脂质过氧化物对花生过敏原致敏性的影响

目的 阐明加工过程中脂质过氧化物对花生过敏蛋白Ara h 1结构和过敏原性的影响。方法 通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳技术,圆二色谱法和内源荧光光谱法研究不同脂质过氧化物2,2-偶氮二(2-甲基丙基咪)二盐酸盐(2,2’-azobis(2-methylpropanimidamide)dihydrochloride,AAPH)和丙烯醛]对花生过敏蛋白Ara h 1的结构影响,进一步采用免疫印迹技术、酶联免疫法,模拟胃液消化和细胞模型分析其过敏原性的变化。结果 脂质过氧化物修饰后的花生过敏蛋白Ara h 1二级结构变得更无序,内源荧光强度降低;花生过敏蛋白Ara h 1的免疫球蛋白E结合能力、消化稳定性和释放活性介质能力均降低。结论 在花生加工过程中脂质过氧化物能够改变花生过敏蛋白的结构,降低其过敏原性。

Effect of lipid peroxides on the allergenicity of peanut allergen

Objective To clarify the effect of lipid peroxides on the structure and allergenicity of peanut allergen Ara h 1 in food processing. Methods The effects of various lipid peroxides (2,2''-azobis(2-methylpropanimidamide) dihydrochloride (AAPH) and Acrolein) on the structure of peanut allergen Ara h 1 were studied by SDS-PAGE, circular dichroism and the intrinsic fluorescence spectroscopy. Moreover, the potential allergenicity was analyzed by the Western blotting, ELISA, the simulated gastric digestion and the cell model. Results The peanut allergen Ara h 1 modified by lipid peroxide was cross-linked, resulting in a more disordered secondary structure and reduced intrinsic fluorescence intensity. The IgE binding capacity, digestion stability and potential allergenicity of peanut allergen Ara h 1 are reduced. Conclusion The structures of peanut allergen Ara h 1 can be affected by lipid peroxides, reducing its allergenicity.