褐藻胶的消化及其消除鸡蛋卵清蛋白致敏反应的机理研究

Food allergy is the prominent problem in the field of food safety at present. And current food processing methods cannot eliminate food allergy efficiently. Ovalbumin (OVA) is one the major allergens of eggs. Our previous study shows that alginate, a kind of polysaccharide and extracted from edible brown seaweeds, can decrease allergic responses induced by OVA as a natural food additive, whereas the corresponding molecular mechanism is still unclear. In this proposal, cell model and animal model together with molecular biological would be used to further clarify the molecular mechanisms of alginate and its digested products eliminating allergic responses and their targeting molecules. Then, the influence of hot processing on above interactions and anti-allergic effects would be explored and verified. Herein, we proposed creatively a new approach to eliminate food allergy not only by the inner interaction of food additive with food allergic compositions, but also by the cooperative controlling the allergic responses instead of current single way to eliminate food allergy. This new idea should be helpful to solve the scientific problem of elimination of food allergy with a fresh perspective. The performance of this proposal would provide the theoretic foundation for the studies and applications of decreasing food allergy risk, and the important scientific basis to the fine process of seaweeds with higher added values.

食物过敏是食品安全领域较为突出的问题，常用的食品加工方法尚不能有效根除。卵清蛋白是鸡蛋的主要过敏原之一，前期研究发现天然食品添加剂——褐藻胶可降低卵清蛋白引发的过敏反应，具有消除食物过敏的潜在价值，但机理不清。本课题以褐藻胶及其消化产物为对象，利用细胞和动物模型阐明褐藻胶及其消化产物消除过敏反应的作用机制和靶分子，并探索热加工对上述作用的影响。本项目突破现有单一途径消除食物过敏的认知，创新地提出"食品配料通过与食品组分内部的相互作用和消除过敏反应"来协同控制食物过敏的思路，从全新的角度探索食物过敏这一亟需解决的科学问题。本研究可望为降低食物过敏风险的研究和应用提供理论基础，并为海藻类的精深加工和高值化提供重要的科学依据。

食物过敏是由人体免疫机制介导的、针对食物过敏原的过敏反应，能够引起全身各个系统（胃肠道、皮肤、呼吸道、神经系统）的临床症状。近年来食物过敏发病率在全世界范围内不断增高，已成为困扰数以百万计患者的公共健康问题。常用的食品加工方法尚不能有效根除食物过敏问题，且目前针对这一问题的标准治疗方案也仅为严格禁食过敏食物，尚无已经审批认证的食物过敏治疗方法。因此，食物过敏是食品安全领域较为突出且亟需解决的问题。卵清蛋白是鸡蛋的主要过敏原之一，之前的研究发现褐藻胶可降低卵清蛋白引发的过敏反应，但具体机理尚不清晰。本课题以褐藻胶及其消化产物为研究对象，利用细胞、动物实验及肠道菌群分析，阐明了褐藻胶及其消化产物抗鸡蛋卵清蛋白致敏的机制，并对肉豆蔻木酚素抑制阿尔兹海默症（AD）的分子和细胞生物学机制进行了研究。本项目研究结果表明，褐藻胶可降低卵清蛋白诱导的过敏小鼠血清中免疫球蛋白E，保护小肠上皮绒毛结构的完整，有效抑制小鼠过敏性腹泻，并能改善肠道菌群失调。肉豆蔻木酚素可在体外抑制Tau蛋白聚集，降低Aβ的表达，提高细胞自噬水平，这些实验结果表明肉豆蔻木酚素具有抗AD的活性。本项目为降低食物过敏风险的研究和应用提供了理论基础，也可为海藻资源的开发和利用提供科学依据。