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1.
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
2.
Hubert Chassaigne Marcel BrohéeJørgen V. Nørgaard Arjon J. van Hengel 《Food chemistry》2007,105(4):1671-1681
A two-step sequential extraction method of peanut proteins was proposed with the aim to investigate the protein composition and allergen content of peanut samples. The extraction procedure reported is fully compatible with subsequent analysis by enzyme-linked immunosorbent assays (ELISA) as well as 2D gel electrophoresis (2D PAGE). This sequential extraction method was used to study three different peanut varieties and three different types of food processing. Peanuts were analysed for total protein content and the extraction efficiency of raw and processed peanuts was determined. The total protein content of the three peanut varieties was found to be comparable, but their extraction efficiency varies. The peanut extracts were characterised by employing three different ELISA test kits specific to either the allergens Ara h 1 or Ara h 2, or to soluble peanut proteins. The content of both Ara h 1 and Ara h 2 differed in the raw peanut extracts of the three varieties. However, thermal processing resulted in much larger changes in detectability. Blanching significantly increases the detectability of Ara h 2, whereas Ara h 1 detection remains almost unchanged. After roasting a clear decrease of detectability was observed for both Ara h 1 and Ara h 2, although the effect is more severe for Ara h 1. 2D PAGE was employed to compare the protein profiles and abundances of peanut extracts. Statistically relevant differences were observed for the two different protein fractions obtained by using the described method, showing the relevance of this two-step sequential extraction method. 相似文献
3.
Rudolf J Ansari P Kern C Ludwig T Baumgartner S 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2012,29(1):1-11
The accidental uptake of peanuts can cause severe health reactions in allergic individuals. Reliable determination of traces of peanuts in food products is required to support correct labelling and therefore minimise consumers' risk. The immunoanalytical detectability of potentially allergenic peanut proteins is dependent on previous heat treatment, the extraction capacity of the applied buffer and the specificity of the antibody. In this study a lateral flow device (LFD) for the detection of peanut protein was developed and the capacity of 30 different buffers to extract proteins from mildly and strongly roasted peanut samples as well as their influence on the test strip performance were investigated. Most of the tested buffers showed good extraction capacity for putative Ara h 1 from mildly roasted peanuts. Protein extraction from dark-roasted samples required denaturing additives, which were proven to be incompatible with LFD performance. High-pH buffers increased the protein yield but inhibited signal generation on the test strip. Overall, the best results were achieved using neutral phosphate buffers but equal detectability of differently altered proteins due to food processing cannot be assured yet for immunoanalytical methods. 相似文献
4.
Isabel Segura-Gil Patricia Galan-Malo Luis Mata Ana P. Tobajas Miguel Calvo Lourdes Sánchez 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2020,37(7):1087-1098
ABSTRACT The presence of undeclared soy proteins in food can cause severe reactions in soy allergic individuals. The extraction of target proteins from processed foods is a crucial step in allergen detection by immunoassays, as only successfully extracted target proteins can be detected by the specific antibodies. The effectiveness was studied of different conditions (type of buffer, temperature and time of incubation) on the extraction of total protein, and concentration of glycinin and β-conglycinin from different food matrices. The yields were determined using a soy protein isolate and three processed foods (sausage, bread and pâté) incurred with soy proteins. The yields were affected by the processing of analysed products and the composition and pH of the extraction buffers. Neutral and alkaline buffers (pH from 7.4 to 10.6) exhibited good protein extraction capacity and detectability of the specific target proteins. Denaturing additives and highly alkaline buffer (pH 12) extracted more crude protein but they were incompatible with the ELISA assay. Overall, the best results were obtained using phosphate (pH 7.4) and Tris/HCl (pH 8.5) buffers in the presence of 0.5 M NaCl. Crude protein yield of food extracts did not correlate with that of glycinin and β-conglycinin, whereas a good relationship was found between the yields of the two proteins. 相似文献
5.
Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection
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The extraction of soy proteins for soy allergen detections is conventionally achieved with PBS buffer for at least 2 h at room temperature or 4 °C. This method has been reported to be inefficient due to time consumption and inadequate protein extraction resulting in false negative allergen detection and mislabeling of foods containing allergenic proteins. This study investigated the application of microwave (MAE) and ultrasound assisted extraction (UAE) techniques to extract and improve recovery of allergens from various soy matrices. Soy proteins were extracted from raw soy flour, soy protein isolate (SPI) and soy milk using MAE at 60, 70, and 100 °C for 5 and 10 min and UAE at 4 and 23 °C for extraction times of 1, 5, and 10 min with PBS, Laemmli and urea buffers. Extracts were analyzed for total proteins, protein profile, and antibody‐based detection (ELISA) of soy proteins. Conventional extraction with each of the buffers was used as controls. Overall, proteins recovered from MAE and UAE samples were higher than recoveries from the controls in all soy matrices. Under all extraction conditions, Laemmli and urea buffer recovered more proteins than PBS. Electrophoresis analysis of protein showed bands around 75, 50, and 33 kDa indicating the presence of soy allergenic proteins β‐conglycinin and glycinin, in all samples. Using sandwich ELISA, control and UAE extracts resulted in high soy protein detection but this reduced in MAE extracts. 相似文献
6.
Katrine Lindholm Bøgh Charlotte Bernhard Madsen 《Critical reviews in food science and nutrition》2016,56(9):1545-1567
Food allergy is a major health problem in the Western countries, affecting 3–8% of the population. It has not yet been established what makes a dietary protein a food allergen. Several characteristics have been proposed to be shared by food allergens. One of these is resistance to digestion. This paper reviews data from digestibility studies on purified food allergens and evaluates the predictive value of digestibility tests on the allergenic potential. We point out that food allergens do not necessarily resist digestion. We discuss how the choice of in vitro digestibility assay condition and the method used for detection of residual intact protein as well as fragments hereof may greatly influence the outcome as well as the interpretation of results. The finding that digests from food allergens may retain allergenicity, stresses the importance of using immunological assays for evaluating the allergenic potential of food allergen digestion products. Studies assessing the allergenicity of digestion products, by either IgE-binding, elicitation or sensitizing capacity, shows that digestion may abolish, decrease, have no effect, or even increase the allergenicity of food allergens. Therefore, the predictive value of the pepsin resistance test for assessing the allergenic potential of novel proteins can be questioned. 相似文献
7.
Rosario Linacero Africa Sanchiz Isabel Ballesteros Carmen Cuadrado 《Critical reviews in food science and nutrition》2020,60(7):1077-1093
AbstractCurrently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some processing methods could induce the fragmentation and/or degradation of genomic DNA and some studies have been performed to analyze the effect of processing on the detection of different targets, as thermal treatment, with and without applying pressure. In this review, we give an updated overview of the applications of real-time PCR for the detection of allergens of tree nut in processed food products. The different variables that contribute to the performance of PCR methodology for allergen detection are also review and discussed. 相似文献
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9.
Methods for allergen analysis in food: a review 总被引:17,自引:0,他引:17
Food allergies represent an important health problem in industrialized countries. Undeclared allergens as contaminants in food products pose a major risk for sensitized persons. A proposal to amend the European Food Labelling Directive requires that all ingredients intentionally added to food products will have to be included on the label. Reliable detection and quantification methods for food allergens are necessary to ensure compliance with food labelling and to improve consumer protection. Methods available so far are based on protein or DNA detection. This review presents an up-to-date picture of the characteristics of the major food allergens and collects published methods for the determination of food allergens or the presence of potentially allergenic constituents in food products. A summary of the current availability of commercial allergen detection kits is given. One part of the paper describes various methods that have been generally employed in the detection of allergens in food; their advantages and drawbacks are discussed in brief. The main part of this review, however, focuses on specific food allergens and appropriate methods for their detection in food products. Special emphasis is given to allergenic foods explicitly mentioned in the Amendment to the European Food Labelling Directive that pose a potential risk for allergic individuals, namely celery, cereals containing gluten (including wheat, rye and barley) crustaceans, eggs, fish, peanuts, soybeans, milk and dairy products, mustard, tree-nuts, sesame seeds, and sulphite at concentrations of at least 10 mg kg-1. Sulphites, however, are not discussed. 相似文献
10.
Development of three real-time PCR assays to detect peanut allergen residue in processed food products 总被引:4,自引:0,他引:4
Elena Scaravelli Marcel Brohée Rosangela Marchelli Arjon J. van Hengel 《European Food Research and Technology》2008,227(3):857-869
Hypersensitivity to peanut is a public health problem, since the ingestion of even low amounts of peanut can trigger severe
allergic reactions. Allergic consumers rely on the information provided on the label of foodstuffs to identify products that
might endanger their health. In order to protect the allergic consumer methods are required for the detection of allergenic
ingredients. For this purpose we have developed three real-time polymerase chain reaction (PCR) assays, based on TaqMan chemistry,
that are capable of detecting peanut specific DNA sequences in food products. The peanut specific sequence targeted for detection
is located within the gene family of the allergen Ara h 3. The occurrence of multiple Ara h 3 sequences in the peanut genome
increases the chance to achieve a good sensitivity. DNA extraction is also known to affect detection by PCR, therefore the
efficiency of several different DNA extraction methods was compared. The methods reported here are capable of detecting 2.5 pg
peanut DNA (less than one copy of peanut genome equivalent) and all three assays were successfully applied to detect peanut
traces in a model food product where they could detect 10 mg kg−1 peanut. 相似文献
11.
花生是重要食物过敏原之一,能引起严重的过敏反应。目前尚没有花生过敏的特效疗法,严格避免食入含花生的食物是花生过敏患者的最佳选择,所以食物中花生的检测就显得尤为重要。本文对花生主要过敏原及其过敏反应研究进展进行简要介绍,重点介绍花生过敏原的主要检测方法的新发展,包括传统的酶联免疫吸附实验(ELISA)、免疫印迹法、聚合酶链式反应(PCR)等,ELISA和免疫印迹法都是应用较为普遍的检验方法,PCR方法应用较少,但它能从DNA/RNA方面检测花生过敏原的存在;新兴检测方法主要包括生物传感器和质谱法,这两种方法在花生检测方面具有可观的前景。未来的这些检测方法将朝着快速、灵敏、简便的方向发展。 相似文献
12.
13.
P. Koch G. F. Sch ppi R. E. Poms B. Wü thrich E. Anklam R. Battaglia 《Food Additives & Contaminants》2003,20(9):797-803
Undeclared peanut allergens as contaminants in foodstuffs represent a major health problem for sensitized persons. Various immunochemical techniques are employed to detect and quantify peanut allergens. There is an urgent need to compare and standardize those test systems to enable comparable allergen analyses of foodstuffs, comparable studies, and consequent and consistent measures against the presence of hidden peanut allergens. The present study compared commercially available peanut ELISA kits with human sera-based immunoassay techniques (dot blotting and Western blotting), enabling semiquantitative and quantitative detection, and identification of peanut contaminants in foodstuffs. Additionally, the effect of conventional roasting conditions on the detection and quantification of peanut with the selected methods was investigated. 相似文献
14.
Xingyu Zhao Wade Yang Si-Yin Chung Charles A. Sims Steve W. Otwell Taha M. Rababah 《Food and Bioprocess Technology》2014,7(9):2637-2645
Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of whole peanut kernels at two sample-to-lamp distances (7 and 10 cm) and a PL frequency of 3 pulses/s. A combination of different illumination durations and distances were tested to explore the effective conditions for PL roasting of whole peanuts. After the PL treatments, crude protein of the whole peanuts was extracted and compared to that of the raw peanuts (control) in vitro for allergen reactivity using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, dot blot, and enzyme-linked immunosorbent assay (ELISA) with pooled plasma of allergenic patients. The SDS-PAGE, Western blot, dot blot results all showed that PL was capable of mitigating all major allergens of whole peanut kernels to an undetectable level. Indirect ELISA results showed 80 % signal reduction for the PL-treated peanut as compared to raw peanut. A closer distance (7 cm) between the PL lamp and the sample resulted in stronger reduction of IgE immunoreactivity than 10 cm. 相似文献
15.
Hsiao‐Wen Huang Chiao‐Ping Hsu Binghuei Barry Yang Chung‐Yi Wang 《Comprehensive Reviews in Food Science and Food Safety》2014,13(1):78-90
High‐pressure processing (HPP) technology is a novel, nonthermal processing technology for food. This special processing method can inactivate microorganisms and enzymes in food at room temperature using ultra‐high pressures of above 100 MPa, while the original flavor and nutritional value of the food are maintained, with an extended refrigerated shelf‐life of the food in distribution. In recent years, because of the rising prevalence of food allergies, many researchers have actively sought processing methods that reduce the allergenicity of food allergens. This study describes the effects of the current HPP technology on allergen activity. Our main goal was to provide an overview of the current research achievements of the application of HPP to eliminate the allergenicity of various foods, including legumes, grains, seafood, meat, dairy products, fruits, and vegetables. In addition, the processing parameters, principles, and mechanisms of HPP for allergen destruction are discussed, such as the induction of protein denaturation, the change in protein conformation, allergen removal using the high‐pressure extraction technology, and the promotion of enzymatic hydrolysis to alter the sensitization of the allergens. In the future, the application of HPP technology as a pretreatment step for raw food materials may contribute to the development of food products with low or no allergenic ingredients, which then can effectively reduce the concern for consumers with allergies, reduce the risk of mistaken ingestion, and reduce the overall incidence of allergic reactions from food. 相似文献
16.
Mati Ullah Khan Hong Lin Ishfaq Ahmed Yan Chen Jinlong Zhao Tian Hang Binaka Prabashini Dasanayaka Zhenxing Li 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):4480-4510
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors. 相似文献
17.
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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19.
目前,食物过敏是一个世界性的公共卫生问题,其中花生过敏最为严重。基于DNA的分子生物学检测方法目前已广泛应用于花生过敏原检测,样品DNA的提取质量会显著影响检测的灵敏度及准确率。本研究比较了5种DNA提取方法,包括十六烷基三甲基溴化铵(cetyl trimethyl ammonium bromide,CTAB)法、柱式法及3种基于磁珠纯化技术的DNA快速提取法,对生花生、煮花生、炸花生、烤花生、花生酥和花生酱6种不同加工方式的花生基质样品进行DNA提取,考察了不同方法获得的DNA浓度、纯度指标,并采用实时荧光定量PCR(quantitative real-time PCR, qPCR)对花生过敏原Ara h 2基因进行了检测分析。结果表明,月桂酰肌氨酸钠(Sodium Lauroyl Sarcosine)磁珠法(简称SLS磁珠法)的适用性广、提取率高,对于6种花生基质提取的DNA均能高效检出花生过敏原Ara h 2基因;对于花生含量为0.05%~1.00%的小麦粉二元混合物,SLS磁珠法的DNA提取率总体优于CTAB法,并且能有效提取出与花生共用一条生产线的燕麦片中污染的花生DNA,证实SLS磁珠法提取的实际样品DNA能够满足花生过敏原检测目的。本研究为花生及其制品DNA提取方法提供了参考,特别是磁珠类方法,高效快速,提取质量能够保障后续基于DNA的花生过敏原分子生物学方法检测结果的准确性。 相似文献
20.
甲壳类水产品味道鲜美,营养丰富,广受消费者喜爱,但可诱发机体产生严重过敏反应,甚至危及生命,已成为全球范围内日益严重的食品安全问题。概述了目前已鉴定的甲壳类水产品过敏原的结构和免疫性质,及其致敏性消减技术原理和研究进展;已报道的甲壳类水产品过敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链、磷酸丙糖异构酶和血蓝蛋白等,其中原肌球蛋白为甲壳类水产品的主要过敏原,可与72%~98%的甲壳类食品过敏患者血清产生特异性IgE反应。利用物理加工消减甲壳类水产品过敏原致敏性,主要通过传统热处理、微波、超高压、低温等离子体和辐照等物理作用力诱导蛋白质变性,进而破坏蛋白质的致敏性表位;酸处理和糖基化等化学修饰消减技术可以通过改变过敏原结构、形成新化学键等方式掩盖或直接破坏致敏性表位;酶处理和发酵处理等生物修饰消减技术则直接降解过敏原致敏性表位。未来仍需要通过过敏表位的靶向消减、多种消减技术协同、动物与人体试验开展,探究过敏原结构和表位修饰的影响机制,推进过敏原消减技术的实际应用,为低敏甚至脱敏甲壳类食品的研发提供参考。 相似文献