牛乳过敏及其降敏技术研究进展

Research Progress on Cow Milk Allergy and Techniques for Reducing Its Allergenicity

牛乳蛋白是常见的食物过敏原,牛乳过敏已成为全球范围内常见的公共卫生问题。探索乳蛋白致敏机制,开发绿色、高效降敏技术已成为食品领域的重要研究课题。本文总结了牛乳过敏原的抗原表位,介绍了牛乳过敏的机制与症状,讨论了不同加工技术(如热加工、高压、超声、糖基化、偶联多酚、酶处理、发酵以及转基因)对牛乳蛋白降敏作用及潜在机制,并对牛乳降敏技术的发展做出展望。

Cow milk protein is a common food allergen,and cow milk allergy(CMA)has become a common public health problem around the world.Exploring the mechanism of allergy to cow milk protein and developing green and efficient techniques to reduce its allergenicity have become important research topics in the field of foods.In this article,the antigenic epitopes of cow milk allergens are summarized,and the mechanisms and symptoms of cow milk allergy are introduced.The effects and potential mechanisms of different processing techniques(such as thermal processing,high pressure,ultrasound,glycosylation,coupling with polyphenols,enzyme treatment,fermentation and transgenic technology)on the allergenicity reduction of cow milk protein are discussed,and an outlook on future developments in cow milk allergenicity reduction techniques is given.