食品加工对蛋清致敏性的影响研究进展

摘要：鸡蛋是人们日常生活中不可或缺的营养品,然而,鸡蛋也是最常见的引起过敏反应的食物之一。婴儿和儿童是鸡蛋过敏的高发人群,鸡蛋过敏反应主要是由血清免疫球蛋白E（IgE）介导的,引发皮肤、消化道、呼吸道相关的症状,甚至可导致危及生命的严重过敏反应。鸡蛋过敏目前尚无特效治愈方法,患者严格避免摄入鸡蛋成分被认为是最有效的预防手段,但严格避食会影响患者的生活质量和膳食营养,且因意外摄入鸡蛋过敏原导致过敏症状出现的情况屡屡发生。可见在鸡蛋过敏的应对方面,迫切需要新的有效方法。食品加工技术作为从鸡蛋致敏的源头上控制过敏反应的方法,近年来发展迅速。本文综述了各种常见食品加工方法对蛋清致敏性的影响,为后续开发低致敏鸡蛋产品提供思路。

Research progress on the effects of food processing on egg white allergenicity

Abstract: Eggs are an indispensable nutrient source in daily life, however, eggs are also one of the most common foods that cause allergic reactions. Infants and children are a high-risk group of egg allergy. Egg allergy is mainly mediated by serum immunoglobulin E (IgE), causing symptoms related to skin, digestive tract, respiratory tract, and even life-threatening severe allergic reactions may happen. There is currently no specific cure for egg allergy. Strictly avoiding the intake of egg ingredients is considered to be the most effective prevention method. However, strict avoidance of egg will affect the patient"s quality of life and dietary nutrition, and reports showed that the accidental intake of egg allergens can still lead to symptoms. It can be seen that new effective methods are urgently needed in the response to egg allergy. Food processing technology has developed rapidly in recent years as a method to control allergic reactions from the source of allergen intakes. This paper reviews the effects of various common food processing methods on egg allergy, and provides ideas for the subsequent development of hypoallergenic egg products.