摘要
现在的学习被承担决定紧张超声是否高能减少虾变应原的过敏性质。减少这些变应原的引起过敏症的性质将对过敏个人有益。虾蛋白质摘录和虾肌肉的样品被高紧张的超声对待，水为不同时间时期在 0 ℃ or50 ℃洗澡。对待，未经治疗的样品然后被 SDS 页，西方的污点和竞争性抑制 ELISA (Ci-ELISA ) 分析决定虾 allergenicity。Theresults 表演当摘录在 0 ℃被对待时，那高紧张的超声没在 allergenicity 上有效果。然而，重要减少在主要的虾变应原的水平被观察，钢笔一 1，当样品在 50 ℃被对待时。在 allergenicitywith Ci-ELISA 的决心，在 IgE 绑定的减小也被观察。
The present study was undertaken to determine whether high intensity ultrasound could reduce the allergic properties of shrimp allergens. Reducing the allergenic properties of these allergens will be beneficial to allergic individuals. Samples of shrimp protein extract and shrimp muscle were treated by high-intensity ultrasound with water bathing at 0 ℃ or 50 ℃ for different time periods. The treated and untreated samples were then analyzed by SDS-PAGE, Western blots and competitive inhibition ELISA （Ci-ELISA） to determine the shrimp allergenicity. The results show that high-intensity ultrasound has no effect on allergenicity when the extracts were treated at 0℃. However, a significant decrease was observed in the level of the major shrimp allergen, Pen a 1, when the samples were treated at 50 ℃. In the determination of allergenicity with CiELISA, a reduction in IgE binding was also observed.
基金
We thank Dr. Zhao （Qingdao Municipal Hospital） for supplying shrimp allergic sera. The paper is funded by the National Natural Science Foundation of China （No.30471320）.
关键词
小虾
过敏原
超频率
食品加工
shrimp
allergenicity
allergen
high-intensity ultrasound
Pen a 1
