虾制品致敏性诱发豚鼠相关细胞因子及Th1/Th2细胞平衡的变化

doi:10.7506/spkx1002-6630-20180624-449

食品科学 ›› 2019, Vol. 40 ›› Issue (9): 122-131.doi: 10.7506/spkx1002-6630-20180624-449

虾制品致敏性诱发豚鼠相关细胞因子及Th1/Th2细胞平衡的变化

胡志和，王星璇，王丽娟，吴子健，薛璐

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

出版日期:2019-05-15 发布日期:2019-05-28
基金资助:
国家自然科学基金面上项目（31271841）；天津市高等学校创新团队项目（TD13-5087）

Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity

HU Zhihe, WANG Xingxuan, WANG Lijuan, WU Zijian, XUE Lu

Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

Online:2019-05-15 Published:2019-05-28

摘要/Abstract

摘要： 以消减致敏性南美白对虾的虾仁、虾肉和虾蛋白为样品，以pH 7.5的磷酸盐缓冲液为阴性对照，未处理的虾蛋白为阳性对照，建立豚鼠过敏模型，研究过敏豚鼠血清中相关细胞因子与食物过敏的相关性，并推断食物过敏对辅助性T（type 1/type 2 T-helper, Th1/Th2）细胞平衡的影响。收集过敏豚鼠的血清，采用酶联免疫吸附测定法检测血清中免疫球蛋白E（immunoglobulin E，IgE）、组胺（histamine，HIS）、相关细胞因子（白细胞介素（interleukin，IL）-1、IL-2、IL-3、IL-4、IL-6、IL-10、肿瘤坏死因子-α（tumor necrosis factor α，TNF-α）、干扰素-γ（interferon-γ，IFN-γ）质量浓度。结果表明，用未处理的虾蛋白致敏豚鼠，用致敏性消减程度不同的虾制品（虾蛋白、虾肉、虾仁）提取的蛋白激发，消减致敏性的虾蛋白、虾肉和虾仁提取蛋白激发后豚鼠血清中IgE含量分别为（3.905±0.120）、（4.813±0.188）、（5.199±0.327）U/mL，HIS质量浓度分别为（16.437±1.120）、（19.656±1.080）、（21.071±1.732）μg/mL，激发后血清中IgE和HIS质量浓度变化与致敏性程度呈正相关，致敏性越低，血清中IgE和HIS质量浓度越低。过敏豚鼠血清中IL-1、IL-2、IL-3、IL-4、IL-6、TNF-α质量浓度的变化与虾制品致敏程度呈正相关；同时，与IgE和HIS质量浓度变化规律具有一致性；血清中IL-10质量浓度变化与致敏性程度呈负相关；因此，这些细胞因子与食物过敏具有很好的相关性。过敏血清中IFN-γ没有呈现规律性变化，但IFN-γ/IL-4随着致敏性的增强而减小。因此，推测虾制品激发过敏豚鼠的Th1/Th2细胞平衡向Th2细胞偏移。

关键词: 南美白对虾, 致敏性, 细胞因子, 辅助性T细胞平衡

Abstract: The objective of this work is to explore the correlation of serum cytokines in guinea pigs with food allergy and to deduce the impact of food allergy on the type 1/type 2 T-helper (Th1/Th2) cell balance. Mouse models of food allergy were induced by Pacific white shrimp (Litopenaeus vannamei) products with reduced allergenicity, shelled shrimp, shrimp meat and shrimp protein. Phosphate buffer (pH 7.5) was used as the negative control, and untreated shrimp protein was used as the positive control. Serum was collected from the allergic guinea pigs for the detection of immunoglobulin E (IgE), histamine (HIS) and cytokines (interleukin (IL)-1, IL-2, IL-3, IL-4, IL-6, IL-10, tumor necrosis factor α (TNF-α) and interferon-γ (IFN-γ)) by enzyme-linked immunosorbent assay (ELISA). Results showed that serum IgE levels in the guinea pigs sensitized by untreated shrimp protein and stimulated by shrimp protein with reduced allergenicity and the proteins extracted from shrimp meat and shelled shrimp with reduced allergenicity were (3.905 ± 0.120), (4.813 ± 0.188) and (5.199 ± 0.327) U/mL and HIS levels were (16.437 ± 1.120), (19.656 ± 1.080) and (21.071 ± 1.732) μg/mL, respectively. There was a positive correlation between the changes in serum IgE and HIS and allergenicity in the challenged animals. The changes in the serum levels of IL-1, IL-2, IL-3, IL-4, IL-6 and TNF-α were positively correlated with the allergenicity of shrimp products. These changes in cytokines were consistent with the changes in IgE and HIS contents. On the other hand, the change in IL-10 was negatively correlated with the allergenicity of shrimp products. Therefore, these seven cytokines had a good correlation with food allergy. Serum IFN-γ level did not show any correlation with the allergenicity of shrimp products, while the ratio of IFN-γ to IL-4 was decreased with the increase of allergenicity. Therefore, it is speculated that the Th1/Th2 cell balance in guinea pigs with food allergy is shifted towards Th2 cells.

Key words: Pacific white shrimp, allergenicity, cytokine, T helper cell balance

中图分类号:

TS254

胡志和，王星璇，王丽娟，吴子健，薛璐. 虾制品致敏性诱发豚鼠相关细胞因子及Th1/Th2细胞平衡的变化[J]. 食品科学, 2019, 40(9): 122-131.

HU Zhihe, WANG Xingxuan, WANG Lijuan, WU Zijian, XUE Lu. Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity[J]. FOOD SCIENCE, 2019, 40(9): 122-131.

[1]	周雅琪，黄佳茵，陈美玉，葛雨珺，李苑，胡亚芹. 亚牛磺酸对南美白对虾多酚氧化酶活性及酶构象的影响[J]. 食品科学, 2021, 42(4): 100-106.
[2]	操强，胡巍，高金燕，陈红兵，佟平. 卵白蛋白-白藜芦醇相互作用机理及其对卵白蛋白的影响[J]. 食品科学, 2021, 42(4): 31-37.
[3]	周红菲，吴志华，张英，陈红兵. 质谱法分析烘焙对花生过敏原Ara h 1潜在致敏性的影响[J]. 食品科学, 2021, 42(3): 1-6.
[4]	徐姝，刘冬梅，王勇，陈东坡，周鹏. 蒸烤模式对南美白对虾食用品质的影响[J]. 食品科学, 2021, 42(3): 136-142.
[5]	汪吴晶，佟平，陈红兵，高金燕. 鸡蛋中卵白蛋白和溶菌酶相互作用对其结构和致敏性的影响[J]. 食品科学, 2020, 41(6): 16-24.
[6]	员冬玲，耿文广，杜锐，孙荣峰，王寿权，赵改菊. 南美白对虾过热蒸汽干燥特性及干燥数学模型[J]. 食品科学, 2020, 41(3): 62-67.
[7]	甘晖，米强，韦恺丽，杨明伟，卢小花，陈世富，吕敏，马华威. 壳聚糖-茶多酚复合物对冷藏南美白对虾的微生物区系与品质的影响[J]. 食品科学, 2020, 41(23): 212-220.
[8]	刁静静，迟治平，刘妍兵，曲柳青，张丽萍. 不同级分绿豆肽免疫活性的分析[J]. 食品科学, 2020, 41(1): 133-138.
[9]	蓝蔚青，胡潇予，阮东娜，刘书成，谢晶. 流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响[J]. 食品科学, 2019, 40(9): 248-255.
[10]	马秀丽，黄文胜，张九凯，韩建勋，葛毅强，陈颖. 芝麻过敏原分子特征与检测方法研究进展[J]. 食品科学, 2019, 40(7): 342-351.
[11]	史云凤，张彤，陈沁. 花生过敏原Ara h 1蛋白的原核表达及致敏性分析[J]. 食品科学, 2019, 40(6): 121-127.
[12]	任琦琦，任皓威，杨翠翠，刘宁. 干酪乳杆菌胞外多糖诱导小鼠骨髓来源树突细胞成熟以及分泌IL-6、TGF-β和IL-23[J]. 食品科学, 2019, 40(5): 175-182.
[13]	张燕，胡榕，郑健，马中苏，杨太芬，刘静波. 蛋清源活性肽对过氧化氢诱导的HEK293细胞抗氧化酶活力及白细胞介素8分泌的影响[J]. 食品科学, 2019, 40(5): 130-136.
[14]	王晋，张风，周爱梅，黄炜超，王淑惠，罗旭洸. 虾头、虾壳抗氧化肽的分离纯化及其对秀丽隐杆线虫的抗氧化作用[J]. 食品科学, 2019, 40(3): 56-63.
[15]	王翠芳，王特日格乐，杜红喜，张秀媛，丹妮，萨如丽，敖长金. 沙葱总黄酮水洗组分的体外抗炎活性[J]. 食品科学, 2019, 40(23): 163-169.

虾制品致敏性诱发豚鼠相关细胞因子及Th1/Th2细胞平衡的变化

Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价