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Application of xanthone compound in lowering of sensitization of sensitization proteins of fishes

A compound and allergenic protein technology, applied in the application field of xantone compounds in reducing the allergenicity of fish allergenic proteins, can solve the problem of high allergenicity of parvalbumin, achieve less adverse reactions, good effect, reduce Allergenic effect

Pending Publication Date: 2021-09-03
SHENZHEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this application is to provide an application of xanone compounds in reducing the sensitization of fish allergenic proteins, aiming to solve the problem of high sensitization of fish parvalbumin in the prior art

Method used

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  • Application of xanthone compound in lowering of sensitization of sensitization proteins of fishes
  • Application of xanthone compound in lowering of sensitization of sensitization proteins of fishes
  • Application of xanthone compound in lowering of sensitization of sensitization proteins of fishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Application of Xanone Compounds in Reducing Allergenicity of Allergenic Proteins in Fish

[0048] Mangiferin is provided as a xanone compound, and the added concentration is 0.05w / w%; the processed sample is cod surimi.

[0049] The processing method is: add mangiferin with a concentration of 0.05w / w% in cod meat, marinate the sample for one hour at 4°C, weigh 30 ± 0.2g, and use a glass petri dish (diameter 6cm, height 1.5cm ), to make cod cakes. The oven needs to be preheated to 225°C in advance, and the cod cake is baked in an oven at 225°C for 10 minutes, turned over and baked for 10 minutes to obtain the product of Example 1.

Embodiment 2

[0051] Application of Xanone Compounds in Reducing Allergenicity of Allergenic Proteins in Fish

[0052] Mangiferin is provided as a xanone compound, and the added concentration is 0.1w / w%; the processed sample is cod surimi.

[0053] The processing method is: add mangiferin with a concentration of 0.05w / w% in cod meat, marinate the sample for one hour at 4°C, weigh 30 ± 0.2g, and use a glass petri dish (diameter 6cm, height 1.5cm ), to make cod cakes. The oven needs to be preheated to 225°C in advance, and the cod cake is baked in an oven at 225°C for 10 minutes, turned over and baked for 10 minutes to obtain the product of Example 2.

Embodiment 3

[0055] Application of Xanone Compounds in Reducing Allergenicity of Allergenic Proteins in Fish

[0056] Mangiferin is provided as xanone compound, and the added concentration is 0.2w / w%; the processed sample is cod surimi.

[0057] The processing method is: add mangiferin with a concentration of 0.2w / w% in the cod meat, marinate the sample for one hour at 4°C, weigh 30 ± 0.2g, and use a glass petri dish (diameter 6cm, height 1.5cm ), to make cod cakes. The oven needs to be preheated to 225°C in advance, and the cod cake is baked in an oven at 225°C for 10 minutes, turned over and baked for 10 minutes to obtain the product of Example 3.

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Abstract

The application relates to the technical field of proteins and provides application of a xanthone compound in lowering of sensitization of sensitization proteins of fishes. The xanthone compound has a structural general formula represented by a formula I, the xanthone compound with a structure represented by the formula I has remarkable binding affinity to the sensitization proteins of the fishes and can be bound to key amino acids of the sensitization proteins of the fishes through bond energy so as to form a protein-flavone complex; and through the effect of interaction, the sensitization of the sensitization proteins of the fishes is lowered, thus, the provided xanthone compound has the effect of lowering the sensitization of the sensitization proteins of the fishes, meanwhile, other side effects cannot be caused, the action effect is relatively good, adverse reactions are less, and thus, the xanthone compound is suitable for being extensively used.

Description

technical field [0001] The application belongs to the technical field of application of flavonoids, and in particular relates to the application of xanone compounds in reducing the allergenicity of fish allergenic proteins. Background technique [0002] Food allergies can cause a variety of symptoms, including discomfort in the skin, digestive tract, respiratory tract, and cardiovascular system. Any food may become an allergen. Among them, food allergens refer to ingredients in food that can cause abnormal reactions of the body's immune system. Food allergens are generally proteins or glycoproteins with a relative molecular mass of 10,000 to 70,000, which can be divided into major allergens and minor allergens. Most allergic patients are sensitive to major allergens. [0003] The eight common food allergens include eggs, peanuts, milk, soybeans, wheat, tree nuts, fish, and crustaceans; the eight sub-categories include sesame seeds, sunflower seeds, cottonseeds, poppy seeds,...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/10A23J1/04A23J3/04A61K31/352A61K31/7048A61P37/08
CPCA23L5/27A23L17/10A23J1/04A23J3/04A61K31/352A61K31/7048A61P37/08
Inventor 郑家荣陈峰王琦程威威亢庆铮
Owner SHENZHEN UNIV