食品科学 ›› 2021, Vol. 42 ›› Issue (11): 297-303.doi: 10.7506/spkx1002-6630-20200513-148

• 专题论述 • 上一篇    下一篇

膳食脂质-过敏原互作的研究进展

杨慧,曲也直,高雅然,武俊瑞   

  1. (沈阳农业大学食品学院,辽宁 沈阳 110000)
  • 出版日期:2021-06-15 发布日期:2021-06-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFC1604302-03)

Recent Advances in Understanding the Interaction between Dietary Lipids and Allergens

YANG Hui, QU Yezhi, GAO Yaran, WU Junrui   

  1. (Food Science College, Shenyang Agricultural University, Shenyang 110000, China)
  • Online:2021-06-15 Published:2021-06-29

摘要: 随着全球过敏人群数量逐年升高,食物过敏已成为一个重要的公共卫生问题。脂质是食物的重要组成成分,越来越多的研究表明,膳食脂质的过量摄入能够增强食物过敏原的致敏特性,增加人群患食物过敏的机率。本文主要从膳食脂质与食物过敏原的关系出发,阐述了膳食脂质影响食物过敏的具体途径及高脂饮食对食物过敏的影响,归纳总结了近10 年来文献中报道的具有膳食脂质结合能力的食物过敏原种类和参与食物致敏过程的脂质种类,以期为食物过敏的预防及治疗提供新的方向。

关键词: 食物过敏;脂质;脂质结合过敏原;高脂饮食

Abstract: Food allergy has become an important public health problem as the number of allergic people increases every year worldwide. Lipids are an important component of foods. Accumulating studies have shown that excessive intake of dietary lipids can enhance allergen sensitization and increase the risk of food allergy. This review presents the current understanding of the relationship between lipids and food allergy, discusses how lipids influence the allergic response and the relationship between high-fat diet and food allergy, and summarizes the types of lipid-binding allergens and the types of lipids involved in food sensitization reported in the literature over the past decade. This review aims to provide new insights for the prevention and treatment of food allergy.

Key words: food allergy; lipids; lipid-binding allergens; high-fat diets

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