Abstract：
Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)-2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL-2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens-induced β-hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α-helix and β-turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. PRACTICAL APPLICATION: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.
摘要：
鸡蛋过敏是全球最常见的食物过敏之一。本研究旨在使用综合策略评估四种传统烹饪方法对卵蛋白致敏性的影响。包括体外模拟胃肠消化，血清学实验,大鼠嗜碱性粒细胞白血病(RBL)-2H3细胞脱颗粒模型,被动皮肤过敏（PCA）小鼠模型，并通过圆二色性（CD）光谱和紫外（UV）光谱检测结构变化。结果表明,与原料卵蛋白相比,加工的卵蛋白更容易消化。血清学实验显示，热处理后卵蛋白的免疫球蛋白E结合显着降低（p<0.05），尤其是煎炸后。随后，RBL-2H3细胞脱粒实验表明，烹饪后卵过敏原诱导的β-己糖胺酶释放水平显着降低（p<0.05）。此外，PCA小鼠模型的结果表明，治疗组血管通透性的增加得到了有效缓解，尤其是油炸组(p<0.05)。此外,与天然卵蛋白相比，加工卵蛋白的α-螺旋和β-转角含量显着降低（p<0.05）。紫外光谱结果表明，所有烹饪处理都会引起三级结构的显着变化，荧光分析表明，烹饪降低了鸡蛋蛋白的表面疏水性。总之,四种传统的烹饪方法降低了鸡蛋蛋白的致敏性，尤其是油炸,这种减少与结构变化有关，这些结构变化可能导致卵过敏原表位的破坏或掩盖。实际应用：鸡蛋过敏对公众健康有严重影响，目前尚无理想的治疗方法。这项研究表明，四种传统的烹饪方法(煮沸，蒸，烘烤,和油炸）降低了卵蛋白的致敏性，尤其是油炸,研究结果将为低过敏性蛋制品的开发提供依据。
