Alergenost enzimski procesovanih nutritivnih alergena
Allergenicity of enzymatically processed nutritive allergens
Author
Radosavljević, Jelena
Mentor
Ćirković-Veličković, Tanja
Committee members
Gavrović-Jankulović, Marija
Stanić-Vučinić, Dragana

Atanasković-Marković, Marina

Metadata
Show full item recordAbstract
U cilju poboljšanja funkcionalnih karakteristika hrane sve se češće
upotrebljavaju enzimi. Prilikom modifikacije proteina hrane enzimima u cilju
dobijanja poboljšanih svojstava neophodno je obratiti pažnju na moguće
promene u alergenosti novonastalih modifikata.
U ovoj tezi ispitan je uticaj umrežavanja alergena kikirikija i mleka na njihovu
alergenost. Pokazano je da se tretmanima proteina kikirikija oksidativnim
enzimima ne pojačava in vitro IgE reaktivnost alergena, niti ex vivo aktivacija
bazofila. Umrežavanje kazeina, kao glavnog alergena mleka, pokazalo je
neznatno izmenjeno vezivanje IgE antitela, bez narušavanja funkcionalnog
odgovora u smislu aktivacije bazofila.
Rezultati dobijeni u in vitro studijama, kada je reč o potencijalnoj primeni
enzima u komercijalne svrhe, uzimaju se sa rezervom, s obzirom na složenost
mehanizama alergijske senzitizacije i opasnosti koje uvođenje izmenjenih
alergena može da prouzrokuje. Ispitivanja na životinjskim modelima alergija na
hranu predstav...ljaju pouzdaniji pokazatelj efekata koje bi modifikovani alergeni
mogli da prouzrokuju. U slučaju proteina kikirikija umreženih tirozinazama, u
mišjem modelu alergije na kikiriki, nije došlo do pojačanja alergijske
senzitizacije i proteini su sačuvali sposobnost indukcije oralne tolerancije.
Umrežavanje proteina kikirikija lakazom smanjuje alergijsku senzitizaciju,
izaziva jači tolerogeni odgovor i potencijalno bi mogao da se koristi i za
imunoterapiju alergija na kikiriki...
Enzymes are increasingly exploited for improving functional characteristics of
food. During the enzymatic modification of food, it is necessary to pay attention
to a possible change in allergenicity of obtained novel modificates.
The influence of crosslinking of peanut and milk allergens on their allergenicity
has been investigated in this thesis. It has been shown that treatment of peanut
proteins by oxidative enzymes does not enhance the in vitro IgE reactivity of
these allergens, nor ex vivo activation of basophils. Crosslinking of casein,
which is a major milk allergen, slightly altered binding of IgE antibodies,
without disturbing the functional response in terms of the activation of
basophils.
Results of in vitro studies regarding the potential application of enzymes for
commercial purposes are not taken for granted, due to the complexity of the
mechanisms of allergic sensitization and the risk that the modified allergen may
introduce. Results obtained from studies of animal mode...ls of food allergy more
reliably reflect the effects caused by modified allergens. There was no increase
in allergic senzitization with peanut proteins crosslinked by action of tyrosinases
in a mouse model of peanut allergy, and, also, induction of oral tolerance was
preserved. Crosslinking of peanut proteins by laccase reduced allergic
sensitization, mounted more pronounced tolerogenic response and potentially
could be used for immunotherapy of allergy to peanuts...