摘要

BACKGROUND:Peanuts are a common cause of food-induced anaphylaxis and fatalities. Previous studies have demonstrated that rush immunotherapy to crude peanut extract reduces clinical symptoms triggered by oral peanut challenges, but the immunotherapy was associated with an unacceptably high incidence of systemic allergic reactions. One approach to reduce the frequency of allergic reactions would be to use a modified peanut antigen with low allergenic properties.
OBJECTIVE:We sought to determine the immunologic characteristics of crude intact peanut extract before and after pepsin digestion.
METHODS:We used IgE immunoblotting and assessment of T-lymphocyte responses to intact and peptic digests of peanut extracts.
RESULTS:Western blot analysis of sera from 5 subjects with peanut allergy showed multiple IgE-reactive proteins in crude intact peanut extract that were eliminated after pepsin treatment of the peanut extract. In contrast, pepsin-digested peanut induced significant T-cell proliferation responses (stimulation index = 30) in vitro in PBMCs from 7 subjects with peanut allergy, albeit at lower levels than that induced by intact peanut (stimulation index = 66). Furthermore, IFN-gamma production was induced by intact peanut and pepsin-digested peanut in a concentration-dependent manner. Importantly, T-cell lines generated in response to intact peanut also reacted to pepsin-digested peanut, indicating cross-reactive T-cell epitopes in intact and pepsin-digested peanut.
CONCLUSION:These findings suggest that pepsin-digested peanut may be useful in peanut immunotherapy because pepsin digestion eliminates IgE reactivity but maintains T-cell reactivity.

译文

背景: 花生是食物引起的过敏反应和死亡的常见原因。先前的研究已经证明,对粗花生提取物的快速免疫疗法可以减少由口服花生挑战引发的临床症状,但是免疫疗法与不可接受的全身性过敏反应的高发生率相关。减少过敏反应频率的一种方法是使用低过敏特性的改良花生抗原。
目的: 我们试图确定完整花生粗提物消化前后的免疫特性。
方法: 我们使用 IgE 免疫印迹法,并评估花生提取物完整和消化后的 T 淋巴细胞反应。
结果: 对 5 名花生过敏受试者血清的 Western 印迹分析显示,花生提取物粗提物中的多种 IgE 反应蛋白在胃蛋白酶处理花生提取物后被消除。相比之下,胃蛋白酶消化的花生在体外诱导了 7 个花生过敏受试者的外周血单核细胞中的显著 T 细胞增殖反应 (刺激指数 = 30), 尽管比完整花生诱导的水平低 (刺激指数 = 66)。此外,完整的花生和胃蛋白酶消化的花生以浓度依赖的方式诱导 IFN-γ 的产生。重要的是,响应完整花生生成的 T 细胞系也与胃蛋白酶消化的花生反应,表明在完整和胃蛋白酶消化的花生中存在交叉反应的 T 细胞表位。
结论: 这些发现表明胃蛋白酶消化的花生可能在花生免疫治疗中有用,因为胃蛋白酶消化消除了 IgE 反应性,但保持了 T 细胞反应性。

pepsin

消化 消化不良 临床研究术语
概述  :  

胃蛋白酶(pepsin,Pep)属于天冬氨酸蛋白水解酶类,是胃消化蛋白水解酶,相对分子质量为 3.1×104~3.6×104,其前体是胃蛋白酶原,由胃黏膜主细胞所分泌,功能是将食物中的蛋白质分解为小的肽片段。主细胞分泌的是胃蛋白酶原,胃蛋白酶原经胃酸或者胃蛋白酶刺激后,形成胃蛋白酶。胃蛋白酶是胃内唯一的一种蛋白水解酶,其最适pH值为1~2。胃蛋白酶作用的主要部位是芳香族氨基酸,或酸性氨基酸的氨基所组成的肽链,具有消化蛋白质的能力。 正常值基础胃液胃蛋白酶分泌量为84.4±9.72m

pepsin 英 [ˈpepsɪn] 美 ['pepsɪn]

释义   n. 胃蛋白酶

例句   Ulcer is caused by the bacteria called Helicobacter pylori and by excessive internal secretions of gastric acid and pepsin. 溃疡是由细菌引起的称为幽门螺杆菌与胃酸分泌过多、胃蛋白酶的内部。


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