高温热处理对鲭鱼异尖线虫基因和蛋白质的影响

为探讨热处理后鲭鱼中异尖线虫幼虫能否被检测、幼虫残留体蛋白质是否被破坏及其对于消费者的致敏风险。选用高温灭菌和油炸两种高温加工方法处理异尖线虫体蛋白质，利用聚合酶链式反应和实时荧光定量聚合酶链式反应检测其基因变化，采用圆二色谱及十二烷基磺酸钠-聚丙烯酰胺凝胶电泳观察异尖线虫全虫体蛋白质变化情况，借用蛋白免疫印迹技术测定热处理过敏蛋白抗原性变化。结果表明，高温热处理后，异尖线虫幼虫DNA和蛋白质被破坏，抗原性降低。高温灭菌处理60 min过敏蛋白抗原性下降98.2%。实时荧光定量PCR用于检测热加工食品中异尖线虫幼虫残留非常有效。油炸处理对异尖线虫体蛋白质的破坏作用比高温灭菌方法更为显著。实时荧光定量PCR能够快速检测出鲭鱼体内异尖线虫幼虫残留，高温灭菌和油炸热加工方法都能有效破坏残留的异尖线虫体蛋白质，从而降低过敏风险。

Effects of High Temperature Treatment on Gene and Protein of Anisakis in Mackerel

The effects of high temperature treatment on changes of Anisakis larvae body and their residual proteins for allergic risk assessment of the contaminated Anisakis larvae in mackerel were investigated. Two high temperature processing methods, high temperature sterilization and deep frying, were used to treat Anisakis proteins within mackerel. The changes of Anisakis larvae genes were observed by conventional polymerase chain reaction(PCR) and quantitative real-time PCR (Q-PCR). The changes of Anisakis holoprotein were recorded by circular dichroism (CD) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The changes of immunogenicity of allergens were determined by Western blot analysis. The results showed that DNA and protein of Anisakis larvae were destroyed, and antigenicity decreased after heat treatment with 98.2% reduction of antigenicity of Anisakis proteins after 60 min of high temperature sterilization. Q-PCR could effectively detect Anisakis larvae residues in thermal processed foods. The effect of deep-frying on destroying the protein of Anisakis was more significant than that of high temperature sterilization. Q-PCR could quickly detect Anisakis larvae residues in mackerel. Both high-temperature sterilization and deep frying could effectively destroy Anisakis larvae residues, reducing the risk of allergenicity.