蜂花粉过敏原识别及微生物发酵法降解过敏原的潜在应用研究进展  

Advances in Allergen Recognition of Bee Pollen and the Potential Application in Allergen Degradation by Microbial Fermentation

作　　者：尹舒婷 姜玉锁[2] 李强强[1] 吴黎明[1] YIN Shuting;JIANG Yusuo;LI Qiangqiang;WU Liming(Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China;College of Animal Science,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]山西农业大学动物科学学院,山西晋中030801

出　　处：《食品工业科技》2022年第14期427-434,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(32102605)。

摘　　要：蜂花粉是蜜蜂从显花植物上采集的花粉粒,并向其中加入花蜜及唾液腺分泌物而形成的团状物。蜂花粉营养物质和活性成分十分丰富,具有极高的药用价值。然而,部分易敏人群因食用蜂花粉产生临床过敏症状,限制了蜂花粉食用安全。然而目前国内外关于蜂花粉的致敏机制研究尚不完善,制约了蜂花粉进一步开发利用。本文通过对近年来国内外关于蜂花粉致敏性及其过敏原识别的相关研究现状进行综述,并对微生物发酵法降解过敏原的潜在应用进行分析讨论,以期为后续开发高效的蜂花粉脱敏技术提供参考。Bee pollen is collected from flowering plants and added with nectar and salivary gland secretions by honeybees.Bee pollen is abundant in various nutrients and active ingredients,and exerts excellent medicinal efficacy.However,some susceptible population developed clinical allergic symptoms due to eating bee pollen,which caused serious influences to the food safety and further application of bee pollen.Currently,the research on the allergenic mechanism of bee pollen is insufficient,which limits the utilization of bee pollen.The research advances of bee pollen allergenicity and allergens,as well as the microbial fermentation techniques for allergen degradation are summarized and discussed,aiming to provide a reference for the development of bee pollen allergen removal technology in the future.

关 键 词：蜂花粉 过敏反应 过敏原 微生物发酵 脱敏 

分 类 号：TS201.1[轻工技术与工程—食品科学]