肠道菌群与食物过敏性疾病研究进展

食物过敏作为食品安全的热点问题在全球引起了广泛关注,食物过敏发病率的不断增加与肠道菌群结构和功能的变化密切相关。生活环境和膳食结构的改变、抗生素的使用等诸多因素都可引起肠道菌群失衡,而肠道菌群丰度和多样性的变化可导致肠道菌群与宿主免疫系统相互作用的变化,从而破坏口服耐受增加食物过敏的发病率。近年来随着肠道菌群-宿主相互作用等相关研究的不断深入,调整肠道菌群结构为过敏性疾病的防治提供了新的思路,因而益生菌在预防和治疗食物过敏中的作用开始备受关注。本文首先从细胞和分子水平总结了口服耐受和食物过敏的产生的相关机理,进一步综述了目前对于肠道菌群通过与宿主黏膜免疫系统相互作用调节食物过敏的相关机制研究,并探讨益生菌防治食物过敏的潜在机理,以期为益生菌在预防和治疗食物过敏中的应用提供理论依据。     

Fucoidans as a natural bioactive ingredient for functional foods

Functional food is considered to be any food or food component that provides health benefits beyond basic nutrition. Recently, a great deal of interest has been paid by the consumers towards natural bioactive compounds as functional ingredients in the diets due to their various health beneficial effects. Notably, marine resources have been recognized as rich sources of structurally diverse biologically active compounds with great application potential in marine functional foods. Among them, fucoidans have been found to possess various bioactivities including antioxidant, anti-inflammatory, anti-allergic, anti-tumor, anti-obesity, anti-coagulant, anti-viral, anti-hepatopathy, anti-uropathy, and anti-renalpathy effects. Hence, this contribution focuses on fucoidans derived from marine sources and presents a brief overview of their biological activities with health benefits.     

膳食脂质-过敏原互作的研究进展

随着全球过敏人群数量逐年升高,食物过敏已成为一个重要的公共卫生问题。脂质是食物的重要组成成分,越来越多的研究表明,膳食脂质的过量摄入能够增强食物过敏原的致敏特性,增加人群患食物过敏的机率。本文主要从膳食脂质与食物过敏原的关系出发,阐述了膳食脂质影响食物过敏的具体途径及高脂饮食对食物过敏的影响,归纳总结了近10 年来文献中报道的具有膳食脂质结合能力的食物过敏原种类和参与食物致敏过程的脂质种类,以期为食物过敏的预防及治疗提供新的方向。     

Diagnosis and therapy of food allergy

According to the recently revised nomenclature for allergy the term "Food Hypersensitivity" is proposed to define a reaction on food exposure causing objectively reproducible symptoms or signs at a dose tolerated by normal subjects. Those reactions to food in which immunologic mechanisms are demonstrated comprise the term "Food Allergy". Immunologic reactions to food in which an immunoglobulin E (IgE)-mediated mechanism is established are defined as IgE-mediated food allergy. This review focuses on IgE-mediated allergic reactions to foods.     

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。     

从过敏原危害评估食物过敏风险

随着全球食物过敏发生率的逐年升高,食物过敏性疾病已成为人们日益关注的食品安全和公共卫生问题.本文介绍了食物过敏原特性、致敏机制、临床表现、常见致敏食物及主要暴露来源等内容,概括了食物过敏原闽值及参考剂量的制定方法和最新调整情况,并总结了目前国际上公认的几种食物过敏原的风险评估方法,以期对下一步开展我国人群食物过敏风险评...     

花生主要致敏物质及其脱敏方法研究进展

花生作为影响部分人群生活质量的主要过敏食物之一,其中含有的过敏原会引起人体强烈的过敏反应,严重时甚至会导致人的死亡。花生过敏反应因其潜在的危险性、长期性以及不断增加的发病率而日益受到各国的广泛关注。研究花生致敏机理及脱敏方法已成为热点,探索有效脱敏方法,对保证花生食品的安全性具有重要的现实意义。本文对花生致敏机制,过敏原致敏组分分析和脱敏方法进行阐述。     

大米过敏的研究进展

食物过敏是机体针对摄入的食物产生的一种有害的、具有复发性的特定免疫反应,能够引起食物过敏反应的物质称为食物过敏原,食物中含有的致敏蛋白是引发食物过敏反应的一大来源。大米是世界上公认的最重要的粮食作物之一,全球约有一半以上的人口以大米为主食。大米蛋白占大米总量的8%~10%,含有丰富的必需氨基酸,易于被人体消化吸收,是公认的谷类蛋白中的上佳者。传统上认为,大米是低致敏性谷物,已被广泛应用于婴幼儿及配方食品中,但近年来的研究表明,大米也可引发食物过敏反应,可诱发过敏性皮肤炎、过敏性荨麻疹等症状,严重者还可引起过敏性休克。本文从大米过敏的流行性分布、主要的大米过敏蛋白以及过敏蛋白的检测方法等方面阐述了大米过敏的研究进展。     

肉类过敏研究进展

近年来食物引起的过敏性疾病发病率持续增高,已成为一种严重的食品安全和公共卫生问题。肉类食物作为人类的重要食物来源之一,其市场不断扩大,与此同时,肉类引起的食物过敏也逐渐增加。肉类过敏是IgE介导的Ⅰ型变态反应,发病速度快,可引发多种不同的临床症状,除了食物过敏的基本症状外,还可造成皮肤、呼吸系统疾病。此外,近年来还发现了一类新型肉类过敏疾病,与传统肉类过敏不同,其发病过程表现为延迟发作。本文综述了近年来肉类过敏的研究进展,介绍了几种肉类过敏性疾病及致敏机理,并综述了导致哺乳动物肉类过敏的过敏原以及肉类过敏评估方法。     

食品过敏原标签要求及生产过程控制初探

食品过敏已成为世界关注的重大公共卫生学和食品安全问题。食品过敏原是引起食品过敏的直接诱因,具有耐加工和交叉反应的特性。国际食品法典委员会(Codex Alimentarius Commission,CAC)规定了必须在食品标签中标注的8种可能引起过敏反应的食品及其配料,包括含有麸质的谷类、甲壳动物及其制品、鸡蛋及其制品、鱼类及其制品、花生、大豆及其制品、奶和奶制品(包括乳糖)、坚果及其制品、浓度不低于10 mg/kg的亚硫酸盐。欧盟、美国、日本、澳大利亚和新西兰等已根据国际食品法典委员会对过敏原的要求出台强制性标识食品过敏原的法规,这在一定程度上对我国出口食品企业造成了影响。本文通过对比CAC以及欧盟、中国、美国、日本、澳大利亚和新西兰等地有关过敏原标签的要求,提醒出口食品加工企业减少因标签不合格造成的经济损失,并为其在生产加工过程中过敏原的控制提出建议。     

食品过敏原检测技术研究进展

目前食物过敏在人群中的収生率呈明显上升趋势,食物过敏已成为突出的食品安全问题。食物过敏事敀最有敁的预防方式是过敏者避克食用过敏食物,因此检测不同食物中是否含有过敏原其有十分重要的意义。本文比较了食品法具委员会、澳大利亚、加拿大、中国、欧盟、日本、南非、美国对食品过敏原标识管理的情况,综述了基于蛋白水平的酶联克疫(enzyme-linked immuno sorbent assay, ELISA)法、克疫层析技术和基于核酸水平的实时荧光定量PCR技术、环介导等温扩增技术(loop-mediated isothermal amplification, LAMP)检测食物过敏原的方法,探讨了质谱法以及生物芯片、生物传感器等兵他新关检测技术在过敏原检测领域的应用,有利于加强食品质量监管的力度,确保食品安全。     

Nutraceutical Potential of Seaweed Polysaccharides: Structure,Bioactivity, Safety,and Toxicity

In recent years, marine organisms including seaweeds have been highlighted as potential sources of useful metabolites and bioactive compounds, with vast biological and physiological activities. Seaweeds have long been used as a food source, for medicinal purposes, and as dietary supplements in various Asian countries, and their potential benefits have recently attracted the attention of many Western and European countries. Their commercial value depends on their applications in the food, nutraceutical, and pharmaceutical industries. Seaweeds are considered a potential source of nutraceuticals or functional foods, and analysis of taste‐oriented motives has revealed that seaweeds are preferentially selected over other types of marine foods by seafood consumers and people with high levels of health, education, and living status. It is a general perception that health conscious people prefer environmentally friendly food sources, and present an opportunity to focus on seaweed‐based foods, which have significant nutritional benefits to humans. Among the various bioactive constituents, seaweed polysaccharides have been proven to possess various beneficial properties including anticoagulant, anti‐inflammatory, antioxidant, anticarcinogenic, and antiviral activities. The diversity and composition of seaweed polysaccharides play vital roles in these biological activities. Seaweeds are a rich source of sulfated polysaccharides, which are responsible for much of the bioactivity, as they can interact with various textures and cellular proteins. A number of toxicological assays and clinical trials suggest that the ingestion of seaweeds as functional foods should be considered worldwide to improve immune responses. In this review, different polysaccharides from seaweeds and their compositions and potential nutraceutical applications are discussed.     

儿童食物过敏及其饮食干预治疗研究进展

食物过敏是指由人体免疫系统介导的食物不良反应,常见皮肤、消化道、呼吸道症状,如特应性鼻炎等疾病,严重会出现休克等现象。儿童作为食物过敏易感人群,其生长发育极易受到影响,并且近年来全球儿童食物过敏人群逐年增长,因此对于儿童食物过敏进行预防和治疗有着十分重要的意义。但目前关于儿童食物过敏的流行病学资料仍然比较缺乏,通过查阅中英文文献,本文对儿童食物过敏的常见致敏食物、过敏机制、发病因素及诊治方法进行综述,为食物过敏的预防和治疗方向提供一定的理论依据。     

低过敏以及抗过敏食品研究进展

食物过敏已成为一种社会问题 ,引起人们的关注。本文综述了目前有关食物过敏研究所取得的进展 ,包括食物过敏机制、国外对即时性食物过敏的研究动向、食物中的过敏原研究概况、食物中的抗过敏因子、低过敏以及抗过敏食品的开发现状等。     

食用香精香料的安全性评价现状及发展趋势

食用香精香料在食品的生产和消费中起着十分重要的作用,但是其安全性研究因受多种因素影响而不尽完善。随着人民生活水平的提高以及对食品安全的日益重视,香精香料安全性评价的重要性日益凸显。本文对食用香精香料特点、安全性问题以及国内外安全性研究现状进行介绍,提出目前安全性评价所面临的主要问题,并对今后的研究进行展望。     

食物过敏动物模型的研究进展

食物过敏是食品安全的重要问题之一,日益受到人们的关注。食物过敏动物模型不仅为食物过敏机制的研究提供重要的依据,而且还可有效地对食物过敏原进行准确的评价和检测。本文对小鼠、大鼠、豚鼠等啮齿类动物及幼猪和狗等非啮齿类常见食物过敏动物模型、动物模型致敏途径以及动物过敏模型检测、评价指标等研究进行了综述。     

食物过敏：从致敏机理到控制策略

全球范围内食物过敏的发生率逐年升高，食物过敏现已成为人们日益关注的食品安全和公共卫生问题。本文系统综述了近年来食物过敏领域的研究进展，包括食物过敏的流行病学特征、分子机制与机体发生的风险因素，食物致敏原的识别、评价与检测技术，以及食物过敏的诊断、控制及标识的风险评估等；在此基础上，深入探讨了食物过敏与致敏原相关研究的瓶颈挑战与策略，以期为食物过敏的预防和控制，低/无敏食品的研发，以及保障食物致敏原安全提供参考和借鉴。     

Considerations on Developing Criteria to Determine Whether a Food Allergen is of Public Health Importance

Food allergy is the result of a particular type of immune response against one or more food components, usually proteins. The food allergy reactions that are the focus of regulatory measures are mediated by antibodies of the IgE class. Importantly, food allergy is a two-step process. The first step, the sensitisation phase, consists of an immune response resulting in production of IgE antibodies specific for the allergen. The second step, the provocation phase, is the triggering of a symptomatic allergic reaction as a result of exposure to the allergen after sensitisation has been established. For reasons not well understood, a majority of sensitised individuals never will experience clinical reactions. Determining the number of sensitised individuals (test positives) in a population will therefore grossly overestimate the prevalence of food allergy. The term ‘allergy’ should be used only if clinical reactions occur. For triggering a food allergic reaction in a sensitised individual, only the ‘acute’ food intake and not the intake over time is of importance, and food allergy in this aspect resembles acute poisoning. Because of the cultural, agricultural, economic and nutritional importance of the foods, society accepts that a small fraction of the population develops allergies to traditional food products. Prevention of allergic reactions is then sought by means of education and by labelling of the most important allergenic foods. However, some 200 allergenic foods have been described, but only a small minority of these appears to be of importance in terms of frequency and severity of reactions triggered in the population. When it comes to management of the allergens, however, there is a lack of clear criteria at two levels: at the level of defining what documentation should be required to enter a proposed new food allergen into one of the large allergen databases, as well as at the level of determining which food allergens are of sufficient public health importance to require special regulatory attention in terms of labelling. With the aim of increasing transparency and predictability of decision-making processes and obtaining more consistency between labelling of different allergens as well as between labelling of allergens in different food regulatory jurisdictions, ILSI Europe has taken an initiative to establish clear criteria and a framework to determine the public health importance of a given food allergen. These criteria will consist of factors relating to food properties, population factors, and exposure factors.     

食品中常见过敏原及检测技术研究进展

近年来，食物过敏发生率呈现上升趋势，由食物过敏引发的食品安全问题引起广泛关注。目前对于食物过敏尚无有效治疗手段，避免摄入含过敏原食物是最有效的预防方式。因此，过敏原检测与标识对过敏人群具有重要的警示意义。本文介绍了8 类常见致敏食品中主要过敏原的结构与致敏特点，综述了现阶段用于过敏原检测的主要技术，包括基于蛋白水平的免疫学检测技术、基因水平的分子生物学检测技术以及质谱技术，分析了各方法的优势与局限性，并对过敏原检测技术的发展方向进行了展望。     

Food irradiation‐chemistry and applications∗

Abstract

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.