Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.
Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Food Res Int. 2022 Aug;158:111572. doi: 10.1016/j.foodres.2022.111572. Epub 2022 Jun 25.
Bee pollen as a plant-derived food is consumed as nutritional/functional supplements by humans. But it might confer foodborne allergenicity in susceptible populations, limiting its extensive application. In this study, five potential allergens including profilin, cystatin, prolamin, expansin, and alcohol dehydrogenase in bee pollen derived from Brassica campestris (BP-Bc), were identified through mass spectrometry-based proteomic analysis. Moreover, different types of enzymes (cellulases, pectases, and papains) serve biological roles in pollen wall breaking and expansion, but also promote allergen release and degradation. Proteomic analysis showed that profilin, cystatin, and alcohol dehydrogenase were significantly reduced in BP-Bc following joint treatment with three enzymes. Metabolomic characterization of potential enzymatic hydrolysates of these significantly-decreased allergens was performed, which showed nine major oligopeptides and six amino acids at significantly higher levels in the enzyme-treated BP-Bc. These findings clarified the culprit responsible for bee pollen allergy and the mechanism of enzymatic desensitization for its further development.
蜂花粉作为一种植物源性食物，被人类作为营养/功能性补充剂食用。但它可能会在易感人群中引起食物过敏，限制了其广泛应用。在这项研究中，通过基于质谱的蛋白质组学分析，从芸薹属（BP-Bc）中鉴定出五种潜在的过敏原，包括丝氨酸蛋白酶抑制剂、半胱氨酸蛋白酶抑制剂、醇脱氢酶、几丁质酶和伸展蛋白。此外，不同类型的酶（纤维素酶、果胶酶和木瓜蛋白酶）在花粉壁破裂和膨胀中发挥生物学作用，但也促进过敏原的释放和降解。蛋白质组学分析表明，联合使用三种酶后，BP-Bc 中的丝氨酸蛋白酶抑制剂、半胱氨酸蛋白酶抑制剂和醇脱氢酶显著减少。对这些显著减少的过敏原的潜在酶解产物进行代谢组学特征分析，结果表明，在酶处理的 BP-Bc 中，有 9 种主要的低聚肽和 6 种氨基酸的含量显著升高。这些发现阐明了导致蜂花粉过敏的罪魁祸首以及酶脱敏的机制，为其进一步发展提供了依据。
