还原协同加热处理对花生过敏原Ara h2结构及抗原性的影响

doi:10.7506/spkx1002-6630-201711015

食品科学 ›› 2017, Vol. 38 ›› Issue (11): 89-94.doi: 10.7506/spkx1002-6630-201711015

还原协同加热处理对花生过敏原Ara h2结构及抗原性的影响

李坤，连君，朱瑾，曾辛，陈红兵，吴志华

1.南昌大学食品科学与技术国家重点实验室，江西南昌 330047；2.南昌大学资源环境与化工学院，江西南昌 330047；3.南昌大学食品学院，江西南昌 330047；4.江西省儿童医院感染科，江西南昌 330006；5.江西省妇幼保健院临床实验室，江西南昌 330031；6.南昌大学中德联合研究院，江西南昌 330047

出版日期:2017-06-15 发布日期:2017-06-19

Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2

LI Kun, LIAN Jun, ZHU Jin, ZENG Xin, CHEN Hongbing, WU Zhihua

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. School of Environment and Chemical Engineering, Nanchang University, Nanchang 330047, China;3. School of Food Science and Technology, Nanchang University, Nanchang 330047, China;4. Department of Infectious Diseases, Children’s Hospital of Jiangxi Province, Nanchang 330006, China;5. Clinical Laboratory, Jiangxi Province Maternal and Child Heath Hospital, Nanchang 330031, China;6. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

Online:2017-06-15 Published:2017-06-19

摘要/Abstract

摘要： 花生过敏能引起荨麻疹、呕吐甚至休克等症状，通常是终生性过敏。本研究运用加热处理、半胱氨酸还原对Ara h 2进行单独和复合处理，采用圆二色谱、紫外扫描光谱、间接竞争酶联免疫吸附法分别检测蛋白加工前后的结构与抗原性变化。结果显示，单一的加热和半胱氨酸还原处理过的蛋白结构与抗原性只发生部分变化。而复合处理中，在加热条件下，半胱氨酸还原蛋白的能力明显增强，还原后的蛋白二级结构与三级结构发生大幅变化，抗原性显著降低。研究结果表明，二硫键对于蛋白Ara h 2结构稳定具有重要作用，二硫键被还原和加热过程破坏后，蛋白的抗原性和结构即发生重大变化。还原协同加热处理有望大幅改善2S球蛋白的结构和致敏性，可以作为蛋白脱敏加工的备选方法。

关键词: 花生, 热加工, Ara h 2, 二硫键, 结构, 抗原性

Abstract: Peanut is listed among the eight major food allergens by the FAO, and peanut allergy is life-long and could cause hives, vomiting or other symptoms. In the present study, thermal treatment and cysteine reduction were applied individually and in combination on peanut allergen Ara h 2 to study their effect on the allergenic protein. The changes in the structure and antigenicity of Ara h 2 were characterized by circular dichroism (CD) spectroscopy, UV spectroscopy and indirect competitive enzyme linked immunosorbent assay (ELISA), respectively. The results showed that thermal treatment and cysteine reduction could individually change the structure of Ara h 2, leading to a slight decrease in the antigenicity. But the combined treatment resulted in a significant decrease in the antigenicity of Ara h 2 due to the enhanced reducing capacity of cysteine under thermal conditions and consequent remarkable changes in the secondary and tertiary structures of the protein. Moreover, the disulfide bonds played important roles in the structural stability of Ara h 2. When they were destroyed by reduction and heating, the structure and antigenicity changed significantly. These results indicated that reduction combined with heating may be an effective method for eliminating the allergenicity of Ara h 2.

Key words: peanut, thermal treatment, Ara h 2, disulfide bond, structure, antigenicity

中图分类号:

TS255.1

李坤，连君，朱瑾，曾辛，陈红兵，吴志华. 还原协同加热处理对花生过敏原Ara h2结构及抗原性的影响[J]. 食品科学, 2017, 38(11): 89-94.

LI Kun, LIAN Jun, ZHU Jin, ZENG Xin, CHEN Hongbing, WU Zhihua. Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2[J]. FOOD SCIENCE, 2017, 38(11): 89-94.

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还原协同加热处理对花生过敏原Ara h2结构及抗原性的影响

Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2

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