蟹类水产品过敏原及其致敏性消减技术研究进展

蟹类是我国重要的经济水产品,也是诱发过敏反应的主要食物之一。因此,了解蟹类水产品过敏原种类及抗原表位,探究有效的蟹类致敏性消减技术等极为迫切。阐明蟹类水产品过敏原及其抗原表位是消减其致敏性的重要前提,概述了国内外分离鉴定的蟹类水产品过敏原,包括原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、磷酸丙糖异构酶、细丝蛋白c等；总结了利用生物信息学技术、噬菌体展示技术、一珠一化合物技术等定位分析蟹类水产品过敏原的线性表位和构象表位概况。比较了辐照技术、超声技术、美拉德反应技术、酶法交联技术、微生物发酵技术等现代加工处理方法,或修饰过敏原抗原表位或破坏过敏原蛋白质结构,从而消减蟹类水产品过敏原致敏性。着重分析了蟹类水产品过敏原的未来研究趋势,提出蟹类水产品过敏原结构与致敏性的构效关系解析是该领域的研究难点；对比了物理法、化学法、生物法在蟹类水产品致敏性消减方面的优缺点,提出未来重点发展复合加工处理方式,以便更大程度地降低过敏原致敏性,从而为低致敏性的蟹类食品或生物制品的开发提供技术依据。

Research Progress in Crab Allergens and Their Mitigation Technologies

Crab is an important economic aquatic product in China and one of the main ingredients to induce allergic reaction. Therefore, it is extremely urgent to understand the species and epitopes of crab aquatic product allergens and explore effective techniques to mitigate crab allergenicity. The identification of crab aquatic product allergens and their antigenic epitopes is an important prerequisite to mitigate their allergenicity. Firstly, the isolation and identification of crab aquatic product allergens including tropomyosin, arginine kinase, sarcoplasmic calcium binding protein, triosephosphate isomerase, and filamin c and so on at home and abroad were summarized. The linear epitopes and conformational epitopes of crab aquatic product allergens analyzed by bioinformatics, phage display technology, and one bead and one compound technology were introduced. Secondly, modern processing methods, such as irradiation, ultrasound, Maillard reaction, enzymatic crosslinking, and microbial fermentation technologies, used to modify the allergen epitopes or destroy the structure of allergen protein to reduce the allergenicity of crab aquatic products were compared. Finally, the future research trend of crab aquatic product allergens was emphatically analyzed, and the relationship between the structure-activity of crab aquatic product allergens and allergenicity was proposed as the research difficulty in this field. The advantages and disadvantages of physical methods, chemical methods, and biological methods in mitigating the allergenicity of crab aquatic products were compared, and it was suggested that the combined processing methods should be developed in the future, so as to reduce the allergenicity to a greater extent and provide technical basis for the development of hypoallergenic crab food or biological products.