【摘要】 花生是八大类过敏原之一，能引起人体多种过敏反应，甚至危及花生过敏患者的生命。目前，对花生过敏最有效的治疗方法是避免接触含有花生基质的制品。植物多酚可能从2个方面降低花生蛋白的致敏性：一方面，植物多酚可以通过影响过敏反应过程中相关信号转导和基因表达，直接干扰花生过敏机制；另一方面，通过植物多酚与花生蛋白相互作用，可以掩盖或破坏花生致敏蛋白的IgE结合表位，使其不能够被IgE抗体所识别。目前，利用植物多酚处理花生蛋白被认为是降低其致敏性的一种有效且可行的策略。本文综述花生致敏蛋白的种类、序列长度等以及花生蛋白的致敏机制，总结影响花生蛋白致敏性的因素，介绍植物多酚的2种脱敏机制，为利用植物多酚降低花生蛋白致敏性提供理论参考。更多还原

【Abstract】 Peanut is one of the eight kinds of allergens, which can cause a variety of allergic reactions in the human body, and even endanger the lives of peanut allergy patients. Currently, the most effective treatment for peanut allergy is to avoid contact with products containing peanut matrix. Plant polyphenols may reduce the sensitization of peanut protein from two aspects: On the one hand, plant polyphenols can directly interfere with the mechanism of peanut allergy by affecting related signal transduction and gene expression in the process of allergic reaction. On the other hand, the IgE binding epitopes of peanut sensitized proteins can be masked or destroyed by the interaction of plant polyphenols with peanut proteins, so that they cannot be recognized by IgE antibodies. At present, the treatment of peanut protein with plant polyphenols is considered to be an effective and feasible strategy to reduce its sensitization. In this paper, the types and sequence length of peanut sensitizing proteins and the sensitization mechanism of peanut proteins were reviewed, the factors affecting peanut protein sensitization were summarized, and two desensitization mechanisms of plant polyphenols were introduced, providing theoretical reference for reducing peanut protein sensitization by plant polyphenols.更多还原