降低牛乳蛋白致敏性的改性方法研究进展

Advanced In Research on the Modification Methods about Reducing Milk Protein Sensitization

近年来,牛乳过敏的发病率增加,引起了国内外的广泛关注,已经成为研究热点之一。牛乳中的蛋白质是引起过敏的主要原因,其中酪蛋白、β-乳球蛋白、以及α-乳白蛋白是主要过敏原。研究概述了牛乳蛋白过敏的免疫病理机制以及引起牛乳蛋白过敏的主要过敏原,主要介绍了目前国内外研究中采用的改性方法的技术进展,包括热处理、糖基化、高压处理、酶法水解等,同时列举了诸多实例,并对其进行分析总结。通过改性方法可以一定程度上降低致敏性,但是关于过敏机理、适用性以及改性过程中是否会出现新的过敏原表位的问题仍然需要进一步的研究。

The increasing incidence of milk allergy attaches a wide of attention at home and abroad in recent years,which has become one of the hot spots.The primary reason of milk allergy is protein,including casein,β-lactoglobulin and α-lactalbumi,which called major allergen.This study provides an overview about immune pathological mechanisms of milk protein allergy and the major allergens which causes milk protein allergy,the main content is introducing about the current technical progress on the modification methods used in mlik protein,such as heat treatment,glycosylation,high pressure treatment,enzymatic hydrolysis and so on.At the same time,many examples are cited and a summary is made.Modified protein can reduce the sensitization of milk protein,but the mechanism of allergy,whether the new allergen epitope appears in the modification process,is needed to be further studied.