食品科学2017，Vol.38Issue(11)：89-94,6.DOI:10.7506/spkx1002-6630-201711015
还原协同加热处理对花生过敏原Ara h 2结构及抗原性的影响
Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2
摘要
Abstract
Peanut is listed among the eight major food allergens by the FAO,and peanut allergy is life-long and could cause hives,vomiting or other symptoms.In the present study,thermal treatment and cysteine reduction were applied individually and in combination on peanut allergen Ara h 2 to study their effect on the allergenic protein.The changes in the structure and antigenicity of Ara h 2 were characterized by circular dichroism (CD) spectroscopy,UV spectroscopy and indirect competitive enzyme linked immunosorbent assay (ELISA),respectively.The results showed that thermal treatment and cysteine reduction could individually change the structure ofAra h 2,leading to a slight decrease in the antigenicity.But the combined treatment resulted in a significant decrease in the antigenicity ofAra h 2 due to the enhanced reducing capacity of cysteine under thermal conditions and consequent remarkable changes in the secondary and tertiary structures of the protein.Moreover,the disulfide bonds played important roles in the structural stability of Ara h 2.When they were destroyed by reduction and heating,the structure and antigenicity changed significantly.These results indicated that reduction combined with heating may be an effective method for eliminating the allergenicity ofAra h 2.关键词
花生/热加工/Ara h 2/二硫键/结构/抗原性Key words
peanut/thermal treatment/Ara h 2/disulfide bond/structure/antigenicity分类
轻工纺织引用本文复制引用
李坤,连君,朱瑾,曾辛,陈红兵,吴志华..还原协同加热处理对花生过敏原Ara h 2结构及抗原性的影响[J].食品科学,2017,38(11):89-94,6.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102205) （863计划）
国家自然科学基金地区科学基金项目(31260411 （）
81260103 （）
31660446) （）
江西省青年科学家培养对象计划项目(20142BCB23007) （20142BCB23007）
江西省自然科学基金项目(20114BAB205012) （20114BAB205012）
