为IgE介导的蛋过敏创建一个标准化的卵梯
Allison G Hicks1,2, Stephanie Filep3, Sayah Agah3
1Department of Pediatrics, Section of Pediatric Allergy and Clinical Immunology, University of Colorado School of Medicine, Aurora, Colorado, USA.
概括
一个新的七级卵梯 (EL) 标准化了管理IgE介导卵子过敏的配方. 这种方法考虑过敏原含量,营养和可口性,以获得更安全的进展.
科学领域:
- 过敏和免疫学 过敏和免疫学
- 食品科学 食品科学 食品科学
- 儿童营养学 儿童营养学
背景情况:
- 食物梯子通过加热来改变蛋白质结构,从而促进过敏原的逐渐引入.
- 目前的食品梯子往往缺乏标准化,明确的说明,以及对营养价值和食感的考虑.
- 加热食品蛋白质会改变形状表位,降低过敏性;进展涉及向不太加热的形式移动.
研究的目的:
- 开发一个标准化的卵梯 (EL) 管理IgE介导的卵过敏.
- 创建一个结构化的方法来向过敏个体引入蛋过敏原.
- 解决现有的食品阶梯在标准化和实际应用方面的局限性.
主要方法:
- 适应幼儿友好的食谱变成一个七步的EL,增加蛋蛋白含量.
- 使用多重阵列室内过敏原 (MARIA) 和Neogen的Veratox®,量化卵子蛋白 (卵子,卵蛋白,总量).
- 开发了一个基于Gal d1,Gal d2和总蛋蛋白值的加权排名系统.
主要成果:
- 开发的EL包括适合年龄的食物,过敏原含量,易于准备和营养方面的考虑.
- 标准化量化显示,食物进化排名取决于测量的特定过敏原成分.
- 为了最终的EL,建立了一个使用多个蛋蛋白成分的加权排名系统.
结论:
- 蛋梯 (EL) 显示出作为IgE介导的蛋过敏的有效管理策略的潜力.
- 需要进一步的研究来验证这种EL的有效性和安全性,以便广泛的临床使用.
- 研究个体敏感性概况在EL内确定食物排序中的作用是有必要的.
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