鸡卵类黏蛋白过敏原性的在体与离体实验

doi:10.7506/spkx1002-6630-201805037

食品科学 ›› 2018, Vol. 39 ›› Issue (5): 247-251.doi: 10.7506/spkx1002-6630-201805037

鸡卵类黏蛋白过敏原性的在体与离体实验

王丽娟1,2，吴子健1,2，刘露1，陈一华1，裴高鑫1，王勇1

1.天津商业大学生物技术与食品科学学院，天津 300134；2.天津市食品生物技术重点实验室，天津 300134

出版日期:2018-03-15 发布日期:2018-03-14
基金资助:
天津市应用基础与前沿技术研究计划面上项目（14JCYBJC30900）

Allergenicity in Vivo and in Vitro of Ovomucoid

WANG Lijuan1,2, WU Zijian1,2, LIU Lu1, CHEN Yihua1, PEI Gaoxin1, WANG Yong1

1. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Tianjin Key Laboratory of Food Technology, Tianjin 300134, China

Online:2018-03-15 Published:2018-03-14

摘要/Abstract

摘要： 通过观察卵类黏蛋白引起的豚鼠过敏性休克以及对致敏豚鼠离体肠平滑肌过敏性收缩反应（Schultz- Dale反应）的影响，研究鸡卵类黏蛋白的过敏原性，并初步建立其过敏实验的动物模型。结果显示：1）在实验观察剂量下，1 mg/mL卵清白蛋白组豚鼠100%出现过敏性休克并死亡，全身性过敏反应呈极强阳性（4 分）；卵类黏蛋白组豚鼠的反应与卵白蛋白组相似（P＞0.05），大部分动物出现死亡，全身性过敏反应100%呈阳性（2.04～3.68 分）；不同剂量的卵类黏蛋白引起的豚鼠全身过敏反应呈现出剂量依赖性，当致敏剂量为4 mg/mL 时，全身性过敏反应评分为3.68。2）卵类黏蛋白对Schultz-Dale反应的影响也与卵清白蛋白相似，使致敏的肠平滑肌收缩活动明显加强；以2 mg/mL致敏时，豚鼠离体肠收缩力改变率最高，为538.5%。3）不同致敏剂量卵类黏蛋白组豚鼠血清免疫球蛋白（immunoglobulin，Ig）G水平较对照组明显升高，且呈剂量依赖性。由此建立的卵类黏蛋白在体与离体过敏实验的动物模型可用以检测卵类黏蛋白过敏原及评价其过敏原的消减效果。

关键词: 卵类黏蛋白, 卵白蛋白, 动物模型, 过敏性休克, Schultz-Dale 反应

Abstract: This work was performed to study the allergenicity of ovomucoid (OVO) and to establish an animal model for this purpose. The OVO-induced anaphylactic shock in guinea pigs and the Schultz-Dale response of intestinal smooth muscle from sensitized guinea pigs when it was in vitro exposed to OVO were observed. The results obtained were as follows: (1) All the guinea pigs stimulated by ovalbumin at different dosages suffered from anaphylactic shock and finally died. The systemic allergic reactions were extremely positive (the score was 4 points). The systemic allergic reactions induced by ovomucoid were similar to those induced by 1 mg/mL ovalbumin (P > 0.05) and were 100% positive (the score was 2.04– 3.68), causing the death of most of the animals. The effect of ovomucoid was dose dependent and an average score of 3.68 was observed at a dose of 4 mg/mL. (2) Ovomucoid was similarly effective as ovalbumin (P > 0.05) in enhancing smooth muscle contraction in Schultz-Dale reaction. Muscle contractility showed the highest percentage of change (538.5%) when stimulated with 2 mg/mL of ovomucoid. (3) Serum immunoglobulin G (IgG) levels of guinea pigs stimulated by ovalbumin and ovomucoid were both obviously higher than those of the control group and their effects were dose dependent. In conclusion, the animal model developed (in vivo and in vitro) in this research allowed to detect the allergenicity of OVO and evaluate its elimination and reduction.

Key words: ovomucoid, ovalbumin, animal model, anaphylactic shock, Schultz-Dale reaction

中图分类号:

R155.56

王丽娟，吴子健，刘露，陈一华，裴高鑫，王勇. 鸡卵类黏蛋白过敏原性的在体与离体实验[J]. 食品科学, 2018, 39(5): 247-251.

WANG Lijuan, WU Zijian, LIU Lu, CHEN Yihua, PEI Gaoxin, WANG Yong. Allergenicity in Vivo and in Vitro of Ovomucoid[J]. FOOD SCIENCE, 2018, 39(5): 247-251.

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鸡卵类黏蛋白过敏原性的在体与离体实验

Allergenicity in Vivo and in Vitro of Ovomucoid

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