摘要
食物过敏是一个全世界关注的公共卫生问题。如何降低大豆过敏原含量,保证大豆食品安全,已成为日益关注的问题。大豆种子过敏原包括种子储藏蛋白、结构蛋白和防御相关蛋白,其中7S球蛋白组分中的Gly m Bd 28K,Gly m Bd 30K及β-伴球蛋白的Gly m Bd 60K是3种主要的过敏原。目前通过对过敏原的理化性质、过敏原性和基因结构的认识,运用传统育种及基因工程技术等方法,在减少大豆的过敏原性方面已取得一定的进展。文章对大豆过敏原的类型及特性、3种主要过敏原的理化性质、基因结构以及低过敏原种质创新等方面的研究报道进行了综述。
Food allergy is a public sanitary problem which has received attention worldwide, It is becoming an increasingly interesting problem to decrease the concentration of allergens for improvement of the food security. Soybean allergens in seeds composed of storage proteins, structure proteins, and disease-related proteins, Among them, Gly m Bd 28K, Gly m Bd 30K and Gly m Bd 60K are the major allergens located in 7S conglycinin fragments. By recognizing allergens＇ physicochemical property, hypersensitivity and gene structure, certain progresses had been made to reduce the concentration of allergens in soybean through food processing, traditional breeding and genetic engineering. The paper reviewed the sorts and characters of soybean allergens, the physicochemical property of the three immunodominant allergens and their gene structures, Progress in developing hypoallergenic cultivars was also discussed.
出处
《遗传》
CAS
CSCD
北大核心
2006年第8期1043-1050,共8页
Hereditas（Beijing)
基金
国家高技术研究发展计划项目(国家863计划)(编号:2003AA207060)
国家科技攻关项目(编号:2004BA525B06)~~
