大豆主要过敏原β-伴大豆球蛋白及其抗原表位的研究进展

Development in Major Allergen β-conglycinin and Its Antigen Epitopes of Soybean

大豆具有较高的营养价值和良好的功能特性,其应用越来越广泛,然而大豆也是主要的食物过敏原之一,会诱发机体发生过敏反应,影响健康。研究表明,诱发食物过敏的决定性因素是蛋白质上的抗原表位,过敏原通过抗原表位与抗体或者致敏淋巴细胞特异性结合,引起免疫应答。为了进一步研究大豆蛋白过敏原的致敏机理,明确其主要抗原表位。本文综述了大豆中主要过敏原蛋白的结构组成与致敏部位,并通过数据库总结β-伴大豆球蛋白的主要抗原表位。此外,阐述了不同加工方式对大豆过敏蛋白的影响,为进一步开发低致敏性或无致敏性大豆产品提供理论依据。

Soybean has high nutritional value and good functional characteristics,and its application is more and more widely.However,soybean also is one of the most important food allergens,it will induce food allergic reactions and affect the health of the body.Studies have shown that the true determinant of food allergy was the epitope on the protein.Allergen cause an immune response by specifically binding an epitope to an antibody or sensitized lymphocyte.In order to further study the sensitization mechanism of soy protein allergens,and identify their major epitopes.This paper reviewed the structural composition and sensitization sites of major allergen proteins in soybean,and summarized the main antigenic epitopes ofβ-conglycinin through database.In addition,the effects of different processing methods on soybean allergic protein were discussed,which would provide theoretical basis for further development of low or non-allergic soybean products.