食物过敏原的低过敏性处理方法及其评价体系研究进展  

Research Advances on Hypoallergenic Processing Methods of Food Allergens and their Evaluation Systems

作　　者：孙佳益[1] 王锡昌[1] 刘源[1] 卢瑛[1] 

机构地区：[1]上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《分析测试学报》2012年第4期495-501,共7页Journal of Instrumental Analysis

基　　金：上海市科技兴农重点攻关项目(沪农科攻字(2009)第6-1号,沪农科攻字(2010)第2-6号);上海市科委工程中心建设项目(11DZ2280300);上海市教育委员会重点学科建设项目(J50704)

摘　　要：食物过敏是由食物引起的机体对免疫系统的异常反应,近几十年来,世界范围内食物过敏反应症患者呈逐年上升趋势,食物过敏已成为一个新兴的食品安全问题。极其微量的过敏原即能导致一些患者出现强烈的过敏反应,因此寻求降低食物过敏原的活性处理方法显得格外重要。该文综述了近年来关于食物过敏原的低过敏性处理方法及其评价体系的研究进展,通过对低过敏性生物处理方法中的酶解法、物理方法和生物物理结合法,以及食物过敏原性的体外评价方法和动物模型评价体系进行对比分析和讨论,探讨了食物过敏原的低过敏性处理方法及其评价体系的发展方向。Food allergy is an abnormal response of organism to the immune system caused by foods.In recent decades,Food allergy patients has risen gradually worldwide and food allergy has become an emerging issue of food safety.It is important to find processing methods to reduce food anaphylaxis as extremely trace of the allergen can make some patients experience strong allergic reaction.In this paper,hypoallergenic processing methods of food allergen and their corresponding evaluation systems in recent years are reviewed.Enzymatic hydrolysis method,physical methods and biochemical combining physical methods are analysed,and the methods of in vitro evaluation and animal model evaluation system of food allergenicity are compared.The development direction of hypoallergenic processing methods of food allergen and their evaluation systems are also discussed.

关 键 词：食物 过敏原 低过敏性 处理方法 体外评价 动物模型 研究进展 

分 类 号：R392.3[医药卫生—免疫学] G353.11[医药卫生—基础医学]