Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Food Chem Toxicol. 2012 May;50(5):1722-8. doi: 10.1016/j.fct.2012.02.069. Epub 2012 Mar 3.
Food allergy, an abnormal immunological response due to sensitization to a food component, has become an important health problem, especially in industrialized countries. The aim of this study was to investigate the impact of thermal processing and glycation on the basophil activation by hazelnut proteins using a basophil activation test. Patients with systemic allergic reactions (SR; n=6) to hazelnut as well as patients with an isolated oral allergy syndrome (OAS; n=4) were investigated. Thermal processing of hazelnut proteins either in the presence or absence of wheat proteins did not result in major changes in the stimulatory activity of the basophils for patients with SR or OAS. For the patients with OAS, incubation of hazelnut proteins with glucose led to complete depletion of the stimulatory activity of the basophils. An increase in stimulatory activity of the basophils for two out of six patients with SR was observed. For the other four patients slight or complete abolition of the stimulatory activity was observed. These results indicate that some patients with SR to hazelnut are at risk when exposed to hazelnut proteins, even in processed foods.
食物过敏是一种由于对食物成分敏感而引起的异常免疫反应，已成为一个重要的健康问题，特别是在工业化国家。本研究旨在使用嗜碱性粒细胞激活试验研究热加工和糖化对榛子蛋白引起嗜碱性粒细胞激活的影响。研究了 6 例对榛子有全身性过敏反应 (SR) 的患者和 4 例有孤立性口腔过敏综合征 (OAS) 的患者。无论是否存在小麦蛋白，榛子蛋白的热加工均未导致 SR 或 OAS 患者的嗜碱性粒细胞刺激活性发生重大变化。对于 OAS 患者，用葡萄糖孵育榛子蛋白会导致嗜碱性粒细胞的刺激活性完全耗尽。观察到 6 例 SR 患者中有 2 例嗜碱性粒细胞的刺激活性增加。对于另外 4 名患者，观察到刺激活性轻微或完全消除。这些结果表明，即使在加工食品中，一些对榛子有 SR 的患者接触榛子蛋白时存在风险。
