Allergenicity of soybean: new developments in identification of allergenic proteins, cross-reactivities and hypoallergenization technologies

Soybean is considered one of the "big eight" foods that are believed to be responsible for 90% of all allergenic reactions. Soy allergy is of particular importance, because soybeans are widely used in processed foods and, therefore, represent a particularly insidious source of hidden allergens. Although significant advances have been made in the identification and characterization of soybean allergens, scientists are not completely certain about which proteins in soy cause allergic reactions. At least 16 allergens have been identified. Most of them, as with other plant food allergens, have a metabolic, storage, or protective function. These allergens belong to protein families which have conserved structural features in relation with their biological activity, which explains the wide immunochemical cross-recognition observed among members of the legume family. Detailed analysis of the structure-allergenicity relationships has been hampered by the complexity and heterogeneity of soybean proteins. A variety of technological approaches have been attempted to decrease soybean allergenicity. This paper provides a comprehensive review of the current body of knowledge on the identification and characterization of soybean allergens, as well as an update on current hypoallergenization techniques.     

晒干处理对花生过敏原蛋白潜在致敏性的影响

花生是八大食物过敏原之一,花生过敏通常是终身的。晒干是花生加工的重要环节,本研究通过对新鲜花 生进行去壳晒干和带壳晒干2 种不同的晒干处理,探索不同晒干方式对花生过敏原蛋白潜在致敏性的影响。采用凯 氏定氮法、二喹啉甲酸法和聚丙烯酰胺凝胶电泳法测定花生及蛋白提取液中的蛋白浓度和过敏原蛋白的组成,用圆 二色谱、紫外扫描光谱检测花生蛋白的结构变化,用血清免疫球蛋白E（immunoglobulin E,IgE）结合能力表征花 生蛋白潜在致敏性的变化。结果显示,晒干处理后,花生蛋白与血清IgE的结合能力显著增强（P＜0.05）,去壳晒 干的花生蛋白质二级结构比带壳晒干的花生更有序,三级结构更加紧凑,带壳晒干的花生蛋白可能因为其结构较为 松散,故与IgE结合能力更强。     

蛋白新资源潜在致敏性评价方法的研究进展

食物过敏是指过敏人群摄入含有相应致敏蛋白的食物后导致人体消化系统、呼吸系统、血液系统等出现的一系列变态反应,如呕吐、腹泻、鼻炎、哮喘、水肿、荨麻疹、过敏性皮炎等,严重时可致全身性休克反应。据统计,全球约6%~8%的婴幼儿和2%~4%的成年人被食物过敏所困扰,因此食物过敏已成为国际社会关注的一个食品安全问题。然而,近几年随着食品蛋白新资源在人类消费生活中的应用日益增加,其是否具有潜在的致敏性更是受到国内外的广泛关注,食品蛋白新资源致敏性评价方法和体系的建立也成为国内外研究和关注的热点。本文就现有食品蛋白新资源潜在致敏性的评价方法的研究进展进行了综述,对其现状做出总结。     

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。     

The allergenicity of ovomucoid and the effect of its elimination from hen's egg white

In order to remove the ovomucoid from hen's egg white, chitin and hydrazide polystyrene beads were used as affinity ligands with 8.9 and 7.1 mg trypsin g^?1 ligand respectively. Ovomucoid was successfully depleted using the trypsin affinity column without hydrolysation of the other egg white constituents. The components of the egg white were purified by high‐performance liquid chromatography, and then the allergenicity of each of these components was compared with that of pooled human serum derived from patients who are allergic to hen's eggs. The importance of using pure protein for studies of the allergenicity of egg white is highlighted, and it was determined (using an enzyme‐immunosorbent assay) that ovomucoid and ovalbumin are major allergenic proteins in egg white. The ovomucoid‐eliminated egg white preparation exhibited significantly less IgE‐binding activity than normal egg white. The ovomucoid‐specific IgE antibodies may have important implications with regard to the egg‐allergic reaction in humans. © 2001 Society of Chemical Industry     

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。     

鲤鱼小清蛋白的纯化及其过敏原性鉴定

目的：分离纯化鲤鱼小清蛋白(parvalbumin),并对其进行过敏原性鉴定,为建立鱼类过敏原检测技术奠定基础。方法：采用硫酸铵分级盐析和阴离子交换层析纯化鲤鱼小清蛋白,采用点杂交和特异性IgE 检测试剂盒筛选鱼类过敏者血清,应用聚丙烯酰胺凝胶电泳和免疫印迹技术分析确定纯化目标蛋白的性质。结果：硫酸铵分级盐析和阴离子交换层析纯化方法可以得到电泳纯单一目标蛋白;小鼠抗蛙小清蛋白单克隆抗体免疫印迹实验表明,所得纯化蛋白是小清蛋白。此外,免疫杂交结果显示,鱼类过敏者血清能与纯化的小清蛋白发生特异性结合,从而证实了鲤鱼小清蛋白的过敏原性。     

Peanut Allergens: An Overview

Peanut is recognized as a potent food allergen producing one of the most frequent food allergies. This fact has originated the publication of an elevated number of scientific reports dealing with peanut allergens and, especially, the prevalence of peanut allergy. For this reason, the information available on peanut allergens is increasing and the debate about peanut allergy is always renewed. This article reviews the information currently available on peanut allergens and on the techniques used for their chemical characterization. Moreover, a general overview on the current biotechnological approaches used to reduce or eliminate peanut allergens is also provided.