美拉德反应调节食物过敏反应的研究进展

Research progress of Maillard reaction in regulating food allergy

中文关键词:  美拉德反应  蛋白质结构  食物过敏原  致敏性

英文关键词:Maillard reaction  protein structure  food allergens  hypoallergenic food

中文摘要:

      近年来食物过敏发生率急剧增加, 已是全球关注的公共卫生问题。美拉德反应作为食品加工和储存过程中最重要的化学反应之一, 过敏原蛋白被修饰后由于结构发生了变化, 必然引起致敏性改变, 进而可能引发机体对于不同处理条件的抗原免疫耐受不一致, 导致过敏反应。本文首先介绍了美拉德反应修饰蛋白质的过程及机制, 进而解析不同影响因素调节美拉德反应终产物对致敏性的影响, 最后阐述影响肠道菌群及其免疫应答机制的相关研究进行综述, 并对美拉德反应作为一种尚未被完全开发和应用的加工方式进行展望。

英文摘要:

      In recent years, With the sharply increasing incidence of food allergies, food allergies have become a public health problem of global concern. Maillard reaction is one of the most important chemical reactions in the process of food processing and storage. After the allergen protein is modified, the structure changes, which will inevitably lead to changes in sensitization, which may lead to the body's inconsistent immune resistance to antigens under different processing conditions, and lead to allergic reactions. This paper firstly introduced the process and mechanism of protein modification by Maillard reaction, and analyzed the effect of different influencing factors on sensitization by regulating the final product of Maillard reaction, reviewed the relevant studies affecting intestinal microbiota and its immune response mechanism, reviewed and prospected the Maillard reaction as a processing method that had not yet been fully developed and applied.