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水产品在人类营养和健康中扮演重要角色。随着水产养殖业和国际贸易的发展,其市场和消费群体不断增多;由此水产品引发的过敏问题也逐渐增多,已成为世界性的重大食品安全问题之一。水产品的主要过敏原是小清蛋白(parvalbumin)和原肌球蛋白(tropomyosin,TM);另外,卵清蛋白、胶原蛋白(collagen)、精氨酸激酶(arginine kinase)、肌球蛋白轻链(myosin light chain)、肌钙结合蛋白(sarcoplasmic calcium binding pro-tein)等过敏原也扮演重要角色。基于此本文综述了水产品过敏原致敏机制、过敏原的种类、水产品致敏性的消减方法,并展望了水产品过敏原今后的研究方向和发展趋势。
Aquatic products play an important role in human nutrition and health. With the development of aquaculture and international trade, its market and consumer groups are constantly increasing. As a result, allergy problems caused by aquatic products have also gradually increased, which has become one of the major food safety issues worldwide. The major allergens of aquatic products are parvalbumin and tropomyosin (TM); in addition, ovalbumin, collagen, arginine kinase, myosin light chain myosin light chain, sarcoplasmic calcium binding pro-tein and other allergens also play an important role. Based on this, the allergen sensitization mechanism of aquatic allergens, the types of allergens and alleviating methods of aquatic products are summarized. The research directions and development trends of aquatic allergens are also discussed.