【正文】 ent： baker 工作環(huán)境：面包工人 3） via the skin： Natural rubber (latex) 通過(guò)皮膚：天然橡膠 （ e） crossreactions to aeroallergens 飛散過(guò)敏原的交叉反應(yīng) 1) local species of grass, trees, and herbs and pollution 當(dāng)?shù)厣L(zhǎng)的草 、 樹(shù)以及藥草種類(lèi) ., Allergy to hazelnuts is mon in areas with many birch trees, where birch pollen hay lever is frequent 榛實(shí)敏感癥一般發(fā)生在有許多樺樹(shù)的地區(qū) ， 在這些地區(qū)經(jīng)常發(fā)生樺樹(shù)花粉熱 2) air pollution空氣污染 (f) the age at which the allergen is introduced 受過(guò)敏原入侵的個(gè)體年齡 ? In early infancy an increased uptake of antigen takes place at a time when the gutassociated lymphoid tissue is still inpletely developed 在幼年早期 ， 在與消化道相關(guān)淋巴組織還沒(méi)有發(fā)育好的時(shí)候 ， 抗原的攝入量相對(duì)較高 。 Cereals （二）谷物 ?two major allergens ： 兩個(gè)主要過(guò)敏原 IgE： one at 47 kDa one at 20 kDa ? When challenged with doubleblind, placebocontrolled food challenge DBPCFC實(shí)驗(yàn)證實(shí) 21% of the patients with suspected allergy to cereals had symptoms 21%谷物過(guò)敏兒童有綜合癥狀 8% had clinical reactions to only one cereal 8%兒童只對(duì)一種谷物有臨床反應(yīng) The majority of the children had clinical reactions to wheat (76%) 大部分兒童（ 76%）對(duì)谷物有臨床反應(yīng) Legumes （三）豆類(lèi) ? Peanut allergy may be the most mon food allergy in the United States 在美國(guó)，花生敏感癥是最常見(jiàn)的食品敏感癥 Allergic reactions are often acute and severe 過(guò)敏反應(yīng)經(jīng)常是急性和嚴(yán)重的 ?The major peanut allergen： 主要的花生過(guò)敏原： ? glycoprotein 糖蛋白 Ara h 1， molecular weight of 66 kDa Ara h 2, molecular weight of 17 kDa { ?The characteristic特征： ? heat stable 熱穩(wěn)定性 ? a potential source of hidden food allergens 一種 “ 隱藏性食品過(guò)敏原 ” 的潛在資源 Natural Rubber (Latex)Related Food Allergens （四）與天然橡膠（乳膠）有關(guān)食品過(guò)敏原 ? The latex allergens are proteins from the rubber tree 乳汁過(guò)敏原是來(lái)自橡膠樹(shù)的蛋白質(zhì) ? Common antigenic determinants demonstrated between latex and avocado, chestnut, and banana 乳汁與鱷梨 、 栗子和香蕉之間存在共同的抗原定子 ? Allergy to natural rubber (latex) has bee increasingly problematic天然橡膠（乳汁）敏感癥有上升趨勢(shì) ? These reactions are severe, ., anaphylactic shock 許多反應(yīng)是嚴(yán)重的，如過(guò)敏性休克 FOOD ADDITIVES 第六節(jié) 食品添加劑 ? Chemically and functionally food additives are a very heterogeneous group of substances consisting of： 化學(xué)性的和功能性的食品添加劑的組成： Enzymes 酶 Flavors 風(fēng)味物 Colors 色素 Preservatives 防腐劑 Emulsifiers 乳化劑 Antioxidants 抗氧化劑 Sweeteners 甜味劑 Colors 一、色素 Azo Colors （一） 含氮色素 ? The azo colors cause adverse reactions: 會(huì)造成不良反應(yīng)的含氮色素： tartrazine酒石黃 sunset yellow落日黃 azorubin/carmoisin偶氮玉紅 amaranth莧菜紅 ponceau 4R麗春紅 4R Symptoms: mainly on the skin and mainly urticaria 主要癥狀：皮膚風(fēng)疹 ? Tartrazine has been the additive of choice when researchers have tried to elucidate the mechanism of foodadditive intolerance 酒石黃作為機(jī)理實(shí)驗(yàn)物 ? a pharmacological effect of tartrazine and other azo colors 酒石黃和其他含氮色素具有藥物學(xué)影響 ? pharmacological effect： 藥物學(xué)影響： ? a large cumulative dose of tartrarine (200 mg) in normal subjects resulted in a significant rise in plasma and urinary histamine levels. 患者體內(nèi)酒石黃積累到很高濃度時(shí)，血漿和尿液中組胺濃度明顯升高 ? The histamine release was not acpanied by systemic symptoms 全身組織綜合癥狀導(dǎo)致組胺不能完全釋放出來(lái) Nonazo colors （二） 無(wú)氮色素 ? Nonazo colors could give adverse reactions : 會(huì)造成不良反應(yīng)的無(wú)氮色素： ? Annatto 果紅 ? Indigo 靛藍(lán) ? Carmine 胭脂紅 ? Erythrosine 赤蘚紅 ? patent blue 專(zhuān)利藍(lán) (三苯甲烷系染料） ? Symptoms: mainly on the skin and mainly urticaria 主要癥狀為皮膚風(fēng)疹 Preservatives 二、防腐劑 Benzoic and Sorbic Acid （一）安息香酸和山梨酸 causes of urticaria 造成接觸性風(fēng)疹 provoke itching and tingling in the mouth 出現(xiàn)口腔發(fā)癢和麻刺感 The mechanism is not known 其致病機(jī)制未知 Sulfites （二） 亞硫酸鹽 ? symptoms 癥狀： asthma 哮喘 anaphylactic reactions 皮膚過(guò)敏 symptoms on the skin 皮膚綜合癥 the likelihood of a reaction depend on： 致敏反應(yīng)的可能性取決于 ： ? The nature of the food食品的特性 ? the level of residual sulfite亞硫酸鹽的殘留水平 ? the sensitivity of the patient病人的敏感性 ? the form of residual sulfite亞硫酸鹽的殘留形式 ? the mechanism of the sulfiteinduced reaction 亞硫酸鹽誘導(dǎo)反應(yīng)機(jī)理 the cause of asthmatic reactions to sulfltes in food 亞硫酸鹽哮喘反應(yīng)的原因： ? inhalation of sulfur dioxide liberated during ingestion 食用時(shí)吸入了二氧化硫 ? deficiency of sulfite oxidase 缺乏亞硫酸鹽氧化酶 Metabisulfite 偏亞硫酸氫鈉 ? Metabisulfiteinduced basophil histamine release in a nonasthmatic patient 偏亞硫酸氫鹽具有誘發(fā)嗜堿細(xì)胞釋放組胺的功能 ? developed urticaria and angi oedema following provocation with sodium metabisulfite 偏亞硫酸氫鈉激發(fā)會(huì)造成風(fēng)疹和血管性水腫 an IgEmediated reaction 偏亞硫酸氫鈉的敏感性是一種以 IgE為媒介的反應(yīng) Flavor Enhancers and Flavors 三、風(fēng)味促進(jìn)劑和香精 Flavor Enhancers: Monosodium Glutamate （一）風(fēng)味促進(jìn)劑：味精 ? The result of monosodium glutamate (MSG) was the Chinese restaurant syndrome (CRS) and asthma。 很難查明到底是哪種化學(xué)物質(zhì)造成了過(guò)敏反應(yīng) ，就難以有效設(shè)計(jì)飲食以避免過(guò)敏 Solvents: Propylene Glycol 四、溶劑：丙二醇 APPLICATION 應(yīng)用 ? a solvent of flavors 香精溶劑 food industry 食品工業(yè) cosmetics 化妝品 Special application ? It gives cakes a nice soft texture ? 使蛋糕具有松軟的組織結(jié)構(gòu) ? The manufacturer to use it in larg