白果致过敏成分及其致敏机理研究进展  

Advance in allergic composition and mechanism of allergy of ginkgo biloba seeds

作　　者：杨剑婷[1] 吴彩娥[1] 

机构地区：[1]南京林业大学森林资源与环境学院,南京210037

出　　处：《食品科技》2009年第6期282-286,共5页Food Science and Technology

基　　金：教育部博士点基金资助项目(200802980004)

摘　　要：为了明确目前银杏致敏成分及其致敏机理的研究进展,分析了国内外关于白果致敏方面的研究报告文献资料。普遍认为引起白果过敏的主要物质是银杏酚酸类物质(也称烷基酚类化合物),也有报道MAP(4-0-Methylpyridoxine)是主要致毒物质,树生坚果种子的贮藏蛋白致敏性较为普遍;致敏机理可能是抑制酶活性、细胞毒性、变态反应等;白果中的贮藏蛋白可能具有致敏性。To ascertain the allergic substances and allergic mechanism, research reports about allergy of ginkgo bilabo seeds were analyzed. It was thought that ginkgolic acids and ginkgols, also called alkylphenols, were the main substances to result ginkgo bilabo safety. While there were reports that MAP was the main poison, and storage proteins of tree nuts were allergic widely. The relevant allergic mechanisms perhaps were inhibiting enzyme activity, cytotoxicity and allergenecity, and ginkgo seeds storage proteins perhaps were allergens.

关 键 词：白果 过敏 致敏机理 

分 类 号：R155.3[医药卫生—营养与食品卫生学] S792.95[医药卫生—公共卫生与预防医学]