通过食品加工方法开发果和核桃树梯
Nicki Shwe Yee1, Hoi Ka Ng1, Jingjing Zeng1
1School of Chemical Engineering, University of New South Wales, Kensington, NSW 2052, Australia.
Foods (Basel, Switzerland)
|November 9, 2024
概括
在长时间内煮沸果和核桃,通过改变蛋白质结构,显著降低了它们的过敏性. 这种热修饰显示出开发更安全的口服免疫疗法选择对于坚果过敏的希望.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏研究研究 过敏研究
- 免疫学 免疫学 免疫学
背景情况:
- 口服免疫疗法 (OIT) 在花生过敏方面取得了成功.
- 果仁和 pistachio 的过敏会给人带来很大的健康风险.
- 开发更安全的OIT策略来治疗树木坚果过敏至关重要.
研究的目的:
- 调查湿热加工 (浸泡和沸) 以修改果仁和 pistachio 的过敏原.
- 评估OIT应用的降低过敏性潜力.
- 使用改性坚果蛋白建立一个"过敏原梯子".
主要方法:
- 果仁和花生坚果被浸泡和煮沸 (1-4小时).
- 使用SDS-PAGE,内在光谱学,ELISA和免疫阻塞分析过敏性.
- 测量了特定于过敏原的多克隆IgG和人类IgE (sIgE) 的结合.
主要成果:
- 长时间煮沸 (4小时) 显著降低了果和核桃的过敏性.
- 热处理改变了三级结构,导致过敏原的变质和降解.
- 降低IgE结合能力与增加沸时间相关;较短的治疗效果较差.
结论:
- 延长沸是一种有效的方法,可以降低果仁 (Ana o 3) 和 pistachio (Pis v 1) 的过敏原的过敏性.
- 这种热修饰方法显示出创造更安全的果和 pistachio OIT 的潜力.
- 为了缩短处理时间,可能需要进一步优化处理条件.
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