植物多酚在消减牛乳蛋白致敏性作用中的研究进展  

Research Progress of Polyphenols in Reducing Lactoprotein Sensitization

作　　者：农丽艳 唐道邦[1] 刘学铭[1] 王旭苹 程镜蓉 林耀盛[1] 邹金浩 杨怀谷[1] NONG Liyan;TANG Daobang;LIU Xueming;WANG Xuping;CHENG Jingrong;LIN Yaosheng;ZOU Jinhao;YANG Huaigu(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2023年第12期422-429,共8页Science and Technology of Food Industry

基　　金：广州市基础研究计划基础与应用基础研究项目(202201010671);广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3008);广东省农业科学院青年副研究员项目(R2021PY-QF009);广东省重点领域研发计划项目(2022B0202030002)。

摘　　要：牛乳蛋白过敏是主要由IgE介导的病理性免疫反应,在易感体质婴幼儿群体中有较高的发生风险。当前消除牛乳蛋白致敏性的技术手段包括热处理、高压处理、酶水解、糖基化修饰等,但这些方法可能会降低蛋白的营养功能价值、或产生不良风味。植物多酚作为一种来源广泛的植物次级代谢产物,具有抗衰老、抗菌、抗炎和抗氧化等多重生物学活性。多酚对蛋白质等大分子物质有显著的亲和作用,能通过共价和非共价结合方式有效降低不同食物蛋白的致敏性。本文主要阐述酚-蛋白互作关系对牛乳致敏性的影响及其相关作用机制,并提出研究设想,为新型低致敏乳制品的开发工作提供思路和理论参考。Certain infants and children have relatively high risk of the onset of anaphylaxis when exposed to the foods containing cow milk protein.This pathogenic immunological process is mainly mediated by IgE.Currently,the chief methods eliminating the sensitization of milk protein include heat treatment,high pressure treatment,enzymatic hydrolysis,and glycosylation modification,etc.Based on different mechanisms,each technique has specific advantages,nevertheless,also accompanied with ineluctable shortcomings,such as reducing the nutritional value or generating odd flavors.As a type of secondary metabolites with wide botanical resources,polyphenols exhibit pleiotropic bioactivities involving anti-aging,antibiosis,anti-inflammation and antioxidation.It is well known that polyphenols have strong affinity to proteins via covalent or non-covalent binding,which is so-called'polyphenol-protein interaction(PPI)'.Accumulating reports showed that phenolic compounds could reduce the immunoreactivity of diverse food allergens through PPI.This review summarizes and discusses the role of PPI on the desensitization of lactoproteins, and proposed some promising conceptions in the light of up-to-date researches, hoping to provide new ideas and theoretical foundations for the development of safe dairy products of low-sensitization.

关 键 词：植物多酚 牛乳蛋白 酚-蛋白互作 脱敏技术 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]