甲壳类水产品过敏原及其致敏性消减技术研究进展  

Research Progress in Crustacean Allergens and Their Mitigation Technologies

作　　者：李振兴[1] 赵金龙 LI Zhenxing;ZHAO Jinlong(College of Food Science and Engineering,Ocean University of China, Qingdao 266003, China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学技术学报》2022年第3期21-33,共13页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(32072338)。

摘　　要：甲壳类水产品味道鲜美,营养丰富,广受消费者喜爱,但可诱发机体产生严重过敏反应,甚至危及生命,已成为全球范围内日益严重的食品安全问题。概述了目前已鉴定的甲壳类水产品过敏原的结构和免疫性质,及其致敏性消减技术原理和研究进展;已报道的甲壳类水产品过敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链、磷酸丙糖异构酶和血蓝蛋白等,其中原肌球蛋白为甲壳类水产品的主要过敏原,可与72%~98%的甲壳类食品过敏患者血清产生特异性IgE反应。利用物理加工消减甲壳类水产品过敏原致敏性,主要通过传统热处理、微波、超高压、低温等离子体和辐照等物理作用力诱导蛋白质变性,进而破坏蛋白质的致敏性表位;酸处理和糖基化等化学修饰消减技术可以通过改变过敏原结构、形成新化学键等方式掩盖或直接破坏致敏性表位;酶处理和发酵处理等生物修饰消减技术则直接降解过敏原致敏性表位。未来仍需要通过过敏表位的靶向消减、多种消减技术协同、动物与人体试验开展,探究过敏原结构和表位修饰的影响机制,推进过敏原消减技术的实际应用,为低敏甚至脱敏甲壳类食品的研发提供参考。Despite being delicious,nutritious,and popular among consumers,crustaceans and their derivatives can induce serious allergic reactions and even death,which has become an increasingly serious food safety issue worldwide.The study outlined the structures and immunological properties of the identified crustacean aquatic product allergens,and the principles and research progress of their mitigation abatement techniques.The reported crustacean aquatic product allergens include tropomyosin,arginine kinase,sarcoplasmic calcium-binding protein,myosin light chain,triosephosphate isomerase and hemocyanin,among which tropomyosin is the major allergen of crustacean aquatic products,which can produce specific IgE reactions with 72%-98%of the sera of crustacean food allergy patients.The allergenicity of crustacean aquatic products could be reduced by physical processing,mainly by inducing protein denaturation through traditional heat treatment,microwave,ultra-high pressure,low temperature plasma and irradiation,which can damage the epitopes of proteins.Chemical modification mitigating techniques,such as acid treatment and glycosylation,could mask or directly destroy the allergenic epitopes by changing the structure of allergens and forming new chemical bonds.Enzyme treatment and fermentation treatment could be used to reduce the allergenicity of crustacean aquatic products.Biological modification mitigating techniques such as enzymatic and fermentation treatments could directly degrade allergenic epitopes.Future research will be needed to investigate the mechanism of allergen structure and epitope modification through targeted allergen epitope reduction,synergistic multiple reduction techniques,and animal and human trials to promote the practical application of allergen reduction techniques and provide reference for the development of hypoallergenic and even desensitized crustacean foods.

关 键 词：甲壳类 过敏 原肌球蛋白 精氨酸激酶 肌质钙结合蛋白 血蓝蛋白 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]