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Method for reducing immunological characteristics of milk allergic protein

A technology of immune characteristics and milk allergy, applied in the biological field, can solve problems such as loss of milk nutrients, poor effect, and change of conformational epitopes

Inactive Publication Date: 2014-07-09
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these technologies have certain limitations: β-lactoglobulin is mainly composed of conformational epitopes, and it is difficult to greatly change the conformational epitopes through sequence changes; and β-lactoglobulin is resistant to enzymolysis, which leads to The effect of enzyme modification is not good, and the intermediate products produced during the glycosylation process will cause people to consider food safety
However, heat processing can also cause the loss of some nutrients in milk

Method used

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  • Method for reducing immunological characteristics of milk allergic protein

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Effect test

Embodiment 1

[0015] 1. Materials.

[0016] 1) Prepare buffer solution: Weigh 8.775g disodium hydrogen phosphate, 3.975g sodium dihydrogen phosphate, dissolve in ultrapure water and dilute to 1L, and prepare 0.05M, pH6.8 phosphate buffer.

[0017] 2) Prepare protein solution: Dilute β-lactoglobulin with 0.05M, pH 6.8 phosphate buffer to form a uniform protein solution of 0.2mg / ml.

[0018] 2. Method.

[0019] 1) Ultrasonic technology to treat β-lactoglobulin

[0020] Ultrasonic treatment: Dispense the prepared β-lactoglobulin solution into airtight PE tubes and immerse in a water bath ultrasonic treatment device (40KHz, 300W). The sample processing time is 10, 20, 30, 40, 50, and 60 minutes respectively.

[0021] 2) Quantitative analysis of β-lactoglobulin sensitization changes.

[0022] The β-lactoglobulin solution after ultrasonic treatment was used as the protein sample to be analyzed, and the change of its potential allergenicity was detected by competitive inhibition ELISA. Compare...

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Abstract

The invention discloses a method for reducing immunological characteristics of milk allergic protein. The method is characterized by comprising the following steps: (1) diluting beta-lactoglobulin into 0.2mg / ml of protein solution by using 0.05M of phosphate buffer of which the pH is 6.8; (2) separately charging the beta-lactoglobulin solution prepared in the step (1) into a sealed PE pipe, immersing into a water bath ultrasonic treatment device, and processing for 30 minutes at the frequency at 40KHz and the power at 300W. By adopting the method, the potential sensitization of the milk beta-lactoglobulin is reduced, the beta-lactoglobulin after ultrasonic treatment is analyzed by a competitive inhibition ELISA method, the allergen property is significantly reduced, and the combining capacity of IgE is reduced by 83.8%.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for reducing the potential sensitization of milk allergen β-lactoglobulin through non-thermal processing technology. Background technique [0002] β-lactoglobulin is one of the main allergens in milk. Because β-lactoglobulin has the characteristics of acid resistance and protease hydrolysis resistance, after the protein is digested by the human gastrointestinal tract, there will be some complete β-lactoglobulin or its peptides, which may easily cause allergic reactions in allergic people. Therefore, the use of various processing methods to reduce the allergenicity of β-lactoglobulin can ensure the safe consumption of allergic people. [0003] Food allergens do not produce allergic reactions through complete protein molecules, and the immunological material basis of these food allergic reactions is the allergen epitope. Epitopes include linear epitopes and confo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C07K1/113
CPCC07K14/4717
Inventor 陈红兵李欣白雨鑫高金燕龙伟吴志华杨安树佟平
Owner NANCHANG UNIV
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