主要坚果类过敏原致敏机理的初步探讨.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.11 主要坚果类过敏原致敏机理的初步探讨 1,2 1 1 1,2 张爱琳 ，段筱筠 ，王效坤 ，苗颖 （1.天津农学院食品科学与生物工程学院，天津 300384）（2.天津市农副产品深加工技术工程中心，天津 300384） 摘要：本文以坚果过敏蛋白为抗原，构建小鼠动物致敏免疫模型，探讨坚果过敏原的致敏机理，为坚果类食物安全评价和安全 开发提供有效的实验依据。选取六种坚果为原料，以昆明小鼠为受试小鼠，坚果蛋白液以 0.01 mg/g 进行灌胃致敏，第 33 d 和 34 d 以0.02 mg/g 激发致敏，通过测定小鼠血清 IgE、IgG、腹腔肥大细胞及类胰蛋白酶和血象指标，研究其病理特征。结果表明，致敏激 发后小鼠 IgE 与IgG 最高水平为 0.91 和 0.93，组胺释放率阳性组为58%，中剂量组为40% ，高剂量组为55%；小鼠腹腔肥大细胞体 外激发后脱颗粒高剂量组最多以及类胰蛋白酶活性也最高；中和高剂量组、阳性组白细胞数较高（9.7±6.1、9.6±2.4、9.2±2 ）×109/L ， 低剂量组、中剂量组和高剂量组的血小板数依次降低。说明致敏后小鼠凝血功能显著减弱，免疫系统受到侵袭，体内诱发产生 IgE 抗 体,并启动过敏介质的释放机制,导致过敏反应Ⅰ型变态反应的发生。 关键词：坚果过敏原；动物实验；激发致敏；致敏机理 文章篇号：1673-9078(2016)11-22-28 DOI: 10.13982/j.mfst.1673-9078.2016.11.004 Mechanism of Sensitization Induced by Nut Allergens 1,2 1 1 1,2 ZHANG Ai-lin , DUAN Xiao-jun ,WANG Xiao-kun , MIAO Ying (1.Tianjin Agricultural University College of food science and biotechnology, Tianjin 300384, China) (2.Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China) Abstract: Nut allergenic protein was used as the antigen here to construct a mouse model of sensitization. The mechanism of sensitization of nut allergen was explored to provide an effective experimental basis for the safe development of nut foods and the evaluation of their safety. Six kinds of nuts were used as raw material and Kunming mice were used as test animals, which were fed with 0.01 mg/g nut protein extract by g