食物过敏原重组蛋白的研究进展.pdfVIP

276 2014, Vol.35, No.07 食品科学 ※专题论述 食物过敏原重组蛋白的研究进展 1,2 1,3 1,3 1,2,* 孟轩夷 ，李 欣 ，高金燕 ，陈红兵 （1.南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047 ；2.南昌大学中德联合研究院，江西 南昌 330047 ； 3.南昌大学生命科学与食品工程学院，江西 南昌 330047 ） 摘  要：食物过敏原蛋白单一组分的品质是制约食物过敏研究的关键因素之一。通过大肠杆菌、酵母表达系统生产 出的过敏原重组蛋白，具有产量高、纯度高、均一性好等优点，已在过敏原蛋白标准物质的制备、食物过敏原的检 测、低致敏性蛋白的生产以及其他基础研究等方面得到了具体的应用。食物过敏原重组蛋白作为天然过敏原提取物 的替代物显示了巨大的发展潜力。总之，DNA重组技术是制备高品质过敏原蛋白的一条崭新途径。 关键词：食物过敏原；基因表达系统；重组蛋白  Research Progress in Recombinant Proteins of Food Allergens 1,2 1,3 1,3 1,2,* MENG Xuan-yi , LI Xin , GAO Jin-yan , CHEN Hong-bing (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2.Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China; 3. School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China) Abstract: The quality of single component of the food allergen protein plays a key role in food allergies research . Recombinant proteins prepared by E. coli or yeast expression system have a number of advantages, such as high efficiency, high purity, good homogeneity and so on, which have been applied in the preparation of reference material, allergen detection, the production of hypoallergenic protein and laboratory research. Recombinant food allergens used as the substitutes for natural allergen extracts have shown great potential to provide a new way to produce standard allergen proteins with high quality. Key words: food allergens; gene expression system; recombinant protein 中图分类号：