Cow's milk allergen and effects of processing technology on its allergenicity
-
摘要: 对婴幼儿来说,牛乳营养丰富,是母乳最好的替代品,但牛乳中的蛋白质可能会引起过敏。牛乳中的主要过敏原是酪蛋白、β-乳球蛋白和α-乳白蛋白。本文从牛乳过敏原的结构和抗原表位、热处理、发酵和酶处理等不同的加工技术对牛乳蛋白致敏性的影响和过敏原标记检测方法三个方面进行了综述,为开发低致敏牛乳制品提供借鉴。Abstract: Cow's milk has rich nutrition and it is the best substitute for breast milk.However,its protein may cause allergy. The major allergen is casein,β- lactoglobulin and α- lactalbumin. This paper firstly illustrated the structure and epitope of cow's milk major allergen,and then discussed the effects of milk processing technology including heat treatment,fermentation and enzymatic hydrolysis on its allergenicity,and finally introduced the labeling and detection methods of allergen,which can provide reference for producing hypoallergenic dairy products.
-
Keywords:
- milk allergen /
- processing technology /
- detection
-
[1] Mills E N,Mackie A R,Burney P,et al.The prevalence,cost and basis of food allergy across Europe[J].Allergy,2007,62(7):717-722.
[2] Hajeb P,Selamat J.A Contemporary Review of Seafood Allergy[J].Clinical Reviews in Allergy&Immunology,2012,42(3):365-385.
[3] Li H Q.Intensive reading of World Allergy Organization(WAO)Diagnosis and Rationale for Action against Cow’s Milk Allergy(DRACMA)guideline[J].Zhonghua Er Ke Za Zhi,2012,50(7):516-518.
[4] Pereira P C.Milk nutritional composition and its role in human health[J].Nutrition,2014,30(6):619-627.
[5] Fritsche R.Role for technology in dairy allergy[J].Australian Journal of Dairy Technology,2003.
[6] 宋宏新,潘洁,薛海燕.牛乳蛋白抗原性研究现状概述[J].中国酿造,2011(01):17-21. [7] 罗永康,沈小琴,李朝慧.牛乳蛋白过敏原改性的研究[J].中国乳品工业,2005(10):5-9. [8] 李欣,陈红兵.牛奶过敏原表位研究进展[J].食品科学,2006(11):592-598. [9] Rytkonen J,Karttunen T,Karttunen R,et al.Effect of heat denaturation onβ-lactoglobulin-induced gastrointestinal sensitization in rats:DenaturedβLG induces a more intensive local immunologic response than nativeβLG[J].Pediatr Allergy Immunol,2002,13(4),269-277.
[10] Bu G H,Luo Y K,Zheng Z,et al.Effect of heat treatment on the antigenicity of bovineα-lactalbumin andβ-lactoglobulin in whey protein isolate[J].Food and Agricultural Immunology,2009,20(3):195-206.
[11] Mehr S,Turner P J,Joshi P,et al.Safety and clinical predictors of reacting to extensively heated cow’s milk challenge in cow’s milk-allergic children[J].Annals of allergy,asthma,&immunology,2014,113(4):425-429.
[12] Wu X,Liu M,Xia L,et al.Conjugation of functional oligosaccharides reduced in vitro allergenicity ofβ-lactoglobulin[J].Food and Agricultural Immunology,2013,24(4):379-391.
[13] Enomoto H,Hayashi Y,Li CP,et al.Glycation and phosphorylation ofα-lactalbumin by dry heating:Effect on protein structure and physiological functions[J].Journal of Dairy Science,2009,92(7):3057-3068.
[14] Bu G H,Luo Y K,Lu J,et al.Reduced antigenicity ofβ-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions[J].Food and Agricultural Immunology,2010,21(2):143-156.
[15] Xu Y,Cui B,Ran R,et al.Risk assessment,formation,and mitigation of dietary acrylamide:Current status and future prospects[J].Food and Chemical Toxicology,2014,69(0):1-12.
[16] Cross M L,Stevenson L M,Gill H S.Anti-allergy properties of fermented foods:an important immunoregulatory mechanism of lactic acid bacteria?[J].Int Immunopharmacol,2001,1(5):891-901.
[17] Jedrychowski L,Wroblewska B.Reduction of the antigenicity of whey proteins by lactic acid fermentation[J].Food and Agricultural Immunology,1999,11(1):91-99.
[18] Kleber N,Hinrichs J.Antigenic response ofβ-lactoglobulin in thermally treated bovine skim milk and sweet whey[J].Milchwissenschaft,2007,62(2):121-124.
[19] Ehn B,Allmere T,Telemo E,et al.Modification of Ig E Binding toβ-Lactoglobulin by Fermentation and Proteolysis of Cow’s Milk[J].Journal of Agricultural and Food Chemistry,2005,53(9):3743-3748.
[20] Yao M J,Xu Q,Luo Y K,et al.Study on reducing antigenic response and Ig E-binding inhibitions of four milk proteins of Lactobacillus casei 1134[J].Journal of the Science of Food and Agriculture,2015,95(6):1303-1312.
[21] Shi J,Luo Y K,Xiao Y,et al.Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins[J].International Dairy Journal,2014,35(1):75-80.
[22] Yao M J,Luo Y K,Shi J,et al.Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows’milk proteins[J].Food and Agricultural Immunology,2014,25(4):545-555.
[23] Strahinic I,Lukic J,Terzic-Vidojevic A,et al.Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products[J].Food Technology and Biotechnology,2013,51(2):257-265.
[24] Pescuma M,Hébert E M,Rabesona H,et al.Proteolytic action of Lactobacillus delbrueckii subsp.bulgaricus CRL 656reduces antigenic response to bovineβ-lactoglobulin[J].Food Chemistry,2011,127(2):487-492.
[25] Bu G H,Luo Y K,Zhang Y,et al.Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins[J].Journal of the Science of Food and Agriculture,2010,90(12):2015-2020.
[26] Kleber N,Weyrich U,Hinrichs J.Screening for lactic acid bacteria with potential to reduce antigenic response ofβ-lactoglobulin in bovine skim milk and sweet whey[J].Innovative Food Science&Emerging Technologies,2006,7(3):233-238.
[27] Prakash E,Pusbpa B P,Jayaprakasha H M,et al.Effect of enzymatic hydrolysis on antigenicity(allergenticity)of casein fractions of cow and buffalo milk[J].Journal of food science and technology,2004,41(4):390-393.
[28] Duan C C,Yang L J,Ai L L,et al.Effects of enzymatic hydrolysis on the allergenicity of whey protein concentrates[J].Iran J Allergy Asthma Immunol,2014,13(4):231-239.
[29] Wroblewska B,Karamac M,Amarowicz R,et al.Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis[J].International Journal of Food Science and Technology,2004,39(8):839-850.
[30] Kleber N,Maier S,Hinrichs J.Antigenic response of bovineβ-lactoglobulin influenced by ultra-high pressure treatment and temperature[J].Innovative Food Science&Emerging Technologies,2007,8(1):39-45.
[31] Byun M,Lee J,Yook H,et al.Application of gamma irradiation for inhibition of food allergy[J].Radiation Physics and Chemistry,2002,63(3-6):369-370.
[32] Lee J W,Kim J H,Yook H S,et al.Effects of gamma radiation on the allergenic and antigenic properties of milk proteins[J].Journal of food protection,2001,64(2):272-276.
[33] 邓小芳.食品中四种重要过敏原酶联免疫检测方法的研究[D].无锡:江南大学,2012.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
