Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China.
Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China.
Food Chem. 2023 Oct 15;423:136227. doi: 10.1016/j.foodchem.2023.136227. Epub 2023 Apr 24.
Peach is a common plant-derived allergenic food and ultrahigh-pressure treatment is often used in peach products. In our study, an in-depth analysis of the structural and allergenicity changes of peach allergenic proteins after UHP treatment was performed by spectroscopy, mass spectrometry combined with serology and cytology. The results indicated that UHP treatment could reduce the content of peach soluble proteins and cause changes in secondary and tertiary structures. In addition, more hydrophobic residues were exposed and proteins tended to polymerize after UHP-treatment. The results of immunological assays showed that UHP treatment could reduce the IgE binding capacity of peach proteins and affect the ability of basophil degranulation, the upregulation of some cytokines may contribute to the reduction of peach protein allergenicity. Notably, UHP treatment may lead to the masking of some digestion sites in Pru p 3 epitopes, thus impeding human digestion and increasing the potential risk of allergenicity.
桃是一种常见的植物源性致敏食物，超高压处理常用于桃制品。在我们的研究中，通过光谱学、质谱联用与血清学和细胞学相结合的方法，深入分析了超高压处理后桃致敏蛋白的结构和致敏性变化。结果表明，超高压处理可降低桃可溶性蛋白的含量，并引起二级和三级结构的变化。此外，处理后更多的疏水性残基暴露，蛋白质趋向于聚合。免疫检测结果表明，超高压处理可降低桃蛋白的 IgE 结合能力，并影响嗜碱性粒细胞脱颗粒的能力，某些细胞因子的上调可能有助于降低桃蛋白的致敏性。值得注意的是，超高压处理可能导致 Pru p 3 表位中一些消化位点的掩盖，从而阻碍人体消化，增加致敏性的潜在风险。
