Effects of processing methods on the immunoreactivity of silver carp parvalbumin

Q4 Environmental Science

水产学报 Pub Date : 2013-01-01 DOI:10.3724/SP.J.1231.2013.38222

Cai Qiufeng, Wang Xichang, G. Cheng, Shen Haiwang, Liu Guangming, Cao Min-jie

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引用次数: 0

Abstract

Parvalbumin(PV)is the major allergen in fish products,which could induce serious IgE-mediated food anaphylaxis when sensitive people encountered with it.A variety of clinical symptoms including angioedema,respiratory symptoms,gastrointestinal symptoms,and even death could be caused after ingestion or contact with fish or fish products or even just inhalation of fish cooking vapors.Besides monitoring the allergens in foods,reducing allergenicity of fish products is another important way to decrease the incidence of fish allergy.Therefore,the purpose of this study was to analyze the change of immunoreactivity and digestion stability of parvalbumin after different food processings.Four processing methods including surimi preparation,roast,fried,high pressured methods were evaluated in this study.Tricine-SDS-PAGE and Western-blotting were used to determine the variation of contents,immunoreactivity and digested stability of parvalbumin in the processed products.The results showed that,though surimi prepartion,roast,and fried processing could increase the gastric stability,high pressure processing could effectively reduce the content and immunoreactivity of parvalbumin in fish products.And the significance of these findings remains to be established.

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加工方法对鲢鱼小白蛋白免疫反应性的影响

小白蛋白(PV)是鱼类产品中的主要过敏原，当敏感人群接触到它时，可引起严重的ige介导的食物过敏反应。食用或接触鱼或鱼制品，甚至只是吸入鱼的蒸煮蒸汽，都可能导致血管性水肿、呼吸道症状、胃肠道症状等多种临床症状，甚至死亡。除了监测食物中的过敏原外，降低鱼类制品的致敏性是降低鱼类过敏发生率的另一个重要途径。因此，本研究的目的是分析小白蛋白在不同食品加工后的免疫反应性和消化稳定性的变化。本研究对鱼糜制备、烘烤、油炸、高压四种加工方法进行了评价。采用Tricine-SDS-PAGE和Western-blotting检测加工产品中小白蛋白的含量变化、免疫反应性和消化稳定性。结果表明，虽然鱼糜制备、烘烤和油炸加工可以提高胃的稳定性，但高压加工可以有效降低鱼制品中小白蛋白的含量和免疫反应性。这些发现的意义还有待确定。

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来源期刊

水产学报 Environmental Science-Management, Monitoring, Policy and Law

CiteScore

1.40

自引率

0.00%

发文量

5213

期刊介绍： "Fisheries of" mainly reflects the results of scientific research and development of the direction of aquaculture for domestic and foreign academic exchanges Fisheries Service. Mainly basic research published in Fisheries, aquaculture and proliferation of fishing waters environmental protection, preservation of aquatic products processing and utilization, fishing equipment, and other aspects of mechanical papers, research briefings and reviewed.