芝麻过敏原及其致敏性消减技术研究进展

Research Progress in Sesame Allergens and Their Mitigation Technologies

芝麻是新的“8大类”过敏食物之一,芝麻过敏反应由于其潜在危害性及其日益上升的发病率而越来越引起全世界的普遍重视,因此研究芝麻致敏性消减技术在保障食品安全方面具有重要意义。概述了芝麻主要过敏原(Ses i 1~Ses i 7)的结构和免疫特性,及其致敏性消减技术原理和研究进展;已报道的芝麻过敏原有7种,属于2S白蛋白、7S类豌豆球蛋白、油质蛋白和11S球蛋白,其中11S球蛋白和2S白蛋白是主要的过敏原蛋白。利用热加工技术消减芝麻致敏性,主要通过煮沸、微波、烘焙等工艺引起过敏原的解聚、变性进而破坏致敏表位;高压、辐照、发酵、酶解等非热加工技术通过氢键、疏水键等化学键的变化、多肽链的断裂引起蛋白结构变化,从而掩盖或直接降解致敏表位。另外,结合其他食品过敏原,对芝麻过敏原的潜在消减技术,包括脉冲电场、冷等离子体、超声波、脉冲光、糖基化改性和复合加工技术等进行了阐述分析。未来需要进一步研究芝麻不同过敏原的致敏表位、不同加工工艺对过敏原结构及致敏性影响、开展血清学、细胞和动物模型等致敏性评价等,以明确芝麻致敏性消减的主要机制,以期为生产低敏或脱敏芝麻产品奠定理论依据与科学指导。

Sesame is one of the new“big eight”priority allergic foods.Sesame allergic reaction has attracted more and more attention all over the world because of its potential severity and increasing prevalence.Therefore,the study of sesame allergenicity mitigation technology is of great importance in ensuring food safety.The structures and immunological properties of the main sesame allergen(Ses i 1-Ses i 7),and the principles and research progress of the allergenicity mitigation technologies were summarized.The reported seven sesame allergens belonged to 2S albumin,7S vicilin-type globulin,oleosin,and 11S globulin,among which 11S globulins and 2S albumins are the major allergen protein.Thermal processing techniques were used to mitigate the allergenicity of sesame,mainly through boiling,microwave,baking and so on to cause the depolymerization and denaturation of allergens,and then destroy the allergenic epitopes.Non-thermal processing techniques such as high pressure,irradiation,fermentation,enzymolysis and so on,could influence protein structure through the changes of chemical bonds such as hydrogen bonds and hydrophobic bonds,and the breakage of polypeptide chains,so as to cover or degrade directly the allergenic epitopes.At the same time,referring to other food allergen,the potential mitigation technologies of sesame allergens were further proposed,including pulsed electric field,cold plasma,ultrasonic wave,pulsed light,glycosylation modification and compound processing technology.In the future,it is necessary to study the epitopes of different sesame allergens,the effects of different processing technologies on the allergens structure and allergenicity,and carry out the allergenicity evaluation through serology,cell and animal models,and etc.,so as to clarify the main mechanism of sesame allergenicity mitigation,and offer a theoretical basis and scientific guidance for the production of hypoallergenic or desensitized sesame products.