National Veterinary Institute, Oslo, Norway.
Int Arch Allergy Immunol. 2010;151(3):223-36. doi: 10.1159/000242360. Epub 2009 Sep 29.
Food-processing techniques may induce changes in fish protein immunogenicity. Allergens from >100 fish species have been identified, but little is known on the effects of processing on fish protein immunogenicity.
IgE binding of sera of patients allergic to fresh and processed (smoked, salted/sugar-cured, canned, lye-treated and fermented) cod, haddock, salmon, trout, tuna, mackerel and herring and of hydrolysates based on salmon and whiting was investigated using immunoblot and inhibition ELISA.
Parvalbumin oligomers were identified using monoclonal and polyclonal antibodies. IgE binding was seen in most sera at 12-14 kDa (parvalbumin), and at 17-60 kDa for all fish except tuna. Changes in IgE binding appeared to reflect altered parvalbumin monomers and oligomers. Smoked haddock, salmon and mackerel had increased IgE binding and novel bands at 30 kDa. Chemically processed cod, salmon, trout and pickled herring had reduced or abolished IgE binding. The serum of 1 subject, however, had increased IgE binding to these products and also inhibition of binding by both fish hydrolysates to their constituent fish species.
Process-induced changes in fish protein immunogenicity were more dependent on process rather than species, although individual responses varied. Changes in the allergenicity of a product may depend on the net effect of processing on parvalbumin oligomerization patterns, which may also vary in different species. Chemical processes generally caused loss in IgE-binding activity, though sensitization may occur to modified or degraded rather than intact peptides as shown by increased binding by chemically processed fish and hydrolysates in 1 subject. The clinical significance of these findings remains to be established.
食品加工技术可能会改变鱼类蛋白质的免疫原性。已经鉴定出超过 100 种鱼类的过敏原，但对于加工对鱼类蛋白质免疫原性的影响知之甚少。
使用免疫印迹和抑制 ELISA 研究了对新鲜和加工（熏制、腌制/糖腌、罐装、碱处理和发酵）鳕鱼、黑线鳕、三文鱼、鳟鱼、金枪鱼、鲭鱼和鲱鱼以及基于三文鱼和鳕鱼的水解产物过敏的患者血清中的 IgE 结合。
使用单克隆和多克隆抗体鉴定了副肌球蛋白低聚物。大多数血清在 12-14 kDa（副肌球蛋白）和所有鱼类（金枪鱼除外）的 17-60 kDa 处可见 IgE 结合。IgE 结合的变化似乎反映了副肌球蛋白单体和低聚物的改变。熏制黑线鳕、三文鱼和鲭鱼的 IgE 结合增加，出现 30 kDa 的新条带。化学加工的鳕鱼、三文鱼、鳟鱼和腌制鲱鱼的 IgE 结合减少或消失。然而，1 名患者的血清对这些产品的 IgE 结合增加，并且两种鱼类水解产物对其组成鱼类的结合也具有抑制作用。
鱼类蛋白质免疫原性的加工诱导变化更多地取决于加工过程而不是物种，尽管个体反应有所不同。产品变应原性的变化可能取决于副肌球蛋白低聚体形成模式的净效应，而不同物种的变化也可能不同。化学过程通常会导致 IgE 结合活性丧失，尽管如化学加工的鱼类和水解产物在 1 名患者中增加的结合所表明的那样，可能会对修饰或降解的而不是完整的肽产生致敏作用。这些发现的临床意义仍有待确定。
