大豆致敏原表位与降敏加工:现状与未来  

Allergenic epitope and desensitization processing of soybean:current status and future features

作　　者：芮昕[1] 郭欣冉 RUI Xin;GUO Xinran(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2025年第2期249-262,共14页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(32372440)。

摘　　要：大豆是我国传统优质植物蛋白来源,然而,大豆过敏是制约其蛋白安全品质的瓶颈问题。大豆蛋白特定结构(致敏原表位)是诱发食物过敏的主要原因,表位的识别与定位是探索大豆过敏机制和靶向开发加工低(无)敏性大豆食品的关键,也是建立大豆精准降敏技术“构-效”关系的核心。本文围绕大豆致敏原结构与表位,对大豆致敏原结构及表位在常见加工过程、胃肠道消化过程中的变化进行了综述,对表位层面研究相对较少的大豆致敏原摄入及对小肠微环境影响、口服免疫耐受方面开展了探讨与展望。本文旨在为低敏大豆加工“构-效”关系的建立及未来大豆降敏加工的发展提供参考。Soybean is a traditional high-quality source of plant protein in China,however,soybean allergy restricts it nutritional and safety quality.The specific structure of soybean protein(allergen epitopes)is attributed to allergenicity,and the recognition and localization of epitopes are the key issues to exploring the mechanism of soybean allergies and targeted development and processing of hypoallergenic soybean foods.It is also the core of establishing the“structure-activity”relationship of precise soybean desensitization technology.This paper reviewed the changes in the structure and epitopes of soybean allergens during processing and gastrointestinal digestion processes.It also explored the effects of soybean allergen on the small intestine environment and oral immune tolerance.This literature review aimed to provide reference for the establishment of the“structure-activity”relationship in hypoallergenic soybean processing and the future development of soybean desensitization processing.

关 键 词：大豆致敏原蛋白 致敏原表位 加工技术 胃肠道消化 蛋白摄入 口服耐受 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]