CN106722382A - A kind of method that utilization microorganism reduces fish allergen activity - Google Patents
A kind of method that utilization microorganism reduces fish allergen activity Download PDFInfo
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- CN106722382A CN106722382A CN201611025184.2A CN201611025184A CN106722382A CN 106722382 A CN106722382 A CN 106722382A CN 201611025184 A CN201611025184 A CN 201611025184A CN 106722382 A CN106722382 A CN 106722382A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/44—Staphylococcus
Abstract
The present invention proposes a kind of method that utilization microorganism reduces fish allergen activity, comprises the following steps：1. the preparation of leavening：After by staphylococcus xylosus activation, culture, it is centrifuged and with the resuspended bacteria suspension for obtaining of SPSS；The preparation of minced fillet of 2. fermenting：After the flesh of fish, above-mentioned leavening and auxiliary materials and mixing, bowel lavage fermentation；3. periodically sampling detects fermentation minced fillet allergen activity.Minced fillet allergen activity after the inventive method fermentation decreases, and this provides a kind of new method for reducing fish anaphylactogen, helps to develop low allergy or the minced fillet food without sensitization, ensures the health of autopath, and the need for meeting specific allergic human population.
Description
Technical field
The invention belongs to technical field of food biotechnology, and in particular to a kind of utilization microorganism reduces fish allergen activity
Method.
Background technology
Food hypersenstivity has turned into serious food-safety problem, world's allergy tissue at present（WAO）Investigation display, food
Thing allergy has affected the children of the adult of 1-3% and 6-8% in the world.Allergic reaction clinically is main by eight big group foods
Cause：Milk, eggs, peanut, soybean, nut fruits, wheat and shell-fish and fish.Its Mesichthyes and fish product must as one kind
The important foodstuffs of amino acid, unrighted acid and liposoluble vitamin are needed to originate, global demand amount continues to increase, thereupon
Fish all allergies rate be also presented increasing trend, allergic symptom is also more complicated, variation.For the health of consumer,
The anaphylactogen reduced in the middle of fish is particularly important.
Most of anaphylactogen in food belongs to protein, has research it has been shown that the anaphylactogen in the middle of fish is predominantly small
Albumin, relative molecular weight is 10-14kD, and it is a kind of water miscible calcium ion-binding protein, isoelectric point slant acidity.Foreign countries are learned
Person is found in cod body first, is then confirmed that it is main allergen, and fish not of the same race in carp, silver carp, salmon, perch body successively
Between parvalbumin cross reaction can occur.It is existing research it was demonstrated that more than 90% fish autopath's symptom be due to
Parvalbumin causes, thus find effectively reduce or eliminate parvalbumin effective ways it is significant.It is domestic at present
Outer numerous research shows that processing can produce a certain degree of influence to parvalbumin, so that its immunocompetence is reduced, mainly
Including Physical（Heat treatment, irradiation, high pressure）, chemical method（Maillard reaction, enzyme process）And bioanalysis（Genetic engineering）, these sides
Method has different degrees of consumption to fish anaphylactogen, but the influence that different processing modes is produced to fish anaphylactogen
Difference, such as can cause fish product nutritional ingredient, active material, the local flavor after processing after different Physical, chemical Treatments
Material is lost in, and the texture of product and aesthetic quality decline；Genetic engineering operation is not simple enough, is transformed to allergen gene
While, there is the risk for introducing new allergen gene.
Microbe fermentation method is used as the one kind in the middle of bioanalysis, although scope is confined to food after fermented food, but fermentation
In protein be broken down into polypeptide and amino acid, not only beneficial to absorption, the local flavor of fermented food can also be increased to a certain extent,
Above all some can be had the breaks down proteins of antigenic characteristic or are allowed to by the vegetative activity of microorganism in fermentation process
Denaturation, plays a part of to reduce allergen sensitisation.Now microbe fermentation method reduction food sensitization effect soybean,
It is confirmed in milk and egg white, and has been developed that the low irritability fermented bean products and dairy products of correlation, but in fish system
In product, it is also to be studied whether microbe fermentation method can reduce its allergen activity.
The content of the invention
The missing of fish anaphylactogen method is reduced in order to make up existing utilization microorganism, is utilized the invention provides one kind
The method of microbial fermentation reduction fish allergen activity.It is achieved through the following technical solutions：One kind utilizes microorganism
The method for reducing fish allergen activity, comprises the following steps：
1. the preparation of leavening：After by staphylococcus xylosus activation, culture, it is centrifuged and with the resuspended bacterium for obtaining of SPSS
Suspension；
The preparation of minced fillet of 2. fermenting：After the flesh of fish, leavening and auxiliary materials and mixing, bowel lavage fermentation；
3. periodically sampling detects the allergen activity of fermentation minced fillet.
Preferably, the step 1. obtained bacteria suspension bacteria containing amount 1 × 108 CFUml-1 -2×108 CFUml-1。
Preferably, the condition of the step 2. middle bowel lavage after fermentation is：Fish intestines are placed in the 60h that fermented in 30 DEG C of incubators.
Preferably, step 3. sample time be respectively fermentation 0,12,24,36,48,60h.
Preferably, the step 2. in the proportioning of each raw material be：91.2% flesh of fish, 2% glucose, 2% salt, 0.3% is combined
Phosphate, 4.5% starch；After above-mentioned raw materials are well mixed, with the inoculum concentration inoculating starter of 5mL/100g.
Preferably, the preparation method of the leavening is as follows：
(1) bacterial strain activation：By staphylococcus xylosus inoculation to MRS solid mediums, 30 DEG C of constant incubator cultures are placed in
48h；Take the bacterium colony for growing fine to rule again, be seeded to solid medium culture, be repeated 3 times with this；
(2) strain liquid culture：The bacterium colony ring of oese picking one that will be grown fine after above-mentioned activation three times, is seeded to MRS liquid
In body culture medium, the 120r/min cultures 24h in 30 DEG C of shaken cultivation casees；
(3) bacterial strain Amplification Culture：Bacterium solution after aforesaid liquid culture is seeded in MRS fluid nutrient mediums by 1% inoculum concentration, 30 DEG C
120r/min cultures 24h in shaken cultivation case；
(4) prepared by leavening：By the bacteria suspension after above-mentioned Amplification Culture in 15min is centrifuged under 4 DEG C, 4000r/min, remove supernatant
Liquid, bacterial sediment washed with SPSS be resuspended in after three times with step (3) in the isometric nothing of MRS fluid nutrient mediums
In bacterium physiological saline.
Preferably, the flesh of fish be perch removal head, removal fish scale, gill after, the back for being gathered or belly
Muscle.
Preferably, the method for the allergen activity of the detection fermented fish minced fillet is：Extract flesh of fish myosinogen；Using carrying
The flesh of fish myosinogen for taking is oppressed between allergic protein immunoblotting assay and flesh of fish allergic protein fish protein component analysis
Connect Enzyme Linked Immunoadsorbent Assay.
The present invention relative to prior art have the advantage that for：The inventive method causes that the minced fillet anaphylactogen after fermentation is lived
Property decrease, illustrate that leavening can reduce the activity of fish anaphylactogen, being provided first with this present invention a kind of reduces fish
The new method of anaphylactogen, it will help the low allergy of exploitation or the minced fillet food without sensitization, ensures the health of autopath, and meet
The need for specific allergic human population.
Additionally, 2016, staphylococcus xylosus is classified as edible strain list by the Ministry of Public Health, shows that its edible safety is obtained
To confirmation, meanwhile, the bacterium has listed International Dairy Federation in（IDF）That issues " has and uses the micro- of record history safely in food
Biological inventory ", and it is external multiple national as Denmark, Canadian all approveds are used.Therefore, staphylococcus xylosus can be made
Leavening is applied to fish product fermentation, finds a kind of new method that can effectively reduce fish allergy.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
The accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are this hairs
Some bright embodiments, for those of ordinary skill in the art, without having to pay creative labor, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is present invention fermentation minced fillet myosinogen SDS-PAGE spectrum.
Fig. 2 is the immunoblotting assay collection of illustrative plates of minced fillet myosinogen IgG binding abilities after present invention fermentation.
Fig. 3 is the immunoblotting assay collection of illustrative plates of minced fillet myosinogen IgE binding abilities after present invention fermentation.
Fig. 4 is the result of indirect ELISA analysis of minced fillet myosinogen IgG binding abilities after present invention fermentation.
Fig. 5 is the result of indirect ELISA analysis of minced fillet myosinogen IgE binding abilities after present invention fermentation.
Specific embodiment
Reagent unless otherwise specified, is analysis pure in embodiment.Staphylococcus xylosus of the invention is bought in Chinese work
Industry Microbiological Culture Collection administrative center（CICC）.
The present embodiment proposes a kind of method that utilization staphylococcus xylosus reduces fish anaphylactogen, and it comprises the following steps：
First, the preparation of leavening：After by staphylococcus xylosus activation, culture, it is centrifuged and is obtained with SPSS is resuspended
Bacteria suspension；
The preparation of minced fillet of the 2nd, fermenting：After the flesh of fish, above-mentioned leavening and auxiliary materials and mixing, bowel lavage fermentation；
3rd, the allergen activity of periodically sampling detection fermentation minced fillet.
Above-mentioned steps are described further below in conjunction with specific embodiment.
First, the preparation of leavening
1. bacterial strain activation：By staphylococcus xylosus inoculation to MRS solid mediums, 30 DEG C of constant incubator cultures are placed in
48h；
2. take the bacterium colony for growing fine to rule again, be seeded to solid medium culture, be repeated 3 times with this；
3. strain liquid culture：The bacterium colony ring of oese picking one that will be grown fine after above-mentioned activation three times, is seeded to MRS
In fluid nutrient medium, the 120r/min cultures 24h in 30 DEG C of shaken cultivation casees；
4. bacterial strain Amplification Culture：Bacterium solution after aforesaid liquid culture is seeded in MRS fluid nutrient mediums by 1% inoculum concentration, 30
120r/min cultures 24h in DEG C shaken cultivation case；
5. prepared by leavening：By the bacteria suspension after above-mentioned Amplification Culture in 15min is centrifuged under 4 DEG C, 4000r/min, remove supernatant
Liquid, bacterial sediment is washed with SPSS and the sterile physiological salt isometric with culture medium in step 4 is resuspended in after three times
Bacteria suspension is obtained in water, the bacteria containing amount of its bacteria suspension is 1 × 108 CFU ml-1 -2×108 CFU ml-1。
The preparation of minced fillet of the 2nd, fermenting
1. raw material prepares：The fresh flesh of fish, salt, composite phosphate, glucose, potato starch, casing；Wherein casing is food
Level.
2. minced fillet fermentation：The material that wherein the present embodiment is selected is perch, naturally it is also possible to from the fish of other kinds,
Fish body is removed into head, fish scale is removed, after gilling, clear water is cleaned, and takes fish body back and abdominal muscles is diced, by above-mentioned original
Material is according to 91.2% flesh of fish, 2% glucose, 2% salt, 0.3% composite phosphate, after 4.5% potato starch is well mixed, by 5mL/
The inoculum concentration inoculating starter of 100g（I.e.：5ml leavenings are inoculated in 100g minced fillets）Bowel lavage so that contain 1 in every gram of flesh of fish
×105The staphylococcus xylosus of more than CFU, fish fermented initial pH is 6.7, after bowel lavage, is placed in 30 DEG C of incubators and ferments
60h, every 12h samplings once, clump count constantly rises during experimental result measures the flesh of fish, and minced fillet pH constantly declines, fermentation 60h knots
Shu Hou, clump count maintains 1 × 10 in minced fillet9CFU/g or so, final pH is 4.8.
3rd, detection fermentation minced fillet allergen activity
1. the extraction of myosinogen is oppressed：Minced fillet after 12h is sampled is weighed into 50g, 150mL extract solutions are added（Tris
0.1mol/L, Glycine 0.5mol/L, DTT 1 mmol/L, pH 8.7）, 4 DEG C of concussions are placed in after homogenate and are overnight extracted, extract
Supernatant is taken after 30min is centrifuged with 4000 r/min at 4 DEG C after end, precipitation is continued to use former method extraction 6h, will twice
Supernatant merges, and the supernatant for being extracted is flesh of fish myosinogen.To the minced fillet extracted after fermentation 0,12,24,36,48,60h
Anaphylactogen is detected.
4th, interpretation of result：
1. fish protein component analysis：Using sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDS-PAGE）Analysis hair
Myosinogen change of component, reference literature are oppressed after ferment（The preparation and oxidation of the land super turbot anaphylactogen parvalbumin of ancestor are right
Influence [D] the Qingdao of its IgE binding ability:Chinese Marine University, 2013）Method, analysis fermentation different time perch
Allergen protein change of component.Resolving gel concentration 15%, concentrates gum concentration 5%, and each protein sample is diluted to concentration for 1mg/ml,
Applied sample amount 10ul.Electrophoresis terminates rear coomassie brilliant blue R_250 dyeing 2h, and then destainer is decolourized overnight, and decolouring is observed after finishing
As a result, SDS-PAGE results such as Fig. 1.
1-6 represents the minced fillet allergen protein extracted after fermentation 0,12,24,36,48,60h respectively in Fig. 1, and M is albumen mark
Quasi-molecule amount.
Unfermentable perch myosinogen has the close protein band of two molecular weight at 10kD or so places, is parvalbumin
Two different subtypes, this is consistent with report of the foreign countries on fish parvalbumin；
As fermentation time increases, 150kD, 96kD, 48kD, 42kD, 28kD, 26kD, 20kD protein band gradually weaken even
Disappear, show that protein there occurs degraded during the fermentation；
There is new band after being in fermentation 12h in 70kD, 35kD, and protein band increases and deepens with fermentation time；From whole
From the point of view of individual fermentation process, parvalbumin is without significant change；
The reduction of high molecular weight protein but increases without result in the protein of corresponding other low-molecular-weights, reason be probably with
The growth of fermentation time, pH is constantly reduced, cause the protein denaturation of some macromolecules, by covalent bond and non-disulfide bond
Form insoluble protein polymer.
2nd, allergic protein immunoblotting assay is oppressed：Step bibliography（Song Yong Na MDA oxidative modifications are to shrimps
Influence [D] the Chinese Marine University of tropomyosin allergy property, 2015）Carry out and slightly change.By the perch of different fermentations time
Be transferred to protein band on pvdf membrane by after SDS-PAGE electrophoresis, instrument being transferred with half dry type carbon plate by Fish protein, transfers condition
For the mA of constant current 100 transfers 45 min.Electrotransfer terminates rear Ponceau S dyeing, after test strip band is shifted successfully, marks standard egg
White molecular weight.Film is completely covered on confining liquid（5% skimmed milk power）In, 2 h are closed at room temperature.Confining liquid is outwelled, PBST is used
（PBS containing 0.1% Tween-20）Rinse 3 times, 5 min every time.Rabbit-anti perch parvalbumin polyclonal antibody（1:
2000）Or human serum（1:5）As primary antibody, at room temperature overnight.The goat anti-rabbit igg (1 of HRP marks:500) or HRP mark sheep
Anti human IgE (1:500) as secondary antibody, 37 DEG C of 1 h of incubation.Incubation is rinsed after terminating with PBST.Film is put in gel imaging instrument,
ECL Western blot substrate mixed in equal amounts, is added dropwise and is developed the color on film, as a result as shown in Figure 2,3.
In Fig. 2, Fig. 3,1-6 represents the minced fillet allergen protein extracted after fermentation 0,12,24,36,48,60h respectively, and M is
Protein standard molecular weight, N is negative control.In Fig. 2,3 immune response, in addition to parvalbumin, there are other eggs
Bai Zufen can occur immune response with corresponding antibodies.
In Fig. 2, unfermentable fish protein（Ferment 0h）In, the positive reaction band of appearance, respectively 12kD's is small
Albumin reacts band, the albumino reaction band of 96kD, 26kD, 17kD and 16kD molecular weight, in fermentation process, after fermentation 12h
Band disappears at 96kD, and band fades away at 26kD after 36h, and protein band has no significantly at parvalbumin and 16,17kD
Change, but parvalbumin is stronger compared with other two kinds of protein immune responses.
In Fig. 3, the positive band of unfermentable fish protein strong reaction have 96kD, 48kD, 26kD, 17kD, 16kD and
10-12kD, but since 12h, occurs in that new positive band between 35-40kD.96th, at 26kD two positive bands it is immune
Reaction increases with fermentation time, and immunocompetence fades away, and this has similarity with the IgG reactions of Fig. 2, can by electrophoretogram
Know that this albumen at two is gradually degraded during the fermentation.Likewise, parvalbumin band is also without significant change.48kD、
The protein band that 26kD etc. can occur immune response is possible for the oligomer of parvalbumin, or others can cause immune
The still uncertain protein of reaction.
3rd, allergic protein Immunofluorescent antibody is oppressed（ELISA）Analysis：Reference literature（Song Yong Na MDAs are aoxidized
Modify influence [D] the Chinese Marine University to shrimps tropomyosin allergy property, 2015）Use carbonate buffer solution（CBS,
pH 9.6）The protein liquid of the different time that ferments is diluted to 20 μ g/mL, per the μ L samples of hole 100 coating, 4 DEG C overnight.Will coating
Protein liquid overnight is washed 3 times with cleaning solution PBST, each 5min.Washing terminates rear enclosed liquid（1% skimmed milk power）Closing 2h.
Closing is washed after terminating with above-mentioned same mode of washing, then by rabbit-anti perch parvalbumin polyclonal antibody（1:5000）Or mistake
Quick patients serum (1:200) 1.5h is incubated as primary antibody, the goat anti-rabbit igg of HRP marks is added after washing（1:500）Or HRP marks
The sheep anti human IgE of note（1:2000）Used as secondary antibody, reaction is washed after terminating, and adds substrate solution to develop the color, and 37 DEG C of incubators are put
Terminating reaction after 20min is put, light absorption value is determined at 450nm, as a result as shown in Figure 4,5.
Fig. 4 is flesh of fish allergen protein IgG immunocompetence changes, and Fig. 5 becomes for flesh of fish allergen protein IgE immunocompetences
Change.
In Fig. 4, after fermentation, allergen protein IgG immunocompetence continuous decreases are oppressed, during fermentation 60h, flesh of fish anaphylactogen is exempted from
Epidemic disease activity reduction degree is maximum, now have dropped 26.9%, and after showing the staphylococcus xylosus fermentation flesh of fish, the growth of bacterium is final
Result in the flesh of fish allergen protein immunocompetent lasting reductions of IgG.
Allergen protein IgE immunocompetences are oppressed in Fig. 5, after fermentation downward trend is also presented, but to 36h since fermentation
When, the change of fish protein IgE binding abilities is not notable（P ＞ 0.05）, significantly reduced after the 48h that ferments, reduced during 60h
22.3%, therefore, the method for the present invention can reduce fish protein allergen activity.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited；Although with reference to foregoing reality
Example is applied to be described in detail the present invention, for the person of ordinary skill of the art, still can be to foregoing implementation
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these are changed or replace
Change, do not make the spirit and scope of the essence disengaging claimed technical solution of the invention of appropriate technical solution.
Claims (8)
1. a kind of method that utilization microorganism reduces fish allergen activity, it is characterised in that comprise the following steps：
1. the preparation of leavening：After by staphylococcus xylosus activation, culture, it is centrifuged and with the resuspended bacterium for obtaining of SPSS
Suspension；
The preparation of minced fillet of 2. fermenting：After the flesh of fish, leavening and auxiliary materials and mixing, bowel lavage fermentation；
3. periodically sampling detects the allergen activity of fermentation minced fillet.
2. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the step
Rapid 1. obtained bacteria suspension bacteria containing amount is 1 × 108 CFUml-1 -2×108 CFUml-1。
3. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the step
Suddenly the condition of 2. middle bowel lavage after fermentation is：Fish intestines are placed in the 60h that fermented in 30 DEG C of incubators.
4. the method that utilization microorganism according to claim 2 reduces fish allergen activity, it is characterised in that step is 3.
Sample time be respectively fermentation 0,12,24,36,48,60h.
5. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the step
It is rapid 2. in the proportioning of each raw material be：91.2% flesh of fish, 2% glucose, 2% salt, 0.3% composite phosphate, 4.5% starch；Will be above-mentioned
After raw material is well mixed, with the inoculum concentration inoculating starter of 5mL/100g.
6. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the hair
The preparation method of ferment agent is as follows：
(1) bacterial strain activation：By staphylococcus xylosus inoculation to MRS solid mediums, 30 DEG C of constant incubator cultures are placed in
48h；Take the bacterium colony for growing fine to rule again, be seeded to solid medium culture, be repeated 3 times with this；
(2) strain liquid culture：The bacterium colony ring of oese picking one that will be grown fine after above-mentioned activation three times, is seeded to MRS liquid
In body culture medium, the 120r/min cultures 24h in 30 DEG C of shaken cultivation casees；
(3) bacterial strain Amplification Culture：Bacterium solution after aforesaid liquid culture is seeded in MRS fluid nutrient mediums by 1% inoculum concentration, 30 DEG C
120r/min cultures 24h in shaken cultivation case；
(4) prepared by leavening：By the bacteria suspension after above-mentioned Amplification Culture in 15min is centrifuged under 4 DEG C, 4000r/min, remove supernatant
Liquid, bacterial sediment washed with SPSS be resuspended in after three times with step (3) in the isometric nothing of MRS fluid nutrient mediums
In bacterium physiological saline.
7. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the fish
Meat is perch removal head, removal fish scale, gill after, the back for being gathered or abdominal muscles.
8. the method that utilization microorganism according to claim 1 reduces fish allergen activity, it is characterised in that the inspection
The method of allergen activity for surveying fermentation minced fillet is：Extract flesh of fish myosinogen；Using the flesh of fish myosinogen for extracting to the flesh of fish
Protein component is analyzed, and flesh of fish allergic protein immunoblotting assay and flesh of fish allergic protein Immunofluorescent antibody are analyzed.
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| CN109329787A (en) * | 2018-10-11 | 2019-02-15 | 江南大学 | A kind of processing method reducing fresh-water fishes allergen protein sensitization |
| CN115005360A (en) * | 2022-05-17 | 2022-09-06 | 深圳大学 | Processing method for reducing fish sensitization |
| CN116035182A (en) * | 2023-03-02 | 2023-05-02 | 中国海洋大学 | Hypoallergenic cod surimi fermented by lactobacillus helveticus and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329787A (en) * | 2018-10-11 | 2019-02-15 | 江南大学 | A kind of processing method reducing fresh-water fishes allergen protein sensitization |
| CN109329787B (en) * | 2018-10-11 | 2022-02-01 | 江南大学 | Processing method for reducing allergic protein sensitization of freshwater fish |
| CN115005360A (en) * | 2022-05-17 | 2022-09-06 | 深圳大学 | Processing method for reducing fish sensitization |
| CN116035182A (en) * | 2023-03-02 | 2023-05-02 | 中国海洋大学 | Hypoallergenic cod surimi fermented by lactobacillus helveticus and preparation method thereof |
| CN116035182B (en) * | 2023-03-02 | 2024-03-01 | 中国海洋大学 | Hypoallergenic cod surimi fermented by lactobacillus helveticus and preparation method thereof |
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Application publication date: 20170531 |