关键词: 植物多酚, 花生致敏蛋白, 相互作用, 脱敏机理

Abstract: Peanut allergy is one of the most important types of food allergy, and peanut allergenic proteins are the major allergens. The currently available methods for solving peanut allergy such as thermal processing, genetic engineering, and enzymatic treatment have disadvantages such as low efficiency, high safety risk, and easy destruction of nutrients. Plant polyphenols are a group of natural active phytochemicals with a wide range of physiological functions, such as anti-oxidation, hypoglycemic and anti-inflammatory activities. The interaction between plant polyphenols and peanut allergenic proteins represents a new way to solve peanut allergy. It has been reported in the literature that plant polyphenols have anti-allergic effects. This paper mainly describes the interaction between plant polyphenols and peanut allergenic proteins and the potential mechanism by which plant polyphenols reduce the allergenicity of peanut proteins. Moreover, future research directions are proposed, in order to provide new ideas for the application of plant polyphenols to solve peanut allergy.

Key words: plant polyphenols, peanut allergenic proteins, interaction, mechanism for allergenicity reduction