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花生是影响部分人群生活质量的过敏原食物之一。本文重点介绍了花生中主要过敏原Arah1、Arah2、Arah3的研究进展。 相似文献
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花生过敏原蛋白分离纯化方法研究进展 总被引:2,自引:0,他引:2
花生中已确定的过敏原蛋白包括Ara h 1~Ara h 11 11种。本文详细介绍花生中主要过敏原蛋白(Ara h 1、Ara h 2、Ara h 3/4、Ara h 6)以及非主要过敏原蛋白(Ara h 7~Ara h 11)的分离纯化方法研究进展。花生过敏原蛋白的分离纯化方法包括硫酸铵沉淀法、柱层析法、电泳法。其中硫酸铵沉淀法主要用于粗提纯化过程,而柱层析法则主要用于花生过敏原蛋白的精制,它包括离子交换层析、凝胶过滤层析、亲和层析、疏水相互作用层析、高效液相色谱。目前离子交换层析和凝胶过滤层析在花生过敏原蛋白分离纯化中应用最为广泛,而电泳法则仅见应用于Ara h 7及油质蛋白(Ara h 10、Ara h 11)的分离纯化。 相似文献
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花生不仅本身是一种营养丰富的食品,而且作为原料或配料广泛应用于食品加工中。然而花生及其制品是FAO/WHO认定的八大类食物过敏原之一,可导致严重的过敏反应,通常伴随终身,甚至危及生命。不同地区的人们食用花生的加工方式不同,其花生过敏的患病率也有所不同,热加工是花生的主要加工方式,因此各类热加工导致的花生致敏性变化成为研究热点。过敏原蛋白的分离作为花生热加工研究中的重要步骤,也变得十分重要。本文主要对常见的3种热加工花生(水煮、油炸和烘烤)中的花生蛋白分离及其过敏原纯化的方法研究进行综述。现有的花生热加工研究中蛋白分离技术主要是通过溶剂浸提;而过敏原纯化技术主要是借助层析法,根据各组分在物理化学性质上的差异进行纯化;此外还可以根据最终研究目的的不同采用其他的辅助方法达到分离纯化效果。通过对现有分离纯化方法进行了解和比较,可为热加工花生过敏原蛋白的分离纯化甚至进一步的分析检测提供理论参考和指导。 相似文献
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花生是常见的过敏原之一,能够引起严重的过敏反应。由于缺乏明确的治疗花生过敏的方法,只能让花生过敏患者尽量避免食入含有花生的食物。但在实际的生产过程中,食品加工往往需要经过复杂的生产工艺,会造成食品之间的交叉污染,部分食品难以准确判断是否含有花生过敏原。因此对于食品中花生过敏原的检测方法的开发就显得尤为重要。本文主要对花生中过敏原的种类及其检测方法的研究进展进行了综述,主要对以下几种方法做了介绍,包括酶联免疫吸附法(ELISA)、免疫印迹法、聚合酶链式反应(PCR)等,以及新兴的生物传感器和质谱法,并对检测方法的未来发展趋势进行了展望。 相似文献
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目的采用压电免疫传感技术快速筛检花生过敏原。方法对花生主要过敏蛋白进行分离纯化,免疫新西兰大白兔获得花生抗体,对其的效价,半数抑制浓度等值进行测定。运用自组装的压电免疫传感器包被花生抗体,制作标准曲线,确定灵敏度,回收率及重现性。结果分离纯化花生过敏原蛋白纯度为90.7%,最适的花生包被抗原浓度为0.1μg/mL,自组装的压电传感器检测花生过敏原浓度在1~316μg/mL范围内具有较好的线性关系,灵敏度为0.1μg/mL,回收率介于92.3%~113.4%之间,重现性变异系数为6.04%。结论本项目建立的压电免疫传感技术检测花生过敏原与目前较多的光学分析相比灵敏度更高,实现了快速、在线检测,成本低,仪器简单,具有广阔的应用空间。 相似文献
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花生过敏可导致某些人群严重的食品安全问题。过敏患者只能通过避免食用含有花生过敏原成分的食物来避免过敏。但是,食品在生产加工、储存、运输、销售过程中有可能被过敏原污染。因此,确定各类加工食品中是否含有花生过敏原成分,对于预防食用者发生花生过敏反应具有重要意义。花生中已确定的过敏原蛋白有13种(Ara h 1~Ara h 13)。本文综述了花生中过敏原蛋白的结构信息,当前流行的提取方法,以及各种定性定量的检测方法,总结了各种方法的优缺点。同时对建立一种具有特异性强、灵敏度高、定量准确的花生致敏蛋白检测方法的发展趋势进行了展望。 相似文献
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Jianmei Yu Ipek Goktepe Mohamed Ahmedna 《International Journal of Food Science & Technology》2013,48(6):1224-1234
This study investigated the effects of enzymatic treatment of peanut butter on two‐major peanut allergens (Ara h 1 and Ara h 2). Home‐made and commercial peanut butter samples were treated with alpha‐chymotrypsin, trypsin or the combination of these enzymes and incubated at room temperature for 24 h or at 37 °C for 3 h. Treated peanut butter samples were sampled weekly for evaluation of total soluble proteins and extractable Ara h 1/Ara h 2. Data show that 1:1 alpha‐chymotrypsin: trypsin at 0.04% of enzyme‐to‐peanut butter ratio resulted in near complete reduction of extractable Ara h 1 and Ara h 2 respectively. Treatment of peanut butter with a combination of trypsin and alpha‐chymotrypsin resulted in a decrease in IgE‐binding, suggesting that enzymatic treatment has the potential to reduce the allergenicity. However, clinical tests are needed to confirm any reduction in allergenic potential. The amount of water used to disperse enzyme did not have significant effect on allergen reduction but affected the consistency and colour of treated products, especially when the amount of water added was above 5% of peanut butter weight. 相似文献
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时间分辨免疫荧光法测定食物中花生过敏原成分 总被引:1,自引:0,他引:1
目的:建立双抗体夹心时间分辨荧光免疫法[Time-resolved Fluoroimmunoassay(TRFIA)]测定食物中花生过敏原蛋白成分,为进出口食品中花生过敏原成分检测和由花生导致的食物过敏性疾病的预防提供技术基础。方法:提取花生蛋白,免疫小鼠制备抗花生总蛋白的多克隆抗体,用该抗体包被酶标板,并用生物素标记该多抗作为捕捉抗体,Eu3+标记的链酶亲和素和以β-二酮体为主的增强液等试剂,建立双抗夹心TRFIA方法,检测该方法的灵敏度,同时用于13种食品中花生过敏原蛋白成分检测。结果:初步地研制出双抗体夹心TRFIA法检测食品中花生过敏原蛋白成分,具有特异性,和其最低检出限为0.1ng/mL,标准曲线在0.1~160ng/mL范围内线性良好;11种食品检测结果与食物过敏原标签标注内容相符,而2种标示不详的食品检测结果均呈现阳性。 相似文献
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Qin Geng Ying Zhang Min Song Xiaoya Zhou Yu Tang Zhihua Wu Hongbing Chen 《Comprehensive Reviews in Food Science and Food Safety》2023,22(2):1058-1081
Food allergies are a global food safety problem. Peanut allergies are common due, in part, to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin E-mediated reaction, and peanuts contain 17 allergens belonging to different families in peanut. In this review, we first introduce the mechanisms and management of peanut allergy, followed by the basic structures of associated allergens. Subsequently, we summarize methods of epitope localization for peanut allergens. These methods can be instrumental in speeding up the discovery of allergenicity-dependent structures. Many attempts have been made to decrease the allergenicity of peanuts. The structures of hypoallergens, which are manufactured during processing, were analyzed to strengthen the desensitization process and allergen immunotherapy. The identification of conformational epitopes is the bottleneck in both peanut and food allergies. Further, the identification and modification of such epitopes will lead to improved strategies for managing and preventing peanut allergy. Combining traditional wet chemistry research with structure simulation studies will help in the epitopes’ localization. 相似文献
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目的 探究酪蛋白糖巨肽与花生过敏原相互作用并降低其免疫反应性的潜力。方法 通过蛋白-蛋白分子对接技术探讨酪蛋白糖巨肽(casein glycomacropeptides, CGMP)与Ara h1、Ara h2是否有相互作用的潜力。进一步通过混合水浴加热制备CGMP与花生蛋白的混合溶液(mixed solution of casein glycomacropeptides and peanut proteins, MCGP),建立MCGP致敏、花生蛋白激发的BALB/c小鼠模型,研究MCGP对花生过敏反应的影响。最后使用圆二色谱法研究酪蛋白糖巨肽与Ara h1、Ara h2的相互作用力及对其结构的影响。结果 CGMP与Ara h1、Ara h2间存在次级键(盐桥、氢键、范德华力),部分作用于过敏原表位;MCGP致敏组血清中的花生蛋白特异性免疫球蛋白E(Specific immunoglobulin E, sIgE)、sIgG1、sIgG2a含量显著下降,白介素-4(interleukin-4, IL-4)、IL-5、转化生长因子-β(transforming growth factor-β, TGF-β)、组胺水平显著下降,肿瘤坏死因子-α(tumor necrosis factor-α, TNF-α)水平显著升高, MCGP中Ara h2的α-螺旋与β-折叠的比例改变。结论 CGMP能够改变Ara h2的结构,遮蔽花生过敏原表位,抑制sIgE、sIgG结合Ara h1、Ara h2,降低部分花生过敏原的免疫反应性。 相似文献
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目前食物致敏原检测已经成为食品安全领域面临的重要话题。花生是一种主要的食物致敏原, 开展食
品中花生致敏原检测技术研究, 对预防过敏反应, 快速诊断病情, 保障食品安全具有重要意义。本文综述了近
十年来花生致敏原检测技术的研究进展, 介绍了花生的致敏机制, 分析了不同检测方法的优缺点, 举例说明了
这些方法的实际应用, 讨论了该领域面临的挑战, 旨在为花生的致敏原检测、脱敏技术等研究提供有价值的参
考意见。 相似文献
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ABSTRACT: Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS-PAGE and competitive inhibition enzyme-linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS-PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV-light-treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV-light-treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7-fold higher than the PUV-treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies. 相似文献