糖基化调控食物过敏原致敏性研究进展  

Research Progress on Glycation Regulating Food Allergen Allergenicity

作　　者：胡风欣 于宁[2] 康文瀚 张九凯[2] 李洋[2,3] 秦宇飞[2,4] 陈颖 Hu Fengxin;Yu Ning;Kang Wenhan;Zhang Jiukai;Li Yang;Qin Yufei;Chen Ying(School of Food and Health,Beijing Technology and Business University,Beijing 100048;Chinese Academy of Inspection and Quarantine,Beijing 100176;School of Food Engineering,Tianjin University of Science and Technology,Tianjin 300457;School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]中国检验检疫科学研究院,北京100176 [3]天津科技大学食品与工程学院,天津300457 [4]南京财经大学食品科学与工程学院,南京210023

出　　处：《中国食品学报》2024年第12期441-453,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省重点研发专项(2022B0202030002)。

摘　　要：随着全球食物过敏患病率的逐年升高,食物过敏已成为人们日益关注的食品安全和公共卫生问题。迄今为止,食物过敏尚无有效的药物治疗,避免摄入或接触食物过敏原仍是最有效的治疗手段。建立食品过敏原致敏性消减技术刻不容缓。糖基化改性是指蛋白中的氨基化合物与羰基化合物反应,从而改变蛋白性质的一种方法。该反应不仅条件温和、不添加任何化学物质,还可改善食物的风味及功能特性,深受广大消费者的喜爱。它可在消减过敏原蛋白致敏性的同时,保障食品的安全性和营养性,在食物过敏原致敏性防控中具有较好的发展前景。本文综述糖基化修饰过敏原蛋白的机理,影响糖基化反应调控过敏原的因素,为加工生产低敏或脱敏产品提供理论参考。With the global prevalence of food allergy increasing every year,food allergy has become a growing food safety and public health concern.So far,there is no effective drug treatment for food allergy,and avoiding intake or contact with food allergens is still the most effective treatment.Therefore,it is urgent to establish food allergen modification methods.Glycation modification is an effective method.Glycation modification is a method in which amino compounds in proteins react with carbonyl compounds to change the properties of proteins.This reaction not only has mild reaction conditions and does not add any chemical substances,but also improves the flavor and functional properties of food,which is very popular among consumers.It can reduce the allergenicity of allergen proteins while guaranteeing the safety and nutritional properties of food,and has a better development prospect in the prevention and control of food allergen allergenicity.This paper reviews the mechanism of glycation modification of allergenic proteins,the factors affecting the regulation of allergens by glycation reaction,and provides theoretical references for the processing and production of hypoallergenic or desensitized products.

关 键 词：食物过敏 致敏性调控 糖基化 影响因素 

分 类 号：TS201.6[轻工技术与工程—食品科学]