水产品过敏原的研究现状和展望

水产品作为人类食物的重要来源之一,其市场和消费群体不断扩大。与此同时,由水产品引发的食物过敏也日益增多,在联合国粮农组织公布的八大类过敏食物中,水产品就占了两大类。水产品过敏原有小清蛋白(Parvalbumin)、鱼卵蛋白(如鲑鱼的硫酸鱼精蛋白)和胶原蛋白(Collagen)、原肌球蛋白(Tropomyosin,TM)、精氨酸激酶(Arginine kinase)、肌球蛋白轻链(Myosin light chain)、肌钙结合蛋白(Sarcoplasmic calcium binding pro-tein)、血蓝蛋白亚基(Hemocyanin subunits)等。基于此,本文重点概述了国内外水产品过敏原及其加工脱敏技术的研究现状,以及今后水产品过敏原研究的发展趋势。     

高静压对水产品加工及其致敏性影响的研究进展

水产品过敏已成为当今世界性的重大卫生和食品安全问题之一。高静压作为一种新的非热加工技术, 在水产品中具有潜在的应用前景。本文介绍了高静压加工的基本原理、高静压加工在水产品中的应用、水产品过敏的流行性, 重点阐述了水产品过敏原蛋白类型及特性、高静压对过敏原蛋白结构及其致敏性影响的研究概况, 提出了今后高静压水产品加工和过敏原蛋白研究的方向和建议。     

SEAFOOD ALLERGY: PREVALENCE AND TREATMENT

Seafood is a common cause of food allergy. Allergic reactions are reported by consumers following ingestion of seafood meat and by processing workers after occupational exposure to seafood by inhalation of vapors generated during cooking. Although seafood allergy is commonly observed in clinical practice, its precise prevalence is not established. Based on our estimates, approximately 100,000 to 250,000 Americans are at risk of developing allergic reactions to seafood products. In this study, skin testing, in vitro assays and double-blind, placebo-controlled food challenge were employed to investigate seafood allergy in shrimp-allergic individuals. As in most food allergy studies only 1/3 of the alleged shrimp-sensitive subjects had a positive shrimp challenge test. The combination of a positive shrimp skin test and shrimp RAST (>11% bound) had the best predictive value (87%) for a positive challenge response. Although occupational seafood allergy is not well-studied, based on a Canadian investigation, it can be estimated that 57,000 American seafood workers are at risk of developing work-related allergic reactions. Since seafood is a major food allergen in consumers and industrial workers, further studies are necessary. Despite developments of new antiallergic therapies, avoidance continues to be the best "treatment"for allergic ingestive, inhalative and occupational disease.     

Metal(loid) contamination in seafood products

Seafood products are important sources of proteins, polyunsaturated lipids and phospholipids, and also of numerous micronutrients (vitamins and minerals). However, they may also present chemical contaminants that can constitute a health risk and that must be considered when evaluating the risk/benefit associated with consumption of this group of foods. Toxic metals and metalloids in seafood, such as mercury (Hg), cadmium (Cd), arsenic (As), and lead (Pb), are subjected to legislative control in order to provide the consumer with safe seafood. This review provides an exhaustive survey of the occurrence of these toxic metal(loid)s in seafood products, and of the risk resulting from their consumption. Consideration is given to aspects related to speciation, food processing, and bioavailability, which are key factors in evaluating the risk associated with the presence of these toxic trace elements in seafood products.     

低致敏水产品加工技术研究进展

近年来,随着水产品的消费量逐年增长,食用水产品引起的过敏问题也日渐增多。在全球范围内,食物过敏是世界公共卫生关注的重点问题,因此通过食品加工技术来开发出低致敏或无致敏的食品对过敏人群健康具有重要意义。本文对水产品过敏原加工消减技术研究进展进行了概述,简要介绍了水产品的主要过敏原,详细介绍了不同食品加工技术对水产品过敏原致敏性的影响,分析了低致敏水产品的研究现状及发展趋势,以期为低致敏性水产品的研发提供指导方向。     

水产品过敏原消减技术研究进展

水产品因其营养丰富,越来越受消费者喜爱。近年来,随着水产品产量和消费量逐年增加,水产品引发的食物过敏也日益增多,已经成为一个食品安全问题。随着食品加工技术及生物技术的提高,人们对过敏原性质的研究及过敏原分离纯化方法不断深入,利用食品加工技术降低食物过敏原致敏性越来越受到大家的关注。低致敏性食品是水产品开发的一个重要方向,很多研究学者对如何降低水产品致敏性进行了深入的研究。本文对水产品过敏原消减技术研究进展进行了概述,简单介绍了水产品过敏的现状及主要过敏原,详细介绍了最常用的5种消除方法,分析了低致敏水产品的发展趋势,以期为低致敏性食品开发提供理论指导。     

Incidence and role of Salmonella in seafood safety

Seafood products are appreciated worldwide for their high nutritional value and are increasingly popular among consumers. Consumer preferences range from fresh products, eaten raw or minimally processed, to variously prepared (salted, smoked, cured, canned) and ready-to-eat (RTE) products. Moreover, seafood products are a major food category in international trade and are frequently shipped very long distances. All these factors expose seafood to various contaminants, including those of microbiological origins, such as Salmonella. The presence of Salmonella in seafood may derive from contamination occurring in the natural aquatic environment, in aquaculture or during processing. In addition, the isolation of Salmonella serovars that are resistant and multiresistant to antibiotics continues to raise concerns. In this review various aspects associated with the microbiological risk posed by the presence of Salmonella in seafood are examined. The most recent data of incidence are presented, and some prevention and control strategies are considered.     

Bovine Milk Allergens: A Comprehensive Review

Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross‐reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real‐time polymerase chain reaction for DNA analysis.     

Potential efficacy of processing technologies for mitigating crustacean allergenicity

ABSTRACT

Crustacean allergy has become a growing food safety concern at a global scale. In the past decades, various food processing approaches have been employed to develop food products with reduced allergenic potential. Thermal treatment can dramatically influence the allergenicity of crustaceans by either reducing or enhancing their allergenic potential. Maillard reaction, enzymatic and acid treatments have shown to be promising in mitigating crustacean allergenicity. Recently, novel processing technologies, namely high-pressure processing, high-intensity ultrasound, irradiation, pulsed ultraviolet light and hurdle technology have attracted special attention from the researchers and the food industry professionals owing to their benefits over the conventional methods. In this context, this review paper provides an updated overview of the current knowledge on how different food processing methods induce structural changes of crustacean allergens and, subsequently, influence their allergenic potential. Data on prevalence and clinical relevance of crustacean allergy are presented, as well as, the molecular characterization of crustacean allergens and the main analytical methods for their detection in processed foods.     

Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor

ABSTRACT: Seafood allergy is a common and major cause of food allergy in adults. In recent years, seafood allergy has become a serious problem with the increase of seafood consumption. To develop a rapid allergen detection method based on the affinity of antigen‐antibody interaction, fish major allergen, parvalbumin, was used for kinetic analysis by a surface plasmon resonance (SPR) biosensor. Anti‐parvalbumin murine monoclonal antibody (MAb) EG8 was immobilized onto a carboxymethyl dextran (CMD) surface. By the injection of various concentrations of purified carp parvalbumin (CPa), a standard curve and the affinity constants (K_D and k_*) for the MAb EG8‐CPa model system were determined. In addition, kinetic data were also obtained by the injection of serial dilutions of extracts from seafood products: sardine fish cake (tsumire) and dried skipjack tuna (katsuonut). Sardine tsumire and katsuonut contained 0.11 mg/kg and 0.39 mg/kg parvalbumins, respectively, where affinity constants K_D and k_* were almost similar among paralbumins from different sources. In the SPR system, the allergen can be detected only for 5 min according to the allergen‐MAb binding interaction. Consequently, by the use of a SPR biosensor, kinetic analysis based on the allergen specific MAb would be a rapid and powerful tool for allergen detection and quantification.     

玉米中的过敏原及物理加工对食品致敏性的影响研究进展

随着食用玉米的人群越来越广泛,玉米过敏问题日渐凸显。对玉米过敏的有效防御被人们所重视,加工通过改变过敏原的蛋白结构可以使过敏原致敏性降低。其中食品加工对过敏原致敏性的研究主要集中在热处理方面;然而各种非热方法,如微波、超高压等食品加工新技术,在降低食品的致敏性方面也有广阔的应用前景。相比来说非热方法通常是有利的,它们能够保留在热处理过程中经常改变的感官特性,如营养成分和风味。本文综述了玉米过敏原研究现状,总结了玉米中的过敏原,描述了对食物进行热处理和非热处理在改变食物过敏原反应性方面的作用,并且提出多种加工方式联合使用来降低玉米过敏原致敏性的未来研究方向,为玉米过敏的防御提供参考。     

食物致敏原表位定位技术的研究进展

食物致敏原是引起食物过敏的元凶，多为蛋白质。抗原表位是在抗原分子中与抗体反应或被抗原受体识别，并引发机体免疫应答的特殊化学基团。从表位水平认识食物致敏原，能揭示食物过敏的物质基础，为解决食物过敏问题提供精准的靶标。本文基于表位结构和定位方法的不同，介绍了食物致敏原表位定位技术的发展，并进一步展望了致敏原表位信息对于改进食物过敏鉴定技术和低致敏食物加工方法的应用前景。     

芝麻过敏原分子特征与检测方法研究进展

食物过敏已成为全世界范围存在的公共健康问题,芝麻是一种常见的食物过敏原,对芝麻过敏原的研究日渐深入。目前,芝麻中已确定的过敏原蛋白有7 种（Ses i 1～Ses i 7）。本文综述了近几年来各国对芝麻过敏原的管理规定、芝麻过敏原蛋白的结构特征、加工过程对其结构及致敏性影响、检测方法等方面的研究进展,以期为采用不同工艺、方法消除或降低芝麻过敏原的致敏性提供理论参考,也为过敏原标签标识的实施提供理论依据。最后,本文总结了芝麻过敏原的研究现状并对未来研究趋势进行了展望。     

Novel natural food preservatives and applications in seafood preservation: a review

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry     

低过敏性海产食品的研究

综述了引起海产品过敏主要的过敏原及其特征，阐述了海产食品过敏原性的研究进展以及面临的困难和存在的问题，对低过敏性海产食品的开发途径进行了展望，为我国海产食品的深加工提供一定的参考。     

Milk allergens, their characteristics and their detection in food: A review

Cow's milk allergy (CMA) is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Many studies have been carried out to define and characterise the allergens involved in CMA and described two major allergens: casein (αs1-CN) and β-lactoglobulin. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Milk from sheep or goats differs from cow's milk (CM) in terms of composition and allergenic properties. Food processing such as heating affects the stability, structure and intermolecular interactions of CM proteins, thereby changing the allergenic capacity. Chemical and proteolytic treatments of milk to obtain milk hydrolysates have been developed to reduce allergic reactions. Prevention of CMA largely relies on avoidance of all food products containing cow's milk. To achieve this, interest has focused on the development of various technologies for detecting and measuring the presence of milk allergens in food products by immunoassays or proteomic approaches. This review describes the technologies implemented for the analysis of milk allergens (allergenicity, biochemistry) as well as their potential detection in food matrices.     

热加工花生的蛋白分离及其过敏原纯化方法研究进展

花生不仅本身是一种营养丰富的食品,而且作为原料或配料广泛应用于食品加工中。然而花生及其制品是FAO/WHO认定的八大类食物过敏原之一,可导致严重的过敏反应,通常伴随终身,甚至危及生命。不同地区的人们食用花生的加工方式不同,其花生过敏的患病率也有所不同,热加工是花生的主要加工方式,因此各类热加工导致的花生致敏性变化成为研究热点。过敏原蛋白的分离作为花生热加工研究中的重要步骤,也变得十分重要。本文主要对常见的3种热加工花生(水煮、油炸和烘烤)中的花生蛋白分离及其过敏原纯化的方法研究进行综述。现有的花生热加工研究中蛋白分离技术主要是通过溶剂浸提;而过敏原纯化技术主要是借助层析法,根据各组分在物理化学性质上的差异进行纯化;此外还可以根据最终研究目的的不同采用其他的辅助方法达到分离纯化效果。通过对现有分离纯化方法进行了解和比较,可为热加工花生过敏原蛋白的分离纯化甚至进一步的分析检测提供理论参考和指导。     

A Comprehensive Review on Kiwifruit Allergy: Pathogenesis,Diagnosis, Management,and Potential Modification of Allergens Through Processing

Kiwifruit is rich in bioactive components including dietary fibers, carbohydrates, natural sugars, vitamins, minerals, omega‐3 fatty acids, and antioxidants. These components are beneficial to boost the human immune system and prevent cancer and heart diseases. However, kiwifruit is emerging as one of the most common elicitors of food allergies worldwide. Kiwifruit allergy results from an abnormal immune response to kiwifruit proteins and occur after consuming this fruit. Symptoms range from the oral allergy syndrome (OAS) to the life‐threatening anaphylaxis. Thirteen different allergens have been identified in green kiwifruit and, among these allergens, Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are defined as the “major allergens.” Act d 1 and Act d 2 are ripening‐related allergens and are found in abundance in fully ripe kiwifruit. Structures of several kiwifruit allergens may be altered under high temperatures or strong acidic conditions. This review discusses the pathogenesis, clinical features, and diagnosis of kiwifruit allergy and evaluates food processing methods including thermal, ultrasound, and chemical processing which may be used to reduce the allergenicity of kiwifruit. Management and medical treatments for kiwifruit allergy are also summarized.     

Enzymatic crosslinking and food allergenicity: A comprehensive review

Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.     

Mercury,lead, arsenic,and cadmium in Norwegian seafood products and consumer exposure

ABSTRACT

Seafood can be a source of contaminants, which may raise health concerns. The aim of this study was to analyse the levels of inorganic contaminants in commercially available seafood products and assess consumer exposure. Commercially available samples were collected from 2015–2018 and analysed as composite samples for mercury, lead, arsenic, and cadmium, using accredited methods. Levels of cadmium, lead, and arsenic were low and human exposure of these metals would be minimal from consumption of the analysed seafood products. Mercury levels were well below the EU maximum limit for mercury in fish. However, children, who are high consumers, might be at risk of exceeding the tolerable weekly intake for methyl mercury, when eating products with the highest mercury levels. The collected data can be used for future risk-benefit assessments as intake of processed seafood products represent a large proportion of the populations' seafood intake in Europe.