脂乳剂增强了鱼类过敏原原肌球蛋白对体外消化的抵抗力和 IgG/IgE 结合能力。
Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity.
机构信息
College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China.
College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China.
出版信息
Food Chem. 2020 Jan 1;302:125333. doi: 10.1016/j.foodchem.2019.125333. Epub 2019 Aug 7.
This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected to simulated gastrointestinal digestion in emulsified condition. Digestion kinetics of the protein was analysed by electrophoresis, IgG/IgE binding ability by immunoblotting and indirect ELISA. Lipid emulsion significantly (p < 0.01) reduced the degree of PV hydrolysis by 52.10% for gastric digestion. Immune fragments of gastric digestion were detectable for 90-120 min longer in emulsified condition showing resistance. Consequently, lipid emulsion decreased the digestive ability of PV in stomach, increasing resistance to gastrointestinal digestion by pepsin proteases. It also altered IgG/IgE binding ability of digestion products, thereby indicating that PV with lipid emulsion was resistant to digestion and possessed increased IgE binding ability resulting in higher risk of allergy among sensitized individuals.
本研究旨在确定 Parvalbumin（PV），一种众所周知的鱼类过敏原蛋白，其消化动力学和消化产物与免疫球蛋白 G/免疫球蛋白 E 识别的免疫原性，以了解其在有或没有脂质乳液处理过程中的潜在过敏性质。PV 在乳化条件下进行模拟胃肠道消化。通过电泳分析蛋白质的消化动力学，通过免疫印迹和间接 ELISA 分析 IgG/IgE 结合能力。脂质乳液在胃消化中显著（p<0.01）降低了 52.10%的 PV 水解程度。在乳化条件下，胃消化的免疫片段可检测到 90-120 分钟，表现出抗性。因此，脂质乳液降低了胃中 PV 的消化能力，增加了胃蛋白酶对胃肠道消化的抵抗力。它还改变了消化产物的 IgG/IgE 结合能力，表明含有脂质乳液的 PV 具有抗消化能力，并且具有更高的 IgE 结合能力，从而使致敏个体更容易过敏。
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