CN115624183A - Histidine preparation for relieving cow milk allergy and application thereof - Google Patents
Histidine preparation for relieving cow milk allergy and application thereof Download PDFInfo
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- CN115624183A CN115624183A CN202211205532.XA CN202211205532A CN115624183A CN 115624183 A CN115624183 A CN 115624183A CN 202211205532 A CN202211205532 A CN 202211205532A CN 115624183 A CN115624183 A CN 115624183A
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The technical scheme discloses a histidine preparation for relieving cow milk allergy and application thereof. The histidine preparation comprises the following components in percentage by weight: 25% of histidine, 5% of maltodextrin, 35% of whey protein powder, 5% of modified starch and 30% of microcrystalline cellulose; the histidine preparation formed by the substances regulates and controls Th1 and Th2 type cell factors in an organism intestinal tract, up-regulates the expression level of Th1 type cell factor IFN-gamma, down-regulates the expression level of Th2 type cell factor IL-4 gene in the intestinal tract, further influences the secretion type of B cell immunoglobulin, simultaneously reduces the serum specific IgG level, and finally influences the generation of organism anaphylactic reaction. The technical problem solved by the technical scheme is as follows: a histidine preparation capable of relieving cow milk allergy is designed.
Description
Technical Field
The invention relates to a histidine preparation for relieving cow milk allergy, and also relates to application of the histidine preparation.
Background
Over the past decades, the prevalence of food allergies has increased dramatically, leading to significant public health problems worldwide, where allergies can lead to localized inflammation of tissues or organs often accompanied by skin reactions such as rashes, which can be life threatening in severe cases. The most common allergic foods are milk, eggs, peanuts, fish, crustaceans, etc. The milk and the milk products contain abundant protein, fat, carbohydrate, various amino acids, calcium, phosphorus, iron and other trace elements, and also contain abundant vitamins, enzymes and antibodies, so that the milk and the milk products are easy to digest, absorb and utilize by human bodies. However, cow milk contains a large amount of casein, lactalbumin and lactoglobulin, and is liable to cause allergic reactions. Cow's milk allergy, which is also the most common food protein allergy in early childhood, may occur in about 5% -15% of infants in developed countries. Cow's milk protein allergy causes gastrointestinal symptoms, respiratory symptoms, skin symptoms, etc., including vomiting, diarrhea, respiratory distress, atopic eczema, etc.
Casein, beta-lactoglobulin and alpha-lactalbumin are reported to be the leading allergens responsible for cow's milk allergy. Whey protein comprises 20% of the total protein of milk, and the whey protein family consists of approximately 50% beta-lactoglobulin, 20% alpha-lactalbumin, immunoglobulins, lactoferrin, and a number of secondary proteins and enzymes. Research finds that the beta-lactoglobulin is a main allergen in milk and can trigger cow milk allergy.
The most important treatment method in acute and chronic allergic diseases is chemical drug therapy, however, although the drug therapy can relieve the disease condition to a certain extent, the progress of the allergic diseases cannot be changed, the allergic diseases cannot be completely cured, and the increase of the global morbidity and mortality is prevented. Therefore, it is necessary to find an effective method for preventing and alleviating allergic diseases.
Disclosure of Invention
The invention aims to provide a histidine preparation for relieving cow milk allergy, and solves the technical problems that: a histidine preparation capable of relieving cow milk allergy is designed.
Another object of the present invention is to provide the use of the above-mentioned histidine preparation.
A histidine preparation for relieving cow milk allergy comprises the following components by weight: 25% of histidine, 5% of maltodextrin, 35% of whey protein powder, 5% of modified starch and 30% of microcrystalline cellulose; the histidine preparation formed by the substances regulates and controls Th1 and Th2 type cell factors in an organism intestinal tract, up-regulates the expression level of Th1 type cell factor IFN-gamma, down-regulates the expression level of Th2 type cell factor IL-4 gene in the intestinal tract, further influences the secretion type of B cell immunoglobulin, simultaneously reduces the serum specific IgG level, and finally influences the generation of organism anaphylactic reaction.
Application of histidine preparation for relieving cow's milk allergy is provided, which is applied to food for preventing and relieving cow's milk allergy.
The histidine preparation is added into food in the form of powder and tablet.
The food is powder, tablet, soft and hard capsule or liquid beverage.
The liquid beverage comprises milk.
The powder comprises milk powder.
The invention has the beneficial effects that: the ingestion of the histidine preparation can relieve the allergic reaction of the body caused by cow's milk allergy, effectively relieve the cow's milk allergy symptoms, effectively and obviously reduce the serum specific IgG level, regulate and control the expression of Th1 and Th2 type cell factor genes of the body, thereby playing the role of preventing and relieving cow's milk allergy, and showing that the histidine preparation has obvious efficacy of preventing and relieving cow's milk allergy.
Drawings
FIG. 1 is a graph showing the effect of the histidine preparation of example 1 on the expression level of Th2 type cytokine IL-4 mRNA gene in mouse CD4+ T cells;
FIG. 2 is a graph showing the effect of the histidine preparation of example 1 on the expression level of Th2 type cytokine IL-13 mRNA gene in mouse CD4+ T cells;
FIG. 3 is the effect of the histidine preparation of example 2 on the allergic symptoms in whey-allergic mice;
FIG. 4 is the effect of the histidine preparation of example 2 on whey protein-specific IgG2a in serum of whey-allergic mice;
FIG. 5 is a graph showing the effect of the histidine preparation of example 2 on the expression level of Th1 cytokine mRNA gene in the intestine of whey-allergic mice;
FIG. 6 is a graph showing the effect of the histidine preparation of example 2 on the expression level of Th2 type cytokine mRNA gene in the intestine of whey-allergic mice.
Detailed Description
25% histidine, 5% maltodextrin, 35% whey protein powder, 5% modified starch and 30% microcrystalline cellulose are prepared into histidine preparation.
Example 1
Establishing a whey protein sensitized cell model and intervening histidine preparations.
Establishing a whey protein histidine preparation combined intervention in-vitro cell model, and performing in-vitro cell experiments by using ICR mouse spleen CD4+ T cells. The experiments were divided into three groups, namely a negative Control group (Control), a positive Control group (Whey), and a combined intervention group (Whey + His). ICR mouse spleen CD4+ T cells are sorted by magnetic beads, 5X 105 CD4+ T cells are placed in a 12-well plate, 2 mL of 1640 culture medium is added to a Control group, 2 mL of 1640 culture medium containing 100 mu g/mL Whey protein is added to a Whey group, and 2 mL of 1640 culture medium containing 100 mu g/mL Whey protein and 0.05 g of histidine preparation is added to a Whey + His group. After the cells are moved to a cell culture box for 24 hours, the cells are collected by centrifugation of 500g for 5min, and the total RNA of the cells is extracted for subsequent experiments.
Carrying out reverse transcription by using HiScript II qRT Super to obtain cDNA. Real-time fluorescent quantitative PCR was formulated according to SYBR Green I kit. And (3) carrying out q-PCR detection by using beta-actin as an internal reference gene of mRNA expression quantity. The primers were designed as follows:
TABLE 1 real-time fluorescent quantitative PCR upstream and downstream primer sequences
TABLE 2 q-PCR reaction System
TABLE 3 q-PCR reaction procedure
The experimental results are as follows:
the results are shown in fig. 1 and fig. 2, compared with the Control group, the gene expression of IL-4 and IL-13 of the Whey-group Th 2-type cytokine is significantly up-regulated, while the gene expression of IL-4 and IL-13 of the Whey + His group intervened by the Whey protein and the histidine preparation is significantly down-regulated, which indicates that intervention of the histidine preparation has the potential of reducing secretion of the Th 2-type cytokine and relieving Whey protein allergy.
Example 2
Establishing a lactalbumin sensitized animal model and intervening histidine preparations.
An oral whey protein sensitization model of BALB/C mice is established, and three groups of oral whey protein sensitization models are established, namely a negative control group (NC, n = 5), a positive control group (PC, n =5, whey sensitization) and a histidine preparation intervention group (PC + His, n =5, histidine preparation oral administration). Mice were sensitized with 0.5 mL PBS containing 20mg of homogenized whey protein and 10 μ g of adjuvant cholera toxin once a week for 5 weeks, and mice in the PC + His group were given drinking water containing 48 mg/mL histidine preparation per day and were free to ingest. NC group received a weekly lavage with 0.5 mL PBS for five weeks. Blood is collected from the anterior canthus by excitation, and the supernatant is collected by centrifugation after blood coagulation and used for subsequent experiments. Finally, the mice were gavaged with 0.5 mL of PBS containing 100 mg of whey, and after 30 minutes, the mice were observed for allergic symptoms and scored according to the scoring system Table 4 below. On the next day, blood was drawn from the orbit and the mice were sacrificed, after blood coagulation, the supernatant was centrifuged and the serum was assayed for specific IgG2a by ELISA. And dissecting and taking intestinal tissues, extracting mRNA, and performing reverse transcription by using HiScript II qRT Super to obtain cDNA. The gene expression level was detected by real-time fluorescence quantification.
TABLE 4 mouse allergy symptom scoring sheet
The experimental results are as follows:
(1) The histidine preparation provided by the invention can obviously improve allergic symptoms
As shown in the attached figure 3 of the specification, although the allergy symptom score of the mice in the PC + His group is improved compared with that of the NC control group, the allergy symptom score of the mice in the PC + His group is obviously improved compared with that of the PC group, so that the allergy symptom of the mice can be obviously improved by supplementing a histidine preparation through drinking water, and the aim of relieving cow milk allergy is fulfilled.
(2) The histidine preparation of the invention obviously reduces the content of specific IgG2a in the serum of mice
As shown in fig. 4, the serum content of whey-specific IgG2a in mice is significantly increased due to whey sensitization, while the content of specific IgG2a can be significantly reduced by supplementing histidine preparation, and the content is reduced to have no significant difference from that of healthy mice. Therefore, the histidine preparation supplement can effectively relieve the problem of IgG2a increase caused by whey protein allergy.
(3) The histidine preparation of the invention can obviously regulate the expression of Th1 and Th2 type cell factor related genes
By measuring the expression level of the related gene in the intestinal tract. As can be seen from the accompanying figures 5 and 6 of the specification, compared with the sensitized group, the expression level of the Th1 type cytokine IFN-gamma in the intestinal tract of the mice in the PC + His group is obviously up-regulated, and the expression level of the Th2 type cytokine IL-4 gene in the intestinal tract of the mice is obviously down-regulated. The invention proves that the histidine preparation can achieve the purpose of relieving lactalbumin allergy by regulating and controlling the expression of Th1 and Th2 cell factor genes of an organism.
Claims (6)
1. A histidine preparation for use in alleviating cow's milk allergy, characterized by: the contents are as follows by weight: 25% of histidine, 5% of maltodextrin, 35% of whey protein powder, 5% of modified starch and 30% of microcrystalline cellulose; the histidine preparation formed by the substances regulates and controls Th1 and Th2 cell factors in an organism intestinal tract, up-regulates the expression level of Th1 cell factor IFN-gamma, down-regulates the expression level of Th2 cell factor IL-4 gene in the intestinal tract, further influences the secretion type of B cell immunoglobulin, simultaneously reduces the serum specificity IgG level, and finally influences the generation of organism anaphylactic reaction.
2. The use of a histidine preparation as claimed in claim 1 for the alleviation of cow's milk allergy, wherein: it can be used as food for preventing and relieving cow milk allergy.
3. Use of a histidine preparation for the alleviation of cow's milk allergy according to claim 2, wherein: the histidine preparation is added into food in the form of powder and tablet.
4. The use of a histidine preparation for use in alleviating cow's milk allergy according to claim 3, wherein: the food is powder, tablet, soft and hard capsule or liquid beverage.
5. The use of a histidine preparation for use in alleviating cow's milk allergy according to claim 4, wherein: the liquid beverage comprises cow milk.
6. The use of a histidine preparation for the alleviation of cow's milk allergy according to claim 4, wherein: the powder comprises milk powder.
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| FR2155858A1 (en) * | 1971-10-11 | 1973-05-25 | Roussel Uclaf | L-methylhistidine composns - for prevention and treatment of conditions due to excess histamine |
| RU2148942C1 (en) * | 1998-09-17 | 2000-05-20 | Общество с ограниченной ответственностью "Цамакс" | Biologically-active food additive |
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| TWI586357B (en) * | 2016-04-25 | 2017-06-11 | Yuan Jin Chuang Enterprise Co Ltd | The use of poultry crude protein extract for the preparation of compositions for enhancing immunity |
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| FR2155858A1 (en) * | 1971-10-11 | 1973-05-25 | Roussel Uclaf | L-methylhistidine composns - for prevention and treatment of conditions due to excess histamine |
| RU2148942C1 (en) * | 1998-09-17 | 2000-05-20 | Общество с ограниченной ответственностью "Цамакс" | Biologically-active food additive |
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| TWI586357B (en) * | 2016-04-25 | 2017-06-11 | Yuan Jin Chuang Enterprise Co Ltd | The use of poultry crude protein extract for the preparation of compositions for enhancing immunity |
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