食物过敏是一个严重的公共卫生问题,主要由食物过敏原(主要是过敏蛋白质)引起。超声波可以改变蛋白质结构,表明它有可能降低食物致敏性。综述了超声降低食物致敏性的作用机制及影响因素。超声波单独对一些主要的过敏食物,如树坚果的影响,贝类,鱼,鸡蛋,大豆,牛奶,还讨论了小麦。此外,超声治疗前后结合加热,糖化,发芽,水解,发酵,还评估了降低食物致敏性的辐照和多酚处理。发现超声引起的结构改变甚至蛋白质的降解以降低变应原性主要是由于空化效应。仅通过超声降低致敏性受到超声功率的影响,时间,频率和食物类型,while,除了这些因素,在超声辅助技术过程中,它受到超声顺序和辅助技术条件的影响。与单纯超声治疗相比,超声辅助技术显示出较高的致敏性降低效率,因为超声处理引起蛋白质解折叠以加速用于掩蔽和破坏更多表位的辅助技术的变应原修饰。因此,超声治疗,特别是在适当条件下的超声辅助技术,很有希望生产低过敏性食品。
Food allergy is a serious public health problem, which is mainly induced by food allergens (mainly allergenic proteins). Ultrasound can change protein structure, suggesting its potential to decrease food
allergenicity. The review concluded the mechanism and influence factors of ultrasound to reduce food
allergenicity. The effects of ultrasound alone on some major allergenic foods such as tree nuts, shellfish, fish, egg, soy, milk, and wheat were also discussed. Moreover, ultrasound pre- and post-treatments were combined with heating, glycation, germination, hydrolysis, fermentation, irradiation and polyphenol treatment for reducing food
allergenicity were also evaluated. It was found that ultrasound induced structural changes even degradation of protein to reduce the
allergenicity mainly due to cavitation effects. The reduction of
allergenicity through ultrasound alone was affected by ultrasound power, time, frequency and food types, while, apart from these factors, it was affected by ultrasound order and the assisted technologies conditions during ultrasound-assisted technologies. Compared to ultrasound alone treatment, the ultrasound-assisted technology exhibited high efficiency of allergenicity reduction because ultrasound treatment caused protein unfolding to accelerate allergen modification of the assisted technologies for masking and disrupting more epitopes. Thus, ultrasound treatment, especially ultrasound-assisted technologies under appropriate conditions, was promising for producing hypoallergenic foods.