水果过敏原及其致敏性消减技术研究进展  

Research Progress in Fruit Allergens and Their Mitigation Technologies

作　　者：王进[1] 张丽丽 王雨欣 史佳鹭 WANG Jin;ZHANG Lili;WANG Yuxin;SHI Jialu(School of Public Health,Southeast University,Nanjing 210009,China)

机构地区：[1]东南大学公共卫生学院,江苏南京210009

出　　处：《食品科学技术学报》2022年第4期16-24,34,共10页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(32102093);江苏省自然科学基金资助项目(BK20210226)。

摘　　要：水果含有丰富的维生素、多酚等抗氧化物质,可延缓衰老,促进人体健康,然而水果过敏造成的食品安全问题日益突出。概述了常见的水果过敏原与交叉过敏反应,水果致敏性消减技术的原理与研究进展。常见的7大类水果过敏原主要包括类甜蛋白、Bet v 1同源蛋白、脂质转移蛋白、抑制蛋白、几丁质酶、半胱氨酸蛋白酶和β-1,3-葡聚糖酶。交叉过敏反应是引发水果过敏的主要原因之一,当多种过敏原含有相似的结构序列或决定簇时可引发明显的交叉过敏反应。其中,花粉中的Bet v 1最容易与常见的水果引起交叉过敏反应。高温、高压、脉冲电场、超声波、辐照等物理加工技术可通过二硫键的断裂与重排、氢键的增强或削弱、肽链的断裂或交联等作用直接破坏水果过敏蛋白质的结构;碱液或酶处理等化学消减技术可通过破坏过敏原的蛋白结构,降解过敏原致敏性表位。目前水果致敏性消减技术的研究较少,其效果也不够理想。未来可通过分子动力学模拟、新型食品加工方法等多技术联合,精准靶向控制水果致敏性;生物育种和基因编辑等新技术培育脱敏水果新品种,从根本上解决水果致敏性难题,为低敏或脱敏水果产品的开发与产业化应用提供科学依据。Fruits are rich in vitamins,polyphenols and other antioxidants,which can delay aging and promote human health.However,fruit allergy induced food safety issues are increasing recently.The common fruit allergens and cross-reactivity allergy,as well as the principles and research progress of mitigation technology in fruit allergy were summarized.There were mainly seven types of common fruit allergens including thaumatin like protein(TLP),Bet v 1 homologous protein,lipid transfer protein,profilin,chitinase,cysteine protease andβ-1,3-glucanase.Cross-reactivity allergy was one of the main factors causing fruit allergies,when multiple allergens contained similar structural sequences or determinants.Among them,Bet v 1 in pollen was most likely to trigger cross-reactivity allergy with common fruits.Physical processing technologies including high temperature,high pressure,pulsed electric field,ultrasound,and irradiation could directly destroy the structure of fruit allergens by breaking and rearranging the disulfide bonds,strengthening or weakening the hydrogen bonds,as well as breaking or cross-linking peptide chains.Chemical mitigation techniques such as lye or enzyme treatment could degrade epitopes in fruit allergens by disrupting their protein structures.At present,very limited studies were performed on the mitigation technologies of fruit allergens,and their effects of reducing the fruit allergenicity hardly reached ideal level.In the future,the combination of multiple technologies such as molecular dynamics simulation and novel food processing technologies could be used to precisely target and control fruit allergenicity.Innovative technologies including biological breeding and genome editing can cultivate new varieties of desensitized fruits,which fundamentally solve the challenges caused by fruit allergy,providing a scientific basis for the development and industrial application of hypoallergenic or desensitized fruit products.

关 键 词：水果 过敏原 交叉过敏反应 物理加工技术 消减技术 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS255.1[轻工技术与工程—食品科学与工程]