| 食物过敏原致敏性评估方法研究进展 |
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| 引用本文： | 高琳,杨安树,高金燕,陈红兵. 食物过敏原致敏性评估方法研究进展[J]. 食品科学, 2014, 35(7): 252-257. DOI: 10.7506/spkx1002-6630-201407050 |
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| 作者姓名： | 高琳 杨安树 高金燕 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，江西 南昌 330047；2.南昌大学中德联合研究院，江西 南昌 330047；3.南昌大学生命科学与食品工程学院，江西 南昌 330047 |
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| 基金项目： | 国家高技术研究发展计划(863计划)项目(2013AA102205);国家国际科技合作专项(2013DFG31380);国家自然科学基金面上项目(31171716);国家自然科学基金地区科学基金项目(31060215);2011年度高等学校博士学科点专项科研基金项目(20113601110003);江西省自然科学基金计划重点项目(20133ACB20009);南昌大学食品科学与技术国家重点实验室项目(SKLF-ZZA-201302;SKLF-ZZB-201302) |
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| 摘 要： | 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。
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| 关 键 词： | 食物过敏原 致敏性 生物信息学 评估 |
Research Progress in Allergenicity Assessment of Food Allergens |
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| GAO Lin,YANG An-shu,GAO Jin-yan,CHEN Hong-bing. Research Progress in Allergenicity Assessment of Food Allergens[J]. Food Science, 2014, 35(7): 252-257. DOI: 10.7506/spkx1002-6630-201407050 |
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| Authors: | GAO Lin YANG An-shu GAO Jin-yan 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. College of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China |
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| Abstract: | Food allergy is a global public health problem and allergenicity assessment of food allergens has drawn increasingattention. There are three ways to assess the allergenicity of food allergens, including in vivo, in vitro and bioinformaticmethods. The currently available in vivo approaches include double-blind placebo-controlled food challenges, skintesting and animal model. The in vitro methods include allergosorbent test inhibition, immunoblotting, enzyme linkedimmunosorbent assay, histamine-releasing test, and so on. Bioinformatic method is mainly used to assess the allergenicityof transgenic crops. Although many methods are available for allergenicity assessment of food allergens, no single methodcan assess the allergenicity of food allergens efficiently. Therefore, it is urgent to develop a way for the fast, efficient andaccurate assessment of food allergenicity. |
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| Keywords: | food allergens allergenicity bioinformatic method assessment |
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