Dasanayaka Binaka Prabashini, Li Zhenxing, Pramod Siddanakoppalu Narayana, Chen Yan, Khan Mati Ullah, Lin Hong
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China.
Department of Biochemistry and Food Technology, Devanagere University, Shivagangothri, Karnataka, India.
Crit Rev Food Sci Nutr. 2022;62(7):1951-1970. doi: 10.1080/10408398.2020.1848791. Epub 2020 Dec 1.
People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.
人们食用多种食物来满足饥饿感。其中，有几种食物会引发人体免疫系统的过度反应，鱼类在这份清单上一直占有一席之地。加工方法，包括单一处理或多种处理的组合，会对食物蛋白的致敏潜力产生不同影响。然而，需要注意的一个重点是，并非所有这些方法都能消除蛋白质过敏的可能性。因此，了解食用加工鱼类及其衍生物所涉及的风险至关重要。在端上餐桌之前，鱼可以用各种方式烹制。已经表明，其中一些方法由于蛋白质构象发生改变，能够有效控制致敏性。本文概述了鱼类加工方法（热加工和非热加工）对鱼类致敏潜力的影响，以及可能引起过敏原稳定性的结构修饰原因。文章首先介绍了与鱼类消费相关的当前趋势，接着阐述了鱼类过敏的患病率及潜在机制。在此背景下，还讨论了临床相关鱼类蛋白的特性、副肌球蛋白预测的IgE表位、鱼类过敏原的交叉反应性，以了解和比较不同物种在加工方法上副肌球蛋白谱的行为模式。
