酶法降低牛乳蛋白致敏性的研究进展

酶解牛乳是牛乳加工中的常用技术之一,并且作为低致敏牛乳制备的关键技术已成功应用于实际中。本文综述牛乳中主要过敏原及酶解机制,并详细介绍不同种类的单一酶解和复合酶解用于降低牛乳蛋白致敏性的研究,以期为制备和生产低致敏性乳制品提供一定依据和理论基础。     

药用/工业用转基因植物数据库的构建

药用/工业用转基因植物已经成为转基因生物新的增长点。本研究收集了以植物作为生物反应器生产药用/工业用产品的数据信息300多份,转化事件近200条,并完成信息上传108条。每个转化事件收集了包括外源蛋白表达量、毒性、致敏性、临床数据、安全等级在内的20多种信息。利用Linux Apache Mysql PHP （LAMP）架构首次设计了药用/工业用转基因植物数据库,面向用户不同需求设计了初级检索和高级检索两种检索方式。该数据库具有综合性、专业性、实用性和首创性的特点,为药用/工业用转基因植物新品种的研发提供信息帮助,为政府机构审批和监管以及制定其安全评价标准提供技术支撑。     

Edible insects – defining knowledge gaps in biological and ethical considerations of entomophagy

ABSTRACT

While seeking novel food sources to feed the increasing population of the globe, several alternatives have been discussed, including algae, fungi or in vitro meat. The increasingly propagated usage of farmed insects for human nutrition raises issues regarding food safety, consumer information and animal protection. In line with law, insects like any other animals must not be reared or manipulated in a way that inflicts unnecessary pain, distress or harm on them. Currently, there is a great need for research in the area of insect welfare, especially regarding species-specific needs, health, farming systems and humane methods of killing. Recent results from neurophysiological, neuroanatomical and behavioral sciences prompt caution when denying consciousness and therefore the likelihood of presence of pain and suffering or something closely related to it to insects. From an animal protection point of view, these issues should be satisfyingly solved before propagating and establishing intensive husbandry systems for insects as a new type of mini-livestock factory farming.     

Peanut polyamines may be non‐allergenic

Polyamines such as putrescine, spermidine and spermine have been implicated in preventing food allergies in early life, but they have also been reported to be able to bind to immunoglobulin E (IgE) antibodies in vitro (ie they are possibly allergenic). The objective of this study was to determine if polyamines bind in vitro to IgE antibodies from a pooled serum of five peanut‐allergic individuals. Levels of polyamines were also determined by ion‐exchange chromatography. Indirect and inhibition enzyme immunosorbent assays (ELISAs) were used to determine the IgE binding or allergenic properties of polyamines. Results showed that, of the three polyamines, spermidine was predominant in peanuts. In both indirect and inhibition ELISAs, IgE antibodies did not bind to the polyamines. It was concluded that polyamines from peanuts, unlike peanut proteins, are not allergenic or an additional threat to patients who are allergic to peanuts. Published in 2005 for SCI by John Wiley & Sons, Ltd.     

Allergenicity and allergens of amphipods found in nori (dried laver)

Gammaridean and caprellid amphipods, crustaceans of the order Amphipoda, inhabit laver culture platforms and, hence, are occasionally found in nori (dried laver) sheets. Amphipods mixed in nori may cause allergic reactions in sensitized patients, as is the case with other crustaceans, such as shrimp and crab, members of the order Decapoda. In this study, dried samples of amphipods (unidentified) found in nori and fresh samples of gammaridean amphipod (Gammarus sp., not accurately identified) and caprellid amphipod (Caprella equilibra) were examined for allergenicity and allergens using two species of decapods (black tiger prawn and spiny lobster) as references. When analyzed by ELISA, sera from crustacean-allergic patients reacted to extracts from amphipod samples, although less potently than to the extracts from decapods. In IgE-immunoblotting, a 37-kDa protein was found to be the major allergen in amphipods. Based on the molecular mass and the cross-reactivity with decapod tropomyosin evidenced by inhibition ELISA and inhibition immunoblotting, the 37-kDa protein was identified as amphipod tropomyosin.     

High-pressure effects on IgE immunoreactivity of proteins in a sausage batter

The effects of the high hydrostatic pressure (HHP) processing at 600 MPa for 20 min as an effective microbiological decontamination treatment were investigated on the IgE-immunological reactivity of the raw batter's proteins of a typical Hungarian fermented sausage.Pressurization altered the immunoreactive profiles of the urea-soluble protein fraction of sausage batter, mainly both in the molecular weight region of 40–60 kDa and in the isoelectric point region of pI: 5.8–7.0 and in the molecular weight region of 23–31 kDa and in the isoelectric point region of pI: 8.2–10.0, causing complete disappearance of several proteins and also the appearance of other proteins with isoelectric points greater than 8.2. According to our results, high pressure induces conformational changes in the pork batter's proteins with alteration of some of the epitope structures. According to our results, 600 MPa HHP treatment effectively modifies the IgE immunoreactivity of the proteins in the sausage batter.     

Cold atmospheric plasma-induced protein modification: Novel nonthermal processing technology to improve protein quality,functionality, and allergenicity reduction

With the constant increase in protein demand globally, it is expedient to develop a strategy to effectively utilize protein, particularly those extracted from plant origin, which has been associated with low digestibility, poor techno-functional properties, and inherent allergenicity. Several thermal modification approaches have been developed to overcome these limitations and showed excellent results. Nevertheless, the excessive unfolding of the protein, aggregation of unfolded proteins, and irregular protein crosslinking have limited its application. Additionally, the increased consumer demand for natural products with no chemical additives has created a bottleneck for chemical-induced protein modification. Therefore, researchers are now directed toward other nonthermal technologies, including high-voltage cold plasma, ultrasound, high-pressure protein, etc., for protein modification. The techno-functional properties, allergenicity, and protein digestibility are greatly influenced by the applied treatment and its process parameters. Nevertheless, the application of these technologies, particularly high-voltage cold plasma, is still in its primary stage. Furthermore, the protein modification mechanism induced by high-voltage cold plasma has not been fully explained. Thus, this review meets the necessity to assemble the recent information on the process parameters and conditions for modifying proteins by high-voltage cold plasma and its impact on protein techno-functional properties, digestibility, and allergenicity.