Fu Tong-Jen, Abbott Upasana R, Hatzos Catherine
U.S. Food and Drug Administration and Illinois Institute of Technology, National Center for Food Safety and Technology, Summit-Argo, Illinois 60501, USA.
J Agric Food Chem. 2002 Nov 20;50(24):7154-60. doi: 10.1021/jf020599h.
Information on the comparative digestibility of food allergens and nonallergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. In this work, we compared the digestive stability of a number of food allergens and proteins of unproven allergenicity and examined whether allergens possess a higher stability than nonallergenic proteins of similar cellular functions, and whether there is a correlation between protein digestibility and allergenicity. The stability of groups of storage proteins, plant lectins, contractile proteins, and enzymes, both allergens and proteins with unproven allergenicity, in a standard simulated gastric fluid and a standard simulated intestinal fluid was measured. Food allergens were not necessarily more resistant to digestion than nonallergenic proteins. There was not a clear relationship between digestibility measured in vitro and protein allergenicity.
当消化稳定性被用作评估新型蛋白质致敏潜力的标准时，食物过敏原和非致敏蛋白的比较消化率信息至关重要。在这项研究中，我们比较了多种食物过敏原和未经验证的致敏性蛋白质的消化稳定性，并研究了过敏原是否比具有相似细胞功能的非致敏蛋白具有更高的稳定性，以及蛋白质消化率与致敏性之间是否存在相关性。我们测量了储存蛋白、植物凝集素、收缩蛋白和酶等组别的稳定性，这些组别既有过敏原，也有未经验证的致敏性蛋白质，测量环境为标准模拟胃液和标准模拟肠液。食物过敏原对消化的抗性不一定比非致敏蛋白更强。体外测得的消化率与蛋白质致敏性之间没有明确的关系。
