虾过敏原及其特异性IgE研究进展

Recent Advances in Shrimp Allergens and Specific IgE

虾是我国产值较高的甲壳类海产品,由于其味道鲜美、营养丰富而备受消费者喜爱,但也是引发过敏反应的食用海产品之一。本文综述了虾过敏原种类及其表位,特异性Ig E重排及制备等方面的研究,旨在为降低由虾过敏原引起的过敏性疾病提供理论依据。

Shrimp products, a kind of crustacean seafood with high value in China, are deeply popular with consumers because of their delicious flavor and rich nutrition. However, it is one of the edible seafood, which is often reported to cause allergic reaction. This paper has summarized species and epitopes of the shrimp allergens, the rearrangement and preparation of specific IgE to provide certain theoretical basis for reducing allergic diseases.