摘要
甲壳类水产品是亚洲地区最主要的致敏食物。食物过敏主要由摄入的食品致敏原引起,而食物致敏原的结构不仅与抗原表位的形成有关,也决定了其在食品加工和体内消化过程的稳定性。本文针对甲壳类水产品,首先阐述了甲壳类水产食物过敏及致敏原的研究进展;进一步对甲壳类水产食物致敏原的分子结构及其与致敏性的构效关系展开论述,并基于此提出了致敏原脱敏策略。目前已鉴定的甲壳类水产食物致敏原大部分属于肌动蛋白结合蛋白、磷酸原激酶和EF手型钙离子结合蛋白3个家族。针对不同蛋白质家族致敏原的结构特点,通过食品加工技术消减致敏性或利用分子生物学手段获得低致敏性衍生物都是防控食物过敏的重要途径。但甲壳类水产食物致敏原的结构信息有待完善,其与致敏性的构效关系也仍是未来致敏原研究的重要方向。本文综合阐述了甲壳类水产食物致敏原结构特性及其与致敏性的构效关系,以期为甲壳类水产食物致敏原的系统研究和食品脱敏方法的建立提供思路。
Shellfish is the leading food allergen in Asia.Food allergy results from the ingestion of food allergen,for a food allergen,the molecular structure defines the formation of epitope and its stability during food processing and gastrointestinal digestion.This review focused on shellfish,introduced the shellfish allergy and the research progress of shellfish allergens;furthermore,reviewed the shellfish allergens from the aspects of molecular structure and discussed the structure-allergenicity relationship,and strategies for desensitization of shellfish allergen were proposed based on the structure feature of allergens.Most of the identified shellfish allergens can be sorted into 3 protein families,namely actin-binding protein family,phosphagen kinase family,and EF-hand calcium-binding protein family.According to the allergenicity-related structure features of different protein family,allergenicity eliminating by food processing and hypo-immunoreactivity derivative producing by molecular biology approach are important ways for prevention and management of food allergy.While information on the molecular structure of shellfish allergen remains fulfilled;besides,there is a need for in-depth investigation of structure-allergenicity relationship of shellfish allergens.The paper summarized the research advance on molecular structure of shellfish allergen and discussed its structure-allergenicity relationship,which aims to point out the direction of shellfish allergen characterization and lay foundation for the establishment of food desensitization technology.
作者
陈锦莉
何欣蓉
李发杰
林慧霞
黄彦鑫
赵晏
张叶豪
刘光明
杨阳
CHEN Jin-Li;HE Xin-Rong;LI Fa-Jie;LIN Hui-Xia;HUANG Yan-Xin;ZHAO Yan;ZHANG Ye-Hao;LIU Guang-Ming;YANG Yang(College of Environment and Public Health,Xiamen Huaxia University,Xiamen 361024,China;College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China)
出处
《食品安全质量检测学报》
CAS
2024年第7期82-92,共11页
Journal of Food Safety and Quality
基金
福建省自然科学基金项目(2023J011666)
厦门市自然科学基金项目(3502Z202373132)
国家自然科学基金项目(31901811)。
关键词
甲壳类水产品
食物过敏
致敏原
分子结构
致敏性
构效关系
脱敏
shellfish
food allergy
allergen
molecular structure
allergenicity
structure-allergenicity relationship
desensitization
