肉类过敏研究进展
近年来食物引起的过敏性疾病发病率持续增高, 已成为一种严重的食品安全和公共卫生问题。肉类食物作为人类的重要食物来源之一, 其市场不断扩大, 与此同时, 肉类引起的食物过敏也逐渐增加。肉类过敏是IgE介导的Ⅰ型变态反应, 发病速度快, 可引发多种不同的临床症状, 除了食物过敏的基本症状外, 还可造成皮肤、呼吸系统疾病。此外, 近年来还发现了一类新型肉类过敏疾病, 与传统肉类过敏不同, 其发病过程表现为延迟发作。本文综述了近年来肉类过敏的研究进展, 介绍了几种肉类过敏性疾病及致敏机理, 并综述了导致哺乳动物肉类过敏的过敏原以及肉类过敏评估方法。
In recent years, the incidence rate of food-induced allergic diseases has continued to increase, and it has become a serious food safety and public health problem. Meat is one of the most important food sources for human beings, meat market is expanding continuously. Meanwhile, food allergies caused by meat are gradually increasing. Meat allergy is a type I hypersensitivity mediated by IgE. It has a rapid onset and can cause a variety of clinical symptoms. In addition to the basic symptoms of food allergies, it can also cause skin and respiratory diseases. Besides, a new type of meat allergy has been discovered in recent years. Unlike traditional meat allergies, its pathogenesis is manifested as delayed onset. In this paper, the research progress of meat allergy in recent years is reviewed, several kinds of allergic diseases and sensitization mechanisms of meat are introduced, and the allergens that cause meat allergy in mammals and the methods of meat allergy assessment are reviewed.
标题：肉类过敏研究进展
英文标题：Research progress of meat allergy
作者：
吴欣怡 南京农业大学食品科技学院/国家肉品质量安全控制工程技术研究中心/农业农村部肉及肉制品质量监督检验测试中心(南京)
陈颖 中国检验检疫科学研究院
王玮 南京农业大学食品科技学院/国家肉品质量安全控制工程技术研究中心/农业农村部肉及肉制品质量监督检验测试中心(南京)
中文关键词:肉类过敏,血清白蛋白,α-半乳糖,免疫球蛋白,致敏性,评估,
英文关键词:meat allergy,serum albumin,α-Gal,immunoglobulin,allergenicity,assessment,
发表日期：2020-05-08
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