饼干模型对小麦及花生过敏原消化稳定性和免疫活性的影响

被引：1

作者：

饶欢 ^{[1
,2
]}

田阳 ^{[1
,2
]}

李玺 ^{[1
,2
]}

薛文通 ^{[1
,2
]}

机构：

[1] 中国农业大学北京食品营养与人类健康高精尖中心

[2] 中国农业大学食品科学与营养工程学院

来源：

食品科学 | 2018年 / 39卷 / 21期

关键词：

焙烤饼干模型; 过敏原; 消化稳定性; 免疫原性;

D O I：

暂无

中图分类号：

TS213.22 [];

学科分类号：

083202 ;

摘要：

食品加工或食物基质可以不同程度地影响过敏原消化稳定性和免疫原性。然而,对食品加工和食物基质对食物模型中过敏原的影响却知之甚少。本实验通过体外模拟胃肠消化的方式,包括模拟口腔咀嚼、胃部消化和十二指肠消化,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和免疫印迹的方法,分析焙烤模型饼干中小麦过敏原和花生过敏原的消化特性和免疫原性。结果显示:小麦和花生蛋白均可被胃蛋白酶迅速水解,醇溶蛋白、谷蛋白等致敏原被降解成低分子质量多肽;可溶性蛋白中花生过敏原Ara h 1和Ara h 3基本消失,Ara h 2/6耐受胃肠消化;酶联免疫吸附测定结果显示,消化后饼干中过敏原的致敏性降低。综合以上结果表明,饼干模型的消化性质基本不受焙烤加工和其他基质的影响,免疫原性因致敏原被消化而降低。

引用

页码：122 / 128

页数：7

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