Institute of Food Science Research (CIAL) CSIC-UAM, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
J Agric Food Chem. 2011 Sep 28;59(18):10044-51. doi: 10.1021/jf2014638. Epub 2011 Aug 26.
This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility and rabbit IgG- and human IgE-binding properties of ovalbumin (OVA) and ovomucoid (OM) to estimate the impact of processing on their allergenicity. With the human sera studied, heat treatment significantly reduced IgE binding to both OVA and OM, whereas MR reduced the IgE binding to OVA but increased IgE binding to OM. In contrast, heat treatment significantly favored OVA digestibility but glycation impaired it, and these treatments did not affect the digestibility of OM. The changes observed in the digestibility affected the immunogenicity of the digests accordingly, so that the higher the digestibility, the lower the antibody binding. Heat treatment and glycation by MR showed an influence on the potential allergenicity of the main egg white proteins that could be related to their resistance to denaturation and digestive enzymes.
本研究旨在探讨加热和美拉德反应（MR）对卵清蛋白（OVA）和卵类黏蛋白（OM）体外消化率以及兔 IgG 和人 IgE 结合特性的影响，以评估加工对其变应原性的影响。用研究中的人血清进行的实验表明，热处理显著降低了 OVA 和 OM 与 IgE 的结合，而 MR 降低了 OVA 与 IgE 的结合，但增加了 OM 与 IgE 的结合。相比之下，热处理显著有利于 OVA 的消化，但糖基化却会降低其消化率，而这两种处理方式对 OM 的消化率没有影响。消化率的变化相应地影响了消化产物的免疫原性，因此消化率越高，抗体结合越低。热处理和 MR 糖化对主要蛋清蛋白的潜在变应原性有影响，这可能与其对变性和消化酶的抵抗力有关。
