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机构地区:[1]北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,北京100048 [2]中国农业大学食品科学与营养工程学院,北京100083
出 处:《食品科学》2011年第14期202-205,共4页Food Science
基 金:北京市教育委员会科技计划面上项目(KM201110011003)
摘 要:比较牛乳及其替代品释放组胺的能力,以建立体外细胞检测牛乳及替代品疑似过敏原组分致敏性的检测方法。以嗜碱性粒细胞KU812F为研究对象,通过牛乳过敏患者血清的孵育,使细胞处于致敏状态,再以牛乳及其替代品过敏原作为激发物,使细胞脱颗粒释放组胺。结果表明:利用嗜碱性粒细胞KU812F检测牛乳及替代制品组胺释放量的方法具有较高的可靠性及重现性,细胞释放组胺的量与过敏原的剂量相关,在一定的剂量范围内,组胺的释放率与过敏原的剂量呈正比,组胺释放率达到最大之后,组胺释放率与剂量呈负相关。This study aimed to construct an in vitro cellular assay for suspected allergenic components of cow milk and its substitutes using human leukemia cell line KU812F, an immature prebasophillic cell line based on their histamine release ability. KU812F was differentiated into basophils by incubation with serum from cow milk allergic people. The release of histamine from differentiated KU812F cells was monitored after sensitization with either cow milk or its substitutes. The results showed that this in vitro assay was highly reliable and reproducible in determining histamine release from KU812F cells after respective sensitization with cow milk and its products. Cow milk and its substitutes differed in their histamine release ability. Cow milk allergen induced histamine release in a dose-dependent manner. Specifically, a positive relationship was observed in a defmed range of allergen dose, followed by a negative relationship after maximum histamine release.
分 类 号:TS207.3[轻工技术与工程—食品科学]
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