不同温度下鱼类食品过敏原免疫学特性分析

Analysis on immunological characterization of allergens extracted from fishes cooked at different temperatures

目的研究鱼类食品在生熟状态下的过敏原组分,分析其热稳定性过敏原。方法4种新鲜鱼类经不同温度处理后去鳞、内脏和鱼骨,在预冷丙酮中破碎,脱脂,Coca’s液提取其生熟总蛋白。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分离,考马斯亮蓝显色分析其总蛋白组成,用鱼过敏患者血清对不同温度条件下的鲩鱼总蛋白进行免疫学特征分析。结果SDS-PAGE显示,生熟鱼总蛋白提取物中均含有多种蛋白,经高温处理后熟鱼总蛋白组分相对减少。免疫印迹试验结果表明,加工温度、时间对鱼类食品过敏原有显著影响。结论鱼类食品中含有热稳定的过敏原,即使加工后仍具有致敏性。

Objective To analyze the heat stable allergens in raw and cooked fishes. Methods Four kinds of fishes were cooked at different temperatures , ground and degreased in cold acetone when fishskin, haslets and fishbone were removed. Then, total proteins were extracted by Coca＇s solution. Separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE）, total proteins were detected with Coomassie Brillant Blue Staining and analyzed by western blot using patients,s era, Results Both raw and cooked fish total proteins contained a number of various proteins different from each other. Components of the total proteins extracted from cooked fishes were less than from raw fishes. Western blotting analysis showed that cooking temperature and time had remarkable effects on the composition of fish allergens. Conclusion There are some heat stable allergens in fishes, which are allergic even when they axe cooked.