配制防腐剂,以提高用于食物过敏管理和免疫治疗的食物过敏原粗提取物的稳定性

IF 0.9 Q4 IMMUNOLOGY
Rabia F Khan, Sheharbano Bhatti, Z. Abbas
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引用次数: 0

摘要

由于食品致敏提取物的快速降解,设计一些最佳条件是必要的,以提高提取物的保质期,以适当的诊断过敏和免疫治疗。本研究以牛(Bos domesticus)奶、鸡(Gallus domesticus)蛋、小麦(Trititcum aestivum)、鸡(Gallus domesticus)肉和花生(Arachis hypogaea)为原料制备食品提取物,并采用bicinchoninic acid (BCA)法对其进行蛋白质评价。在两组防腐剂的作用下,评价了食品提取物的稳定性;用古柯溶液(氯化钠和碳酸氢钠的混合物)和稳定缓冲液(蔗糖和乙二胺四乙酸(EDTA))储存。研究了蛋白酶抑制剂(苯基甲基磺酰氟(PMSF)和二硫苏糖醇(DTT))与甘油混合对两组防腐剂下食品提取物的影响。在两种条件下分别于1、3和6个月后对食品蛋白提取物进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS PAGE)。将获得的蛋白条带大小与过敏原数据库(http://www.allergen.org)进行比较,以检查其潜在的致敏性。与稳定缓冲液相比,用古柯溶液储存的提取物在长达3个月的时间里仍具有更强的效力,但家鸡蛋除外,其蛋白质在稳定缓冲液中仍比古柯溶液更强。大多数蛋白质在储存6个月后变质。甘油在两种条件下均表现出较好的效果。一种含有古柯溶液与蛋白酶抑制剂和甘油混合物的配方将食品提取物的保质期延长了3个月,显示出稳定致敏性食品提取物及其用于免疫治疗的更好潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formulating preservatives to enhance stability of crude extracts of food allergens used for food allergy management and immunotherapy

Due to rapid degradation of food allergenic extracts, devising some optimal conditions is mandatory to boost shelf life of extracts for appropriate diagnosis of allergy and immunotherapy. In the current study, food extracts of Bos domesticus (cow) milk, Gallus domesticus (chicken) egg, Trititcum aestivum (wheat), Gallus domesticus (chicken) meat and Arachis hypogaea (peanut) were prepared and their protein estimation was evaluated by bicinchoninic acid (BCA) method. Stability of food extracts was evaluated under two groups of preservatives; storage with coca's solution (mixture of sodium chloride (NaCl) and sodium bicarbonate (NaHCO3)) and stabilizing buffer (sucrose and ethylene diamine tetra-acetic acid (EDTA)). Effect of cocktail of protease inhibitors ((phenyl methyl sulfonyl fluoride (PMSF) and dithiothreitol (DTT)) and glycerol was checked on food extracts under both groups of preservatives. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS PAGE) was performed for food protein extracts after 1, 3 and 6 months under both conditions. Size of obtained protein bands were compared with allergen database (http://www.allergen.org) in order to check their potential allergenicity. Extracts stored with coca's solution remained more potent as compared to stabilizing buffer for up to 3 months except Gallus domesticus egg, whose proteins remained more potent in stabilizing buffer as compared to coca's solution. Most of the proteins deteriorated at 6 months of storage. Glycerol had shown better results under both conditions. A formulation containing a combination of coca's solution along with cocktail of protease inhibitors and glycerol improved the shelf life of food extracts for up to 3 months, showing better potential for stabilization of allergenic food extracts and their use for immunotherapy.

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