Allergenic proteins in soybean: processing and reduction of P34 allergenicity.
Allergenic proteins in soybean: processing and reduction of P34 allergenicity.
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DOI：
10.1111/j.1753-4887.2005.tb00121.x
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发表时间：
2005-02
影响因子：
6.1
通讯作者：
Shannon Wilson;K. Blaschek;E. D. de Mejia
中科院分区：
文献类型：
--
作者：
Shannon Wilson;K. Blaschek;E. D. de Mejia
大豆是最容易引起过敏的“八大”食物之一，随着大豆制品消费量的增加，大豆引起的过敏症的发病率预计会上升。大豆及其衍生物在素食和许多肉类食品中无处不在，因此，避免饮食变得困难。然而，大豆可以通过多种方式来改变其过敏性。一些研究集中在通过使用食品加工、农艺学或遗传操作技术改变免疫显性变应原P34的结构来降低大豆的变应原性。本文综述了与这些研究有关的文献。
Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.