小麦麸质蛋白相关性疾病的研究进展

小麦是主要的粮食作物,但也可引发多种过敏性疾病和自身免疫性疾病。麸质蛋白的摄入,是引起这些疾病的关键因素,麸质蛋白主要存在于小麦中,但也存在于大麦,黑麦和燕麦中。特别是小麦麸质蛋白因含有大量的非极性氨基酸和谷氨酰胺而耐胃肠道酶消化,生成使部分人群致病的毒性肽。麸质蛋白相关性疾病的全球患病率接近5%,已经严重影响了部分人群的生活质量,甚至危及生命,已成为全球性不可回避的食品安全问题之一。本文主要对麸质蛋白结构、麸质蛋白相关性疾病的发病机制、流行病学、诊断和治疗进行了概述,为小麦的安全食用提供参考。     

低过敏大米研究进展

本文介绍了大米中的过敏原成分以及低过敏大米的研究进展。     

小麦过敏原抗原抑制技术研究进展

食物过敏是全球范围内被广泛关注的食品安全问题之一。小麦是世界上生产和消费最广泛的食物之一,同时也是公认的八大过敏性食品之一,食用小麦会诱发多种过敏症状。麦醇溶蛋白和麦谷蛋白是小麦中主要过敏原,在它们链结构中,重复的氨基酸序列区域存在大量抗原表位,摄入或接触均可能会诱发过敏反应。对小麦中的主要过敏原、过敏病症和现阶段过敏原的检测方法以及抑制过敏原抗原性的方法进行了综述。为低敏性小麦制品的开发提供参考。     

小麦过敏原检测技术的研究进展

对目前有关小麦过敏原检测方法进行了较为全面的综述。比较各种检测方法优缺点,为小麦过敏原及其检测方法的进一步研究提供指导,以保障小麦过敏患者的安全。     

以麸质蛋白为靶向的乳糜泻治疗方法研究进展

乳糜泻(celiac disease,CD)是携带遗传易感基因人群的自身免疫疾病,其特点是摄入含麸质蛋白的小麦或大麦和黑麦产品后,小肠会受到炎症性损伤。乳糜泻患者必须终生坚持无麸质饮食,这是目前唯一有效的治疗方法。然而,严格遵守无麸质饮食是困难的,需要新的治疗方法来补充甚至替代饮食治疗。尽管迄今为止,还没有技术允许乳糜泻患者无限制地安全食用含麸质的产品,但随着对乳糜泻发病机制认识的不断深入,在无麸质饮食替代疗法方面已经取得了有希望的进展。本文综述了以麸质蛋白为靶向的乳糜泻治疗方法研究进展,如下调麦醇溶蛋白的表达、麦醇溶蛋白的隔离、谷氨酰胺残基的转酰胺化和免疫显性肽的酶解,批判性地讨论了这些治疗方法的实用性和获得的结果。     

致乳糜泻小麦麸质检测方法研究进展

乳糜泻是因遗传易感者对麸质不耐受而引发的肠道疾病,该病是终生的且极少量麸质的摄入就会导致患病。因此,对食物中麸质的检测和定量显得尤为重要。目前,用于检测麸质的方法主要有ELISA法、免疫印迹法、质谱法和PCR法。本文将详细叙述这四种方法在检测麸质上的应用及其优缺点。其中,ELISA法在麸质的快速检测上使用较多;免疫印迹法检测结果稳定直观,但定量精确度不高;质谱法准确度非常高,但费时费力,且依赖贵重设备;PCR法在检测食物基质复杂、麸质含量低的食品上具有优势。      

市售国产酱油中大豆、小麦过敏原分析

为明确大豆和小麦发酵酱油中的残留过敏原,采用Tricine-十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）凝胶电泳,免疫印迹和间接性酶联免疫吸附测定（ELISA）等方法对从当地市场购得的14种酱油进行了分析,用来检测的四种血清包括实验室准备的大豆和小麦的兔血清免疫球蛋白G（immunoglobulin,IgG）以及从医院获得的大豆、小麦过敏病人血清免疫球蛋白E（IgE）。Tricine-SDS-PAGE结果表明,所有酱油样品都没有出现大豆和小麦蛋白的条带;免疫印迹结果表明,所有酱油样品中残留的大豆过敏原是β-伴大豆球蛋白的β亚基和大豆球蛋白的碱性亚基中的一种或两种,但小麦过敏原没有条带出现;酶联免疫结果表明,大豆过敏原含量与酱油酿造工艺与酱油等级有关,低盐固态酱油中检测到的大豆过敏原含量高于高盐稀态酱油,酱油的等级越高,所含过敏原含量相对越低。在所有酱油样品中,小麦过敏原含量极低甚至未检出。     

水果过敏研究进展

水果是我国十类主要过敏食物之一,水果过敏症状包括轻微的口腔过敏综合症和较严重的全身系统性反应。水果中主要有与病程相关蛋白PR-10、类甜蛋白、脂质转移蛋白和抑制蛋白共4类过敏原。本文综述了食物过敏概况和国内外水果过敏研究情况,重点介绍了桃、苹果、荔枝和芒果过敏原基因研究进展。     

虾过敏及虾过敏原

综述了虾过敏及虾过敏原,涉及过敏原的理化性质、生物活性、免疫学性质的研究,并对现存的问题做了简要介绍。      

影响花生过敏的主要因素及其研究进展

花生过敏是重要的公共卫生与食品安全问题之一,已严重影响过敏患者的健康。花生过敏主要受花生过敏原的组成模式(含量和组成)和个体免疫应答两方面因素影响。其中不同花生品种的过敏原组成模式存在差异,而不同的加工处理可以改变花生过敏原的含量和结构,且在不同程度上影响其致敏性;同时,受遗传和环境因素的影响,不同个体对花生的免疫耐受表现不一。通过综合分析影响花生致敏性的主要因素,为寻找降低甚至消除花生过敏的途径提供参考。     

谷物过敏及其防治方法

该文对谷物过敏和谷物过敏原进行简介,阐述谷物过敏机理和谷物过敏原检测方法,并论述谷物过敏防治方法。     

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。     

T细胞及其表位在食物过敏中的研究进展

食物过敏蛋白经胃肠道消化后经树突状细胞递呈给T细胞后,会启动过敏反应的发生。在此过程中,不同T细胞发挥了不同的作用,其中Th1/Th2下调被认为是引发过敏反应的主要工作机制,Th9、Th17和Tfh等细胞在过敏反应发展中的作用不容忽视。作者介绍了不同T淋巴细胞的作用,探讨了T细胞表位预测及定位以及目前T细胞表位在常见过敏原蛋白中的应用,综述了T细胞在食物过敏中的研究进展。     

致敏性植物几丁质酶研究进展

几丁质酶（EC 3.2.1.14）是一类能够催化水解几丁质结构中β-1,4糖苷键的水解酶,广泛存在于植物、动物和微生物等多种生物中。植物几丁质酶的高水平表达能够增强植物对害虫、病原菌和环境胁迫的抵抗能力。最近的研究表明,来源于植物性食品的几丁质酶是一种重要的食品过敏原,与乳胶-水果综合症密切相关。致敏性植物几丁质酶的潜在健康危害引起了广泛的关注。本文总结了致敏性植物几丁质酶的分布、结构、分类等方面的研究进展,探讨了致敏性植物几丁质酶对食品安全的影响,以期为食品中致敏性植物几丁质酶的分离、结构鉴定、过敏原性评价和控制技术等方面的研究提供参考。      

小麦蛋白改性技术的研究进展

综述了化学方法、物理方法、生物酶法以及基因工程等技术手段在小麦蛋白改性中的应用及最新进展。其中生物酶法改性技术易于将小麦蛋白改性到所期望的功能值,是提高小麦蛋白功能特性的重要途径,并展望小麦蛋白的应用前景。     

A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats. Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less‐reactive wheat products can slow down disease development and improve quality of life. While research has not proven causation in the increase in wheat sensitivity over the last decades, modern wheat processing may have increased exposure to immunoreactive compounds. More research is necessary to understand the influence of modern wheat cultivars on epidemiological change.     

Adverse Reactions to Wheat or Wheat Components

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.     

食物过敏与食物过敏原

该文综述食物过敏与食物过敏原研究现状,涉及植物性食物、动物性食物及转基因食物中过敏原研 究,并介绍过敏原在食品加工处理的稳定性研究,过敏原检测方法,食物过敏控制等几个方面研究进展。     

Wheat Allergy and Intolerence; Recent Updates and Perspectives

The current review paper highlights the complicacies associated with communities relying on wheat as their dietary staple. Although, wheat is an important source of nutrients but is also linked with allergenic responses in genetically susceptible subjects. The wheat proteins especially α-amylase inhibitors, ω-5 gliadins, prolamins, nonprolamin, glucoprotein, and profilins are of significance importance. The allergenic responses are further categorized into IgE-mediated and non-IgE-mediated reactions. Conjugation and degranulation of the IgEs with the allergens results in release of several mediators. In contrary, non-IgE-mediated wheat allergy depends on immune complexes formed by food and food antibodies and cell-mediated immunity. As results, different diseases tend to occur on the completion of these reactions, i.e., celiac disease, baker's asthma, diarrhea, atopic dermatitis, and urticaria. This instant paper highlighted the concept of food allergy with special reference to wheat. The models are developed that are included in this paper showing the wheat allergen, their possible routes, impact on human health, and indeed possible remedies. The paper would provide the basic information for the researchers, common man, and allied stakeholders to cater the issue in details. However, the issue needs the attention of the researchers as there is a need to clarify the issues of wheat allergy and wheat intolerance.     

小麦胚蛋白的研究及应用进展

探讨了小麦胚蛋白的营养价值、化学组成和功能性质,综述了小麦胚蛋白提取方法,分析了其应用现状和开发利用前景.指出各蛋白组分的分析,加工特性,提取方法的改进和功能性质的改性将成为研究重点.