贝类致敏原抗原表位及交叉反应的研究进展

Research Progress on Epitopes and Cross-reactivity of Shellfish Allergens

摘要: 贝类（Shellfish）包括甲壳类和软体类，具有很高的营养价值和经济价值。我国作为贝类生产及消费大国，由食用贝类引发的食物过敏问题日益增多。已报道的贝类食品致敏原有原肌球蛋白、精氨酸激酶、肌质钙结合蛋白、肌球蛋白轻链等。抗原表位是食品致敏原发挥作用的分子基础，明确不同致敏原的抗原表位，是深入分析其致敏性及交叉反应性的关键，也是定向消减致敏原致敏性的重要前提。本文介绍了贝类食品致敏原种类、抗原表位、交叉反应性和加工消减致敏原致敏性等方面的研究进展。

Abstract: Shellfish, including crustaceans and molluscs, have high nutritional value and economic value. As a big producer and consumer of shellfish, food allergies caused by eating shellfish are increasing in China. The identified shellfish allergens include tropomyosin, arginine kinase, sarcoplasmic-calcium-binding protein, myosin light chain, etc. Epitope is the molecular basis for the action of allergens. To identify antigenic epitopes of different allergens is the key to further analysis of their sensitization and cross-reactivity, and is also an important prerequisite for directional reduction of sensitization. In this paper, the research progress of shellfish allergen species, antigenic epitopes, cross-reactivity and processing reduction allergen sensitization are introduced.