Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
Regul Toxicol Pharmacol. 2010 Dec;58(3 Suppl):S42-6. doi: 10.1016/j.yrtph.2010.08.026. Epub 2010 Sep 7.
Food allergy is an IgE-mediated hypersensitive reaction estimated to affect up to 4% of infants and adults in developed countries. Proteins termed allergens are mostly responsible for food allergic reactions, consisting of mild to severe systemic reactions. Proteomics include multi-dimensional separation and protein identification by mass spectrometry, followed by data analysis by bioinformatic tools. Proteomics have increasingly been used in the allergy field to (i) identify the genetic and phenotypic variability of allergens in crops, (ii) obtain well-characterised allergens as reported within the EC-funded Integrated Project EuroPrevall, (iii) detect and quantify allergens, either in their native form or in forms resulting from food processing, in complex foods such as bread, cookies, etc., as considered by the EC-funded MoniQA project. These approaches are helping to improve food allergy diagnosis, therapy, and allergenic risk assessment. In the future, the development of more cost effective and sensitive technologies will further enhance the value of proteomics to the allergy field allowing routine use of this approach. We review the applications of proteomics in the field of food allergy.
食物过敏是一种 IgE 介导的超敏反应，据估计，在发达国家，高达 4%的婴儿和成年人会受到影响。被称为过敏原的蛋白质是引起食物过敏反应的主要原因，包括从轻度到重度的全身性反应。蛋白质组学包括通过质谱法进行多维分离和蛋白质鉴定，然后通过生物信息学工具进行数据分析。蛋白质组学在过敏领域的应用越来越广泛，包括：（i）鉴定作物中过敏原的遗传和表型变异性；（ii）获得经过充分表征的过敏原，如欧盟资助的综合项目 EuroPrevall 中所报告的过敏原；（iii）通过欧盟资助的 MoniQA 项目，在面包、饼干等复杂食品中检测和定量过敏原，无论是在其天然形式还是在食品加工过程中形成的形式。这些方法有助于改善食物过敏的诊断、治疗和变应原风险评估。在未来，开发更具成本效益和更敏感的技术将进一步提高蛋白质组学在过敏领域的价值，使这种方法能够常规使用。我们回顾了蛋白质组学在食物过敏领域的应用。
