不同虾类的过敏原及其过敏原性

被引：48

作者：

李振兴 ^{[1
]}

林洪 ^{[1
]}

李明华 ^{[2
]}

曹立民 ^{[1
]}

机构：

[1] 中国海洋大学水生生物制品安全性实验室

[2] 青岛市过敏疾病防治中心

来源：

水产学报 | 2006年 / 02期

关键词：

过敏; 虾类; 过敏原性; 食品安全;

D O I：

暂无

中图分类号：

TS201.6 [食品安全与卫生];

学科分类号：

100403 ;

摘要：

The consumption of seafood is widespread in China.The increase in the rate of seafood allergies,as well as their persistence and severity,become an important food safety issue.To improve seafood allergy patients' life quality,it is important to find a kind of seafood which has little or even none allergens.Different kinds of seafood live in different circumstances,it may have different allergens.This study compared the difference among varieties of shrimp.In the experiments,three kinds of shrimp were selected and the protein profiles were analyzed using SDS-PAGE.Then Immunoblotting and EAST inhibition were used to determine the allergenicity of them.The results show that main allergens of the three kinds of shrimp have molecules-36 kD,similar allergenicity,and critical cross-reactivity.

引用

页码：281 / 284

页数：4