替代蛋白质的过敏性:减少机制和处理策略
Deniz Günal-Köroğlu1, Gulsah Karabulut2, Gulay Ozkan1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Türkiye.
Journal of agricultural and food chemistry
|March 19, 2025
概括
来自植物,昆虫,真菌和藻类的替代蛋白质可以由于免疫反应引起过敏. 像水解和发酵这样的加工方法在减少这些过敏原风险方面表现有前途.
科学领域:
- 食品科学和免疫学 食品科学和免疫学
- 研究新型蛋白质来源的过敏性潜力.
背景情况:
- 替代蛋白质 (植物,昆虫,真菌,藻类) 越来越受欢迎.
- 免疫系统对这些蛋白质的过度反应会导致过敏反应.
- 影响过敏性的因素包括蛋白质结构,加工和肠道微生物群.
研究的目的:
- 探索替代蛋白质的过敏性潜力.
- 识别导致过敏的因素.
- 评估加工方法以减少过敏原性.
主要方法:
- 蛋白质结构和交叉反应性的分析.
- 评估加工技术 (烤,水解,发酵) 的使用.
- 考虑肠道微生物群在免疫反应中的作用.
主要成果:
- 替代蛋白质,特别是来自豆类,谷物,坚果和昆虫的蛋白质,可以引起高度过敏.
- 许多过敏原对热量和消化有抗性.
- 处理方法可以改变蛋白质结构并减少过敏原表位.
结论:
- 酵素水解和发酵等加工方法显示出降低过敏性的潜力.
- 需要进一步的研究,以优化安全和营养质量的加工.
- 确保替代蛋白质的安全性需要了解和减轻过敏原风险.
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