本文選題：堅(jiān)果過敏原 + 動(dòng)物實(shí)驗(yàn)��； 參考：《現(xiàn)代食品科技》2016年11期

【摘要】：本文以堅(jiān)果過敏蛋白為抗原,構(gòu)建小鼠動(dòng)物致敏免疫模型,探討堅(jiān)果過敏原的致敏機(jī)理,為堅(jiān)果類食物安全評(píng)價(jià)和安全開發(fā)提供有效的實(shí)驗(yàn)依據(jù)。選取六種堅(jiān)果為原料,以昆明小鼠為受試小鼠,堅(jiān)果蛋白液以0.01 mg/g進(jìn)行灌胃致敏,第33 d和34 d以0.02 mg/g激發(fā)致敏,通過測(cè)定小鼠血清IgE、IgG、腹腔肥大細(xì)胞及類胰蛋白酶和血象指標(biāo),研究其病理特征。結(jié)果表明,致敏激發(fā)后小鼠IgE與IgG最高水平為0.91和0.93,組胺釋放率陽性組為58%,中劑量組為40%,高劑量組為55%;小鼠腹腔肥大細(xì)胞體外激發(fā)后脫顆粒高劑量組最多以及類胰蛋白酶活性也最高;中和高劑量組、陽性組白細(xì)胞數(shù)較高(9.7±6.1、9.6±2.4、9.2±2)×109/L,低劑量組、中劑量組和高劑量組的血小板數(shù)依次降低。說明致敏后小鼠凝血功能顯著減弱,免疫系統(tǒng)受到侵襲,體內(nèi)誘發(fā)產(chǎn)生IgE抗體,并啟動(dòng)過敏介質(zhì)的釋放機(jī)制,導(dǎo)致過敏反應(yīng)Ⅰ型變態(tài)反應(yīng)的發(fā)生。
[Abstract]:In this paper, the allergenic immune model of mice was established by using nut allergen as antigen, and the allergen mechanism of nut allergen was discussed, which provided an effective experimental basis for the safety evaluation and development of nut food. Six kinds of nuts were selected as raw materials and Kunming mice as subjects. The mice were sensitized by intragastric administration of nut protein solution with 0. 01 mg/g, and sensitized with 0. 02 mg/g on the 33rd and 34 days. The serum IgEG, peritoneal mast cells, trypsin and hemogram were determined. To study its pathological features. The results show that The highest levels of IgE and IgG were 0.91 and 0.93 in sensitized mice, 58 in histamine positive group, 40 in middle dose group and 55 in high dose group. In the middle and high dose groups, the white blood cell count in the positive group was higher than that in the positive group (9.7 鹵6.1 鹵9.6 鹵2.4 鹵9.2 鹵2) 脳 10 9 / L, and the platelet count in the low dose group, the middle dose group and the high dose group decreased in turn. The results showed that the coagulation function of the sensitized mice was significantly weakened, the immune system was invaded, the IgE antibody was induced in vivo, and the release mechanism of allergy mediators was activated, which led to the occurrence of allergic type I allergic reaction.
【作者單位】： 天津農(nóng)學(xué)院食品科學(xué)與生物工程學(xué)院;天津市農(nóng)副產(chǎn)品深加工技術(shù)工程中心;
【基金】：國家自然科學(xué)基金項(xiàng)目(31601421) 天津市優(yōu)秀博士后培養(yǎng)計(jì)劃項(xiàng)目(2015018) 2015年大學(xué)生國家創(chuàng)新項(xiàng)目(201510061088)
【分類號(hào)】：R593.1

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