Research Progress on Epitopes and Cross-reactivity of Shellfish Allergens

被引：0
|
作者：
Huan F. [1 ,2 ]
Yun X. [1 ,2 ]
Li M. [1 ,2 ]
Han T. [1 ,2 ]
Liu M. [1 ,2 ]
Yang Y. [1 ,2 ]
Cao M. [1 ,2 ]
Liu G. [1 ,2 ]
机构：
[1] College of Food and Bioscience Engineering, Jimei University, Xiamen
[2] Key Laboratory of Marine Functional Food in Xiamen, National Joint Engineering Research Center for Deep Processing of Aquatic Products, Xiamen
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 14期
关键词：
allergen; allergenicity reducing; cross-reactivity; epitope; food allergy; shellfish;
D O I：
10.13386/j.issn1002-0306.2020080238
中图分类号：
学科分类号：
摘要：
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. © 2021 Chinese Medical Journals Publishing House Co.Ltd
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页码：420 / 428
页数：8
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