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头鱼中的热稳定过敏原:评估鱼类过敏的风险
Aya C Taki1,2, Thimo Ruethers1,3,4,5, Roni Nugraha1,6
1Molecular Allergy Research Laboratory, Discipline of Molecular and Cell Biology, College of Public Health, Medical and Veterinary Sciences, James Cook University, Townsville, Queensland, Australia.
Allergy
|August 31, 2023
概括
头鱼可能对所有有鱼类过敏的人来说都不安全,因为热稳定的过敏原如帕瓦胺 (PV) 保持了它们的反应性. 在将头鱼引入过敏患者的饮食之前,进一步评估至关重要.
科学领域:
- 食物过敏研究 食物过敏研究
- 免疫学 免疫学 免疫学
- 食品科学 食品科学 食品科学
背景情况:
- 主要的鱼类过敏原,如帕瓦胺 (PV),是热稳定的,并通过持续存在.
- 鱼类过敏管理通常涉及严格避免鱼类产品.
- 头鱼对过敏个体的安全性尚未评估.
研究的目的:
- 为了评估装鱼产品的体外免疫活性.
- 为了确定鱼类过敏患者头鱼的过敏性潜力.
- 分析制品中的鱼类过敏原的完整性和IgE结合能力.
主要方法:
- 来自鱼类过敏患者的血清被用于鉴定体外免疫活性.
- 分析了17种装鱼类产品 (鱼,金枪鱼,沙丁鱼) 的帕瓦胺 (PV) 含量和完整性.
- 在53名患者中评估了与装鱼类蛋白质的特定IgE (sIgE) 结合,并通过质谱测量确定了过敏性蛋白质.
主要成果:
- 与传统鱼相比,装鱼的光伏含量和结合性降低.
- 热稳定的过敏原,包括PV,热素和原,保留了它们的sIgE结合能力.
- 66%的患者显示SIGE与头鱼蛋白结合;头沙丁鱼和鱼比金枪鱼更具反应性.
结论:
- 装鱼类产品可能对有鱼类过敏的人构成风险.
- 将头鱼引入饮食需要进行彻底的评估,包括体外诊断和食品挑战.
- 由于持续的过敏性,对于一些对鱼类过敏的患者,完全避免可能仍然是必要的.
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