摘要
目的:应用本室的肥大细胞组胺体外释放模型,分析食品过敏原中不同致敏组分的致敏差异性,验证建立的过敏原体外评价新方法。方法:牛奶、虾粗提物分别免疫C57/BL6小鼠,收集小鼠腹腔致敏肥大细胞(PMC),分别用牛奶、虾不同过敏组分诱导PMC释放组胺,荧光法检测其释放水平。结果:牛奶中酪蛋白诱导牛奶致敏PMC释放组胺最多,脱脂乳和乳清次之,α-La则最少。酪蛋白是牛奶致敏蛋白中主要组分。虾致敏蛋白中,以80kD蛋白诱导组胺最多,36kD蛋白次之,21kD蛋白最弱,虾致敏蛋白混合诱导明显比单独诱导释放组胺多,说明80kD蛋白在虾致敏蛋白中起主要作用,并且各致敏蛋白间存在协同效应。结论:肥大细胞体外组胺释放量与过敏原种类及量存在相关性,本研究为进一步建立研究食品过敏和食品过敏原的新模型系统奠定基础。
Objective： In this study, a cell model of releasing histamine by sensitized mast ceils in vitro was established to analysis the irritability of different allergens in food. Methods ： The mice were sensitized by milk and shrimp, respectively. Peritoneal mast ceils （PMC） were collected and then were induced to release histamine with various kinds of allergens. Histamine was detected using fluorescence. Results： The primary allergens in milk can induce histamine release from sensitized-mast ceils, while casein has the strongest sensitization effect and α -La the weakest. Casein plays a pivotal role in milk. The 80 kD protein has the strongest sensitization effect, followed by 36 kD and 21 kD. The mixture of shrimp allergens can induce stronger histamine release from the mast cells than shrimp allergen alone, implying that there may be some synergistically effects among those different allergens. The 80 kD protein plays a pivotal role in shrimp-induced sensitization. Conclusion： The quantity of histamine release from ensitized-mast cells is assosiation with kinds and quantity of allergens.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期576-578,共3页
Food Science
基金
国家自然科学基金项目(30640026)
