基于总过敏原家族的食物过敏原家族分类

目的 根据过敏原数据库对食品过敏原进行分类。方法 从致敏性蛋白结构数据库SDAP(Structural Database of Allergenic Proteins)中获得已知食品过敏原列表, 将这些食品过敏原在AllFam数据库中进行整理分类。结果 根据分类结果, 得到涵盖食品过敏原数量最多的五个家族分别是Prolamin superfamily、Bet v 1-related protein、EF hand domain、Cupin superfamily和Profilin, 他们包含了大约60%的食物过敏原。研究还发现3个交叉过敏原家族, 分别是Serpin serine protease inhibitor、Thioredoxin和Triosephosphate isomerase。结论 这个分类包含植物性食品过敏原和动物性食品过敏原两大类, 并使用了过敏原家族数据库AllFam, 为科学研究食品过敏原的结构和功能及动物致敏试验、临床致敏试验的设计和开展提供了客观依据。     

食物过敏原致敏性评估方法研究进展

食物过敏是一个全球性公共卫生问题,检测和评价食物过敏原的致敏性也日益受到重视。食物过敏原致敏性的评估方法可分为体内法、体外法和生物信息学比对法。体内法主要包括双盲安慰剂对照的食物激发实验、皮肤实验和动物模型。体外法包括过敏原吸附抑制实验、免疫印迹法、酶联免疫吸附实验和组胺释放实验等。生物信息学比对法主要用于转基因食物中过敏原的致敏性评价。虽然评价食物过敏原致敏性的方法众多,但是目前还没有一种独立的方法能够完全有效地评价食物过敏原的致敏性。因此,应尽快建立快速、高效、精准的评价方法。     

BALB/c小鼠动物模型评价食物过敏性的可行性研究

目的:动物模型对于模拟人体食物过敏的可能性以及用来评价食品致敏性的可行性一直存在争议。本研究中使用BALB/c小鼠研究了其作为食物过敏动物模型的可行性,并对几种食物中蛋白的致敏性进行评价。方法:选择大豆球蛋白、卵清白蛋白、马铃薯碱性磷酸酶作为受试物,对各蛋白进行BALB/c小鼠模型研究,模拟胃液消化试验和生物信息学分析。取3~4周龄雌性BALB/c小鼠,经口给予蛋白诱发致敏。大刺激后,测定动物血浆中组胺水平,血清中特异性Ig E、Ig G1水平,m MCP-1水平和肠道渗透性,并对主要脏器进行病理组织学观察。结果:给予BALB/c小鼠一次经口致敏各蛋白,各组间特异性抗体Ig E、Ig G1水平、m MCP-1水平、组胺水平以及白蛋白水平均未表现出明显差异;而给BALB/c小鼠多次接触过敏原时,特异性抗体Ig E、Ig G1水平、组胺以及白蛋白水平都有显著性升高,产生明显的Th2型免疫反应,且BALB/c小鼠能区分这些蛋白的致敏性,即大豆球蛋白卵清白蛋白马铃薯碱性磷酸酶。模拟胃液消化试验也验证了动物试验对受试蛋白致敏性的分析结果。通过生物信息学对抗原指数分析,同样发现大豆球蛋白致敏性显著高于卵清白蛋白和马铃薯碱性磷酸酶。结论:BALB/c小鼠用于研究食品过敏原中的大豆球蛋白、卵清白蛋白、马铃薯碱性磷酸酶的致敏性是可行的,能够区分这些食物蛋白的致敏性。     

常见食物过敏原结构稳定因素与致敏性的关系研究进展

食物过敏原所引发的食品安全问题是目前亟待解决的卫生学问题,而分析过敏原蛋白结构稳定性与致敏性的关系,对于了解食品过敏的机理以及探索消减过敏原致敏性的方法具有十分重要的意义。本文选取几种主要食物过敏原蛋白,探讨维持过敏原蛋白结构稳定性的因素（二硫键、糖基、疏水作用以及氢键）,以及结构稳定与致敏性的关系,为如何消减过敏原致敏性提供一定的理论指导。     

食品过敏原检测与评价技术研究进展

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。     

水产品过敏原消减技术研究进展

水产品因其营养丰富,越来越受消费者喜爱。近年来,随着水产品产量和消费量逐年增加,水产品引发的食物过敏也日益增多,已经成为一个食品安全问题。随着食品加工技术及生物技术的提高,人们对过敏原性质的研究及过敏原分离纯化方法不断深入,利用食品加工技术降低食物过敏原致敏性越来越受到大家的关注。低致敏性食品是水产品开发的一个重要方向,很多研究学者对如何降低水产品致敏性进行了深入的研究。本文对水产品过敏原消减技术研究进展进行了概述,简单介绍了水产品过敏的现状及主要过敏原,详细介绍了最常用的5种消除方法,分析了低致敏水产品的发展趋势,以期为低致敏性食品开发提供理论指导。     

食物中潜在致敏物质的评价研究进展

食物中的潜在致敏物质包括天然存在和人工修饰两种来源,转基因食品的致敏性一直是其食用安全性评价的重要部分,本文以转基因食品为例对食物中潜在致敏物质的评价策略和方法研究进展进行了综述。     

蟹类水产品过敏原及其致敏性消减技术研究进展

蟹类是我国重要的经济水产品,也是诱发过敏反应的主要食物之一。因此,了解蟹类水产品过敏原种类及抗原表位,探究有效的蟹类致敏性消减技术等极为迫切。阐明蟹类水产品过敏原及其抗原表位是消减其致敏性的重要前提,概述了国内外分离鉴定的蟹类水产品过敏原,包括原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、磷酸丙糖异构酶、细丝蛋白c等;总结了利用生物信息学技术、噬菌体展示技术、一珠一化合物技术等定位分析蟹类水产品过敏原的线性表位和构象表位概况。比较了辐照技术、超声技术、美拉德反应技术、酶法交联技术、微生物发酵技术等现代加工处理方法,或修饰过敏原抗原表位或破坏过敏原蛋白质结构,从而消减蟹类水产品过敏原致敏性。着重分析了蟹类水产品过敏原的未来研究趋势,提出蟹类水产品过敏原结构与致敏性的构效关系解析是该领域的研究难点;对比了物理法、化学法、生物法在蟹类水产品致敏性消减方面的优缺点,提出未来重点发展复合加工处理方式,以便更大程度地降低过敏原致敏性,从而为低致敏性的蟹类食品或生物制品的开发提供技术依据。     

玉米中的过敏原及物理加工对食品致敏性的影响研究进展

随着食用玉米的人群越来越广泛,玉米过敏问题日渐凸显。对玉米过敏的有效防御被人们所重视,加工通过改变过敏原的蛋白结构可以使过敏原致敏性降低。其中食品加工对过敏原致敏性的研究主要集中在热处理方面;然而各种非热方法,如微波、超高压等食品加工新技术,在降低食品的致敏性方面也有广阔的应用前景。相比来说非热方法通常是有利的,它们能够保留在热处理过程中经常改变的感官特性,如营养成分和风味。本文综述了玉米过敏原研究现状,总结了玉米中的过敏原,描述了对食物进行热处理和非热处理在改变食物过敏原反应性方面的作用,并且提出多种加工方式联合使用来降低玉米过敏原致敏性的未来研究方向,为玉米过敏的防御提供参考。     

发酵法对降低食品过敏原的作用

食物过敏已经成为了一个同时挑战消费者和食品加工厂的公共卫生问题。随着生物技术与工程食品的快速发展,如何脱除食物中的过敏原,制造低致敏性食品已经成为食品科技工作者的研究课题。发酵法能够降低食品中的过敏原,但是,目前发酵法在食物脱敏上的应用还不够广泛。通过查阅文献资料,总结了前人的一些实验成果,从大豆、牛乳等几个方面予以阐述。通过选用合适的菌株对这些食品进行发酵,可以降低其致敏性,但是并不能完全脱除致敏性。选择合适的菌株种类,调整其配比,在最适菌株生长的条件下进行发酵才能够将食品的致敏性降至最低。     

Food authentication by PCR-based methods

Food authenticity is presently a subject of great concern to food authorities, as the incorrect labelling of foodstuffs can represent a commercial fraud. The implication of misleading labelling can be much more important concerning the presence of potentially allergenic foods. The need to support food labelling has provided the development of analytical techniques for the analysis of food ingredients. In the last years, several methods based on polymerase chain reaction (PCR) have been proposed as useful means for identifying species of origin in foods, as well as food allergens and genetically modified organisms (GMO), due to their high specificity and sensitivity, as well as rapid processing time and low cost. This work intends to provide an updated and extensive overview on the PCR-based methods for food authentication, including also methods for allergens and GMO the detection in foods.     

转基因食品的致敏性评估

为推动中国转基因食品安全性评价工作，通过回顾转基因食品致教性评估策略的发展，重点介绍2001年FA0／wH0生物技术食品致教性联合专家咨询会议推荐的转基因食品致敏性树状评估策略，并对目前国内外关于转基因食品致敏性评估的不同方法进行了论述。     

《食品科学》杂志2001 — 2010 年载文分析

依据《中国期刊全文数据库》、《CNKI 中国引文数据库》、《中国科技期刊引证报告》和“中国科 学文献服务系统”,运用文献计量学的方法,选取2001 — 2010 年《食品科学》杂志的11491 篇学术论文,从载 文量、栏目特色、基金论文、引文、总被引频次和影响因子排名六个方面进行统计分析,探索《食品科学》10 年来的一些发展规律。分析表明,该期刊的载文量逐年递增,载文信息明显增大,栏目设置合理,栏目比较固 定,基金论文数量、篇均引文稳步提高,影响因子和总被引频次在所有学科期刊中的排名不断上升,总被引频次 在轻工和纺织科学类期刊中始终位居榜首。这表明该期刊所载文献质量较高,它不仅是我国食品科学研究领域最重 要的信息源之一,也是我国食品科学领域的主要核心期刊和权威期刊。     

Development of a Biological Assay to Determine the Allergenic Potential of Foods

Food allergies represent a risk for many people in industrialized countries. Unrecognizable allergenic proteins of foodstuffs may be present as ingredients that are not labeled or as unknown cross-contamination. Such hidden allergens can cause severe reactions in allergics, even at minute quantities, sometimes with fatal outcome. For the verification of the presence of allergenic food constituents, analytical methods such as ELISA and PCR have been developed. However, these tests cannot measure allergenic potential. For this reason, a test system that measures the biological activity of allergens has been developed. It is based on the cellular mechanisms of the type I allergy. Rat basophilic leukemia cells (RBL-2H3) were transfected with the genes of the human high affinity receptor for IgE. The resulting cell line expressed the human receptor α-chain and could bind allergenspecific IgE from allergic subjects, in contrast to the parent cell line. After cross-linking of receptor-bound, allergen-specific human IgE by allergens, the cells released measurable inflammatory mediators. These cells were used for the analysis of a variety of allergen extracts, including extracts prepared from foods containing allergenic hazelnut and peanut. The comparative validation with existing ELISA and PCR for hazelnut and peanut demonstrated similar sensitivity and specificity. The established cell line will be a novel tool in the detection of allergens in complex mixtures, especially to address the issue of their allergenic potential, which cannot be accomplished by classical analytical methods. This will add valuable information about the allergenic potential of food constituents to the risk assessment of foods.

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Zusammenfassung. Allergene Lebensmittelbestandteile stellen für viele Nahrungsmittelallergiker in industrialisierten L?ndern ein reales Gesundheitsrisiko dar, wenn sie als nicht deklarierte Zutaten oder unerkannte Kontaminationen in Lebensmitteln enthalten sind. Diese so genannten versteckten Allergene k?nnen, teilweise in geringsten Mengen, schwere Reaktion bei sensibilisierten Personen auszul?sen, manchmal auch mit t?dlichem Ausgang. Zum Nachweis allergener Lebensmittelbestandteile wurden bereits verschiedene analytische Methoden, wie z. B. ELISA- und PCR-Verfahren, entwickelt. Allerdings sind diese Methoden nicht in der Lage, das allergene Potenzial solcher Bestandteile zu erfassen. Um jedoch die biologische Aktivit?t von Allergenen messen zu k?nnen wurde ein Testsystem entwickelt, das auf dem Mechanismus der Typ-I Allergie basiert. Dazu wurden basophile Leuk?miezellen der Ratte mit den Genen des humanen hochaffinen Rezeptors für IgE transfiziert. Die daraus resultierende Zelllinie exprimiert einen chim?ren Rezeptor (mit der IgE-bindenden humanen α-Kette) stabil auf ihrer Oberfl?che und ist somit in der Lage, auch allergenspezifisches IgE aus Allergikerseren zu binden, was mit der Ausgangszelllinie nicht m?glich ist. Die Vernetzung des rezeptorgebundenen IgEs durch das Allergen führt in der Folge zur Freisetzung entzündungsausl?sender Mediatoren, die im Zellkulturüberstand gemessen werden k?nnen. Diese transfizierte Zelllinie wurde zur Analyse einer Vielzahl von Allergenextrakten eingesetzt, darunter auch Extrakte von Lebensmitteln, die Haselnuss- oder Erdnussallergene enthielten. Der Vergleich des biologischen Testsystems mit den ELISA- und PCR-Verfahren für Hasel- und Erdnuss ergab eine ?hnliche Sensitivit?t und Spezifit?t. Die etablierte Zelllinie ist ein neues, wertvolles Hilfsmittel für den Nachweis von Allergenen in komplexen, zusammengesetzten Lebensmitteln und im Besonderen zur Erfassung des allergenen Potenzials solcher Nahrungsmittelbestandteile. Somit kann dieses neue Nachweisverfahren helfen, zus?tzliche wichtige Informationen für die Risikobewertung von Lebensmitteln zu gewinnen.

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Spanish food composition database: A challenge for a consensus

Food composition tables have become important tools to estimate and monitor the nutritional composition of foods next to chemical analysis. However, as analytical methods, calculation methods and obtained results differ significantly within various sources of food composition information. Because calculation methods and obtained results differ significantly within various sources of food composition information, it is indeed a challenge to build, harmonise and compile a food composition database from scattered resources and hard copy tables. This situation has been challenged and addressed in Spain with the support of EuroFIR and governmental bodies (Spanish Food Safety and Nutrition Authority, AESAN), and the Spanish Food Composition Database Network (RedBDECA) has been set up. The proposed aims of the initiative are: to identify and evaluate the main sources of food composition data in Spain; to promote communication within national groups and with EuroFIR; to design and develop a web page for the dissemination of its activities; and to create a consortium to ensure the sustainability of the Spanish Food Composition Database.     

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

Food allergy is a major health problem in the Western countries, affecting 3–8% of the population. It has not yet been established what makes a dietary protein a food allergen. Several characteristics have been proposed to be shared by food allergens. One of these is resistance to digestion. This paper reviews data from digestibility studies on purified food allergens and evaluates the predictive value of digestibility tests on the allergenic potential. We point out that food allergens do not necessarily resist digestion. We discuss how the choice of in vitro digestibility assay condition and the method used for detection of residual intact protein as well as fragments hereof may greatly influence the outcome as well as the interpretation of results. The finding that digests from food allergens may retain allergenicity, stresses the importance of using immunological assays for evaluating the allergenic potential of food allergen digestion products. Studies assessing the allergenicity of digestion products, by either IgE-binding, elicitation or sensitizing capacity, shows that digestion may abolish, decrease, have no effect, or even increase the allergenicity of food allergens. Therefore, the predictive value of the pepsin resistance test for assessing the allergenic potential of novel proteins can be questioned.     

部分国家及国际组织食品用酶制剂管理现状

世界各国对食品用酶制剂的管理非常重视，特别是对微生物及转基因微生物生产的酶制剂的管理。为给我国的食品用酶制剂的管理提供借鉴，详细介绍了美国、欧盟和FAO／wHO食品添加剂联合专家委员会(JECFA)对食品用酶制剂的管理、安全评价，以及目前各国普遍认可并采用的安全评价转基因微生物生产食品用酶制剂的判断树。     

Quantitative detection of the 35S promoter and the NOS terminator using quantitative competitive PCR

 DNA-based analytical methods are often used to verify the presence of genetically modified organisms (GMOs) in food. In Switzerland, a preliminary study, organized by a subcommission of the Swiss Food Manual, of different polymerase chain reaction (PCR) systems for the detection of GMOs showed that the application of qualitative PCR systems can lead to interlaboratory differences of at least a factor of 10. These differences can be diminished using internal standards (competitors). The quantitative competitive (QC) PCR for the detection of the 35S promoter or the NOS terminator in food samples is presented. The GMO content of food samples can be determined using QC-PCR. Received: 2 July 1998 / Revised version: 15 October 1998     

New Trends in Food Allergens Detection: Toward Biosensing Strategies

Food allergens are a real threat to sensitized individuals. Although food labeling is crucial to provide information to consumers with food allergies, accidental exposure to allergenic proteins may result from undeclared allergenic substances by means of food adulteration, fraud or uncontrolled cross-contamination. Allergens detection in foodstuffs can be a very hard task, due to their presence usually in trace amounts, together with the natural interference of the matrix. Methods for allergens analysis can be mainly divided in two large groups: the immunological assays and the DNA-based ones. Mass spectrometry has also been used as a confirmatory tool. Recently, biosensors appeared as innovative, sensitive, selective, environmentally friendly, cheaper and fast techniques (especially when automated and/or miniaturized), able to effectively replace the classical methodologies. In this review, we present the advances in the field of food allergens detection toward the biosensing strategies and discuss the challenges and future perspectives of this technology.