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Nadwrażliwość pokarmowa białek ryb

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Warianty tytułu
EN
Fish proteins as an example of immunological food hypersensitivity
Języki publikacji
PL
Abstrakty
PL
Niepożądane reakcje organizmu człowieka związane ze spożyciem żywności to nietolerancje pokarmowe lub alergie. Immunologiczna odpowiedź organizmu na składniki żywności jest wywoływana przez wiele czynników. Alergia objawia się w postaci wielu niespecyficznych reakcji. Epitopy białek, odpowiadające za oddziaływania z przeciwciałami dzielimy na liniowe (ciągłe fragmenty łańcucha białkowego) i konformacyjne (reszty aminokwasowe sąsiadujące w wyniku tworzenia struktury drugo- i trzeciorzędowej). Białka posiadające epitopy o podobnej budowie mogą wykazywać reakcje krzyżowe. Wśród alergii pokarmowych ważne miejsce zajmuje immunologiczna nadwrażliwość pokarmowa na białka ryb. Stabilność termiczna białek ryb powoduje, że zachowują one właściwości alergenne pomimo stosowanych procesów technologicznych. Molekularne aspekty identyfikacji i charakterystyki alergenów pokarmowych, w tym alergenów ryb, są podstawą ich wykorzystania w praktyce klinicznej. W niniejszej pracy scharakteryzowano immunologiczną nadwrażliwość pokarmową na przykładzie białek ryb, molekularne aspekty alergennych białek ryb oraz wybrane metody ich identyfikacji.
EN
Food allergy concerns about 1-10% of the population. Adverse reactions of human organism, associated with food consumption, include nonallergic food hypersensi-tivities and food allergy. Many factors cause the human organism immunological response to food ingredients. Epitopes can be divided into linear and conformational. Proteins that are structurally related epitopes may exhibit cross-reactions. Allergy is manifested as many nonspecific reactions, for example: associated with the secretion of IgE and not associated with this process. Abdominal pain, diarrhoea, nausea, rhinitis, dyspnoeic attacks, tightness of the chest, angioedema, rash, urticaria are the examples of the symptoms of food allergy. Many factors associated with the foods processing can change food proteins allergenicity. These processes are related to: preparation of raw materials (e.g. washing, storage, slicing); thermal processing (e.g. drying, heating, cooling, freezing); biochemical treatment (e.g. fermentations); isolation and purification of food ingredients (e.g. centrifugation, extraction, distillation); extended expiration date (e.g. by the addition of alcohol, salt, sugar). The allergy to fish take an important place among food allergies. The prevalence of fish allergy is lower for children (up to 2% of affected children) than adults (5%). The thermal stability of fish proteins causes that they retain the allergenic properties despite the use of technological processes. The use of hydrolysis with proteolytic enzymes may reduce the allergenicity of fish proteins. For fish High Pressure Steaming (HPS) are the most effective method to reduce the possibility of binding of IgE antibodies. Then some patients with immunological fish hypersensitivity can consume canned salmon and tuna. Molecular aspects of the identification and characterization of food allergens, including fish allergens, are the basis for their use in clinical practice. Isolation, purification and identification of fragments responsible for allergies are continuously modified and improved. Bioinformatics and new analytical methods are important tools used for identification of food allergens. Combination of these methods creates additional opportunities for the identification and detection of markers of allergenic proteins responsible for immunological food hypersensitivity. Understanding the mechanisms of allergic reactions and molecular characterization of allergens are important to their diagnosis, therapeutic and prophylactic treatment. In our study we characterized immunological food hypersensitivities exemplified by fish protein, molecular aspects of allergenic fish proteins and selected methods of their identification.
Słowa kluczowe
PL
Wydawca
-
Rocznik
Tom
583
Opis fizyczny
s.23-34,tab.,bibliogr.
Twórcy
autor
  • Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo
autor
  • Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo
  • Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo
autor
  • Uniwersytet Warmińsko-Mazurski w Olsztynie, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo
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Bibliografia
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