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在全球范围内人类所需的蛋白源性营养严重不足,越来越多的新品种蛋白进入人们的日常饮食,由此导致的食源性过敏也逐渐成为常见和高发的健康问题。虽然已经有一些食物过敏模型供临床诊断和研究使用,但是这种模型体系并不完善,因此以动物模型研究食源性过敏症发生的原因与特征显得愈加重要。本文对各种食源性过敏研究中动物模型的设计进行了分析,在相关实验中通过致敏剂量与致敏发生的关系得到阈值并对过敏反应进行评估,用不同的加工方式处理蛋白质使该蛋白质的致敏能力发生了改变。本文同时阐述了佐剂、饮食和相关因素对实验的影响,以及过敏反应的测量评定指标等。希望通过对以上各方面的分析和总结,为今后食源性蛋白质过敏反应动物模型的设计提供参考。
Globally, human-induced protein-based nutrition is severely under-served and more and more new-type proteins enter people’s daily diets. As a result, food-borne allergies have also become a common and high-risk health problem. Although there are already some food allergy models for clinical diagnosis and research, but this model system is not perfect, so animal models to study the causes and characteristics of foodborne allergy become more and more important. In this paper, the design of animal model in various foodborne allergy studies was analyzed. In the related experiments, the threshold value was obtained through the relationship between the sensitizing dose and the occurrence of allergy and the allergic reaction was evaluated. The proteins were treated with different processing methods The sensitization of proteins has changed. This article also describes the adjuvant, diet and related factors on the impact of experiments, as well as the evaluation of allergic reactions and other indicators. Hope that through the above analysis and summary of all aspects of the food-based protein allergic animal model for the future reference.