小麦（Triticum aestivum）蛋白组分的提取及小麦过敏原与其他谷物的交叉反应性

Extraction of total wheat (Triticum aestivum) protein fractions and cross-reactivity of wheat allergens with other cereals.

机构信息

College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, PR China.

出版信息

Food Chem. 2021 Jun 15;347:129064. doi: 10.1016/j.foodchem.2021.129064. Epub 2021 Jan 12.

DOI:10.1016/j.foodchem.2021.129064

Abstract

A one-step mild extraction of total wheat protein fractions was developed in this study, and the allergic cross-reactivity among dietary cereals were assessed by SDS-PAGE, western blotting, indirect ELISA, and inhibition ELISA using sera from 12 wheat allergic patients. The fractions of albumin, globulin, gliadin and glutenins in wheat flour can be obtained by a one-step extraction with NaCO-NaHCO (20 mM, pH 9.6, 0.5 M NaCl, 40% ethanol, 1 mM PMSF) in comparison to sequential extractions. Results showed high cross-reactivity in wheat, barley and rye due to close resemblance and high sequence identity (>50%), whereas nearly negligible cross-reactivity among rice, buckwheat, and quinoa was observed. Our research findings suggest that people with wheat allergy should rely primarily on the use of rice, quinoa and non-grain buckwheat, which is an effective substitute for wheat, while those with hypersensitivity should avoid the use of barley and rye in their diet.

摘要

本研究开发了一种一步温和提取小麦全蛋白的方法，并通过 SDS-PAGE、western blot、间接 ELISA 和抑制 ELISA 分析，利用 12 例小麦过敏患者的血清，评估了膳食谷物之间的过敏交叉反应。与顺序提取相比，用 NaCO-NaHCO（20 mM，pH 9.6，0.5 M NaCl，40%乙醇，1 mM PMSF）一步提取可获得小麦粉中的白蛋白、球蛋白、麦醇溶蛋白和麦谷蛋白。结果表明，由于相似性高且序列高度一致（>50%），小麦、大麦和黑麦之间存在高度交叉反应，而水稻、荞麦和藜麦之间几乎没有观察到交叉反应。我们的研究结果表明，小麦过敏患者应主要依靠大米、藜麦和非谷物荞麦的使用，这些是小麦的有效替代品，而对于超敏反应者，应避免在饮食中使用大麦和黑麦。