Departamento de Producción Animal y Ciencia de Los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Spain.
Servicio de Alergia, Hospital Clínico Universitario Lozano Blesa, Zaragoza, Spain; Instituto de Investigación Sanitaria Aragón (IIS Aragón), Zaragoza, Spain.
Food Chem. 2020 Aug 15;321:126745. doi: 10.1016/j.foodchem.2020.126745. Epub 2020 Apr 3.
The effect of high pressure (HP) and pulsed electric field (PEF) treatments combined or not with heat on denaturation and allergenicity of Pru p 3, the major allergenic protein of peach, was studied. Denaturation of Pru p 3, determined by ELISA using rabbit IgG, occurred when the protein was treated at 500 and 600 MPa at 20 °C and at 400 MPa at 50 °C. PEF treatment at 25 kV/cm at 50 °C denatures Pru p 3. Allergenicity of Pru p 3 was estimated in vitro by a competitive fluorescent immunoassay using three pools of sera from peach allergic patients. Any treatment applied did not show to influence the binding of Pru p 3 to IgE. When HP and PEF treated samples were tested by the prick test, the skin response was dependent on the particular sensitization of each patient, obtaining an increased reaction in more than 50% of individuals.
高压（HP）和脉冲电场（PEF）处理与热联合或不联合对桃的主要过敏原蛋白 Pru p 3 的变性和致敏性的影响进行了研究。通过使用兔 IgG 的 ELISA 测定，当蛋白在 20°C 下处理 500 和 600 MPa 以及在 50°C 下处理 400 MPa 时，Pru p 3 发生变性。PEF 在 50°C、25 kV/cm 处理会使 Pru p 3 变性。通过使用来自桃过敏患者的三个人群血清的竞争性荧光免疫测定法，在体外评估 Pru p 3 的致敏性。任何处理都没有显示出影响 Pru p 3 与 IgE 的结合。当通过皮试测试 HP 和 PEF 处理的样品时，皮肤反应取决于每个患者的特定致敏情况，在超过 50%的个体中获得了增强的反应。
