2014-08-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/701253摘要：食品過敏 (food allergy) 在各國皆是日益受重視的食品安全議題。食品科學上應對食品過敏的研究方向，包括食品原料中過敏原的鑑定與定量分析、加工處理對過敏原的影響，以及針對過敏原的限制、避免與標示管理等方面，因此研究重點與著重以抗原篩檢患者血清 IgE 之醫學研究，彼此不同。 Profilins 是一類蔬果中最重要的過敏原之一。不同植物中 profilin 的氨基酸序列近似，因而時常造成多種蔬果與花粉間的交叉反應。例如，過敏者對蔬果 profilins與樺樹花粉 profilin 產生交叉反應而引起食品過敏，且文獻上針對 profilin 的研究較缺乏。 本計畫即擬以三年時間，選擇番茄的 profilin 過敏原 Lyc e 1作為標的，建立國內研究食品過敏的模式、平台與技術，進行以食品研究為導向的食品過敏原研究。第一年度將分別建立免疫分析與核酸分析之平台及技術，作為後段研究及食品檢測之基礎；第二年度將探討台灣主要番茄品種、番茄後熟生理、加工製程及番茄加工品中, Lyc e 1 過敏原含量的差異與變化，此部分結果將對番茄育種、瞭解更年型果實後熟過程中過敏原含量的變動以及闡明蔬果 profilins 過敏原的安定性俱有幫助；第三年度將研究 Lyc e 1 過敏原於腸胃道水解的耐受性、水解產物結構與血清反應性，並建立未來利用 LC/MS/MS 分析食品過敏原的基礎資訊。 本計畫將有助於增進我國研究食品過敏的技術與經驗，並裨益食品產業及國人健康。 <br> Abstract: Food allergy is an important public health issue worldwide. The food science-oriented researches for food allergy could include the identification and quantitative analysis, stability during food processing, limitation and avoidance, labeling and management of food allergens. These research focuses are quite different from those of the medicine-oriented ones. Profilin is an actin-binding protein and is one of the most important food allergens within fruits and vegetables. Because plant profilins share conserved amino acid sequences, they usually cause cross reactions between each other and result in food allergy. For instance, a person who has allergy against birch pollen could be stimulated with other fruit allergens due to cross reaction. In addition, profilin allergen related reports are relatively few in literature. This three-year proposal is aimed to establish a platform for the analysis and researches of food allergy, and focus on studying the tomato profilin allergen, Lyc e 1, based on food science approach. In the first year, we will construct analytical techniques using immunochemical and DNA/RNA (molecular biological) methods. These analytical platforms could be utilized in further studies and in determining allergen content in food samples obtained from markets. In the second year, we will investigate the Lyc e 1 levels among major tomato cultivars, tomato fruits at different maturation stages, and various tomato products undergone different food processing operations. The results would benefit breeding of low allergenic tomatoes, understanding the allergen retention of climacteric fruits, and revealing the profilin stability. In the third year, we will research the tolerance of Lyc e 1 allergen after gastric and intestinal digestion. We will also compare the sequence, structure and allergenic activity of digested profilin and establish the m/z information of profilin using LC/MS/MS technology. The accomplishment of this study would result in increasing the technology and experience for food allergy research, improving food industry, and fortifying the public health in Taiwan,食品過敏肌動蛋白結合蛋白番茄 Lyc e 1 過敏原過敏原安定性與耐受性更年型果實food allergyprofilintomato Lyc e 1 allergenallergen determinationallergen stability and resistanceclimacteric fruits