摘要
以卵白蛋白为阳性对照,以平衡盐溶液(PBS)为阴性对照,观察虾蛋白的全身过敏反应。同时,观察虾蛋白对致敏豚鼠离体回肠平滑肌过敏性收缩反应(Schultz-Dale反应)的影响,以建立虾蛋白过敏实验动物模型。结果显示,用0.01～2g/100mL卵白蛋白致敏并激发后,100%豚鼠呈全身过敏反应阳性,0.1g/100mL卵白蛋白组的豚鼠100%死亡。相似质量浓度虾蛋白(0.01～1g/100mL)的全身过敏反应与卵白蛋白相近(与卵白蛋白组比较,P>0.05);Schultz-Dale反应的实验结果与全身过敏反应结果相似。由此,初步建立虾蛋白过敏实验的动物模型。
Egg albumin was used as the positive control and balanced salt solution （PBS） was used as the negative control to observe general allergic reactions of shrimp protein. Guinea pig was used to establish an animal model for shrimp protein sensitivity test by observing the effect of shrimp protein on isolated ileal smooth muscle contraction reaction （Schultz-Dale reaction）. Results indicated that the general allergic reactions in each guinea pig were positive after stimulated by egg albumin at a concentration varying from 0.01 to 1 g/100mL. All the guinea pigs died after the stimulation with egg albumin at a concentration of 0.1 g/100mL. The general allergic reactions of shrimp protein were similar with those of egg albumin at the similar concentration range from 0.01 to 1 g/100mL. Meanwhile,the Schultz-Dale reaction results were also similar with those of systemic allergic reactions. Therefore,an animal model for shrimp protein sensitivity test has been successfully established.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第19期347-350,共4页
Food Science
基金
"十一五"国家科技支撑计划重大项目(2008BAD94B09)
