Allergenicity mitigation strategies of seafood allergens for hypoallergen  

作　　者：Zi-Ye Zhang 

机构地区：[1]State Key Laboratory of Marine Food Processing&Safety Control,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China

出　　处：《Food and Health》2024年第4期39-40,共2页食品和健康（英文）

摘　　要：Introduction Seafood is a widely consumed and nutritionally rich food source,but it ranks among the top allergens,with shellfish and fish being major triggers of allergic reactions.These reactions,primarily caused by proteins such as tropomyosin(TM)in shellfish and parvalbumin(PV)in fish,can lead to life-threatening anaphylaxis in susceptible individuals.The development of hypoallergenic seafood is becoming increasingly important to provide safe alternatives for those with seafood allergies.This comment reviews recent advances in allergenicity mitigation strategies,highlighting the progress made and future potential in producing hypoallergenic seafood products.

关 键 词：BECOMING primarily ALLERGEN 

分 类 号：K93[历史地理—人文地理学]