| 杨欢欢， 席俊， 范雨函， 水天娇， 秦扬， 屈京龙， 祝嘉佳.烘烤对花生过敏原Ara h 3抗原性及结构的影响[J].中国油脂,2025,50(10):.[YANG Huanhuan, XI Jun, FAN Yuhan, SHUI Tianjiao,
QIN Yang, QU Jinglong, ZHU Jiajia.Effects of roasting on antigenicity and structure of peanut allergen Ara h 3[J].China Oils and Fats,2025,50(10):.] |
| 烘烤对花生过敏原Ara h 3抗原性及结构的影响 |
| Effects of roasting on antigenicity and structure of peanut allergen Ara h 3 |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240347 |
| 中文关键词: 花生 烘烤 Ara h 3 抗原性 蛋白质结构 |
| 英文关键词:peanut roasting Ara h 3 antigenicity protein structure |
| 基金项目:国家自然科学基金项目(32372441)；留学人员择优项目(21240008) |
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| 中文摘要: |
| 旨在为预防花生过敏提供新的思路和方法，考察了不同烘烤温度、烘烤时间和样品量（平铺于4 cm×4 cm锡箔纸）对Ara h 3抗原性的影响，利用正交试验得到Ara h 3抗原性增强程度最高的烘烤处理条件，并采用双缩脲法、紫外光谱、傅里叶变换红外光谱和荧光光谱探究烘烤对Ara h 3溶解度、游离巯基含量、二级结构和疏水性的影响。结果表明：烘烤后Ara h 3 抗原性增强，且随烘烤温度升高和烘烤时间延长Ara h 3的抗原性呈先增强后减弱的趋势，样品量在70~90 mg时抗原性相差不大；在烘烤温度140 ℃、烘烤时间20 min，样品量80 mg时，抗原性增强程度最高，达到34.12%；烘烤后Ara h 3溶解度和游离巯基含量显著降低，蛋白质发生解折叠，无规卷曲含量增加，蛋白质分子趋于无序状态，同时，蛋白质部分肽链舒展，疏水基团暴露，外源荧光强度增强。综上，烘烤处理可以改变Ara h 3的结构，使其抗原表位暴露或者产生新的抗原表位，显著增强Ara h 3的抗原性。花生加工过程中应规避致使花生抗原性增强的烘烤条件，以降低花生致敏性。 |
| 英文摘要: |
| To provide new ideas and methods for the prevention of peanut allergy, the effects of different roasting temperature, roasting time and sample mass(spread flat on 4 cm×4 cm tinfoil) on the antigenicity of Ara h 3 were investigated. The roasting treatment conditions with the highest antigenicity enhancement degree of Ara h 3 were optimized by orthogonal experiment. The effects of roasting on the solubility, free sulfhydryl content, secondary structure and hydrophobicity of Ara h 3 were investigated by Biuret assay, ultraviolet spectroscopy, Fourier transform infrared spectroscopy and fluorescence spectroscopy. The results showed that the antigenicity of Ara h 3 was enhanced after roasting, and the antigenicity of Ara h 3 showed a tendency of enhancing and then weakening with the increase of roasting temperature and roasting time, and when the sample mass was 70-90 mg, the antigenicity of roasted samples had no significant difference; the highest antigenicity enhancement degree was found at the roasting temperature of 140 ℃, the roasting time of 20 min, and the sample mass of 80 mg, and the antigenicity enhancement degree reached 34.12%. After roasting, the solubility and free sulfhydryl content of Ara h 3 decreased significantly. The Ara h 3 unfolded, the proportion of random coils increased, and the protein molecules tended to be disordered; part of the peptide chain of the protein was stretched, the hydrophobic group was exposed, and the exogenous fluorescence intensity was enhanced. In summary, roasting treatment can change the structure of Ara h 3, expose its epitopes or generate new epitopes, and significantly enhance the antigenicity of Ara h 3. Roasting conditions that enhance the antigenicity of peanut should be avoided in peanut processing to reduce the peanut allergenicity. |
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