食品科学 ›› 2019, Vol. 40 ›› Issue (23): 313-318.doi: 10.7506/spkx1002-6630-20190427-358

• 专题论述 • 上一篇    下一篇

植物多酚与花生致敏蛋白相互作用及脱敏机理研究进展

张驰,李春翼,王启明,唐瑜婉,赵吉春,李富华,明建   

  1. (1.西南大学食品科学学院,重庆 400715;2.西南大学食品贮藏与物流研究中心,重庆 400715)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400203)

Interaction between Plant Polyphenols and Peanut Allergenic Proteins and Mechanism for Allergenicity Reduction: A Review

ZHANG Chi, LI Chunyi, WANG Qiming, TANG Yuwan, ZHAO Jichun, LI Fuhua, MING Jian   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 花生过敏是最主要的食物过敏类型之一,花生致敏蛋白是主要致敏物质。当前解决花生过敏的方法如热加工法、基因工程方法和酶处理法等存在效率低,安全风险高、易破坏营养成分等缺点。植物多酚是一种天然植物活性物质,具有广泛的生理功能,如抗氧化、降糖、抗炎等,利用植物多酚与花生致敏蛋白相互作用是解决花生过敏的一项新途径,已有文献报道植物多酚具有抗过敏作用。本文主要阐述植物多酚与花生致敏蛋白的相互作用及植物多酚降低花生蛋白致敏性的潜在机理,并对该研究方向进行展望,以期为利用植物多酚解决花生过敏提供新思路。

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

中图分类号: