食物过敏是食品安全领域较为突出的问题，常用的食品加工方法尚不能有效根除。卵清蛋白是鸡蛋的主要过敏原之一，前期研究发现天然食品添加剂——褐藻胶可降低卵清蛋白引发的过敏反应，具有消除食物过敏的潜在价值，但机理不清。本课题以褐藻胶及其消化产物为对象，利用细胞和动物模型阐明褐藻胶及其消化产物消除过敏反应的作用机制和靶分子，并探索热加工对上述作用的影响。本项目突破现有单一途径消除食物过敏的认知，创新地提出"食品配料通过与食品组分内部的相互作用和消除过敏反应"来协同控制食物过敏的思路，从全新的角度探索食物过敏这一亟需解决的科学问题。本研究可望为降低食物过敏风险的研究和应用提供理论基础，并为海藻类的精深加工和高值化提供重要的科学依据。

Food allergy is the prominent problem in the field of food safety at present. And current food processing methods cannot eliminate food allergy efficiently. Ovalbumin (OVA) is one the major allergens of eggs. Our previous study shows that alginate, a kind of polysaccharide and extracted from edible brown seaweeds, can decrease allergic responses induced by OVA as a natural food additive, whereas the corresponding molecular mechanism is still unclear. In this proposal, cell model and animal model together with molecular biological would be used to further clarify the molecular mechanisms of alginate and its digested products eliminating allergic responses and their targeting molecules. Then, the influence of hot processing on above interactions and anti-allergic effects would be explored and verified. Herein, we proposed creatively a new approach to eliminate food allergy not only by the inner interaction of food additive with food allergic compositions, but also by the cooperative controlling the allergic responses instead of current single way to eliminate food allergy. This new idea should be helpful to solve the scientific problem of elimination of food allergy with a fresh perspective. The performance of this proposal would provide the theoretic foundation for the studies and applications of decreasing food allergy risk, and the important scientific basis to the fine process of seaweeds with higher added values.