中华临床免疫和变态反应杂志2026，Vol.20Issue(2)：122-128,7.DOI:10.3969/j.issn.1673-8705.2026.02.007
食用油料作物致敏蛋白组分的研究进展
Research progress on allergen components in edible oilseed crops
唐林艳 1马兰兰 1陈玲 1赵玉玲 1郑凯文 1陈星1
作者信息
- 1. 250021 济南,山东第一医科大学附属省立医院小儿呼吸科,山东省儿童健康与疾病临床医学研究中心
- 折叠
摘要
Abstract
Food allergy is a common allergic disease in children and impacts the lives of patients and their families,attracting widespread attention worldwide.Plant foods are ubiquitous in daily life,and allergic reactions to them are mainly caused by their constituent proteins.Owing to the close phylogenetic relationships among plant-derived food allergen components,these allergens may share similarities in molecular structure,leading to potential cross-reactivity.Edible Oilseed crops are rich in proteins and widely present in daily life,thus increasing the risk of allergen exposure.Allergen component-resolved diagnosis can further clarify the pro-tein allergen profiles of allergic patients and is of great significance for the precision treatment of food allergy.In this review,the characteristics of allergen components and their associated cross-reactivity of herbaceous and woody oil crops were summarized,and the influence of allergen protein families in seed oil crops on allergy was discussed.关键词
花生/核桃/食物过敏/致敏蛋白组分/交叉反应性/蛋白家族Key words
peanuts/walnuts/food allergy/allergen component/cross-reactivity/protein family引用本文复制引用
唐林艳,马兰兰,陈玲,赵玉玲,郑凯文,陈星..食用油料作物致敏蛋白组分的研究进展[J].中华临床免疫和变态反应杂志,2026,20(2):122-128,7.
