体外消化模型评估食物过敏原致敏性研究进展

食物过敏受到了人们的广泛关注,检测和评价食物过敏原的潜在致敏性日益受到重视。体外胃肠道消化实验是食物过敏原潜在致敏性评价体系的重要环节之一。该文系统介绍体外胃肠道消化模型的种类及其应用,并综述体外消化模型与体内消化模型相比的优缺点,最后对食物过敏原消化稳定性与潜在致敏性的关系进行探讨,以期为食物过敏原潜在致敏性评价研究中体外模拟消化方法的应用及消化结果分析提供参考。     

模拟消化方法在食物过敏原潜在致敏性评价中的应用进展

食物过敏已成为全球范围内日益严重的食品安全问题。对食物过敏原的潜在致敏性进行评价有助于更好地了解食物过敏原自身特性及其对过敏人群免疫系统的影响。模拟消化实验是食物过敏原潜在致敏性评价的有力手段。食物过敏原蛋白的消化稳定性为其潜在致敏性评价结果提供了重要参考依据,但并非所有食物过敏原均具有较强的消化稳定性。食物过敏原的潜在致敏性一方面取决于过敏原蛋白在通过消化道时的消化稳定性,另一方面取决于消化产物中具有免疫刺激能力的过敏原表位的丰度。不同模拟消化方法的应用对食物过敏原的消化结果及潜在致敏性评价结果的真实性和可比性具有重要影响。本文系统地介绍了体内及体外模拟消化方法的优缺点及在食物过敏原潜在致敏性评价中的应用研究进展,并综述了食物过敏原消化稳定性与其潜在致敏性评价结果的关系。以期对食物过敏原致敏性评价体系的进一步完善和发展有所帮助。     

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。     

食物中过敏原的体外检测

食物过敏是世界范围内出现的严重的公共健康问题。复杂食物样品中微量过敏原的检测和定量在今天依然是食品工业的一个巨大挑战。开发和建立完善的过敏原检测分析方法可以有效的防止致敏物质对食物链的污染,引导消费者避免过敏性成份。该文综述了过敏原体外检测和定量的常用方法,同时重点介绍了目前的一些新型检测技术及研究进展。     

食物过敏原及检测技术的研究进展

食物过敏是当前食品安全领域较为突出的问题,综述食品过敏原、过敏的免疫学发生机制及检测技术等方面的研究现状及发展展望,涉及致敏的食物种类及相应过敏原,过敏的免疫学分子发生机理,并对食物过敏原现存的检测技术做了相关的介绍。     

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...     

食物过敏原重组蛋白的研究进展

食物过敏原蛋白单一组分的品质是制约食物过敏研究的关键因素之一。通过大肠杆菌、酵母表达系统生产出的过敏原重组蛋白,具有产量高、纯度高、均一性好等优点,已在过敏原蛋白标准物质的制备、食物过敏原的检测、低致敏性蛋白的生产以及其他基础研究等方面得到了具体的应用。食物过敏原重组蛋白作为天然过敏原提取物的替代物显示了巨大的发展潜力。总之,DNA重组技术是制备高品质过敏原蛋白的一条崭新途径。     

低致敏水产品加工技术研究进展

近年来,随着水产品的消费量逐年增长,食用水产品引起的过敏问题也日渐增多。在全球范围内,食物过敏是世界公共卫生关注的重点问题,因此通过食品加工技术来开发出低致敏或无致敏的食品对过敏人群健康具有重要意义。本文对水产品过敏原加工消减技术研究进展进行了概述,简要介绍了水产品的主要过敏原,详细介绍了不同食品加工技术对水产品过敏原致敏性的影响,分析了低致敏水产品的研究现状及发展趋势,以期为低致敏性水产品的研发提供指导方向。     

热处理对食物致敏性的影响及其体外细胞学评价

综述了热加工处理对典型食物过敏原致敏性的影响,重点介绍了体外细胞学评价方法在评价食物过敏原致敏性变化方面的一些研究进展。人们生活方式和环境的改变,以及日常食物丰富所致过敏诱发因素的增加,食物过敏发生比例大幅提高,食品过敏问题已成为目前国内外食品安全研究的热点之一。食品热加工可以改变食物过敏原的蛋白表位结构、聚合特性以及过敏原诱发淋巴细胞释放细胞因子的特性。由于食品基质、配料和处理过程的差异,加工过程中食品致敏性的变化尚无普遍规律可循。通过对典型食物过敏原的分离纯化、分子鉴定,可以追踪过敏原组分在食物加工过程中的改变规律。目前过敏效应分子IgE抗体的水平变化常常被作为致敏性评价的指标,酶联免疫分析和免疫印迹试验是常用的测定手段。然而,对于过敏反应阶段由IgE抗体与效应细胞上FcεR受体之间的结合引发系列炎症反应的部分,则无法通过这些方法进行判断。全面评价食物过敏原的致敏效应不但需要监测IgE抗体水平,也需要监测效应细胞致敏程度,以及释放的细胞因子水平。     

食物过敏原标准物质的研究进展

食物过敏原标准物质是解决食物过敏问题的关键实验材料之一。在食物过敏原标准化方面,鸡蛋、牛奶和花生过敏原的分离纯化、结构和免疫学性质表征方面取得了良好的效果,为研发单个过敏原蛋白标准物质提供了支撑。在美国国家标准与技术研究院（NIST）颁布的8种过敏性食物标准物质中,只有RM8445用于检测食物过敏原;由欧盟资助的两大项目中,EuroPrevall项目主要构建了一个食物过敏原信息的数据库,而CREATE项目则首次证实重组花粉过敏原rBetv1可作为天然花粉过敏原Betv1的候选标准物质,为开发重组食物过敏原标准物质提供了一种可借鉴的策略。总之,研发食物过敏原致敏性蛋白标准物质是一项重要的任务,极具挑战性。     

食品过敏原生物传感检测技术研究进展

食品过敏原已成为全球性的食品安全隐患。应对食品过敏反应最直接、有效的方法就是避免食用和接触各种含有致敏成分的食品。因此,快速和灵敏地检测食品中过敏原对预防和控制食品过敏反应是十分重要的。食品过敏原检测主要可以分为基于核酸和蛋白质的两大类检测技术。与基于聚合酶链式反应技术、液相色谱-串联质谱法的传统检测手段相比,生物传感技术检测平台因具有操作简单、高通量、灵敏度高、现场便携等优点,在食品过敏原快速检测领域备受关注。本文综述了近年来食品过敏原的生物传感检测技术研究进展,包括电化学传感器、光学传感器和其他新型传感器及其在食品过敏原检测中的应用,并展望了生物传感技术在食品过敏原分析中面临的挑战和发展趋势。     

免疫学技术在食品过敏原检测中的应用

食品过敏原可引起机体产生过敏反应,严重危害人类健康及生命安全。目前食品包装上过敏原信息标注规 范尚不完善,因此食品过敏原检测技术对于预防含有过敏原食品进入流通领域,减少过敏事件发生至关重要。本文 综述了免疫学检测技术在食品过敏原检测中应用,并展望了其未来的发展趋势。     

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。     

牛奶过敏原检测方法研究进展

牛奶是八大食物致敏原之一,能引起严重的过敏反应。如何实现食物中牛奶过敏原的快速,准确筛检已成为食品安全领域关注的焦点。牛奶主要过敏原为酪蛋白、α-乳白蛋白、β-乳球蛋白,其检测方法有电泳法、色谱法、酶联免疫实验（ELISA）、传感器、基于质谱的蛋白质组学（LC-MS/MS）、聚合酶链式反应技术（PCR）等。本文就其检测方法的原理和应用进行综述,旨在为食品中牛奶过敏原的检测提供技术方向,以便保障牛奶过敏患者的安全。      

Criteria to determine food allergen priority

The emergent health issue of food allergens presents an important challenge to the food industry. More than 170 foods have been reported in the scientific literature as causing allergic reactions. Clearly, it would be impossible to deal with the presence of trace amounts of all these in the context of food labeling. If the decision to classify major allergens is based solely on the knowledge and experience of allergists and food scientists in the field, without scientifically defined criteria, it is likely to lead to a proliferation of lists. Such practices may lead to an unnecessary elimination of foods containing important nutrients. This paper defines food allergy, food intolerance, and food anaphylaxis and identifies criteria for classifying food allergens associated with frequent allergic reactions. A practical list of food allergens that may result in potentially life-threatening allergic reactions is provided. A mechanism-based (i.e., immunoglobulin E mediated), acute life-threatening anaphylaxis that is standardized and measurable and reflects the severity of health risk is proposed as the principal inclusion criterion for food allergen labeling. Where available, prevalence in the population and threshold levels of allergens should be used as an additional guide to identify possible future labeling needs.     

Milk allergens, their characteristics and their detection in food: A review

Cow's milk allergy (CMA) is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Many studies have been carried out to define and characterise the allergens involved in CMA and described two major allergens: casein (αs1-CN) and β-lactoglobulin. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Milk from sheep or goats differs from cow's milk (CM) in terms of composition and allergenic properties. Food processing such as heating affects the stability, structure and intermolecular interactions of CM proteins, thereby changing the allergenic capacity. Chemical and proteolytic treatments of milk to obtain milk hydrolysates have been developed to reduce allergic reactions. Prevention of CMA largely relies on avoidance of all food products containing cow's milk. To achieve this, interest has focused on the development of various technologies for detecting and measuring the presence of milk allergens in food products by immunoassays or proteomic approaches. This review describes the technologies implemented for the analysis of milk allergens (allergenicity, biochemistry) as well as their potential detection in food matrices.     

花生过敏原检测方法研究进展

花生是重要食物过敏原之一,能引起严重的过敏反应。目前尚没有花生过敏的特效疗法,严格避免食入含花生的食物是花生过敏患者的最佳选择,所以食物中花生的检测就显得尤为重要。本文对花生主要过敏原及其过敏反应研究进展进行简要介绍,重点介绍花生过敏原的主要检测方法的新发展,包括传统的酶联免疫吸附实验(ELISA)、免疫印迹法、聚合酶链式反应(PCR)等,ELISA和免疫印迹法都是应用较为普遍的检验方法,PCR方法应用较少,但它能从DNA/RNA方面检测花生过敏原的存在;新兴检测方法主要包括生物传感器和质谱法,这两种方法在花生检测方面具有可观的前景。未来的这些检测方法将朝着快速、灵敏、简便的方向发展。     

Concentrations of undeclared allergens in food products can reach levels that are relevant for public health

Food products can become contaminated with food allergens due to cross-contact. Precautionary ‘may contain’ labelling may alert to the possible presence of an allergen, but guidance for such labelling is lacking. As a result, allergy information on the packaging may not be reliable and allergic consumers might be at risk of allergic reactions after consuming unlabelled, but indeed contaminated, products. Recently, a cow's milk protein allergic patient experienced a severe allergic reaction to a dark chocolate product containing undeclared milk proteins. This case induced the authors to investigate to what extent allergen concentrations of unlabelled products reach levels that are of public health relevance. The concentrations of milk proteins in the complaint sample and a collection of products of other batches and brands purchased from different stores were analysed. Together with appropriate threshold and food consumption data, the risks of allergic reactions and the severity of these reactions within the adult milk-allergic population were determined using probabilistic risk assessment techniques. The results show that milk protein concentrations in unlabelled products reach levels that may elicit allergic reactions in up to 68% of the adult allergic consumers. Therefore, concentrations of allergens in unlabelled products could reach levels that are of public health relevance. Application of probabilistic risk assessment can be an aid in revealing the public health consequences of undeclared allergens in food, in risk management decision-making and developing guidance in terms of risk-based concentration limits for precautionary labelling.     

Clinical manifestations of cross-allergic reactions to food among children

Scientists have recently studied the frequency and possible forms of clinical manifestations of cross-reactivity to food among 239 of Abakan at the age from 6 month to 15 years with skin, respiratory and combined manifestation of atopy It was proved that risk factors of development of cross-reactivity to food occur among 80% of children who have various forms of allergic diseases moreover the cross allergic reactions between the foodstuffs most frequently occur with the gastrointestinal and with skin forms of food allergy and the cross allergic reactions between the pollen and food allergens more frequently occut with the respiratory forms of atopy and dermorespiratory syndrome. Considerably more rarely this type of reactions is discovered between the epidermal and food allergens, which most frequently were revealed with the dermatorespiratory syndrome.     

基于液相色谱-质谱联用技术检测食物过敏原研究进展

食物过敏是目前重要的食品安全问题,检测食物过敏原对保护过敏患者具有重要意义。检测食物基质中痕量的过敏成分依赖于可靠的分析方法。液相色谱-质谱联用技术具有高灵敏性、高分辨率、高自动化等特点,被广泛应用于食物过敏原蛋白质的研究中。本文主要阐述了液相色谱-质谱联用技术在单一过敏食物中过敏原蛋白质的检测方面和在复杂基质中多个食物过敏原蛋白质的检测方面的应用,并简要概述了提高液相色谱-质谱联用技术检测过敏原蛋白精确度的措施,指出液相色谱-质谱联用技术在检测食物过敏原方面还需要继续深入研究。