芸豆凝集素蛋白致敏性的研究进展

Research Progress in the Allergenicity of Kidney Bean Lectins

芸豆在世界范围内广泛种植,是我国重要的经济豆类之一,具有较强的营养价值。然而因芸豆未煮熟或食用不当而引起的食物安全事件时有发生,一般认为是由芸豆凝集素蛋白的毒理学作用引起的。免疫学研究表明,芸豆凝集素蛋白可能是芸豆中的主要过敏原,在国外研究中得以重视,而我国尚未有系统性报道。本文总结了关于芸豆凝集素蛋白的免疫学研究进展,分析了芸豆凝集素蛋白作为过敏原的依据,总结了目前消减芸豆凝集素蛋白致敏性的食品加工策略,以期为芸豆低敏食品研发以及芸豆蛋白开发利用提供理论依据。

Kidney beans are one of the most important economic legumes in China,and are cultivated extensively worldwide for their high nutritional value.However,food safety incidents caused by improper or inadequate cooking of kidney beans have occurred from time to time,which are generally believed to be associated with the toxicological effects of kidney bean lectins.Immunological studies show that lectins may be the major allergen in kidney beans,which have attracted significant research interest in foreign countries but have not been systematically reported in China.Therefore,in order to provide a theoretical basis for the development of hypoallergenic kidney bean foods and the rational development and utilization of kidney bean proteins,this article summarizes recent progress in immunological research on kidney bean lectins,analyzes the evidence that kidney bean lectins are allergens,and reviews food processing strategies for reducing the allergenicity of kidney bean lectins.