領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Mango (Mangifera indica L.) is a tropical fruit that is widely consumed as both fresh fruits and processed products around the world. The high incidence of mango allergy, on the other hand, has sparked widespread concern. Therefore, a summary and analysis of the current status and issues in mango allergen research can guide in-depth study on the mechanism of mango allergy and reveal effective desensitization methods. We described the incidence of fruit allergy, as well as the mechanism and clinical symptoms of mango allergy, in this review. We also looked into the structural properties of mango allergens, the effect of processing methods on mango allergens, prediction methods for mango allergen epitopes, and the current state of research on mango cross-reactive allergens and preventive measures. Finally, the research directions and ideas for the future are proposed and discussed.
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