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类过敏原和过敏性降低方法的研究进展
Bingjie Chen1, Hui He1, Xiao Wang1
1Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
Foods (Basel, Switzerland)
|March 13, 2025
概括
过敏是一个越来越令人担忧的问题. 高压和素处理等加工技术显著降低了的过敏性,为更安全的海鲜产品铺平了道路.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏学 过敏学
- 生物化学 生物化学
背景情况:
- 在全球范围内,食很受欢迎,但过敏反应的增加给食品安全和健康带来了重大风险.
- 主要的过敏原包括菌素 (TM),氨酸激酶等,目前没有有效的治疗方法,只能避免.
- 开发降低过敏原敏感性的技术对于低过敏性产品的创新至关重要.
研究的目的:
- 审查关键过敏原的结构和生化特性.
- 评估各种加工方法对过敏性的影响.
- 为开发低过敏或无敏的海鲜提供见解.
主要方法:
- 分析主要类过敏原蛋白质的结构和生化特征.
- 评估物理 (例如,高压),化学 (例如,素),生物和联合加工方法.
- 量化免疫球蛋白E (IgE) 结合率和治疗后识别率的变化.
主要成果:
- 高压处理 (500 MPa,55 °C,10 分钟) 减少了TM IgE结合的73.59%.
- 素治疗 (30微克/毫升,pH为2.2小时) 平均降低了89.4%的TM IgE识别.
- 各种加工技术表明,蛋白质的过敏性显著降低.
结论:
- 处理方法显著改变了的过敏原结构,并减少了IgE结合.
- 物理,化学和生物治疗为减少过敏性提供了可行的策略.
- 这些发现支持开发低过敏的产品和无敏食品.
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