文章摘要
王俊娟;孙善峰;姚璐;刘曼曼;车会莲;.浅析食源性低聚肽的致敏风险[J].中国食品学报,2020,20(4):311-315
浅析食源性低聚肽的致敏风险
Analysis of the Allergenic Risks of Food-borne Oligopeptides
  
DOI:
中文关键词: 食源性低聚肽  致敏风险  致敏性评价  降低致敏风险的加工方法
英文关键词: food-borne oligopeptides  risk of allergenicity  evaluation of allergenicity  processing methods of reducing risk of sensitization
基金项目:国家自然科学基金项目(31972185)
作者单位
王俊娟;孙善峰;姚璐;刘曼曼;车会莲; 北京食品营养与人类健康高精尖创新中心中国农业大学食品营养与科学学院
 
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中文摘要:
      食源性低聚肽是以食用蛋白为原料水解的产物,分子质量小于1 000 u,一般由2~10个氨基酸构成,可不需消化或稍加消化即可吸收,吸收利用率较高。食源性低聚肽具有一些生理活性功能,如抗氧化、抗菌,抑制血管紧张素转换酶活性等。近年来,食源性低聚肽被广泛应用于食品、保健品及化妆品等行业。从理论上来说,一般形成抗原表位至少需要5个氨基酸,由2~10个氨基酸组成的食源性低聚肽能够形成抗原表位而存在IgE介导过敏的潜在风险。据此,本文对可能引起食源性低聚肽致敏风险的因素,如存在抗原表位和可能发生交叉过敏反应进行分析,并对可能用于评价食源性低聚肽致敏性的方法进行介绍,对如何降低食源性低聚肽致敏风险的加工方法进行探讨,为食源性低聚肽的更广泛应用提供理论基础。
英文摘要:
      The food-borne oligopeptides (generally 2-10 amino acids), derived from edible protein, can be absorbed without digestion or a little digestion. In additional, the food-borne oligopeptides with less than 1 000 u have various physiological functions including antioxidative effect, antimicrobial effect and anti-angiotensin converting enzyme activities, and in recent years, they have been widely used in food, health care products and cosmetics industries. However, at least 5 amino acids are required to form epitopes, and food-borne oligopeptides may theoretically present a potential risk of IgE-mediated allergy by forming epitopes. Accordingly, this paper analyzed the factors that may cause the allergenic risks of food-borne oligopeptides, such as the presence of antigenic epitopes and possible cross-allergic reactions, and reviewed the methods that may be used to evaluate the sensitization of food-borne oligopeptides, finally, this paper discussed how to reduce the allergenic risks of food-borne oligopeptides. This will provide a theoretical basis for the wider application of food-borne oligopeptides.
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