海洋生物活性成分缓解食物过敏反应及作用机制的研究进展

Research advances on the alleviation of food allergy reactions and mechanism via marine bio‐

关键词:  海洋生物  食物过敏  食物过敏原  抗过敏  致敏性

Key words:  marine organisms  food allergy  food allergen  anti-allergy  allergenicity

摘要:

随着全球食物过敏人群日益增多，食物过敏已成为既危害人民群众身体健康又影响食品加工业的重 要食品安全问题。目前全球约有2.5%的人口对有食物过敏反应，且这一数字呈逐渐上升的趋势，然而至今在医学 上尚未有根治食物过敏的有效方法。因此，研究食物过敏消减的措施以更好地控制食物过敏已成为当务之急。目 前，针对食物过敏的消减方式主要有两种，一种是通过一定的食品加工技术手段降低食物过敏原的致敏性，另一种 是利用天然抗过敏活性物质通过免疫调节控制食物过敏反应。鉴于目前食品加工技术还无法完全消除食物过敏 原的致敏性，通过天然抗过敏活性成分抑制食物过敏反应就成为有效预防和控制食物过敏的可行途径。研究发现 海洋中存在着大量具有显著抗过敏效果的活性成分，然而海洋生物活性成分的抗过敏机制尚未明了。鉴于此，该 文综述了从海洋来源如植物、动物、微生物来源的天然活性抗过敏成分，包括多酚、多糖、寡糖、藻蓝蛋白、多肽、微 生物等，分析了其发挥抗食物过敏反应的效果及作用机制，并探讨了目前海洋抗过敏活性物质的研究进展、面临的 挑战和发展前景，以期为食物过敏的预防和控制提供依据。

Abstract:

With the increasing number of people with food allergies globally, food allergies have become an important food safety problem that not only endangers human health but also affects the food processing industry. At present, about 2.5% of the world's population suffers from food allergies, and this number is still on the rise. However, there is no effective method to cure food allergies in clinical practice. Therefore, it is urgent to study the measures to reduce food allergies through prevention . Currently, there are two main approaches to mitigating food allergies. One is to reduce the allergenicity of food allergens through food processing technologies, and the other is to control food allergy through immune regulation using natural anti-allergic active ingredients. However, given that current food processing technology cannot completely eliminate the allergenicity, the use of natural anti-allergic ingredients remains a feasible strategy. Previous studies have found that there are numerous active ingredients with significant anti-allergic effects in the ocean, though their mechanisms remain unclear. This paper reviewes natural active anti-allergic ingredients from marine sources such as plants, animals and microorganisms, including polyphenols, polysaccharides, oligosaccharides, phycocyanin, peptides and microorganisms, analyzes their effects and mechanisms against food allergies, and discusses current research progress, challenges and prospects, to provide a basis for food allergy prevention and control.