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Position: Home > Articles > Recent Advances in Research on Main Peanut Allergens and Desensitization Methods FOOD SCIENCE 2014,35 (17) 312-318

花生主要致敏物质及其脱敏方法研究进展

作  者:
张雅君;张浩;杨选;韩永斌
单  位:
南京农业大学农业部农畜产品加工与质量控制重点开放实验室
关键词:
花生;过敏原;致敏机制;脱敏
摘  要:
花生作为影响部分人群生活质量的主要过敏食物之一,其中含有的过敏原会引起人体强烈的过敏反应,严重时甚至会导致人的死亡。花生过敏反应因其潜在的危险性、长期性以及不断增加的发病率而日益受到各国的广泛关注。研究花生致敏机理及脱敏方法已成为热点,探索有效脱敏方法,对保证花生食品的安全性具有重要的现实意义。本文对花生致敏机制,过敏原致敏组分分析和脱敏方法进行阐述。
译  名:
Recent Advances in Research on Main Peanut Allergens and Desensitization Methods
作  者:
ZHANG Ya-jun;ZHANG Hao;YANG Xuan;HAN Yong-bin;Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,Nanjing Agricultural University;
关键词:
peanut;;allergen;;mechanisms;;desensitization
摘  要:
Peanuts are one of the most dangerous food allergens. Peanut allergens can cause severe and even lethal hypersensitivity reactions in humans. In recent years, peanut allergic reactions have attracted extensive attention worldwide due to their potential lethality and chronicity as well as increasing incidences of peanut allergy. The mechanism of peanut allergy and desensitization to peanut allergens have become hot research topics. Effective desensitization methods are of great practical significance for ensuring the safety of peanut-containing foods. This paper elucidates the mechanism of peanut allergy, main peanut allergens and existing desensitization methods.

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