淡水和盐水鱼类蛋白质提取物的过敏性潜力基于热稳定性和抗体结合频率
Atika H Falihah1, Zulfi Azizah1, Bayu Ba Santoso1
1Master in Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Gadjah Mada, Jl. Sekip Utara, Sleman, Yogyakarta, Indonesia.
Asian Pacific journal of allergy and immunology
|June 3, 2025
概括
盐水鱼的蛋白质比淡水鱼的蛋白质更耐热,导致过敏反应增加. 热处理减少了原始和经过处理的鱼蛋白中的IgE结合,影响了过敏性.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏原研究研究
- 免疫学 免疫学 免疫学
背景情况:
- 盐水鱼比淡水鱼更容易引起过敏反应.
- 这种差异的根本原因尚未完全理解.
研究的目的:
- 为了比较淡水和盐水鱼类蛋白质的热稳定性.
- 评估这些蛋白质与过敏原特异性抗体的结合亲和力.
主要方法:
- 从各种淡水和盐水鱼中提取了蛋白质.
- 原料和经热处理的提取物经过了SDS-PAGE分析.
- 通过ELISA测量了与抗热素抗体和患者IgE的结合频率.
主要成果:
- 来自Penaeus monodon的100kDa以下和A. urotaenia的40kDa以下的蛋白质显示出热稳定性.
- 生淡水鱼的蛋白质比生盐水鱼的蛋白质具有较低的IgG结合.
- 热处理的蛋白质对IgG的结合较低,但对患者IgE的结合较高.
结论:
- 蛋白质 < 20 kDa 是显著的热稳定.
- 生鱼蛋白更多地与抗热素IgG结合.
- 经热处理的鱼类蛋白质对人类IgE的结合增加.
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