浅析食源性低聚肽的致敏风险

Analysis of the Allergenic Risks of Food-borne Oligopeptides

食源性低聚肽是以食用蛋白为原料水解的产物,分子质量小于1000 u,一般由2~10个氨基酸构成,可不需消化或稍加消化即可吸收,吸收利用率较高。食源性低聚肽具有一些生理活性功能,如抗氧化、抗菌,抑制血管紧张素转换酶活性等。近年来,食源性低聚肽被广泛应用于食品、保健品及化妆品等行业。从理论上来说,一般形成抗原表位至少需要5个氨基酸,由2~10个氨基酸组成的食源性低聚肽能够形成抗原表位而存在IgE介导过敏的潜在风险。据此,本文对可能引起食源性低聚肽致敏风险的因素,如存在抗原表位和可能发生交叉过敏反应进行分析,并对可能用于评价食源性低聚肽致敏性的方法进行介绍,对如何降低食源性低聚肽致敏风险的加工方法进行探讨,为食源性低聚肽的更广泛应用提供理论基础。

The food-borne oligopeptides(generally 2-10 amino acids),derived from edible protein,can be absorbed without digestion or a little digestion.In additional,the food-borne oligopeptides with less than 1000 u have various physiological functions including antioxidative effect,antimicrobial effect and anti-angiotensin converting enzyme activities,and in recent years,they have been widely used in food,health care products and cosmetics industries.However,at least 5 amino acids are required to form epitopes,and food-borne oligopeptides may theoretically present a potential risk of IgE-mediated allergy by forming epitopes.Accordingly,this paper analyzed the factors that may cause the allergenic risks of food-borne oligopeptides,such as the presence of antigenic epitopes and possible cross-allergic reactions,and reviewed the methods that may be used to evaluate the sensitization of food-borne oligopeptides,finally,this paper discussed how to reduce the allergenic risks of food-borne oligopeptides.This will provide a theoretical basis for the wider application of food-borne oligopeptides.