海鲜过敏原的概述:结构-过敏性关系和过敏性消除加工技术
Yang Yang1, Yehao Zhang1, Xinrong He2
1College of Environment and Public Health, Xiamen Huaxia University, 288 Tianma Road, Xiamen 361024, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
食品加工可以通过改变过敏原结构和表位物来减轻海鲜过敏. 本综述探讨了各种技术如何影响海鲜过敏性,帮助预防策略.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏原研究 过敏原研究
- 免疫学 免疫学 免疫学
背景情况:
- 海鲜过敏是一个重要的全球健康问题.
- 食品加工是减少海鲜过敏性的关键策略.
- 了解过敏原结构对于开发有效的缓解技术至关重要.
研究的目的:
- 审查海鲜过敏原研究的进展,重点关注结构-过敏性关系.
- 分析食品加工技术如何改变海鲜过敏原及其表征.
- 为设计加工技术提供基础,以减少过敏性.
主要方法:
- 关于海鲜过敏原和食品加工的科学文献的综述.
- 对分子性质,表位和结构-过敏性关系的分析.
- 检查物理,化学和生物处理对过敏原结构的影响.
主要成果:
- 目前的清单包括44种鱼类和60种贝类过敏原.
- 物理,化学和生物加工方法改变过敏原的结构和表观.
- 热处理,酶修饰和交叉链接等技术可以减少过敏性.
结论:
- 食品加工对海鲜过敏原的结构和过敏性有重大影响.
- 为了优化处理,需要进一步阐明结构-活动关系.
- 基于过敏原的表征,可以开发有针对性的加工方法.
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