非热加工技术消减食物过敏原研究进展
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摘要
主要介绍了低温等离子体技术、高压处理、超声波处理、辐照处理等非热物理加工技术及其优缺点,这些技术均能够通过暴露或掩盖食物中过敏原的抗原表位,改变过敏原的二级结构,破坏维持三、四级结构的非共价键如氢键、疏水相互作用等方式来改变致敏蛋白的空间结构,从而消减其致敏性。
Summarized several non-thermal processing technologies including cold plasma,high pressure,ultrasonic and irradiation treatment on reducing and eliminating food allergens,which can expose or mask epitopes,change the secondary structure,and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity.In addition,this article also compared their advantages and disadvantages for future development and application.
Summarized several non-thermal processing technologies including cold plasma,high pressure,ultrasonic and irradiation treatment on reducing and eliminating food allergens,which can expose or mask epitopes,change the secondary structure,and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity.In addition,this article also compared their advantages and disadvantages for future development and application.
引文
[1]陈红兵.食物过敏研究新动态[J].食品安全质量检测学报,2017,8(4):1 085-1 086.
[2]王硕,蒋竞雄,王燕,等.城市0~24月龄婴幼儿过敏性疾病症状流行病学调查[J].中国儿童保健杂志,2016,24(2):119-122.
[3]FAO.Report of the FAO technical consultation on food allergies[R].Rome:Food and Agriculture Organization,1995.
[4]SHRIDHAR K S,LIU Chang-qi,VALERIE D Z.Food Allergy[J].Annual Review of Food Science and Technology,2016,7:191-220.
[5]费爽雯,白浩,李欣,等.热加工对乳清中主要过敏原潜在致敏性的影响[J].食品安全质量检测学报,2017,8(4):1 160-1 166.
[6]NATHALIA M C,MARCELO R S,RAMON S R,et al.Cold plasma processing of milk and dairy products[J].Trends in Food Science&Technology,2018,11(74):56-68.
[7]SICHERER S H,SAMPSON H A.Food allergy[J].Journal of Allergy and Clinical Immunology,2010,125(S1):16-25.
[8]李和平,于达仁,孙文廷,等.大气压放电等离子体研究进展综述[J].高电压技术,2016,42(12):3 697-3 727.
[9]MANDAL R,SINGH A,SINGH A P.Recent developments in cold plasma decontamination technology in the food industry.Trends in Food Science&Technology,2018,80:93-103.
[10]DENG X T,SHI J J,KONG M G.Protein destruction by a helium atmospheric pressure glow discharge:capability and mechanisms[J].Journal of Applied Physics,2007,101(7):074701.
[11]HAYASHI N,KAWAGUCHI R,LIU H.Treatment of protein using oxygen plasma produced by RF discharge[J].Transactions of the Materials Research Society of Japan,2009,33(3):791-794.
[12]SUROWSKY B,FISCHER A,SCHLUETER O,et al.Cold plasma effects on enzyme activity in a model food system[J].Innovative Food Science&Emerging Technologies,2013,19:146-152.
[13]SEGAT A,MISRA N,FABBRO A,et al.Effects of ozone processing on chemical,structural and functional properties of whey protein isolate[J].Food Research International,2014,66:365-372.
[14]NOOJI J K.Reduction of wheat allergen potency by pulsed ultraviolet light,high hydrostatic pressure,and nonthermal plasma[D].Florida:University of Florida,2011.
[15]SHRIVER S K,YANG W W.Thermal and nonthermal methods for food allergen control[J].Food Engineering Reviews,2011,3(1):26-43.
[16]TAMMINEEDI C V,CHOUDHARY R,PEREZ-AL-VARADO G C,et al.Determining the effect of UV-C,high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of alpha-casein and whey proteins[J].Innovative Food Science&Technologies,2013,54(1):35-41.
[17]MEINLSCHMIDT P,UEBERHAM E,LEHMANN J,et al.The effects of pulsed ultraviolet light,cold atmospheric pressure plasma,and gamma-irradiation on the immunoreactivity of soy protein isolate[J].Innovative Food Science&Emerging Technologies,2016,38(Part B):374-383.
[18]VENKATARATNAM H,SARANGAPANI C,CAHILLO,et al.Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1[J].Innovative Food Science&Emerging Technologies,2019,52:368-375.
[19]许世闯,徐宝才,奚秀秀,等.超高压技术及其在食品中的应用进展[J].河南工业大学学报:自然科学版,2016,37(5):111-117.
[20]胡志和,王星璇,张晴青,等.高压处理诱发虾原肌球蛋白结构变化与致敏性的关系[J].食品科学,2017,38(11):33-39.
[21]胡晓利,布冠好.高压均质与酶法联合改性对大豆蛋白抗原性及结构的影响[J].河南工业大学学报:自然科学版,2018,39(6):29-35.
[22]赵益菲,布冠好,陈复生.超高压对大豆球蛋白抗原性及结构的影响[J].食品科学,2018,39(17):92-97.
[23]LI Hui-jing,JIA Ying-min,PENG Wei,et al.High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera[J].Food Chemistry,2018,269:311-317.
[24]杨健.超高压对鸡蛋过敏原结构及性质的影响[D].天津:天津科技大学,2017:24-25.
[25]洪启通.不同构象下β-乳球蛋白体外消化前后结构与过敏性的关系[D].南昌:南昌大学,2017:42.
[26]许倩.不同加工处理对牛乳蛋白抗原性及过敏原性的影响[D].北京:中国农业大学,2017:81-83.
[27]耿军凤,张丽芬,陈复生,等.超声波辅助酶技术在食品蛋白质中的应用研究[J].食品工业,2019,40(1):237-242.
[28]马涛,王一侠,刘艳,等.超声处理对三文鱼小清蛋白构象及致敏活性的影响[J].食品工业,2017,38(3):160-163.
[29]张文,张丽芬,陈复生,等.超声波处理对花生蛋白分子结构的影响[J].食品研究与开发,2018,39(9):6-10.
[30]李雪,涂宗财,齐午城,等.超声波处理对β-乳球蛋白结构和抗原性的影响[J].食品工业科技,2016,37(18):106-110.
[31]白雨鑫.四种非热加工对牛乳β-乳球蛋白结构和免疫特性的影响[D].南昌:南昌大学,2013:35-36.
[32]薛海燕,操歌,贺宝元,等.超声处理对牛乳酪蛋白结构及抗原性的影响[J/OL].食品科学,[2019-01-02].http://kns.cnki.net/kcms/detail/11.2206.TS.20190102.1529.109.html.
[33]邓涵,祖琴琴,朱杰瑞,等.超声处理对大豆7S蛋白潜在致敏性的影响[J].食品科学,2017,38(5):32-37.
[34]王硕,王俊平,张燕,等.非热加工技术对食品中蛋白质结构和功能特性的影响[J].中国农业科技导报,2015,17(5):114-120.
[35]LIMA K S C,LIMA A L S,et al.Minimally processed carrots in modified atmosphere packaging and gama irradiation treatment:microbiological,fisical-chemistry and chemistry evaluation[J].Food Science and Technology,2003,23(2):240-250.
[36]HU Guan-lan,ZHENG Yuan-rong,LIU Zhen-min,et al.Structure and IgE-binding properties ofα-casein treated by high hydrostatic pressure,UV-C,and far-IR radiations[J].Food Chemistry,2016,204:46-55.
[37]GOMAA A,BOYE J.Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods[J].Food Research International,2015,74:275-283.
[38]XU Lei,GONG Yuan-sheng,GERN James E,et al.Glycation of whey protein with dextrans of different molar mass:Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy[J].Journal of Dairy Science,2018,101(8):6 823-6 834.
[39]YANG Huang,MIN Juan,HAN Xin-yu,et al.Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment[J].Food&Function,2018,9(9):4 897-4 905.
[40]田明,涂宗财,王辉,等.高压脉冲电场结合糖基化对β-乳球蛋白过敏原性与功能性质的影响[J].食品科学,2017,38(13):90-95.
[41]高永艳,陈钦再,郭桂萍,等.南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究[J].食品与生物技术学报,2015,34(4):413-419.
[42]江连洲,寻崇荣,綦玉曼,等.超高压-限制性酶解法降低豆乳粉致敏性工艺优化[J].食品科学,2018,39(24):268-275.
[2]王硕,蒋竞雄,王燕,等.城市0~24月龄婴幼儿过敏性疾病症状流行病学调查[J].中国儿童保健杂志,2016,24(2):119-122.
[3]FAO.Report of the FAO technical consultation on food allergies[R].Rome:Food and Agriculture Organization,1995.
[4]SHRIDHAR K S,LIU Chang-qi,VALERIE D Z.Food Allergy[J].Annual Review of Food Science and Technology,2016,7:191-220.
[5]费爽雯,白浩,李欣,等.热加工对乳清中主要过敏原潜在致敏性的影响[J].食品安全质量检测学报,2017,8(4):1 160-1 166.
[6]NATHALIA M C,MARCELO R S,RAMON S R,et al.Cold plasma processing of milk and dairy products[J].Trends in Food Science&Technology,2018,11(74):56-68.
[7]SICHERER S H,SAMPSON H A.Food allergy[J].Journal of Allergy and Clinical Immunology,2010,125(S1):16-25.
[8]李和平,于达仁,孙文廷,等.大气压放电等离子体研究进展综述[J].高电压技术,2016,42(12):3 697-3 727.
[9]MANDAL R,SINGH A,SINGH A P.Recent developments in cold plasma decontamination technology in the food industry.Trends in Food Science&Technology,2018,80:93-103.
[10]DENG X T,SHI J J,KONG M G.Protein destruction by a helium atmospheric pressure glow discharge:capability and mechanisms[J].Journal of Applied Physics,2007,101(7):074701.
[11]HAYASHI N,KAWAGUCHI R,LIU H.Treatment of protein using oxygen plasma produced by RF discharge[J].Transactions of the Materials Research Society of Japan,2009,33(3):791-794.
[12]SUROWSKY B,FISCHER A,SCHLUETER O,et al.Cold plasma effects on enzyme activity in a model food system[J].Innovative Food Science&Emerging Technologies,2013,19:146-152.
[13]SEGAT A,MISRA N,FABBRO A,et al.Effects of ozone processing on chemical,structural and functional properties of whey protein isolate[J].Food Research International,2014,66:365-372.
[14]NOOJI J K.Reduction of wheat allergen potency by pulsed ultraviolet light,high hydrostatic pressure,and nonthermal plasma[D].Florida:University of Florida,2011.
[15]SHRIVER S K,YANG W W.Thermal and nonthermal methods for food allergen control[J].Food Engineering Reviews,2011,3(1):26-43.
[16]TAMMINEEDI C V,CHOUDHARY R,PEREZ-AL-VARADO G C,et al.Determining the effect of UV-C,high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of alpha-casein and whey proteins[J].Innovative Food Science&Technologies,2013,54(1):35-41.
[17]MEINLSCHMIDT P,UEBERHAM E,LEHMANN J,et al.The effects of pulsed ultraviolet light,cold atmospheric pressure plasma,and gamma-irradiation on the immunoreactivity of soy protein isolate[J].Innovative Food Science&Emerging Technologies,2016,38(Part B):374-383.
[18]VENKATARATNAM H,SARANGAPANI C,CAHILLO,et al.Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1[J].Innovative Food Science&Emerging Technologies,2019,52:368-375.
[19]许世闯,徐宝才,奚秀秀,等.超高压技术及其在食品中的应用进展[J].河南工业大学学报:自然科学版,2016,37(5):111-117.
[20]胡志和,王星璇,张晴青,等.高压处理诱发虾原肌球蛋白结构变化与致敏性的关系[J].食品科学,2017,38(11):33-39.
[21]胡晓利,布冠好.高压均质与酶法联合改性对大豆蛋白抗原性及结构的影响[J].河南工业大学学报:自然科学版,2018,39(6):29-35.
[22]赵益菲,布冠好,陈复生.超高压对大豆球蛋白抗原性及结构的影响[J].食品科学,2018,39(17):92-97.
[23]LI Hui-jing,JIA Ying-min,PENG Wei,et al.High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera[J].Food Chemistry,2018,269:311-317.
[24]杨健.超高压对鸡蛋过敏原结构及性质的影响[D].天津:天津科技大学,2017:24-25.
[25]洪启通.不同构象下β-乳球蛋白体外消化前后结构与过敏性的关系[D].南昌:南昌大学,2017:42.
[26]许倩.不同加工处理对牛乳蛋白抗原性及过敏原性的影响[D].北京:中国农业大学,2017:81-83.
[27]耿军凤,张丽芬,陈复生,等.超声波辅助酶技术在食品蛋白质中的应用研究[J].食品工业,2019,40(1):237-242.
[28]马涛,王一侠,刘艳,等.超声处理对三文鱼小清蛋白构象及致敏活性的影响[J].食品工业,2017,38(3):160-163.
[29]张文,张丽芬,陈复生,等.超声波处理对花生蛋白分子结构的影响[J].食品研究与开发,2018,39(9):6-10.
[30]李雪,涂宗财,齐午城,等.超声波处理对β-乳球蛋白结构和抗原性的影响[J].食品工业科技,2016,37(18):106-110.
[31]白雨鑫.四种非热加工对牛乳β-乳球蛋白结构和免疫特性的影响[D].南昌:南昌大学,2013:35-36.
[32]薛海燕,操歌,贺宝元,等.超声处理对牛乳酪蛋白结构及抗原性的影响[J/OL].食品科学,[2019-01-02].http://kns.cnki.net/kcms/detail/11.2206.TS.20190102.1529.109.html.
[33]邓涵,祖琴琴,朱杰瑞,等.超声处理对大豆7S蛋白潜在致敏性的影响[J].食品科学,2017,38(5):32-37.
[34]王硕,王俊平,张燕,等.非热加工技术对食品中蛋白质结构和功能特性的影响[J].中国农业科技导报,2015,17(5):114-120.
[35]LIMA K S C,LIMA A L S,et al.Minimally processed carrots in modified atmosphere packaging and gama irradiation treatment:microbiological,fisical-chemistry and chemistry evaluation[J].Food Science and Technology,2003,23(2):240-250.
[36]HU Guan-lan,ZHENG Yuan-rong,LIU Zhen-min,et al.Structure and IgE-binding properties ofα-casein treated by high hydrostatic pressure,UV-C,and far-IR radiations[J].Food Chemistry,2016,204:46-55.
[37]GOMAA A,BOYE J.Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods[J].Food Research International,2015,74:275-283.
[38]XU Lei,GONG Yuan-sheng,GERN James E,et al.Glycation of whey protein with dextrans of different molar mass:Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy[J].Journal of Dairy Science,2018,101(8):6 823-6 834.
[39]YANG Huang,MIN Juan,HAN Xin-yu,et al.Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment[J].Food&Function,2018,9(9):4 897-4 905.
[40]田明,涂宗财,王辉,等.高压脉冲电场结合糖基化对β-乳球蛋白过敏原性与功能性质的影响[J].食品科学,2017,38(13):90-95.
[41]高永艳,陈钦再,郭桂萍,等.南美白对虾主要过敏原原肌球蛋白的低过敏性处理方法研究[J].食品与生物技术学报,2015,34(4):413-419.
[42]江连洲,寻崇荣,綦玉曼,等.超高压-限制性酶解法降低豆乳粉致敏性工艺优化[J].食品科学,2018,39(24):268-275.