文章摘要
李振兴.不同虾类的过敏原及其过敏原性[J].水产学报,2006,30(2):
不同虾类的过敏原及其过敏原性
Allergen and ailergenicity of shrimp varieties
投稿时间:2014-03-08  修订日期:2014-03-08
DOI:
中文关键词: 过敏 虾类 过敏原性 食品安全
英文关键词: allergy shrimps allergenicity food safety
基金项目:国家自然科学基金(30471320)
作者单位地址
李振兴 中国海洋大学水生生物制品安全性实验室 中国海洋大学水生生物制品安全性实验室
摘要点击次数: 1176
全文下载次数: 1150
中文摘要:
      近年来食品安全问题受到越来越多人的重视,食物过敏这一食源性疾病已引起广大消费者、生产者和研究者的普遍关注。根据流行病学调查,在欧洲约有2%~2.5%的人受到食物过敏疾病的困扰,婴幼儿的发病率更高,达到4%~6%,儿童约为2%~3%,成年人食物过敏者比例相对较低,但仍有1%~2%。在联合国粮农组织提出的八大类容易引起过敏的食物中,虾蟹等甲壳类动物及其制品是其中重要的一类。我国虽然还没有类似的调查,但有关食用虾蟹等引起过敏的报道屡见不鲜。
英文摘要:
      The consumption of seafood is widespread in China. The increase in the rate of seafood allergies, as well as their persistence and severity, become an important food safety issue. To improve seafood allergy patients' life quality, it is important to find a kind of seafood which has little or even none allergens. Different kinds of seafood live in different circumstances, it may have different allergens. This study compared the difference among varieties of shrimp. In the experiments, three kinds of shrimp were selected and the protein profiles were analyzed using SDS-PAGE. Then Immunoblotting and EAST inhibition were used to determine the allergenicity of them. The results show that main allergens of the three kinds of shrimp have molecules - 36 kD, similar allergcnicity, and critical cross-reactivity.
HTML   查看全文   下载PDF阅读器
关闭

手机扫一扫看