| 花生交叉过敏反应的研究进展 |
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| 引用本文： | 罗春萍,高金燕,胡纯秋,陈红兵.花生交叉过敏反应的研究进展[J].食品科学,2009,30(21):384-388. |
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| 作者姓名： | 罗春萍 高金燕 胡纯秋 陈红兵 |
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| 作者单位： | 1.南昌大学 食品科学与技术国家重点实验室 2.南昌大学中德联合研究院 3.南昌大学环境与化学工程学院 4.南昌大学食品系 |
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| 基金项目： | 南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200807)；江西省主要学科学术和技术带头人培养项目([2004]234 号)；教育部新世纪优秀人才支持计划项目(NCET-08-07-04) |
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| 摘 要： | 花生过敏严重影响了过敏人群的生活质量，而在过敏反应中花生的交叉过敏现象非常普遍。本文综述了花生过敏的物质基础、交叉过敏的机理及花生相关的交叉过敏反应研究情况，为花生过敏的进一步研究提供参考。
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| 关 键 词： | 花生 花生过敏原 交叉过敏反应 |
| 收稿时间： | 2009-05-20 |
Allergenic Cross-reactivity between Peanut and Other Nuts: A Review |
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| LUO Chun-ping,GAO Jin-yan,HU Chun-qiu,CHEN Hong-bing.Allergenic Cross-reactivity between Peanut and Other Nuts: A Review[J].Food Science,2009,30(21):384-388. |
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| Authors: | LUO Chun-ping GAO Jin-yan HU Chun-qiu CHEN Hong-bing |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China ；
2. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China ；
3. School of Environmental and Chemical Engineering , Nanchang University, Nanchang 330047, China；
4. Department of Food Science, Nanchang University, Nanchang 330047, China |
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| Abstract: | Peanut is one of the common sources of food allergens, which poses a serious threat to the quality of life of allergic population. Meanwhile, the allergenic cross-reactivity between peanut and other nuts is prevalent. This paper introduces the material basis of peanut allergens and the mechanisms for cross-reactivity between peanut and other nuts with an aim to present some insights for advanced studies of peanut allergy. |
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| Keywords: | peanut peanut allergen cross-reactivity |
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