Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany.
Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
Food Chem. 2015 Sep 15;183:18-25. doi: 10.1016/j.foodchem.2015.03.023. Epub 2015 Mar 14.
This study aimed to analyze the influence of thermal processing on the IgE binding properties of three forms of peanut, its effects in the content of individual allergens and IgE cross-linking capacity in effector cells of allergy. Three forms of peanut were selected and subjected to thermal processing. Immunoreactivity was evaluated by means of immunoblot or ELISA inhibition assay. Specific antibodies were used to identify changes in the content of the main allergens in peanut samples. The ability of treated peanut to cross-link IgE was evaluated in a basophil activation assay and Skin Prick Testing (SPT). The results showed that thermal/pressure treatments at specific conditions had the capacity to decrease IgE binding properties of protein extracts from peanut. This effect went along with an altered capacity to activate basophils sensitized with IgE from patients with peanut allergy and the wheal size in SPT.
本研究旨在分析热处理对三种形式花生的 IgE 结合特性的影响，及其对过敏效应细胞中单个过敏原含量和 IgE 交联能力的影响。选择三种形式的花生进行热处理。通过免疫印迹或 ELISA 抑制试验评估免疫反应性。使用特异性抗体来鉴定花生样品中主要过敏原含量的变化。通过嗜碱性粒细胞激活试验和皮肤点刺试验（SPT）评估处理过的花生与 IgE 交联的能力。结果表明，在特定条件下进行的热/压处理具有降低花生蛋白提取物 IgE 结合特性的能力。这种效果伴随着改变花生过敏患者 IgE 致敏的嗜碱性粒细胞的激活能力和 SPT 中的风团大小。
