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首页> 外文期刊>Clinical and experimental allergy : >A matrix effect in pectin-rich fruits hampers digestion of allergen by pepsin in vivo and in vitro.
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A matrix effect in pectin-rich fruits hampers digestion of allergen by pepsin in vivo and in vitro.

机译：富含果胶的水果中的基质效应会在体内和体外阻碍胃蛋白酶消化过敏原。

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BACKGROUND: It is a general belief that a food allergen should be stable to gastric digestion. Various acidic plant polysaccharides, including pectin, are ubiquitous in fruit matrixes and can form hydrogels under low-pH conditions. OBJECTIVE: The purpose of this study was to investigate the effect of hydrogel forming polysaccharide-rich fruit matrixes on in vivo gastric and in vitro pepsic digestion of fruit allergens. METHODS: Fruit extract proteins (kiwi, banana, apple and cherry) and a purified major kiwi allergen Act c 2 were digested with simulated gastric fluid in accordance with the US Pharmacopeia. In vivo experiments on kiwi fruit digestion were performed on four healthy non-atopic volunteers by examining the gastric content 1 h after ingestion of kiwi fruit. The Act c 2 and kiwi proteins were detected in immunoblots using monoclonal anti-Act c 2 antibodies and rabbit polyclonal antisera. RESULTS: Crude fruit extracts were resistant to digestion by pepsin when compared with commonly prepared extracts. In the gastric content of all volunteers, following kiwi fruit ingestion and immunoblotting, intact Act c 2 was detected with anti-Act c 2 monoclonal antibodies, while kiwi proteins of higher molecular weights were detected using rabbit polyclonal antisera. Addition of apple fruit pectin (1.5% and 3%) to the purified kiwi allergen was able to protect it from pepsin digestion in vitro. CONCLUSION: The matrix effect in pectin-rich fruits can influence the digestibility of food proteins and thereby the process of allergic sensitization in atopic individuals.
机译：背景：人们普遍认为食物过敏原应对胃消化稳定。各种酸性植物多糖（包括果胶）在水果基质中普遍存在，可以在低pH条件下形成水凝胶。目的：本研究的目的是研究水凝胶形成富含多糖的水果基质对体内和体外胃蛋白酶消化水果变应原的影响。方法：根据美国药典，用模拟胃液消化水果提取物蛋白（猕猴桃，香蕉，苹果和樱桃）和纯化的主要猕猴桃过敏原Act c 2。猕猴桃消化的体内实验是在四个健康的非异位志愿者中进行的，通过检查猕猴桃摄入后1小时的胃内含量来进行。使用单克隆抗Act c 2抗体和兔多克隆抗血清在免疫印迹中检测到Act c 2和猕猴桃蛋白。结果：与通常制备的提取物相比，粗制水果提取物对胃蛋白酶的消化具有抵抗力。在所有志愿者的胃中，在摄入猕猴桃和免疫印迹后，使用抗Act c 2单克隆抗体检测到完整的Act c 2，而使用兔多克隆抗血清检测到了更高分子量的猕猴桃蛋白。在纯化的猕猴桃过敏原中加入苹果果胶（1.5％和3％）能够保护其免受体外胃蛋白酶消化。结论：富含果胶的水果中的基质效应可以影响食物蛋白的消化率，从而影响特应性个体的过敏性致敏过程。

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