酶性水解与压力加热相结合对树核过敏性的影响
Carmen Cuadrado1, Claudia Arribas1, Africa Sanchiz1
1Departamento de Tecnología de Alimentos, INIA-CSIC, Ctra. Coruña km 7.5, 28040 Madrid, Spain.
Food chemistry
|May 1, 2024
概括
用特定的酶和压力处理处理诸如子,核桃和果仁等树木坚果,显著降低了它们的过敏性潜力. 控制即时降压 (DIC),然后进行酶消化,在消除过敏反应方面被证明是最有效的.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏学 过敏学
- 生物技术是生物技术.
背景情况:
- 树木坚果 (子,核桃,果仁) 是欧洲常见的过敏原.
- 了解加工后树木坚果的过敏性质对于食品安全至关重要.
研究的目的:
- 在加工后分析树木坚果的过敏特征.
- 评估酶性消化与热和压力处理相结合的有效性,以减少过敏性.
主要方法:
- 采用了体外试验 (Western blot,ELISA) 和体内试验 (Prick-Prick) 的方法.
- 蛋白酶 (E5,E7) 用于树核蛋白的酶性水解.
- 处理过程涉及热量,压力 (自,DIC) 和酶性消化.
主要成果:
- 与种子储存蛋白相比,患者对子nsLTP (Cor a 8) 的敏感性更高.
- 蛋白酶E5有效地解了子和 pistachio 蛋白质;E7解了南瓜蛋白质.
- 组合治疗,特别是DIC,其次是酶性消化,显著降低了过敏原反应性.
结论:
- 酶性消化与压力加热相结合,有效降低树核的过敏性.
- 在酶消化之前的DIC处理是一种高效的方法,可以消除树核的过敏性.
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