摘要
目前食物过敏问题日益严峻,牛奶作为主要过敏原之一,严重影响过敏人群的日常生活。文章从蛋白质结构变化、IgE/IgG结合能力、动物致敏模型、体外消化模型和细胞脱粒测定的角度,综述了近年来评估消减牛奶致敏性方法的研究进展,并展望了未来牛奶脱敏效果评价方法的研究方向。
Food allergies are becoming an increasingly serious issue,and milk,as one of the major allergens,severely affects the daily lives of individuals with allergies.This article reviews the recent research progress on methods for assessing the desensitization of milk allergenicity from the perspectives of protein structural changes,IgE/IgG binding capacity,animal sensitization models,in vitro digestion models,and cell degranulation assays.It also looks forward to the future directions of research on methods for evaluating the effectiveness of milk desensitization.
作者
许辰雨
鲁丁强
王倩
李明
吴汶玲
宋青蔚
XU Chenyu;LU Dingqiang;WANG Qian;LI Ming;WU Wenling;SONG Qingwei(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Institute of Collaborative Innovation in Great Health,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品与机械》
北大核心
2025年第5期176-183,共8页
Food and Machinery
基金
国家自然科学基金青年科学基金项目(编号:31901782)。
关键词
牛奶
过敏原
脱敏效果
过敏原检测
食品安全
milk
allergen
desensitization effect
allergen testing
food safety
