水产品过敏原的研究现状和展望  

Current Status and Future Perspectives in Research on Seafood Allergens

作　　者：刘光明[1] 曹敏杰[1] 蔡秋凤[1] 沈海旺[1] 阮韦伟[1] 苏文金[1] 

机构地区：[1]集美大学生物工程学院福建省高校水产科学技术与食品安全重点实验室,福建厦门361021

出　　处：《中国食品学报》2012年第5期1-9,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171660);福建省自然科学基金项目(2010J06012);福建省高校新世纪优秀人才计划(NCETFJ-2007)

摘　　要：水产品作为人类食物的重要来源之一,其市场和消费群体不断扩大。与此同时,由水产品引发的食物过敏也日益增多,在联合国粮农组织公布的八大类过敏食物中,水产品就占了两大类。水产品过敏原有小清蛋白(Parvalbumin)、鱼卵蛋白(如鲑鱼的硫酸鱼精蛋白)和胶原蛋白(Collagen)、原肌球蛋白(Tropomyosin,TM)、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)、血蓝蛋白亚基(Hemocyanin subunits)等。基于此,本文重点概述了国内外水产品过敏原及其加工脱敏技术的研究现状,以及今后水产品过敏原研究的发展趋势。Seafood plays an important role in human nutrition and health. The growing international trade in seafood species and products has enhanced the popularity and frequency of consumption of various seafood products across many countries. This increased production and consumption of seafood has been accompanied by more frequent reports of adverse health problems among consumers as well as processors of seafood. Adverse reactions to seafood are often mediated by the immune system and cause allergies. Seafood accounted for two categories in the eight categories of allergic foods which announced by Food and Agriculture Organization of the United Nations. Allergic reactions to seafood can generate clinical symptoms ranging from mild urticaria and oral allergy syndrome to life -threatening anaphylactic reactions. The major seafood allergens are parvalbumin and tropomyosin, although other allergens may play an important part in hypersensitivity such as collagen, and arginine kinase, myosin light chain, sarcoplasmic calcium binding protein. Current observations regard parvalbumin and tropomyosin to be the major allergens responsible for molecular and clinical cross-reactivity between fish, crustaceans and mollusks. Future research on the immunological and physical and chemical properties of seafood allergens with a focus on the structure-activity relationship will improve management of seafood allergy and is essential for the processing of hypoallergenic seafood.

关 键 词：水产品 食物过敏 过敏原 加工脱敏 低(无)致敏水产品 

分 类 号：R155.5[医药卫生—营养与食品卫生学]