大米过敏的研究进展

食物过敏是机体针对摄入的食物产生的一种有害的、具有复发性的特定免疫反应,能够引起食物过敏反应的物质称为食物过敏原,食物中含有的致敏蛋白是引发食物过敏反应的一大来源。大米是世界上公认的最重要的粮食作物之一,全球约有一半以上的人口以大米为主食。大米蛋白占大米总量的8%~10%,含有丰富的必需氨基酸,易于被人体消化吸收,是公认的谷类蛋白中的上佳者。传统上认为,大米是低致敏性谷物,已被广泛应用于婴幼儿及配方食品中,但近年来的研究表明,大米也可引发食物过敏反应,可诱发过敏性皮肤炎、过敏性荨麻疹等症状,严重者还可引起过敏性休克。本文从大米过敏的流行性分布、主要的大米过敏蛋白以及过敏蛋白的检测方法等方面阐述了大米过敏的研究进展。

Research progress of rice allergy

Food allergy is a harmful, recurrent specific immune response to the body''s intake of food, a substance that can cause a food allergic reaction is called a food allergen, and the sensitized protein contained in the food is a major source of food allergies. Rice is one of the most important food crops recognized in the world, and about half of the world''s population is rice-based. Rice protein accounted for 8% to 10% of the total amount of rice, rich in essential amino acids, easy to be digested and absorbed by the body, is recognized as a good candidate for cereal protein. Traditionally, rice is a low-allergenic grain and has been widely used in infants and spices, but in recent years, studies have shown that rice can also lead to food allergies, can induce allergic dermatitis, allergic urticaria and other symptoms, and severe cases can also cause anaphylactic shock. In this paper, the research progress of rice allergy was expounded from the aspects of epidemic distribution of rice allergy, the main rice allergy proteins and the detection methods of allergy protein.