食物过敏原的低过敏性处理方法及其评价体系研究进展

摘要

食物过敏是由食物引起的机体对免疫系统的异常反应,近几十年来,世界范围内食物过敏反应症患者呈逐年上升趋势,食物过敏已成为一个新兴的食品安全问题.极其微量的过敏原即能导致一些患者出现强烈的过敏反应,因此寻求降低食物过敏原的活性处理方法显得格外重要.该文综述了近年来关于食物过敏原的低过敏性处理方法及其评价体系的研究进展,通过对低过敏性生物处理方法中的酶解法、物理方法和生物物理结合法,以及食物过敏原性的体外评价方法和动物模型评价体系进行对比分析和讨论,探讨了食物过敏原的低过敏性处理方法及其评价体系的发展方向.%Food allergy is an abnormal response of organism to the immune system caused by foods. In recent decades, Food allergy patients has risen gradually worldwide and food allergy has become an emerging issue of food safety. It is important to find processing methods to reduce food anaphylaxis as extremely trace of the allergen can make some patients experience strong allergic reaction. In this paper, hypoallergenic processing methods of food allergen and their corresponding evaluation systems in recent years are reviewed. Enzymatic hydrolysis method, physical methods and biochemical combining physical methods are analysed, and the methods of in vitro evaluation and animal model evaluation system of food allergenicity are compared. The development direction of hypoallergenic processing methods of food allergen and their evaluation systems are also discussed.