虾类过敏原的研究进展
摘要
虾口感鲜美、营养丰富,但易致敏。本文综述国内外致敏虾品种和主要过敏原以及虾类过敏原消减技术的研究,为进一步对虾类过敏原的研究提供一定参考。
引文
[1]吴海明,胡志和.凡纳滨对虾过敏原酶法消减技术的研究[J].食品科学,2010,31(19):38-41.
[2]胡志和.虾类过敏原及消减方法研究进展[J].食品科学,2013,34(1):319-323.
[3]张永霞,杨阳,蔡秋凤,等.水产食物过敏原及其抗原表位的研究进展[J].中国渔业质量与标准,2015,5(5):1-8.
[4]顾可飞,李春红,高美须,等.食物过敏原及检测技术的研究进展[J].食品科技,2006,31(8):1-5.
[5]李振兴.不同虾类的过敏原及其过敏原性[J].水产学报,2006,30(2):281-284.
[6]Lehrer S B,Ayuso R,Reese G.Sea food allergy and allergens:A review[J].Marine Biotechnology,2003,5(4):339-348.
[7]刘光明,曹敏杰,蔡秋凤,等.水产品过敏原的研究现状和展望[J].中国食品学报,2012,12(5):1-9.
[8]孙一帆,黄建芳,向军俭,等.凡纳滨对虾过敏原精氨酸激酶的质谱鉴定及其免疫交叉反应研究[J].食品科学,2015,36(1):170-173.
[9]陈伟,尤春霞,郑海军,等.刀额新对虾精氨酸激酶基因的克隆与真核表达[J].中国海洋药物,2012,(1):1-5.
[10]张永霞.克氏原螯虾新型过敏原的鉴定与性质研究[D].2015.
[11]陆宗超,王邦平,李振兴.褐虾过敏原crac8蛋白的结构分析和同源建模[J].食品科学,2012,33(9):177-181.
[12] Burmester T.Origin and evolution of arthropod hemocyanins and related proteins[J].Journal of Comparative Physiology B,2002,172(2):95-107.
[13] Piboonpocanun S, Jirapongsananuruk O, Tipayanon T, et al. Identification of hemocyanin as a novel non-cross-reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii[J]. Molecular Nutrition and Food Research,2011,55(10):1492-1498.
[14]陈亨莉,曹敏杰,蔡秋凤,等.克氏原螯虾新型过敏原血蓝蛋白的鉴定及性质研究[J].中国食品学报,2014,14(2):240-247.
[15] Ayuso R, Grishina G, Bardina L, et al. Myosin light chain is a novel shrimp allergen, Lit v 3[J].Journal of Allergy and Clinical Immunology,2008,122(4):795-802.
[16] Yu C J,Lin Y F,Chiang B L,et al.Proteomics and immunological analysis of a novel shrimp allergen, Pen m 2[J].Journal of Immunology,2003,170(1):445-453.
[17] Ayuso R,Grishina G,Ibá?ez M D,et al.Sarcoplasmic calcium-binding protein is an EF-hand–type protein identified as a new shrimp allergen[J].Journal of Allergy and Clinical Immunology,2009,124(1):114-120.
[18] Besler M,Steinhart H,Paschke A.Stability of food allergens and allergenicity of processed foods[J].Journal of Chromatography B,2001,756(1-2):207-228.
[19]林江伟,游洪燕,沈海旺,等.克氏原螯虾原肌球蛋白的纯化及过敏原性分析[J].集美大学学报(自然科学版),2012,17(3):167-174.
[20]Matsuda T.Changes in structural and antigenic properties of proteins by radiation[J].Radiation Physics and Chemistry,1995,46(2):225-231.
[21]顾可飞,高美须,李春红,等.辐照对虾过敏原抗原性的影响[J].中国食品卫生杂志,2007,19(2):102-105.
[22]Li Z X,Lin H,Cao L M,et al.The influence of gamma irradiation on the allergenicity of shrimp(Penaeus vannamei)[J].Journal of Food Engineering,2007,79(3):945-949.
[23]Shimakura K,Tonomura Y,Hamada Y,et al.Allergenicity of crustacean extractives and its reduction by protease digestion[J].Food Chemistry,2005,91(2):247-253.
[24]王丽娟,胡志和,马霖,等.凡纳滨对虾酶解产物过敏原消减效果的评价[J].食品研究与开发,2012,33(11):1-5.
[25]李庆丽,李振兴,林洪,等.美拉德反应中麦芽糖、葡萄糖对虾过敏原活性影响的研究[J].食品工业科技,2009,30(1):79-81.
[26]张轶群,李振兴,林洪,等.果糖和木糖在美拉德反应中对虾类过敏原活性影响的研究[J].食品科学,2009,30(9):11-14.
[27]胡晓利,布冠好,陈复生.大豆蛋白抗原表位及生物脱敏方法研究进展[J].食品工业,2017,38(12):249-253.
[2]胡志和.虾类过敏原及消减方法研究进展[J].食品科学,2013,34(1):319-323.
[3]张永霞,杨阳,蔡秋凤,等.水产食物过敏原及其抗原表位的研究进展[J].中国渔业质量与标准,2015,5(5):1-8.
[4]顾可飞,李春红,高美须,等.食物过敏原及检测技术的研究进展[J].食品科技,2006,31(8):1-5.
[5]李振兴.不同虾类的过敏原及其过敏原性[J].水产学报,2006,30(2):281-284.
[6]Lehrer S B,Ayuso R,Reese G.Sea food allergy and allergens:A review[J].Marine Biotechnology,2003,5(4):339-348.
[7]刘光明,曹敏杰,蔡秋凤,等.水产品过敏原的研究现状和展望[J].中国食品学报,2012,12(5):1-9.
[8]孙一帆,黄建芳,向军俭,等.凡纳滨对虾过敏原精氨酸激酶的质谱鉴定及其免疫交叉反应研究[J].食品科学,2015,36(1):170-173.
[9]陈伟,尤春霞,郑海军,等.刀额新对虾精氨酸激酶基因的克隆与真核表达[J].中国海洋药物,2012,(1):1-5.
[10]张永霞.克氏原螯虾新型过敏原的鉴定与性质研究[D].2015.
[11]陆宗超,王邦平,李振兴.褐虾过敏原crac8蛋白的结构分析和同源建模[J].食品科学,2012,33(9):177-181.
[12] Burmester T.Origin and evolution of arthropod hemocyanins and related proteins[J].Journal of Comparative Physiology B,2002,172(2):95-107.
[13] Piboonpocanun S, Jirapongsananuruk O, Tipayanon T, et al. Identification of hemocyanin as a novel non-cross-reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii[J]. Molecular Nutrition and Food Research,2011,55(10):1492-1498.
[14]陈亨莉,曹敏杰,蔡秋凤,等.克氏原螯虾新型过敏原血蓝蛋白的鉴定及性质研究[J].中国食品学报,2014,14(2):240-247.
[15] Ayuso R, Grishina G, Bardina L, et al. Myosin light chain is a novel shrimp allergen, Lit v 3[J].Journal of Allergy and Clinical Immunology,2008,122(4):795-802.
[16] Yu C J,Lin Y F,Chiang B L,et al.Proteomics and immunological analysis of a novel shrimp allergen, Pen m 2[J].Journal of Immunology,2003,170(1):445-453.
[17] Ayuso R,Grishina G,Ibá?ez M D,et al.Sarcoplasmic calcium-binding protein is an EF-hand–type protein identified as a new shrimp allergen[J].Journal of Allergy and Clinical Immunology,2009,124(1):114-120.
[18] Besler M,Steinhart H,Paschke A.Stability of food allergens and allergenicity of processed foods[J].Journal of Chromatography B,2001,756(1-2):207-228.
[19]林江伟,游洪燕,沈海旺,等.克氏原螯虾原肌球蛋白的纯化及过敏原性分析[J].集美大学学报(自然科学版),2012,17(3):167-174.
[20]Matsuda T.Changes in structural and antigenic properties of proteins by radiation[J].Radiation Physics and Chemistry,1995,46(2):225-231.
[21]顾可飞,高美须,李春红,等.辐照对虾过敏原抗原性的影响[J].中国食品卫生杂志,2007,19(2):102-105.
[22]Li Z X,Lin H,Cao L M,et al.The influence of gamma irradiation on the allergenicity of shrimp(Penaeus vannamei)[J].Journal of Food Engineering,2007,79(3):945-949.
[23]Shimakura K,Tonomura Y,Hamada Y,et al.Allergenicity of crustacean extractives and its reduction by protease digestion[J].Food Chemistry,2005,91(2):247-253.
[24]王丽娟,胡志和,马霖,等.凡纳滨对虾酶解产物过敏原消减效果的评价[J].食品研究与开发,2012,33(11):1-5.
[25]李庆丽,李振兴,林洪,等.美拉德反应中麦芽糖、葡萄糖对虾过敏原活性影响的研究[J].食品工业科技,2009,30(1):79-81.
[26]张轶群,李振兴,林洪,等.果糖和木糖在美拉德反应中对虾类过敏原活性影响的研究[J].食品科学,2009,30(9):11-14.
[27]胡晓利,布冠好,陈复生.大豆蛋白抗原表位及生物脱敏方法研究进展[J].食品工业,2017,38(12):249-253.