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首页> 外文期刊>Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research >Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruit.
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Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruit.

机译：使用对绿色奇异果具有食物过敏性的个体血清，评估IgE与强壮猕猴桃，黄金猕猴桃和绿色猕猴桃猕猴桃以及加工过的坚硬猕猴桃浓缩蛋白的结合。

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摘要

BACKGROUND: Allergy to green kiwifruit has become common since the fruit was introduced in North America and Europe 30 years ago. Gold kiwifruit, more recently introduced commercially, has been shown to bind IgE from some individuals allergic to green kiwifruit. Hardy kiwifruit is a third species that is now cultivated in North America with potential application as a fresh fruit and in processed foods. OBJECTIVE: To compare the IgE binding properties of proteins in hardy kiwifruit extract and processed hardy kiwifruit concentrate to each other and to extracts of green and gold kiwifruits to evaluate the potential for allergic cross-reactions. METHODS: Sera from kiwifruit-allergic subjects and individuals without allergies to kiwifruit were assayed for IgE binding to soluble proteins in green, gold and hardy kiwifruits and heat-processed concentrate from hardy kiwifruit using immunoblots and direct enzyme-linked immunosorbent assay (ELISA). RESULTS: Marked IgE binding to specific hardy kiwifruit proteins was identified. However, IgE binding to heat-processed hardy kiwifruit concentrate was remarkably lower than to the raw fruit extract. CONCLUSIONS: These results suggest that some kiwifruit-allergic individuals may suffer allergic cross-reactions if they consume raw hardy kiwifruit. However, heat processing of the hardy kiwifruit alters allergenic protein structure, dramatically reducing in vitro IgE binding. Processing likely reduces the risk of eliciting an allergic response in those with allergies to raw kiwifruit.
机译：背景：自30年前将这种奇异果引入北美和欧洲以来，对绿色奇异果的过敏就变得很普遍。金奇异果，最近在商业上被引入，已经显示出与一些对绿色奇异果过敏的个体的IgE结合。哈代奇异果是第三种，目前在北美种植，有可能作为新鲜水果和加工食品使用。目的：比较强力猕猴桃提取物和加工后的强力猕猴桃浓缩物彼此之间的蛋白质IgE结合特性，以及绿色和金色奇异果提取物，以评估过敏性交叉反应的可能性。方法：使用免疫印迹和直接酶联免疫吸附试验（ELISA），测定了来自奇异果过敏受试者和对奇异果无过敏反应的个体的血清中IgE与绿色，金黄色和奇异果猕猴桃中的可溶性蛋白的结合强度，以及来自奇异果的耐热加工浓缩液。结果：鉴定到标记的IgE绑定到特定的强硬猕猴桃蛋白。但是，IgE与热加工的硬质奇异果浓缩物的结合明显低于对生果提取物的结合。结论：这些结果表明，某些猕猴桃过敏者如果食用生的耐寒猕猴桃，可能会发生交叉反应。但是，强力猕猴桃的热处理会改变过敏原蛋白的结构，从而大大降低体外IgE的结合。加工可能会降低对生猕猴桃过敏的人引起过敏反应的风险。

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