Department of Biophysics and Radiation Biology, Semmelweis University, Budapest 1094, Tuzolto u. 37-47, Hungary.
Biophys Chem. 2013 Dec 15;183:19-29. doi: 10.1016/j.bpc.2013.06.009. Epub 2013 Jun 21.
There are several proteins, which can cause allergic reaction if they are inhaled or ingested. Our everyday food can also contain such proteins. Food allergy is an IgE-mediated immune disorder, a growing health problem of great public concern. High pressure is known to affect the structure of proteins; typically few hundred MPa pressure can lead to denaturation. That is why several trials have been performed to alter the structure of the allergen proteins by high pressure, in order to reduce its allergenicity. Studies have been performed both on simple protein solutions and on complex food systems. Here we review those allergens which have been investigated under or after high pressure treatment by methods capable of detecting changes in the secondary and tertiary structure of the proteins. We focus on those allergenic proteins, whose structural changes were investigated by spectroscopic methods under pressure in correlation with the observed allergenicity (IgE binding) changes. According to this criterion we selected the following allergen proteins: Mal d 1 and Mal d 3 (apple), Bos d 5 (milk), Dau c 1 (carrot), Gal d 2 (egg), Ara h 2 and Ara h 6 (peanut), and Gad m 1 (cod).
有几种蛋白质，如果被吸入或摄入，会引起过敏反应。我们日常的食物也可能含有这些蛋白质。食物过敏是一种 IgE 介导的免疫紊乱，是一个日益严重的公众健康问题。已知高压会影响蛋白质的结构；通常几百兆帕的压力就能导致蛋白质变性。这就是为什么有几项试验通过高压来改变过敏原蛋白的结构，以降低其致敏性。已经在简单的蛋白质溶液和复杂的食物系统上进行了研究。在这里，我们综述了那些已经通过能够检测蛋白质二级和三级结构变化的方法，在高压下或高压后进行研究的过敏原。我们关注的是那些过敏原蛋白，其结构变化已经通过压力下的光谱方法进行了研究，并与观察到的过敏（IgE 结合）变化相关联。根据这一标准，我们选择了以下过敏原蛋白：Mal d 1 和 Mal d 3（苹果）、Bos d 5（牛奶）、Dau c 1（胡萝卜）、Gal d 2（鸡蛋）、Ara h 2 和 Ara h 6（花生）以及 Gad m 1（鳕鱼）。
