Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages

가압가열 처리한 시판 돈육 소시지의 항원성에 미치는 소화효소의 영향

  • Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2009.04.30
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Abstract

Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.

시판 돈육 소시지에 가압가열 처리를 하고 펩신 및 트립신을 처리한 후 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 시판 돈육 소시지의 항원성 변화를 살펴본 결과는 다음과 같다. A와 B 제품 소시지는 가압가열 처리에 의해 항체와의 결합력이 각각 30%, 23% 이하로 크게 감소하였다. SDS-PAGE 결과에서도 두 제품 모두 5분간 가압가열 처리에 의해 PSA band가 약화되었으며 10분 및 30분 처리 시에는 PSA band가 저분자 펩타이드로 많이 분해되었다. Immunoblotting 결과에서는 두 제품 모두 무처리구의 PSA band가 항체와 반응하였지만 가압가열 처리 후에는 항체와 반응하지 않았다. 가압가열 처리에 의한 돈육 소시지의 항원성 저감화를 확인한 후 소화효소가 감소된 시판 소시지의 항원성에 미치는 영향을 살펴보았다. Ci-ELISA를 실시하여 PSA와 p-IgG와의 결합력을 살펴본 결과 A 제품의 경우 5, 10 및 30분 가압가열 처리구가 펩신 및 트립신 처리에 의해 결합력이 약 20% 이하로 크게 감소하였으며 특히 가압가열 30분 처리구는 약 10% 이하의 가장 낮은 결합력을 나타내었다. B제품은 가압가열 30분 처리구의 경우 소화효소 처리 후에도 감소하는 경향을 보였으며 트립신 120분 처리에 의해 약 10% 이하로 결합력이 감소하였다. SDS-PAGE 결과에서는 A 제품의 경우 모든 가압가열 처리구의 PSA band가 펩신 처리 시 저분자 펩타이드로 많이 분해되었으며 10 및 30분 가압가열 처리구의 경우 PSA band가 트립신 처리에 의해 거의 소실되었다. B 제품의 가압가열 처리구는 효소처리에 의해 PSA band가 더욱 약화되었으며 특히 가압가열 30분 처리구의 PSA band는 트립신 처리 후 거의 소실되었다. Immunoblotting결과에서는 A제품의 경우 무처리구의 PSA band가 펩신 30분 처리까지 항체와 다소 강하게 반응하였지만 가압가열과 효소처리 후에는 항체와 반응하지 않았으며 B 제품은 효소처리에 의해 모든 실험구가 항체와 반응하지 않았다. 이상의 결과를 종합해 볼 때 돈육 시판 소시지는 가압가열 처리에 의해 항원성이 크게 감소하였으며 소화효소 처리 후에도 항원성이 증가하지 않고 오히려 감소하는 경향을 나타내었다. 따라서 가압가열 처리한 돈육 소시지는 섭취 후 소화, 흡수 시에도 항원성이 감소하므로 가압가열 처리가 돼지고기 알레르기 저감화에 효과적인 방법임을 확인하였다.

Keywords

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