洗浄条件の違いが食物アレルゲンのコンタミネーションに及ぼす影響

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/10186
File
Title
洗浄条件の違いが食物アレルゲンのコンタミネーションに及ぼす影響
Title Alternative
Cleaning Procedure Effects Contamination of Food Allergens on Instruments
Author
氏名 妻木 陽子
ヨミ ツマキ ヨウコ
別名 TSUMAKI Yoko
氏名 河本 奈緒子
ヨミ カワモト ナオコ
別名 KAWAMOTO Naoko
氏名 川崎 知佳
ヨミ カワサキ チカ
別名 KAWASAKI Chika
氏名 木村 南美
ヨミ キムラ ミナミ
別名 KIMURA Minami
氏名 森石 悠里
ヨミ モリイシ ユリ
別名 MORIISHI Yuri
Subject
洗濯
食物アレルゲン
コンタミネーション
NDC
493.14
Abstract

Food allergy is defined as an immune-mediated adverse reaction to certain foods. To avoid the onset of allergic symptoms, food-allergic patients have to exclude specific offending foods from their diets. In some cases, very small amounts of food allergents can induce anaphylactic reactions, so that food allergic patients strictly have to avoid allergens even from cooking devices. Therefore appropriate cleaning procedures are the most practical approaches for reducing bontamination of allergens from instruments.
In this study we washed instruments contaminated with egg white, milk, or wheat by some different vonditions, which are commonly used at home and restaurants. Subsequently, we selected sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to check for residual proteins and allergens on istruments. The analysis showed the presence of egg-white proteins, such as egg lysozyme (14.3 kD), ovalbumin (45 kD) and ovotransferrin (76.6 kD) after washing the instruments with only water. Several protein hands had apparent molecular masses that matched with those of known milk allergens, such as casein (19-25 kD) and β-lactoglobulin (18.3 kD). Wheat proteins were also detected in those molecular masses ranging from 23 to 136 kD, which are corresponding to glutenin and gliadin. In the case of carefully washing condition using with detergent, a sponge and water, hen egg lysozyme and molecular complex of casein were detected, while wheat protein was undetectable.
From these results, carefully cleaning of instruments by using sponge, detergent and water can aid patients with revere food allergies to avoid allergic reactions.

Journal Title
広島女学院大学論集
Volume
61
Spage
167
Epage
173
Published Date
2011-12-21
Publisher
広島女学院大学
ISSN
0374-8057
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
Old URI
Set
hju