk or hen's egg allergy and those who did not. A significant proportion of milk- or egg-allergic children are tolerant to these foods in their baked forms. We sought to explore the effects of heating on milk and egg proteins and to evaluate for differences in immunolabeling among children with regard to reactivity to heated milk or egg.MethodsSera from participants in clinical dietary intervention trials were utilized. Milk and egg samples were variably heated and prepared (at times within a wheat matrix). Sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), protein transfer, and Western blot were completed.ResultsSera from 20 milk-allergic and 24 egg-allergic children were utilized. Gel electrophoresis showed strongly staining casein bands that persisted for up to 60min of heating. In contrast, -lactoglobulin and -lactalbumin bands became progressiv-ely weaker with increasing heating times, with no detectable -lactoglobulin after 15-20min of heating. The ovalbumin band became progressively weaker, whereas ovomucoid remained stable after 25min of heating. Immunolabeling revealed that all heated milk-reactive children possessed IgE antibodies that bound the casein fraction regardless of heating time. Presence of wheat during heating resulted in decreased IgE antibody binding to milk and egg white proteins.ConclusionHeating has a different effect on whey and caseins in cow's milk and ovalbumin and ovomucoid in hen's egg white. The effect of heat on protein allergenicity is affected by the temperature and duration, along with the presence of wheat.