文献类型： 外文期刊
作者： Chen, Bingjie 1 ; He, Hui 1 ; Wang, Xiao 1 ; Wu, Songheng 1 ; Wang, Qiankun 1 ; Zhang, Jinglin 1 ; Qiao, Yongjin 1 ; Liu, Hongru 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China
关键词： shrimp; allergens; allergenicity reduction; research progress
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 5 期
页码：
收录情况： SCI
摘要： Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 degrees C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 mu g/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.
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