IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Matilde Milana, Esther D. van Asselt, Ine H. J. van der Fels-Klerx
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引用次数: 0

摘要

动物食物链对环境造成的压力越来越大,这就要求系统转向基于替代蛋白质来源的更可持续的膳食。人们正在探索新出现的替代蛋白质来源,如蚕豆、绿豆、扁豆、黑禾、豇豆、藜麦、大麻、叶蛋白、微藻和浮萍等,以了解它们在满足全球蛋白质需求方面的潜力,因此,这些替代蛋白质来源成为本综述的主题。本系统性文献综述旨在了解与这些来源和衍生蛋白质及食品相关的毒理学效应和过敏原潜力方面的现有知识。研究结果发现了与所有蛋白质来源中存在的植物次生代谢物(包括抗营养因子、植物雌激素和低聚糖)有关的潜在问题。此外,这些蛋白质来源已被证明具有致敏特性,无论是通过过敏原的内在存在还是通过交叉反应。此外,人们对食品加工对这些蛋白质的影响仍然知之甚少,也没有确凿的数据来定量评估它们在加工后的安全性。总之,这些发现凸显了对与最终食品相关的食品安全属性进行定量了解的必要性。这将有助于对蛋白质过渡时期的食品安全采取具体的预防措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A review of the toxicological effects and allergenic potential of emerging alternative protein sources

A review of the toxicological effects and allergenic potential of emerging alternative protein sources

The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products. The findings identified potential concerns associated with the presence of plant secondary metabolites, including antinutritional factors, phytoestrogens, and oligosaccharides, in all the sources included. Also, these protein sources have been shown to display allergenic properties, either through the intrinsic presence of allergens or through cross-reaction. Further, the effects of food processing on these proteins remain poorly understood and no conclusive data are available to quantitatively assess their safety after processing. Overall, those findings highlight the need for quantitative knowledge of the food safety attributes related to final food products. This will enable a concrete and preventive approach to food safety in the protein transition.

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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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