热处理对食物致敏性的影响及其体外细胞学评价

Food Allergenicity Influenced by Thermal Processing and in Vitro Cellular Assay

综述了热加工处理对典型食物过敏原致敏性的影响,重点介绍了体外细胞学评价方法在评价食物过敏原致敏性变化方面的一些研究进展。人们生活方式和环境的改变,以及日常食物丰富所致过敏诱发因素的增加,食物过敏发生比例大幅提高,食品过敏问题已成为目前国内外食品安全研究的热点之一。食品热加工可以改变食物过敏原的蛋白表位结构、聚合特性以及过敏原诱发淋巴细胞释放细胞因子的特性。由于食品基质、配料和处理过程的差异,加工过程中食品致敏性的变化尚无普遍规律可循。通过对典型食物过敏原的分离纯化、分子鉴定,可以追踪过敏原组分在食物加工过程中的改变规律。目前过敏效应分子IgE抗体的水平变化常常被作为致敏性评价的指标,酶联免疫分析和免疫印迹试验是常用的测定手段。然而,对于过敏反应阶段由IgE抗体与效应细胞上FcεR受体之间的结合引发系列炎症反应的部分,则无法通过这些方法进行判断。全面评价食物过敏原的致敏效应不但需要监测IgE抗体水平,也需要监测效应细胞致敏程度,以及释放的细胞因子水平。

The prevalence of food allergy is continually increasing due to a large variety of food intake and tremendous lifestyle and living environmental changes in modern world. Food allergy incidences have gotten a sharp increase in recent years and food allergy has regarded as one of hot topics in food safety. Food processing may change the epitopes and the binding properties of allergenic protein,and subsequently causes the differences in activation of lymphocyte and cytokine release in the process of allergic reactions. However,due to the differences between food kinds, ingredients or processing techniques,without a general rules for food allergenicity changes caused hy the way of processing. The IgE antibody level was regarded as the marker in allergy reaction, which was usually detected using enzyme -linked immunoahsorhent assay （ELISA） or immunol^lotting measure. However,the methods ahove couldn＇t tell whether allergens caused cross- linkinghetween Fc^RI and IgE,which leads to sec.ondary inflammatory reaction. The overall assessment of food allergen not only includes the monitoring of IgE level but also includes the detection of effective cell activation and the release of cytokines. In this review,the eft^cts of thermal processing on the allergenicity of food were summarized and the recent progress of in vitro cellular assay were highlighted for its application in assessment of h^od allergy.