Microsoft Word 路雪蕊-二校

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1 6 7 Vol. 6 No Journal of Food Safety and Quality Jul., 2015 路雪蕊 1, 张卉 2, 欧阳伶俐 1, 刘蓉蓉 1, 李慧静 (1., ; 2., ) 1* 摘要 :,,, 关键词 : ; ; Research progress of wheat protein allergens LU Xue-Rui 1, ZHANG Hui 2, OUYANG Ling-Li 1, LIU Rong-Rong 1, LI Hui-Jing 1* (1. College of Food Science and Technology, Agricultural University of Hebei, Baoding , China; 2. Beijing Haiguang Instrument Co., Ltd., Beijing , China) ABSTRACT: Wheat allergy is one of key issues of food safety concerns. How to reduce the allergenicity has became the scientific issue of food security which needs to be solved urgently. This paper described the research development of kinds and epitopes of wheat allergenic proteins as well as desensitization aspects. Wheat allergens detection technology included enzyme linked immunosorbent assay, immunoblotting and proteomics. It is of great significance to improve the quality of wheat product safety, and develop the new approaches for wheat products with low allergenicity. KEY WORDS: wheat allergenic proteins; detection technology; desensitization method 1 引言 (food allergy) IgE IgE, [1], 21 [1] [1] 2005 EuroPrevall, 19 56, [2], Wong [3] 16866, IgE 4%, 2%, [1], 2009 GB/T , [4], 基金项目 : ( ) Fund: Supported by Hebei Science and Technology Support Program ( ) * 通讯作者 :,,,, huijingli2002@163.com *Corresponding author: LI Hui-Jing, Ph.D, Associate Professor, College of Food Science and Technology, Agricultural University of Hebei, No. 2596, Lekai South Street, Nanshi District, Baoding , China. huijingli2002@163.com

2 2784 6, % 8, 5 [1] Emmett [2] Venter [5] 0.2% 0.9% 0.4% 1.3% Kim [6], %, 8,,,, [1],,,,, 2 小麦的致敏原 2.1 小麦过敏原种类,, , Tri a 12( ) Tri a 14( 1) Tri a 18( 1) Tri a 19(ω5- ) Tri a 20(γ- ) Tri a 25( ) Tri a 26( ) Tri a 36( GluB3-23) Tri a 37(α- ) Tri a 12 4 ; Tri a 14 ; Tri a 26 14, 9 88 kda 12, UniProt GenBank [7,8] Pastorello [9], : ω5- α- Kusaba-Nakayama [10] CM3, α- CM2 CM3 CM16 Hideaki [11] 36 kda Morita [12] Matsuo [13] γ- ω5- γ- [14] Battais [15] ω5-,,,,,,, 2.2 小麦过敏原的表位, Tanabe [16] (QQPFP) (PQQPF)2 IgE [17] α- 8 21, 33 55, , , Battais [18] γ ω2- IgE, (QQLVPQ) (QQSFPQ), (QQPIPQQ) (QQPFPQQ) Matsuo [13], ω5- IgE - -X (QQXPQQQ, X ) (QQSPEQQ), 3 小麦致敏原的主要检测技术 ;, : ; [19] : (ELISA) ; : (PCR), PCR(RT-PCR) PCR [20] 2-DE [21,22] [23] ELISA 3.1 酶联免疫吸附技术 ; ( ), - ;

3 7, : 2785 ELISA 2, [1,24] ELISA,,,,,, ;,,, ;,, [23,24] Sharma [25] ELISA, 3, 3, 6 [26] ELISA 3.2 免疫印迹技术 (immunoblotting) (western blotting), [27],, [1,24], :,, ELISA [1,24] Sander [28], 10 IgE, 100 IgE Mazzeo [29] ELISA 7.6% 7.5%, Bittner [30] ELISA α, β- 153, 12% van den Broeck [31] ELISA 60%, 50%, 50% 50 mmol/l Tris-HCl (ph 7.5) 1% (DTT), 1:10 (m:v); 60% (HMW-GS), HMW-GS HLA-DQ8, HMWS-GS HLA-DQ2 HLA-DQ8 Susanna [32] ELISA ( ) 3.3 蛋白组学技术 (proteomics),, ( ) [33],, IgE,,,, [34] Sander [35] 4 3- Sancho [36],, Akagawa [37] α γ-, 9 Sotkovsky [38] ELISA 19, α β-d- 27K 4 小麦脱敏方法的研究概况, [39] 4 : ;, [39] Varjonen [40], , (RAST), Kwak [41], ELISA, IgG 69%, IgG 73%, Kwak [41] 50 min,

4 2786 6, Nooji [42], (45 s) (100 ),,,,,, Handoyo [43], 30% IgE,,, Vaz [44] γ (WGA), 10 kgy WGA, γ Maruyama [45], 50%, IgE,,, Tanabe [46] 采用,, Zorzi [47], Watanabe [48,49],,,, Yong [50], 72%,,, β, ELISA,,,, Nagano [51], 37 kda, RAST 1/20 1/30 Phromraksa [52] DB SR, kda 5 结语,,,,,,, ;,,,,, 参考文献 [1]. [M]. :, Zhen YJ. Food Allergens and Food Safety [M]. Beijing: China Standards Press, [2] Emmett SE, Angus FJ, Fry JS, et al. Perceived prevalence of peanut allergy in Great Britain and its association with other atopic conditions and with peanut allergy in other house- hold members [J]. Allergy, 1999, 54(4): [3] Wong GW, Mahesh PA, Ogorodova L, et al. The EuroPrevall-INCO surveys on the prevalence of food allergies in children from China, India and Russia: the study methodology [J]. Allergy, 2010, 65(3): [4] GB/T [S]. GB/T Pre-packaged food sensitization of the original composition [S]. [5] Venter C, Pereira B, Grundy J, et al. Prevalence of sensitization reported and objectively assessed food hypersensitivity amongst six-year-old children: a population-based study [J]. Pediatr Allergy Immunol, 2006, 17(5): [6] Kim JS, Ouyang F, Pongracic JA, et al. Dissociation between the prevalence of atopy and allergic disease in rural China among children and adults [J]. J Allergy Clin Immunol, 2008, 122(5): [7] Johansson SG, Hourihane JO, Bousquet J, et al. A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force [J]. Allergy, 2001, 56(9): [8] [Z]. [9] Pastorello EA, Farioli L, Conti A, et al. Wheat IgE mediated food allergy in European patients: α-amylase inhibitors, lipid transfer proteins and low molecular weight glutenins [J]. Int Arch Allergy Immunol, 2007, 144(1): [10] Kusaba-Nakayama M, Ki M, Iwamoto M, et al. CM3, one of the wheat α-amylase inhibitor subunits, and binding of IgE in sera from Japanese with atopic dermatitis related to wheat [J]. Food Chem Toxicol, 2000, 38(2 3): [11] Hideaki T, Masumi K, Yasuo N. Allergens in major crops [J]. Nutr Res, 2001, 21(6): [12] Morita E, Yamamura Y, Mihara S, et al. Food-dependent exercise-induced

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6 [45] Maruyama N, Sugiura F, Kishimoto T, et al. Decreased IgE-binding with wheat gluten by deamidation [J]. Biosci Biotechnol Biochem, 1999, 63(3): [46] Tanabe S, Arai S, Watanabe M. Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients [J]. Biosci Biotech Biochem, 1996, 60(8): [47] Zorzi MD, Curioni A, Simonato B, et al. Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins [J]. Food Chem, 2007, 104(1): [48] Watanabe M, Watanabe J, Sonoyama K, et al. Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing [J]. Biosci Biotechnol Biochem, 2000, 64(12): [49] Watanabe J, Tanabe S, Watanabe M, et al. The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects [J]. Bio Factors, 2004, 22(1 4): [50] Yong YH, Yamaguchi S, Matsumura Y. Effects of enzymatic deamidation by protein glutaminase on structure and functional properties of wheat gluten [J]. J Agric Food Chem, 2006, 54(16): [51] Nagano H, Kasuya S, Shoji Z, et al. Identification of microorganisms in traditional asian foods made with fermented wheat flour and their hypoallergenization [J]. Food Sci Technol Res, 2003, 9(1): [52] Phromraksa A, Nagano H, Boonmars T, et al. Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials [J]. J Food Sci, 2008, 73(4): M 作者简介 ( 责任编辑 : 卢忆 ) 路雪蕊, 硕士研究生, 主要研究方向为粮油深加工与资源开发 @qq.com 李慧静, 博士, 副教授, 主要研究方向为粮油深加工与资源开发 huijingli2002@163.com

Microsoft Word 赵凯-二校出4154

Microsoft Word 赵凯-二校出4154 6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct., 2015 赵 1, 凯 2, 贾彦博 3*, 王啸 2, 丁枫芸 2, 肖海龙 3, 黄建萍 3 (1., 310058; 2., 310019; 3., 310022) 摘要 : 目的 ELISA 方法, Balb/c 4, ELISA,,, ELISA 结果,