蛋白新资源潜在致敏性评价方法的研究进展

Research progress on assessment approaches of potential allergenicity in new protein resources

中文关键词:  蛋白新资源  潜在致敏性  评价方法

英文关键词:new protein resources  potential allergenicity  assessment approaches

中文摘要:

      食物过敏是指过敏人群摄入含有相应致敏蛋白的食物后导致人体消化系统、呼吸系统、血液系统等出现的一系列变态反应, 如呕吐、腹泻、鼻炎、哮喘、水肿、荨麻疹、过敏性皮炎等, 严重时可致全身性休克反应。据统计, 全球约6%～8%的婴幼儿和2%～4%的成年人被食物过敏所困扰, 因此食物过敏已成为国际社会关注的一个食品安全问题。然而, 近几年随着食品蛋白新资源在人类消费生活中的应用日益增加, 其是否具有潜在的致敏性更是受到国内外的广泛关注, 食品蛋白新资源致敏性评价方法和体系的建立也成为国内外研究和关注的热点。本文就现有食品蛋白新资源潜在致敏性的评价方法的研究进展进行了综述, 对其现状做出总结。

英文摘要:

      Food allergy has a variety of symptoms involving digestive disorders (emesis, diarrhoea), respiratory symptoms (rhinitis, asthma), circulatory symptoms (oedema, hypotension), and skin reactions (urticaria, atopic dermatitis/eczema). Sometimes, a specific food allergen can lead to life-threatening reactions (anaphylactic shock). It is reported that food allergies affect up to 6%~8% of children and up to 2%~4% of adults. Therefore, food allergy has become an important issue in the field of food safety. With the increasing of new food protein resources, there is a growing need for the development suitable approaches for the potential allergenicity of new food protein resources. In this paper, the allergenicity evaluation approaches of new food protein resources were summarized, and recommendations for their development were given.