State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
Food Chem. 2019 May 30;281:130-139. doi: 10.1016/j.foodchem.2018.12.070. Epub 2018 Dec 27.
The effect of processing on allergenicity of peanut, a major allergic food remains uncertainty. To discover the influence of thermal processing, extraction and assessment methods on potential allergenicity, protein was extracted by three methods or digested in the form of defatted peanut powder (DPP). The components of extracted allergens were analyzed using electrophoresis and mass spectrometry; the advanced structures (the secondary structure and the tertiary structure) were characterized through spectroscopies; the potential allergenicities were assessed by enzyme linked immunosorbent assay (ELISA), Biolayer interferometry (BLI) and KU812 cell degranulation assay. Results demonstrated that extraction influenced the allergenicity assessment significantly, and the assessment method was also important. The potential allergenicity of protein changed after processing, it increased after roasting, while decreased after boiling. Additionally, digested DPP combined with basophilic granulocyte degranulation model might be a good allergenicity assessment method.
加工对花生（一种主要的过敏原食物）致敏性的影响仍不确定。为了发现热加工、提取和评估方法对潜在致敏性的影响，通过三种方法提取蛋白质或用脱脂花生粉（DPP）的形式进行消化。使用电泳和质谱分析提取过敏原的成分；通过光谱法表征其高级结构（二级结构和三级结构）；通过酶联免疫吸附测定（ELISA）、生物层干涉（BLI）和 KU812 细胞脱颗粒测定评估潜在的致敏性。结果表明，提取显著影响致敏性评估，评估方法也很重要。加工后蛋白质的潜在致敏性发生了变化，烘烤后增加，煮沸后降低。此外，消化的 DPP 结合嗜碱性粒细胞脱颗粒模型可能是一种很好的致敏性评估方法。
