조리법이 땅콩의 알레르기 항원성에 미치는 영향
Effects of Cooking Methods on Peanut Allergenicity
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초록
목 적 : 땅콩 알레르기는 치명적인 아나필락시스를 일으킬 수 있는 식품 알레르기로, 조리법에 따라서 땅콩단백의 알레르기 항원성이 달라질 수 있다. 본 연구는 다양한 조리법에 따른 땅콩의 구성단백의 변화를 분석해 보고자 하였다. 방 법 : 생땅콩과 가공처리한 7가지 종류(삶은 땅콩, 10분, 20분, 30분 구운 땅콩, 튀긴 땅콩, 식초에 절인 땅콩, 땅콩버터)의 땅콩을 분쇄한 후, PBS 처리하여 단백을 추출하였고, SDS-PAGE를 시행하여 단백분획을 확인하였다. 그리고, 아토피피부염 환아 중 혈청내 땅콩에 대한 특이 IgE가 15 kU/L이상을 보인 환아 8명의 pooled serum으로 8종류의 땅콩 단백과 IgE immunoblot을 시행하였다. 결 과 : SDS-PAGE상 구운 땅콩에서는 열처리시간에 관계없이 Ara h 2에 해당하는 진한 단백띠를 보였고, 튀긴 땅콩과 식초절임에서는 Ara h 1에 해당하는 단백띠가 사라졌다. 조리법에 관계없이 Ara h 3에 해당하는 단백띠가 일정함을 보였으며, 특히 식초절임의 37-40 kDa에서 강한 단백띠를 보였다. IgE immunoblot상 10분 구운 땅콩에서는 Ara h 2 해당 단백띠와 IgE 반응성을 보였고, 튀긴 땅콩과 식초절임에서 Ara h 1 해당 단백띠와의 반응성은 보이지 않았다. 식초절임에서는 전반적인 IgE 반응성은 보이지 않았다. 결 론 : 저자들은 구운 땅콩에서는 Ara h 1보다는 Ara h 2에 해당하는 단백띠의 항원성이 증가하였고, 튀긴 땅콩과 식초절임에서는 땅콩단백의 항원성이 감소함을 확인할 수 있었다.
Abstract
Purpose : Peanut allergy is a major cause of fatal food-induced anaphylaxis. Cooking methods can affect the allergic properties of peanut proteins. The aim of this study was to determine the allergenicity of peanut according to cooking methods. Methods : Eight kinds of peanut were included in the study: raw peanut, boiled peanut, roasted peanut (10 min, 20 min and 30 min), peanut butter, fried peanut and vinegarish peanut. The proteins were extracted with PBS and analyzed using the SDS-PAGE IgE immunoblot assay with pooled sera from 8 patients with atopic dermatitis. These patients had peanut- specific IgE levels greater than 15 kU/L, which were measured by the CAP-FEIA. Results : The SDS-PAGE IgE immunoblot assay revealed more intense protein bands of Ara h 2 in roasted peanut and peanut butter than in raw, boiled, fried and vinegarish peanut. The protein band of Ara h 1 was not undetected in fried and vinegarish peanut. Ara h 3 had a stable band pattern in all samples, but there was the most prominent band at 37-40 kDa in vinegarish peanut. The IgE immunoblot assay revealed that 10 min roasted peanut had more IgE binding to Ara h 2, and there was no IgE binding to Ara h 1 in fried and vinegarish peanut. In vinegarish peanut, there was almost no IgE binding to it. Conclusion : The results of this study suggest that the roasted peanut may increase the allergenicity of Ara h 2 as compared to Ara h 1. Fried and vinegarish peanut may reduce the allergenicity of peanut.
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