食品过敏原检测与评价技术研究进展

Progress on the Assessment and Determination to the Biological Activity of Food Allergens

过敏原生物活性包括过敏原性即引起致敏个体发生过敏症的活性和致敏原性即引起人群致敏的危险性两个方面。随着转基因作物及相应食品的大量出现,评价和检测食品过敏原生物活性日益受到重视。迄今,食品过敏原性的主要检测方法有:皮肤试验、双盲安慰剂对照激发试验、血清IgE检测和组胺释放试验等;对食品致敏原性还没有建立可靠的评价和监测技术,FAO/WHO采纳的分级评价策略包括血清学测定、过敏原分子结构和序列同源性比较及胃肠液消化稳定性评价等。本文对食品过敏原生物学活性的评价与检测技术研究进展进行综述。

Biological activity of food allergens comprises both of the allergenic potency, i.e. the capability to elicit an allergicreaction in a sensitized individual, and the allergenic potential, i.e. the risk for sensitizing a hitherto non-allergic individual. Witha growing interest in the development of genetically modified crops there is a need for appropriate approaches to assess theallergenicity of novel food products. Several approaches have been applied to evaluate the allergenic potency, including the invivo procedures of skin prick testing (SPT) and double-blinded placebo-controlled food challenge (DBPCFC), and the in vitromeasures of serological responses with IgE-based techniques and histamine release test (HRT) from effected basophil. No reliablemethods have been yet developed directly to predict the allergenic potential of an imaginable food allergen. To date there has beendeveloped a decision tree strategy proposed by FAO/WHO to the assessment of allergenic potential based upon considerationsof serological identity, examination of sequence homology or structural similarity to known human allergens and the stability ofthe test product in a stimulated gastric fluid. Progress in the assessment and determination to the allergenicity of food allergen isreviewed briefly in this paper.