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59 results about "Ige binding" patented technology

Binding of IgE specific to that allergen is detected by the use of an enzyme linked anti-human IgE antibody in a colorimetric reaction. Results of RAST testing show a very good corelation between the presence of IgE antibody in serum and positive skin and provocation tests, as well as symptoms of allergy.

Method for detecting allergen-specific antibody in serum

The invention discloses a method for detecting allergen-specific antibodies in serum. The method comprises the following steps: coupling anti-human IgE antibodies with carboxyl surface modified magnetic microballoons to obtain immunomagnetic microspheres; incubating the immunomagnetic microspheres with serum to be measured so as to enable the immunomagnetic microspheres to bind to IgE in the serum to be measured; carrying out magnetic separation to obtain immunomagnetic microsphere-IgE conjugates, dissolving deposition of the magnetic separation in a buffer solution, adding the mixed solution into apertures of an enzyme label plate which is coated with allergen, and carrying out detection by the ELISA adsorption method after incubation and plate washing. According to the invention, magnetic microballoons are coupled with anti-human IgE antibodies to prepare immunomagnetic microspheres which are mixed with serum to be measured for incubation and are bond to all the IgE in serum; the immunomagnetic microspheres are enriched and IgE is separated; the ELISA adsorption method is employed to detect whether there is specific IgE bond to allergen in serum. The method provided in the invention enables all the IgE to be separated from serum through immunomagnetic microspheres, impurities to be removed, and sensitivity, specificity and accuracy of ELISA adsorption detection to be improved.
Owner:ZHEJIANG UNIV

Methods and reagents for decreasing clinical reaction to allergy

It has been determined that allergens, which are characterized by both humoral (IgE) and cellular (T cell) binding sites, can be modified to be less allergenic by modifying the IgE binding sites. The IgE binding sites can be converted to non-IgE binding sites by masking the site with a compound that prevents IgE binding or by altering as little as a single amino acid within the protein, most typically a hydrophobic residue towards the center of the IgE-binding epitope, to eliminate IgE binding. The method allows the protein to be altered as minimally as possible, other than-within the IgE-binding sites, while retaining the ability of the protein to activate T cells, and, in some embodiments by not significantly altering or decreasing IgG binding capacity The examples use peanut allergens to demonstrate alteration of IgE binding sites. The critical amino acids within each of the IgE binding epitopes of the peanut protein that are important to immunoglobulin binding have been determined. Substitution of even a single amino acid within each of the epitopes led to loss of IgE binding. Although the epitopes shared no common amino acid sequence motif, the hydrophobic residues located in the center of the epitope appeared to be most critical to IgE binding.
Owner:MT SINAI SCHOOL OF MEDICINE +1

Processing method for low-allergenic soybean powder

The invention discloses a processing method for a low-allergenic soybean powder, belonging to a traditional soybean product processing technology. The processing method comprises the following steps:(1) soaking selected soybeans, then wiping moisture from soaked soybeans with a gauze, and placing wiped soybeans into a vacuum refrigerator; (2) laying frozen soybeans onto the gauze, and placing thegauze into an ultrasonic hot-air dryer; (3) directly pulping dried soybeans, carrying out filtering with a filter screen, stewing obtained raw soybean milk in a stewing pot, carrying out continuous boiling, and adding alkaline protease; (4) conveying the soybean milk into a homogenizer for homogenization, and carrying out spray-drying; and (5) irradiating obtained soybean powder with a pulsed ultraviolet light for sterilization so as to obtain the low-allergenic soybean powder. According to the invention, by combination of soybean vacuum freezing with an ultrasonic hot-air drying technology and an ultraviolet pulse technology, various microorganisms in food and packaging are killed through instantaneous and high-intensity pulse light energy; immunoreactivity is reduced, and changing of aprotein structure and reduction of an IgE binding ability are promoted, so allergenicity of the soybeans is reduced; compared with traditional hot-air drying, ultrasonic hot-air drying needs shorter heating time, so allergenic substances in the soybeans are rapidly destroyed; and bacteria in the soybean powder grow more slowly than the bacteria in traditional soybean powder, so the shelf life of the soybean powder is prolonged.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
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