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中国精品科技期刊2020
方瑶雁,赵莘芷,徐大伦,等. 水产品致敏蛋白的研究进展[J]. 食品工业科技,2021,42(17):381−388. doi: 10.13386/j.issn1002-0306.2020070207.
引用本文: 方瑶雁,赵莘芷,徐大伦,等. 水产品致敏蛋白的研究进展[J]. 食品工业科技,2021,42(17):381−388. doi: 10.13386/j.issn1002-0306.2020070207.
FANG Yaoyan, ZHAO Shenzhi, XU Dalun, et al. Research Progress of Allergen Proteins in Aquatic Products[J]. Science and Technology of Food Industry, 2021, 42(17): 381−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070207.
Citation: FANG Yaoyan, ZHAO Shenzhi, XU Dalun, et al. Research Progress of Allergen Proteins in Aquatic Products[J]. Science and Technology of Food Industry, 2021, 42(17): 381−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070207.

水产品致敏蛋白的研究进展

Research Progress of Allergen Proteins in Aquatic Products

  • 摘要: 水产品因营养丰富、味道鲜美而深受消费者喜爱,但水产品也是容易引起食物过敏反应的一类食品。目前, 全球水产品的加工难以满足过敏人群对食用安全性的需求,且针对水产品过敏的治疗,也尚无特效药物。因此,食用水产品能危害潜在过敏人群的健康,降低其生活水平。近年来,随着全球过敏发病率的上升,水产品致敏蛋白的研究已成为全球关注的公共卫生问题之一。本文介绍了水产品中的钙结合蛋白、原肌球蛋白、精氨酸激酶、肌球蛋白轻链、血蓝蛋白等主要致敏蛋白的生化特性及其抗原表位,阐述了基于致敏蛋白及其DNA为基础的酶联免疫吸附法、质谱法、生物传感器法、聚合酶链式反应检测水产品致敏蛋白的方法,同时介绍了利用物理、化学和生物方法消减致敏蛋白致敏性的研究现状,在此基础上提出了水产品致敏蛋白研究和应用中存在的问题及其发展趋势,旨为进一步认识水产品致敏蛋白,开发低致敏或无致敏性水产食品提供参考。

     

    Abstract: Aquatic products are favored by consumers because of their rich nutrition and delicious taste. However, aquatic products are also a type of food that can easily cause food allergies. At present, the processing of global aquatic products is difficult to meet the needs of allergic people for food safety, and there is no specific medicine for the treatment of aquatic product allergy. Therefore, eating aquatic products can harm the health of people with potential allergies and reduce their standard of living. In recent years, with the increasing incidence of allergy in the world, the research on the sensitized protein of aquatic products has become one of the public health problems of global concern. In this paper, the biochemical characteristics and antigenepitopes of the main allergen proteins in aquatic products are introduced, including calcium binding protein, tropomyosin, arginine kinase, myosin light chain, hemocyanin, etc. Methods for detecting allergenic proteins such as the enzyme-linked immunosorbent assay, mass spectrometry, biosensor method, polymerase chain reaction based on allergenic protein and its DNA are described. Meanwhile, the current research status of using physical, chemical and biological methods to reduce the sensitization of allergic proteins are introduced, and the existing problems and development trends in the research and application of aquatic product allergen proteins are described and summarized. The purpose is to provide references for further understanding of allergen proteins of aquatic products and development of low-sensitization or no-sensitization aquatic foods.

     

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