Method for evaluating sensitization of plant food based on protein digestibility

Abstract

The invention provides a method for evaluating sensitization of plant food based on protein digestibility. The method comprises the following steps of correspondingly preparing simulated gastric juiceand simulated intestinal juice; digesting plant food protein by using the simulated gastric juice, and testing an electrophoresis pattern of a digestion treatment mixed solution at different digestion times; digesting the plant food protein by using the simulated intestinal juice, and testing an electrophoresis pattern of a digestion treatment mixed solution at different digestion times; and evaluating the sensitization of the plant food according to the molecular weight and the digestion time of a protein band in the electrophoresis patterns obtained in the previous steps. According to the method, the simulated gastric juice and the simulated intestinal juice are prepared in vitro, the plant food protein is digested, then anti-digestion peptide fragments of the plant food after digestionfor different times are analyzed, and the sensitization of the plant food is evaluated according to the molecular weight and the digestion time of the anti-digestion peptide fragments. The method issimple and rapid, has universality, and can be combined with other methods to be applied to the field of food safety detection.

Description

technical field [0001] The invention relates to the technical field of food safety detection, in particular to a method for evaluating plant food allergy based on protein digestibility. Background technique [0002] Food allergy is an adverse reaction that occurs when the body is exposed to a specific food, that is, an allergic reaction that may involve different organs of the body caused by the immune system's specific immune response to the allergen. According to epidemiological surveys, the incidence rate of infants and young children worldwide has reached 8%, and that of adults has reached 5%. Most food allergies are type I hypersensitivity reactions mediated by IgE, which can cause systemic multi-system reactions such as asthma, diarrhea, urticaria, and allergic dermatitis, and even cause life-threatening shock and seriously affect the quality of life of patients. At present, the most effective way to prevent and treat food allergies is to avoid contact with food aller...

AI Technical Summary

Problems solved by technology

The bioinformatics method is to compare the amino acid sequence with known allergens, and infer its allergenicity based on homology and similarity. This is only a theoretical speculation, and there are still many shortcomings, which need further practice to prove

Serological screening is to use the serum antibodies of allergic patients to detect whether the protein has the ability to bind specific IgE, so as to evaluate the sensitization and cross-reactivity of the protein, but the selection of specific patients, the quality of collected serum and the standardization of laboratory procedures , the richness of serum bank information and other issues have limited the use of this method

In addition, there is not yet a standard animal model. According to the species and individual differences of experimental animals, problems such as oral tolerance and differences in allergic reactions after different routes of administration may occur, which need to be continuously improved.

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