植物多酚共价修饰在降低蜂花粉致敏性中的潜在应用研究进展

Advances on the potential application of covalent modification with plant polyphenols in reducing the allergenicity of bee pollen

蜂花粉富含多种营养成分和活性物质,具有诸多功能活性。然而,蜂花粉中过敏原的存在为蜂花粉的食用安全带来威胁,成为制约其开发利用的关键因素之一。近期研究表明,植物多酚共价修饰可以改变过敏原的蛋白构象,并降低过敏原的免疫原性,成为一种新型降敏手段。本文对近年来蜂花粉致敏研究现状、植物多酚共价修饰过敏原的研究进展,以及食物致敏性的体内外评价技术进行综述,旨在为后续蜂花粉脱敏研究提供理论依据和技术支持。

Bee pollen is abundant in various nutrients and active substances,and exerts many functional activities.However,the existence of allergens in bee pollen poses a threat to the food safety,which has become one of the key factors restricting its exploitation and utilization.Covalent modification with plant polyphenols can change protein conformation and reduce protein immunogenicity,which has become a new method to reduce the allergenicity of allergens.Herein,the recent studies about food allergies caused by bee pollen,covalently modification with plant polyphenols on food allergens,and the in vitro and in vivo techniques on food allergenicity evaluation are reviewed.It is aimed to provide theoretical basis and technical support for the future research on reducing the allergenicity of bee pollen.