花生过敏原及其检测方法研究进展

Research progress of peanut allergens and its detection methods

花生过敏可导致某些人群严重的食品安全问题。过敏患者只能通过避免食用含有花生过敏原成分的食物来避免过敏。但是,食品在生产加工、储存、运输、销售过程中有可能被过敏原污染。因此,确定各类加工食品中是否含有花生过敏原成分,对于预防食用者发生花生过敏反应具有重要意义。花生中已确定的过敏原蛋白有13种(Ara h 1~Ara h 13)。本文综述了花生中过敏原蛋白的结构信息,当前流行的提取方法,以及各种定性定量的检测方法,总结了各种方法的优缺点。同时对建立一种具有特异性强、灵敏度高、定量准确的花生致敏蛋白检测方法的发展趋势进行了展望。

Peanut allergy represents an important food safety issue because of the potential lethal effects. The only effective treatment is to avoid eating allergen foods. However, during the process of manufacture, machining, storing, transporting and selling, foods may be unintentionally contaminated by food allergens. Therefore, it is of great significance to quantify the amount of peanut allergens in a food for preventing the anaphylaxis. Thirteen potentially important allergens of peanut have been identified to date, assigned as Ara h 1~Ara h 13, respectively. This article summarized the structural information of peanut allergens and several popular extraction methods. At the same time, various qualitative and quantitative methods to determine the peanut allergens in foods were described in detail. At last, the trend of development in establishing a specific, sensitive and accurate method was prospected.