Tanaka Kajiyo, Kanie Yuuki, Naitou Michita, Suzuki Misa, Umemura Harue, Tagami Kazunori, Sakai Kazunori, Furuta Tomoko, Yamada Chikako, Izumi Hidehiko, Yokooji Tomoharu, Matsuo Hiroaki, Ito Komei
Department of Pediatrics, Nagoya University Graduate School of Medicine.
Institute of Health and Nutrition, Nagoya University of Arts and Sciences.
Arerugi. 2017;66(3):222-230. doi: 10.15036/arerugi.66.222.
Food processing causes decomposition, denaturation or polymerization of protein, which may alter an allergic reaction. This study aimed to investigate the insolubility and alteration of wheat allergens in processed foods and the reactivity to patient sera.
We extracted proteins from wheat flour, udon and bread using different extracts and conducted SDS-polyacrylamide gel electrophoresis. IgE-immunoblotting was also conducted using sera from children with wheat allergy.
Soluble protein was extracted from wheat flour, and gluten fractions were also extracted by adding SDS. However, no proteins were able to be extracted from udon or bread witout severing the disulfide bonds under reducing condition. Only trace amounts of protein were detected in the water after boiling udon noodles. The reactivity of IgE antibody to the extracted protein did not differ among the different processed food types.
Wheat allergens became strongly insolubilized after gluten formation and heating. However, the reactivity of IgE antibody to each allergen was not affected by food processing. Further studies are needed for the effects on clinical symptoms.
食品加工会导致蛋白质分解、变性或聚合，这可能会改变过敏反应。本研究旨在调查加工食品中小麦过敏原的不溶性和变化情况以及对患者血清的反应性。
我们使用不同的提取物从小麦粉、乌冬面和面包中提取蛋白质，并进行SDS-聚丙烯酰胺凝胶电泳。还使用小麦过敏儿童的血清进行IgE免疫印迹分析。
从小麦粉中提取出了可溶性蛋白质，通过添加SDS也提取出了面筋组分。然而，在还原条件下，若不切断二硫键，乌冬面或面包中无法提取出蛋白质。煮乌冬面后水中仅检测到微量蛋白质。不同加工食品类型中，IgE抗体对提取蛋白质的反应性没有差异。
面筋形成和加热后，小麦过敏原变得高度不溶。然而，IgE抗体对每种过敏原的反应性不受食品加工的影响。关于对临床症状的影响还需要进一步研究。
