花生致敏蛋白Ara h1、2、3的研究进展

Progress of Researches on the Allergens Ara h1,Ara h2 and Ara h3 from Peanut

花生仁含有丰富的营养物质,是常见的营养食品,但是花生仁内也含有很多致敏蛋白质,它们可以与过敏患者血清中的IgE抗体结合,引起IgE介导的过敏反应,最终导致机体生理功能的紊乱或组织损伤。Ara h 1(Arachishypogaea allergy 1)、Ara h 2和Ara h 3被认为是主要的花生致敏原,其热稳定性强,不易被蛋白酶彻底消化。致敏原含有的IgE抗体结合表位是其引发机体过敏反应的物质基础。人类食用花生而引发的过敏症因其潜在的危险性、长期性而日益受到关注。本文对近几年来国内外在这三种主要致敏原的理化性质、结构特点、基因表达模式、免疫学特性和功能方面取得的研究成果进行了全面综述,并对其今后的研究方向提出了展望。

Peanut is one of the most popular foods in the world due to its high nutrition;however,it contains multiple seed storage proteins which are identified as allergens and hence are the most common cause of life-threatening,IgE-mediated anaphylaxis among the hypersensitive individuals.Three peanut proteins,Arachis hypogaea allergy 1,2,3（Ara h 1,Ara h 2 and Ara h 3）,which have the common biochemical characteristics like resistance to proteases and heat,are considered as the major allergens because they are recognized by serum IgE from a peanut-allergic patient population.The linear IgE-binding epitopes in the allergens lay the foundation of the anaphylaxis in the peanut-allergic individuals.Peanut allergy is often a life-long problem,so many investigators are focusing on decreasing clinical reactivity.In this review,the latest advances in the researches on biochemical characteristics,structure and function of the three major allergens were descirbed and particular attention was given to the immunity properties of the three allergens.The future research directions were also discussed.