한국축산식품학회지 (Food Science of Animal Resources)

  • 제29권6호
  • /
  • Pages.709-718
  • /
  • 2009
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

물리적 처리에 의한 돼지고기의 항원성 변화

Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation

  • 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) ;
  • 박진규 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kim, Seo-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 발행 : 2009.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 돼지고기에 여러 가지 물리적 처리를 실시한 후 PSA의 항원성 변화를 살펴봄으로써 돼지고기의 알레르겐성 감소에 가장 효과적인 처리 조건을 찾아 항원성이 저감화 된 돼지고기 제품 개발에 적용하고자 하였다. 먼저, 돼지고기에 가열, 가압가열, microwave, 초음파 및 감마선을 처리하고 주요 항원인 PSA를 추출하였다. 그후, ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 돼지고기의 항원성 변화를 살펴보았다. 80과 $100^{\circ}C$에서 각각 20분간 가열처리 했을 때와 $121^{\circ}C$에서 5, 10 및 30분 가압가열 처리한 경우 PSA와 IgG 항체와의 결합력이 약 10% 이하로 크게 감소하였으며, 특히 가압가열 30분처리 시에 결합력이 5% 이하로 가장 많이 감소하였다. SDS-PAGE와 immunoblotting 결과에서도 무처리구에서 강하게 보였던 PSA band가 80, 100 및 $121^{\circ}C$ 처리에 의해 소실되고 항체와 반응하지 않았다. 또한, microwave 처리시에는 5분과 10분 처리구의 경우 IgG와의 결합력이 각각 12% 및 10% 정도로 많이 감소하였지만 microwave 1분 처리와 낮은 온도에서 1, 5, 10 및 20분간 처리한 경우에는 약 80% 이상의 높은 결합력을 유지하였다. 초음파(5, 10, 30 및 60분) 및 감마선 처리(1, 3, 10 및 20 kGy)에 의한 돼지고기의 항원성 변화를 알아본 결과에서는 초음파 처리구 전체에서 여전히 높은 결합력을 유지하였으며 SDS-PAGE에서도 초음파 처리구의 PSA band는 무처리구와 비교 시 크게 약화되지 않았다. 감마선 처리구는 모든 선량에서 IgG와의 결합력이 무처리구 보다 약 10-15% 정도 증가하였음을 알 수 있었다. 이상의 결과를 종합해 볼 때 낮은 온도에서 microwave 및 초음파 처리한 경우와 감마선 처리한 경우는 돼지고기의 항원성을 감소시키는데 큰 영향을 주지 못하였지만, $80^{\circ}C$ 이상의 가열처리는 항원성을 크게 감소시켰다. 특히, PSA는 가압가열처리 시 가장 크게 변화하였으므로 본 연구에 사용된 가압가열 처리조건을 저 알레르기 돼지고기 식품 개발에 응용할 경우 긍정적인 결과를 얻을 것으로 사료된다.

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

키워드

참고문헌

  1. Ahn, B. I., and Jo, Y. D. (2009) Analysis of the impacts of Korea-US FTA in the pork market in Korea. J. Agri. Life Sci. 43, 55-64
  2. Anderson, J. A. (1994). Milestones marking the knowledge of adverse reactions to food in the decade of the 1980s. Ann. Allergy 72, 143-154
  3. Byun, M. W., Kim, J. H., Lee, J. W., Park, J. W., Hong, C. S., and Kang, I. J. (2000) Effects of gamma radiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp. J. Food Prot. 63, 940-944 https://doi.org/10.4315/0362-028X-63.7.940
  4. Byun, M. W., Lee, J. W., Seo, J. H., Kim, J. H., Jo, C., Kim, D. H., and Chung H. W. (2004) Changes of the immune reactivities of antibodies produced against gamma-irradiated antigen. Radiat. Phys. Chem. 71, 125-127
  5. Chung, H. J., Park, J. H., Kim, J. H., Kim, Y. O., Chung, S. T., Kim, J. H., Cho, E. D., Cho, D. H., Noh, G. W., and Kim, D. S. (2001) Identification of allergens in pork meat. J. Pharm. Korea 45, 39-45
  6. Davis, P. J. and Williams, S. C. (1998) Protein modification by thermal processing. Allergy 53, 102-105 https://doi.org/10.1111/j.1398-9995.1998.tb04975.x
  7. Donnay, C., Barderas, M. C., Kopferschmitt-Kubler, G., and de Blay, F. (2006) Sensitization to pig albumin and $\gamma$-globulin responsible for occupational respiratory allergy. Allergy 61, 143-147
  8. Ehn, B., Ekstrand, B., Bengtsson, U., and Ahlsted, S. (2004) Modification of IgE binding during heat processing of the cow's milk allergen $\beta$-lactoglobulin. J. Agri. Food Chem. 52, 1398-1403 https://doi.org/10.1021/jf0304371
  9. Farr, D. (1990) High pressure technology in food industry. Trends in Food Sci. Technol. 1, 14-16 https://doi.org/10.1016/0924-2244(90)90004-I
  10. Fiocchi, A., Restani, P., and Riva, E. (2000) Beef allergy in children. Nutrition 16, 454-457 https://doi.org/10.1016/S0899-9007(00)00285-9
  11. Fiocchi, A., Restani, P., Riva, E., Mirri, G. P., Santini, I., Bernardo, L., and Galli, C. L. (1998) Heat treatment modifies the allergenicity of beef and bovine serum albumin. Allergy 53, 798-802 https://doi.org/10.1111/j.1398-9995.1998.tb03977.x
  12. Hah, K. H., Ahn, C. N., Joo, S. T., Park, G. B., Sung, N. J., Park, K. H., Kim, I. S., Jin, S. K., and Chung, K. Y. (2005) Physical characteristics of seasoning pork during aging at cold temperature. Korean J. Food Sci. Ani. Resour. 25, 397-402
  13. Han, G. D., Fan, J. P., and Suzuki, A. (2006) Changes of SDS-PAGE pattern and allergenicity of BSA and BGG in beef extract treated with heat and high pressure. J. Korean Soc. Food Sci. Nutr. 35, 594-599 https://doi.org/10.3746/jkfn.2006.35.5.594
  14. Jeong, E. J. (1995) A study on the allergenicity of milk protein. Korean J. Food Nut. 8, 79-87
  15. Julia, S., Sanchez, L., Perez, M. D., Lavilla, M., Conesa, C., and Calvo, M. (2007) Effect of heat treatment on hen's egg ovomucoid: An immunochemical and calorimetric study. Food Res. Int. 40, 603-612 https://doi.org/10.1016/j.foodres.2006.11.004
  16. Kang, K. O., Lee, J. W., Jo, C., Yook, H. S., and Byun, M. B. (2002) Changes of allergenicity and conformational structure of egg ovomucoid by gamma irradiation in the basic condition. J. Food Sci. Nutr. 7, 52-56 https://doi.org/10.3746/jfn.2002.7.1.052
  17. Kim, K. B. W. R. (2007) Changes in allergenicity of porcine serum albumin by physical treatment. MS thesis, Pukyong National Univ., Busan, Korea
  18. Kim, K. B. W. R., Kim, S. J., Lee, S. Y., Song, Y. J., and Ahn, D. H. (2008) Changes in allergenicity of porcine serum albumin by microwave, sonication and high hydrostatic pressure. Korean J. Food Sci. Ani. Resour. 28, 499-504 https://doi.org/10.5851/kosfa.2008.28.4.499
  19. Kim, S. J., Kim, K. B. W. R., Song, E. J., Lee, S. Y., Yoon, S. Y., Lee, S. J., Lee, C. J., and Ahn, D. H. (2009) Effect of digestive enzymes on the allergenicity of autoclaved market pork sausages. Korean J. Food Sci. Ani. Resour. 29, 238-244 https://doi.org/10.5851/kosfa.2009.29.2.238
  20. Kim, S. M., Park, J. G., Kim, K. B. W. R., Lee, J. W., Byun, M. W., Park, S. M., and Ahn, D. H. (2006) Study on the changes in allergen and allergenicity originated from shrimp by physical treatments. J. Korean Soc. Food Sci. Nutr. 35, 990-996
  21. Kim, S. M., Park, S. M., Choi, H. M., and Lee, K. T. (1999) Optimal processing parameters of low molecular weight carrageenan by ultrasound. J. Korean Fish. Soc. 32, 495-500
  22. Kim, W. K. (2006) Diagnosis and treatment of food allergy in children. Pediatr. Allergy Respir. Dis. 16, 274-283
  23. Korea Food and Drug Administration (2008) Labeling standards for foods etc. KFDA notification No. 2008-31 (Amendment on Jun. 17, 2008) Available from: http://www.kfda.go. kr/poen_ content/data/food_view.php. Accessed Dec. 1,2008
  24. Laemmli, U. K. (1970) Cleavage of structual proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685 https://doi.org/10.1038/227680a0
  25. Lee, J. W. and Byun, M. W. (2003) Food irradiation technology and the structural changes of food allergen by irradiation. Korean J. Asthma Allergy Clin. Immunol. 23, 16-23
  26. Lee, B. O., Chang, O. K., and Oh, D. K. (2000) Evaluation of allergenicity for fish and method for reduction of allergenicity by food technological treatment. Korean J. Food Sci. Ani. Resour. 20, 114-124
  27. Lee, J., Lim, K. T., Hong, J. H., Lee, Y. B., Rhee, C. O., and Chung, J. H. (2006) Effects of ultrasound stimuli on acceleration of brown rice germination. J. Biosystems Eng. 31, 506- 513 https://doi.org/10.5307/JBE.2006.31.6.506
  28. Lee, J. W., Park, J. H., Kim, C. J., and Shin, H. K. (1998) Application of competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) fo monitoring the degree of frozen denaturation of bovine myosin. Int. J. Food Sci. Technol. 33, 401-410 https://doi.org/10.1046/j.1365-2621.1998.00220.x
  29. Lee, J. W., Yook, H. S., Kim, S. A., Sohn, C. B., and Byun, M. W. (1999) Effect of gamma irradiation on the physicochemical properties of pork loin. Korean J. Food Sci. Technol. 31, 705-711
  30. Li, Z. X., Lin, H., Cao, L. M., and Jameel, K. (2006) Effect of high intensity ultrasound on the allergenicity of shrimp. J. Zhejiang Uni. B. Sci. 7, 251-256 https://doi.org/10.1631/jzus.2006.B0251
  31. Mamikoglu, B. and Pocahontas, A. (2005) Beef, pork, and milk allergy (cross reactivity with each other and pet allergies). Otolaryngol. Head Neck Surg. 133, 534-537 https://doi.org/10.1016/j.otohns.2005.07.016
  32. Moon, E. K., Bae, H. C., and Nam, M. S. (2007) The relationship between food allergen sensitization and allergic disease in childhood. Korean J. Food Sci. Ani. Resour. 27, 337-344
  33. Nogami, N., Matsuno, M., Hara, T., Joh, T., Nishiumi, T., and Suzuki, A. (2006) Elimination of the allergenicity of food protein by high pressure. Rev. High Pressure Sci. Technol. 16, 11-16 https://doi.org/10.4131/jshpreview.16.11
  34. Oppenheimer, J. J., Nelson, H. S., and Bock, S. A., Christensen, F., and Leung, D. Y. (1992) Treatments of peanut allergy with rush immunotherapy. J. Allergy Clin. Immunol. 90, 256-262 https://doi.org/10.1016/0091-6749(92)90080-L
  35. Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., and Knorr, D. (2007) Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr. 47, 69-112 https://doi.org/10.1080/10408390600626420
  36. Seo, J. H., Kim, J. H., Lee, J. W., Yoo, Y. C., Kim, M. R., Park, K. S., and Byun, M. W. (2007) Ovalbumin modified by gamma irradiation alters its immunological functions and allergic responses. Int. Immunopharmacol. 7, 464-472 https://doi.org/10.1016/j.intimp.2006.11.012
  37. Sung, S. H. (2002) Study on the drying method of velvet antler using microwave oven. J. Lives. Hous. Env. 8, 177-182
  38. Towbin, H. T., Staehelin, T., and Gordon, J. (1979) Electrophoretic transfers of proteins from polyacrylamide gels to nitrocellulose sheets : procedure and some applications. Proc. Natl. Acad. Sci. USA 76, 4350-4354 https://doi.org/10.1073/pnas.76.9.4350
  39. Wang, C. H., Kou, S. K., and Chen, H. L. (2002) Porcine serum albumins sandwich ELISA for determining the cooking temperature of cured ground pork. Taiwanese J. Agr. Chem. Food Sci. 40, 197-204
  40. Wal, J. M. (2003) Thermal processing and allergenicity of foods. Allergy 58, 727-729 https://doi.org/10.1034/j.1398-9995.2003.00225.x
  41. Werfel, S. J., Cooke, S. K., and Sampson, H. A. (1997) Clinical reactivity to beef in children allergenic to cow's milk. J. Allergy Clin. Immunol. 99, 293-300 https://doi.org/10.1016/S0091-6749(97)70045-9
  42. Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I., and Sheard, P. R. (1999) Manipulating meat quality and composition. Proc. Nutr. Soc. 58, 363-370 https://doi.org/10.1017/S0029665199000488
  43. Yook, H. S., Kim, M. R., Kim, J. O., Lim, S. I., and Byun, M. W. (1998) Effects of $\gamma$-irradiation on meat proteins. Korean J. Food Sci. Technol. 30, 407-412
  44. Zeece, M., Huppertz, T., and Kelly, A. (2008) Effect of highpressure treatment on in-vitro digestibility of $\beta$-lactoglobu lin. Innov. Food Sci. Emerg. 9, 62-69 https://doi.org/10.1016/j.ifset.2007.05.004
  45. Zhenxing, L., Caolimin, L., and Jamil, K. (2006) Reduction of allergenic properties of shrimp (Penaeus vannamei) allergens by high intensity ultrasound. Eur. Food Res. Technol. 223, 639-644 https://doi.org/10.1007/s00217-005-0246-0
  46. Zhenxing, L., Hong, L., Limin, C., and Jamil, K. (2007) The influence of gamma irradiation on the allergenicity of shrimp (Penaeus vannamei). J. Food Eng. 79, 945-949 https://doi.org/10.1016/j.jfoodeng.2006.03.016

피인용 문헌

  1. Changes in Allergenicity of Gliadin in Strong Wheat Flour by Physical Treatments vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.557
  2. Changes in Antigenicity of Gliadin from Medium Flour by Autoclave and Microwave Treatments vol.40, pp.10, 2011, https://doi.org/10.3746/jkfn.2011.40.10.1423
  3. Effects of Autoclave and Microwave Treatments on the Antigenicity of Gliadin in Medium Wheat Dough vol.44, pp.1, 2012, https://doi.org/10.9721/KJFST.2012.44.1.055