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
{"title":"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","authors":"Rabia F Khan, Sheharbano Bhatti, Z. Abbas","doi":"10.3934/allergy.2023004","DOIUrl":null,"url":null,"abstract":"<abstract> <p>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 <italic>Bos domesticus</italic> (cow) milk, <italic>Gallus domesticus</italic> (chicken) egg, <italic>Trititcum aestivum</italic> (wheat), <italic>Gallus domesticus</italic> (chicken) meat and <italic>Arachis hypogaea</italic> (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 (NaHCO<sub>3</sub>)) 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 (<ext-link ext-link-type=\"uri\" xmlns:xlink=\"http://www.w3.org/1999/xlink\" xlink:href=\"http://www.allergen.org\">http://www.allergen.org</ext-link>) 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 <italic>Gallus domesticus</italic> 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.</p> </abstract>","PeriodicalId":40916,"journal":{"name":"AIMS Allergy and Immunology","volume":"1 1","pages":""},"PeriodicalIF":0.9000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formulating preservatives to enhance stability of crude extracts of food allergens used for food allergy management and immunotherapy\",\"authors\":\"Rabia F Khan, Sheharbano Bhatti, Z. Abbas\",\"doi\":\"10.3934/allergy.2023004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<abstract> <p>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 <italic>Bos domesticus</italic> (cow) milk, <italic>Gallus domesticus</italic> (chicken) egg, <italic>Trititcum aestivum</italic> (wheat), <italic>Gallus domesticus</italic> (chicken) meat and <italic>Arachis hypogaea</italic> (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 (NaHCO<sub>3</sub>)) 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 (<ext-link ext-link-type=\\\"uri\\\" xmlns:xlink=\\\"http://www.w3.org/1999/xlink\\\" xlink:href=\\\"http://www.allergen.org\\\">http://www.allergen.org</ext-link>) 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 <italic>Gallus domesticus</italic> 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.</p> </abstract>\",\"PeriodicalId\":40916,\"journal\":{\"name\":\"AIMS Allergy and Immunology\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"AIMS Allergy and Immunology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3934/allergy.2023004\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"IMMUNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"AIMS Allergy and Immunology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3934/allergy.2023004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"IMMUNOLOGY","Score":null,"Total":0}
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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
10
审稿时长
4 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信