[1]李堂昊,布冠好,陈复生.大豆主要过敏原β-伴大豆球蛋白及其抗原表位的研究进展[J].大豆科学,2019,38(05):806-812.[doi:10.11861/j.issn.1000-9841.2019.05.0806]
　LI Tang-hao,BU Guan-hao,CHEN Fu-sheng.Development in Major Allergen β-conglycinin and Its Antigen Epitopes of Soybean[J].Soybean Science,2019,38(05):806-812.[doi:10.11861/j.issn.1000-9841.2019.05.0806]
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大豆主要过敏原β-伴大豆球蛋白及其抗原表位的研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年05期 页码: 806-812 栏目: 出版日期: 2019-09-20
Title:
Development in Major Allergen β-conglycinin and Its Antigen Epitopes of Soybean
作者:
（河南工业大学 粮油食品学院，河南 郑州 450001）
Author(s):
LI Tang-hao; BU Guan-hao;  CHEN Fu-sheng
(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
关键词:
大豆蛋白; 抗原表位; 致敏性; 表位数据库
Keywords:
Soy protein;  Antigen epitopes;  Sensitization;  Epitope databases
DOI:
10.11861/j.issn.1000-9841.2019.05.0806
文献标志码:
A
摘要:
大豆具有较高的营养价值和良好的功能特性，其应用越来越广泛，然而大豆也是主要的食物过敏原之一，会诱发机体发生过敏反应，影响健康。研究表明，诱发食物过敏的决定性因素是蛋白质上的抗原表位，过敏原通过抗原表位与抗体或者致敏淋巴细胞特异性结合，引起免疫应答。为了进一步研究大豆蛋白过敏原的致敏机理，明确其主要抗原表位。本文综述了大豆中主要过敏原蛋白的结构组成与致敏部位，并通过数据库总结β-伴大豆球蛋白的主要抗原表位。此外，阐述了不同加工方式对大豆过敏蛋白的影响，为进一步开发低致敏性或无致敏性大豆产品提供理论依据。
Abstract:
Soybean has high nutritional value and good functional characteristics, and its application is more and more widely. However, soybean also is one of the most important food allergens, it will induce food allergic reactions and affect the health of the body. Studies have shown that the true determinant of food allergy was the epitope on the protein. Allergen cause an immune response by specifically binding an epitope to an antibody or sensitized lymphocyte.In order to further study the sensitization mechanism of soy protein allergens, and identify their major epitopes.This paper reviewed the structural composition and sensitization sites of major allergen proteins in soybean, and summarized the main antigenic epitopes of β-conglycinin through database.In addition, the effects of different processing methods on soybean allergic protein were discussed, which would provide theoretical basis for further development of low or non-allergic soybean products.

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备注/Memo


收稿日期：2019-03-15

基金项目：国家自然科学基金（31871748, 31201293）；河南省重点研发与推广专项（182102110299）；河南教育厅科学技术研究重点项目（19A550005）；河南工业大学省属高校基本科研业务费专项（2015RCJH02）。
第一作者简介：李堂昊（1995-），男，硕士，主要从事食品蛋白质资源开发与利用研究。E-mail: 317371903@qq.com。
通讯作者：布冠好（1980-），女，博士，副教授，主要从事食品蛋白质资源开发与利用。E-mail: buguanhao2008@126.com。

更新日期/Last Update: 2019-09-20