还原协同加热处理对花生过敏原Ara h2结构及抗原性的影响

发布时间：2018-06-02 15:14

本文选题：花生 + 热加工　；参考：《食品科学》2017年11期

【摘要】：花生过敏能引起荨麻疹、呕吐甚至休克等症状,通常是终生性过敏。本研究运用加热处理、半胱氨酸还原对Ara h2进行单独和复合处理,采用圆二色谱、紫外扫描光谱、间接竞争酶联免疫吸附法分别检测蛋白加工前后的结构与抗原性变化。结果显示,单一的加热和半胱氨酸还原处理过的蛋白结构与抗原性只发生部分变化。而复合处理中,在加热条件下,半胱氨酸还原蛋白的能力明显增强,还原后的蛋白二级结构与三级结构发生大幅变化,抗原性显著降低。研究结果表明,二硫键对于蛋白Ara h2结构稳定具有重要作用,二硫键被还原和加热过程破坏后,蛋白的抗原性和结构即发生重大变化。还原协同加热处理有望大幅改善2S球蛋白的结构和致敏性,可以作为蛋白脱敏加工的备选方法。
[Abstract]:Peanut allergies can cause symptoms such as urticaria, vomiting and even shock, usually lifelong allergies. In this study, Ara H2 was treated by heating and cysteine reduction. Circular dichroism (CD), UV scanning spectroscopy and indirect competitive enzyme linked immunosorbent assay (Elisa) were used to detect the structure and antigenicity of Ara H2 before and after processing. The results showed that the structure and antigenicity of the proteins treated with single heating and cysteine reduction only partially changed. In the compound treatment, the ability of cysteine reducing protein was significantly enhanced, the secondary and tertiary structure of the reduced protein changed significantly, and the antigenicity decreased significantly. The results show that disulfide bond plays an important role in the structural stability of protein Ara H2. After the disulfide bond is reduced and heated, the antigenicity and structure of the protein changes greatly. The structure and sensitivities of 2S globulin can be greatly improved by reducing and co-heating, and it can be used as an alternative method for protein desensitization.
【作者单位】：南昌大学食品科学与技术国家重点实验室;南昌大学资源环境与化工学院;南昌大学食品学院;江西省儿童医院感染科;江西省妇幼保健院临床实验室;南昌大学中德联合研究院;
【基金】：国家高技术研究发展计划(863计划)项目(2013AA102205) 国家自然科学基金地区科学基金项目(31260411;81260103;31660446) 江西省青年科学家培养对象计划项目(20142BCB23007) 江西省自然科学基金项目(20114BAB205012)
【分类号】：R593.1;TS201.2

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