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Method for detecting sensitivity of suspected allergen in milk and dairy products

A technology for dairy products and allergies, which is applied in biochemical equipment and methods, and microbial measurement/inspection, etc. It can solve the problems that cells cannot be stored for a long time, limit long-term continuous application, and have not yet seen cell detection methods, etc., to achieve data accuracy High, high reliability and reproducible results

Inactive Publication Date: 2010-03-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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AI Technical Summary

Problems solved by technology

This method of evaluating food allergy by detecting the release of histamine limits the long-term continuous application of this method due to the complicated process of extracting target cells and the shortcoming that the cells cannot be stored for a long time
[0006] There is no cell detection method for the allergy of suspected allergen components in milk and alternative products in the prior art

Method used

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  • Method for detecting sensitivity of suspected allergen in milk and dairy products
  • Method for detecting sensitivity of suspected allergen in milk and dairy products
  • Method for detecting sensitivity of suspected allergen in milk and dairy products

Examples

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Embodiment 1

[0031] Example 1 Using basophilic tumor cell lines to detect the allergy of suspected allergen components in milk and products

[0032] This embodiment is mainly to use the established detection method of the present invention to detect the percentage of histamine stimulated by milk and dairy products to release basophils, and to compare the allergic differences of milk and dairy products.

[0033] 1 Subculture of KU812F

[0034] 1.1 Recovery of KU812F

[0035] KU812F was purchased from the American Type Culture Collection (ATCC), and its related characteristics and research can refer to the papers of Sun-Yup Shim (2002).

[0036] Resuscitate the cell lines in a water bath at 37°C and try to thaw within 2 minutes. To prevent contamination, ensure that the cryopreservation tube is covered above the water surface.

[0037] Aspirate 0.5 ml of cell solution from the cryovial, and add slowly, preferably, 4.5 ml of medium (RPMI 1640 medium, containing 10% FCS, purchased from Gibco) ...

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Abstract

The invention provides a method for detecting the sensitivity of suspected allergen in milk and dairy products. The method mainly comprises the following steps: preparing the milk or the dairy products to be detected into sample solution, mixing with human basophilic granulocyte, culturing, centrifuging and detecting the amine content of a supernatant group. The method of the invention realizes food sensitization detection at cell level, and is effective to replace a clinical skin-prick test (skin test).

Description

technical field [0001] The invention relates to a method for detecting the allergies of suspected allergen components in milk and dairy products, specifically referring to an in vitro hypersensitivity to suspected allergen components in milk and substitute products using basophilic tumor cell lines method of sex detection. Background technique [0002] Food allergy, also known as food hypersensitivity or food allergy, refers to the abnormal immune response of the body to the food after it enters the human body, leading to physiological dysfunction or tissue damage, which in turn leads to a series of clinical symptoms, such as dermatitis, asthma, abdominal pain And diarrhea and other symptoms, severe can lead to shock. In 1995, the World Food and Agriculture Organization announced eight major food allergens, and milk is one of the main allergens. [0003] There are many methods for detecting allergens in milk and its substitutes in the prior art. Among them, the skin test ...

Claims

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Application Information

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IPC IPC(8): C12Q1/02
Inventor 丛艳君云战友
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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