水产品过敏原及其消减方法研究进展
Research progress allergen of aquatic product and reducing method
李颖畅 1王克超 2王亚丽1
作者信息
- 1. 渤海大学化学化工与食品安全学院，锦州 121013; 辽宁省食品安全重点实验室，锦州 121013; 辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”，锦州 121013
- 2. 渤海大学化学化工与食品安全学院，锦州 121013
- 折叠
摘要
水产品在人类营养和健康中扮演重要角色。随着水产养殖业和国际贸易的发展,其市场和消费群体不断增多；由此水产品引发的过敏问题也逐渐增多,已成为世界性的重大食品安全问题之一。水产品的主要过敏原是小清蛋白(parvalbumin)和原肌球蛋白(tropomyosin, TM)；另外,卵清蛋白、胶原蛋白(collagen)、精氨酸激酶(arginine kinase)、肌球蛋白轻链(myosin light chain)、肌钙结合蛋白(sarcoplasmic calcium binding pro-tein)等过敏原也扮演重要角色。基于此本文综述了水产品过敏原致敏机制、过敏原的种类、水产品致敏性的消减方法,并展望了水产品过敏原今后的研究方向和发展趋势。
Abstract
Aquatic product plays an important role in human nutrition and health. Aquatic product has en-hanced the popularity and frequency consumption across many countries with the growing international trade and aquaculture in aquatic products. This increased production and consumption of aquatic product has been accompanied by more frequent reports of adverse health problems among consumers as well as processors of aquatic products. Adverse reactions to aquatic products are often mediated by the immune system and cause al-lergies. The major aquatic products allergens are parvalbumin and tropomyosin. In addition, ovalbumin, colla-gen arginine kinase, myosin light chain, sarcoplasmic calcium binding protein and other allergens may also play important roles. The allergic mechanism of aquatic products, classification of allergen and reducing me-thods of allergy were summarized. Research direction and development prospect of allergen were discussed.
关键词
水产品/过敏原/致敏性/消减方法Key words
aquatic products/allergen/allergy/reducing methods引用本文复制引用
基金项目
辽宁省食品安全重点实验室开放课题(LNSAKF2011016)
出版年
2014
NETL
NSTL
维普
万方数据