贝类致敏原抗原表位及交叉反应的研究进展

Research Progress on Epitopes and Cross-reactivity of Shellfish Allergens

贝类(Shellfish)包括甲壳类和软体类,具有很高的营养价值和经济价值。我国作为贝类生产及消费大国,由食用贝类引发的食物过敏问题日益增多。已报道的贝类食品致敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链等。抗原表位是食品致敏原发挥作用的分子基础,明确不同致敏原的抗原表位,是深入分析其致敏性及交叉反应性的关键,也是定向消减致敏原致敏性的重要前提。本文介绍了贝类食品致敏原种类、抗原表位、交叉反应性和加工消减致敏原致敏性等方面的研究进展。

Shellfish,including crustaceans and molluscs,have high nutritional value and economic value.As a big producer and consumer of shellfish,food allergies caused by eating shellfish are increasing in China.The identified shellfish allergens include tropomyosin,arginine kinase,sarcoplasmic-calcium-binding protein,myosin light chain,etc.Epitope is the molecular basis for the action of allergens.To identify antigenic epitopes of different allergens is the key to further analysis of their sensitization and cross-reactivity,and is also an important prerequisite for directional reduction of sensitization.In this paper,the research progress of shellfish allergen species,antigenic epitopes,cross-reactivity and processing reduction allergen sensitization are introduced.