糖基化大豆抗原蛋白的致敏性及其对肠道健康的影响  

Antigenicity of Glycated Soy Antigenic Proteins and Improving on Intestinal Health: A Review

作　　者：殷海成[1] 杨智翔 陈莹 马源青 李岳燕 YIN Haicheng;YANG Zhixiang;CHEN Ying;MA Yuanqing;LI Yueyan(College of Biological Engineering,Henan University of Technology,Henan Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《饲料工业》2023年第1期25-29,共5页Feed Industry

基　　金：国家级大学生创新创业训练计划项目[202110463047];河南省自然科学基金项目[222300420425]。

摘　　要：大豆营养丰富,但其抗原蛋白的高致敏性易导致严重过敏反应。大豆球蛋白和β-伴球蛋白是大豆的主要过敏原,其抗原表位对致敏性起决定作用。通过适宜的加工手段改变过敏原蛋白表位结构,从而影响致敏性。糖基化是当前最有前景实现工业化的非酶加工新技术,不仅能改变蛋白质的结构、营养特性,同时能降低致敏性。文章介绍了大豆主要抗原蛋白的结构、糖基化反应,重点总结了大豆糖基化抗原蛋白致敏性的变化及其对肠道健康的影响,同时对糖基化蛋白面临的挑战进行展望,旨在为糖基化蛋白低致敏性产品的开发及促进肠道健康提供参考。Soybean is highly nutrients, but its high allergenic nature of antigen proteins can easily lead to severe allergic reactions. Soy glycinin and β-conglycinin are the main allergens of soybeans, and their epitopes determine sensitization. The epitope structure of allergen proteins is changed by appropriate processing methods, thereby affecting sensitization. Glycation is currently the mostpromising new technology for industrialized non-enzymatic processing, which can not only change the structure and nutritional properties of proteins, but also reduces sensitization. This review introduces the structure and glycation reaction of main antigen proteins of soybean, focuses on the changes of sensitization of soybean glycated antigen proteins and their impact on intestinal health. Furthermore, it will put forward prospects for the challenges faced by glycated proteins, aiming to provide reference for the preparation of hypoallergenic products of glycated proteins and the promotion of intestinal health.

关 键 词：糖基化 非酶加工技术 大豆抗原蛋白 致敏性 肠道健康 

分 类 号：S816.4[农业科学—饲料科学]