Jiaqi Wei, Yanjun Cong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food and Health, Beijing Technology and Business University, Beijing, China.
Front Nutr. 2023 Jun 7;10:1205671. doi: 10.3389/fnut.2023.1205671. eCollection 2023.
Eggs and their products are commonly consumed in food products worldwide, and in addition to dietary consumption, egg components are widely used in the food industry for their antimicrobial, cooking, and other functional properties. Globally, eggs are the second most common allergenic food after milk. However, current research on egg allergy primarily focuses on egg white allergens, while research on egg yolk allergens is not comprehensive enough. Therefore, summarizing and analyzing the important allergen α-livetin in egg yolk is significant in elucidating the mechanism of egg allergy and exploring effective desensitization methods. This paper discusses the incidence, underlying mechanism, and clinical symptoms of egg allergy. This article provides a comprehensive summary and analysis of the current research status concerning the molecular structural properties, epitopes, and immune cross-reactivity of the egg yolk allergen, Gal d 5. Additionally, it examines the effects of various processing methods on egg allergens. The article also offers suggestions and outlines potential future research directions and ideas in this field.
鸡蛋及其制品在全球食品中普遍被食用，除了日常饮食消费外，鸡蛋成分因其抗菌、烹饪及其他功能特性而在食品工业中被广泛应用。在全球范围内，鸡蛋是仅次于牛奶的第二大常见致敏食物。然而，目前关于鸡蛋过敏的研究主要集中在蛋清过敏原上，而对蛋黄过敏原的研究还不够全面。因此，总结和分析蛋黄中重要的过敏原α- livetin对于阐明鸡蛋过敏机制和探索有效的脱敏方法具有重要意义。本文讨论了鸡蛋过敏的发病率、潜在机制和临床症状。本文全面总结和分析了当前关于蛋黄过敏原Gal d 5的分子结构特性、表位和免疫交叉反应性的研究现状。此外，还研究了各种加工方法对鸡蛋过敏原的影响。本文还提出了建议，并概述了该领域未来潜在的研究方向和思路。
