National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
Expert Rev Proteomics. 2009 Oct;6(5):563-71. doi: 10.1586/epr.09.64.
An increasing proportion of the population is affected by food allergy. Some food allergens ('incomplete' allergens) elicit clinical symptoms only owing to their homology with other allergens, while others ('complete') can both sensitize and elicit clinical symptoms. To challenge food allergy, it should be effective to invest more energy in tackling the complete ones. Post-translational modification proteomics allows a comprehensive investigation of complete allergens. It provides clues to elucidate mechanisms of the structures that contribute to allergenicity, which thus, in turn, to help alleviate food allergens. This review summarizes the recent proteomic challenges to identify and alleviate food allergens, especially through disulfide-related studies.
越来越多的人受到食物过敏的影响。一些食物过敏原（“不完全”过敏原）仅因其与其他过敏原的同源性而引起临床症状，而其他过敏原（“完全”过敏原）既能致敏又能引起临床症状。为了应对食物过敏，应该投入更多精力来解决完全过敏原。翻译后修饰蛋白质组学允许对完全过敏原进行全面研究。它为阐明导致致敏性的结构机制提供了线索，从而有助于减轻食物过敏原。本文综述了近年来通过二硫键相关研究鉴定和减轻食物过敏原的蛋白质组学挑战。
