CN115624183B - 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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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
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- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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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- 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
- A23L33/125—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
- 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
- A23L33/19—Dairy proteins
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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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 parts 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 the intestinal tract of an organism, up-regulates the IFN-gamma expression level of the Th1 cell factors, down-regulates the IL-4 gene expression level of the Th2 cell factors in the intestinal tract, further influences the secretion type of B cell immunoglobulin, and simultaneously reduces the serum specific IgG level, thereby finally influencing the occurrence of anaphylactic reaction of the organism. The technical problem that this technical scheme solved is: a histidine preparation capable of relieving cow milk allergy is designed.
Description
Technical Field
The invention relates to a histidine preparation, which is used for relieving cow milk allergy, and the application of the histidine preparation.
Background
The prevalence of food allergies has increased dramatically over the past few decades, leading to significant public health problems worldwide, where allergies can lead to local inflammation of tissues or organs often accompanied by skin reactions such as rashes, which can be life threatening when severe. The most common allergic foods are milk, eggs, peanuts, fish, crustaceans and the like. Milk and milk products have comprehensive nutrition and contain a large amount of proteins, fats, saccharides, various amino acids, calcium, phosphorus, iron and other microelements, and also contain abundant vitamins, enzymes and antibodies, so that the milk and milk products are easy to digest, absorb and utilize by human bodies. However, cow's milk contains large amounts of casein, lactalbumin and lactoglobulin, which are prone to cause allergic reactions. About 5% -15% of infants in developed countries may develop cow's milk allergy, which is also the most common food protein allergy in early childhood. 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 primary allergens responsible for allergy to cow's milk. Whey proteins account for 20% of the total proteins of milk, and the whey protein family consists of approximately 50% beta-lactoglobulin, 20% alpha-lactalbumin, immunoglobulins, lactoferrin and a number of minor proteins and enzymes. It was found that beta-lactoglobulin is the major allergen in milk and can trigger cow's milk allergy.
In acute and chronic allergic diseases, chemical drug therapy is the most important therapeutic method, however, although the drug therapy can relieve the illness state to a certain extent, the progress of the allergic diseases cannot be changed, the allergic diseases cannot be thoroughly cured, and the global morbidity and mortality are prevented from rising. It is therefore 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, which solves the technical problems that: a histidine preparation capable of relieving cow milk allergy is designed.
It is another object of the present invention to provide the use of the histidine formulation as described above.
A histidine preparation for relieving cow's milk allergy comprises the following components in parts 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 the intestinal tract of an organism, up-regulates the IFN-gamma expression level of the Th1 cell factors, down-regulates the IL-4 gene expression level of the Th2 cell factors in the intestinal tract, further influences the secretion type of B cell immunoglobulin, and simultaneously reduces the serum specific IgG level, thereby finally influencing the occurrence of anaphylactic reaction of the organism.
The application of histidine preparation for relieving cow's milk allergy is used for preventing and relieving cow's milk allergy.
The histidine preparation is added and used in the form of powder and tablets.
The beneficial effects of the invention are as follows: the histidine preparation can relieve allergic reaction of the organism caused by cow milk allergy, effectively relieve cow milk allergy symptoms, effectively and obviously reduce serum specific IgG level, and regulate and control the gene expression of Th1 and Th2 type cytokines of the organism, thereby playing a role in preventing and relieving cow milk allergy, and indicating that the histidine preparation has obvious effects of preventing and relieving cow milk allergy.
Drawings
FIG. 1 is the effect of histidine formulation in example 1 on the amount of expression of the Th2 type cytokine IL-4mRNA gene in mouse CD4+ T cells;
FIG. 2 is a graph showing the effect of the histidine formulation in example 1 on the amount of expression of the Th2 type cytokine IL-13mRNA gene in mouse CD4+ T cells;
FIG. 3 is the effect of histidine formulation in example 2 on allergic symptoms in whey allergic mice;
FIG. 4 is the effect of histidine formulation in example 2 on whey protein-specific IgG2a in serum of whey allergic mice;
FIG. 5 is a graph showing the effect of histidine formulation in example 2 on the expression level of Th1 type cytokine mRNA gene in the intestinal tract of whey allergic mice;
FIG. 6 shows the effect of histidine formulation in example 2 on the expression level of Th2 type cytokine mRNA gene in the intestinal tract of whey allergic mice.
Detailed Description
A histidine formulation was prepared from 25% histidine, 5% maltodextrin, 35% whey protein powder, 5% modified starch, 30% microcrystalline cellulose.
Example 1
Whey protein sensitization cell model establishment and histidine preparation intervention.
And establishing a whey protein histidine preparation combined intervention in vitro cell model, and carrying out in vitro cell experiments by using ICR mouse spleen CD4+ T cells. The experiments were performed in three groups, namely, negative Control (Control), positive Control (wheely), combined intervention (wheely+his). Magnetic beads sorting ICR mice spleen CD4+ T cells, 5×105CD4+ T cells in 12 well plates, control group added to 2mL 1640 medium, whey group added to 2mL 1640 medium containing 100 μg/mL Whey protein, whey+His group added to 2mL 1640 medium containing 100 μg/mL Whey protein and 0.05g histidine formulation. After transferring to a cell incubator for culturing for 24 hours, cells were collected by centrifugation at 500g for 5min, and total RNA of the cells was extracted for subsequent experiments.
By means ofReverse transcription of II qRT Super was performed to obtain cDNA. Real-time fluorescent quantitative PCR was formulated according to SYBR Green I kit. q-PCR detection was performed using β -actin as an internal gene for mRNA expression. Primer setThe method comprises the following steps:
TABLE 1 real-time fluorescent quantitative PCR upstream and downstream primer sequences
TABLE 2q-PCR reaction System
TABLE 3q-PCR reaction procedure
Experimental results:
the results are shown in figures 1 and 2, compared with the Control group, the Th2 type cytokines of the Whey group have obviously up-regulated gene expression of IL-4 and IL-13, and the Whey+His group IL-4 and IL-13 gene expression which are interfered by the Whey protein and the histidine preparation together have obviously down-regulated gene expression, which shows that the intervention of the histidine preparation has the potential of reducing the secretion of the Th2 type cytokines and relieving Whey protein allergy.
Example 2
Whey protein sensitization animal model establishment and histidine preparation intervention.
The oral whey protein sensitization model of the BALB/C mice is established, and three groups are provided, 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). Mice were primed once a week with PBS 0.5mL containing 20mg of homogeneous whey protein and 10 μg of the adjuvant cholera toxin for 5 weeks, and mice in the PC+His group were given daily drinking water containing 48mg/mL histidine formulation, and the mice were free to ingest. NC groups received a weekly lavage with 0.5mL PBS for five weeks. Exciting anterior canthus to collect blood, centrifuging to collect supernatant after blood coagulation, and using for subsequent experiment. Finally, mice were observed for allergic symptoms after 30 minutes after challenge with 0.5mL of 100mg whey in PBS and scored with reference to the following scoring system table 4.The following day of orbit blood collection and mice death, blood coagulation after centrifugation to collect supernatant, enzyme-linked immunosorbent assay for serum specificity of IgG2 a. Dissecting intestinal tissue, extracting mRNA, and usingReverse transcription of II qRT Super was performed to obtain cDNA. And detecting the gene expression quantity by using a real-time fluorescence quantification method.
TABLE 4 mice allergy symptoms scoring table
Experimental results:
(1) The histidine preparation of the invention can obviously improve allergic symptoms
As shown in figure 3 of the specification, although the allergic symptom score of the PC+His group mice is increased compared with that of the NC control group, the allergic symptom score of the mice is obviously improved compared with that of the PC group, which indicates that the allergic symptom of the mice can be obviously improved by supplementing the histidine preparation through drinking water, and the purpose of relieving cow milk allergy is achieved.
(2) The histidine preparation obviously reduces the content of specific IgG2a in the serum of the mice, as shown in the attached figure 4 of the specification, whey sensitization leads to the content of the specific IgG2a in the serum of the mice to be obviously increased, and the histidine preparation can be supplemented to obviously reduce the content of the specific IgG2a and reduce the content of the specific IgG2a to be no obvious difference from that of healthy mice. Indicating that histidine formulation supplementation can effectively alleviate the problem of elevated IgG2a caused by whey protein allergy.
(3) The histidine preparation provided by the invention can obviously regulate the expression of Th1 and Th2 type cytokine related genes, and the expression quantity of the related genes in intestinal tracts is measured. As can be seen from the accompanying figures 5 and 6 of the specification, compared with a 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 histidine preparation provided by the invention can achieve the purpose of relieving whey protein allergy by regulating and controlling the gene expression of Th1 and Th2 cytokines of organisms.
Claims (1)
1. Use of histidine in the preparation of a histidine formulation for use in alleviating allergy to cow's milk, characterized in that: the histidine preparation 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 regulates and controls Th1 and Th2 cell factors in the intestinal tract of an organism, up-regulates the expression level of the Th1 cell factor IFN-gamma, down-regulates the expression level of the Th2 cell factor IL-4 gene in the intestinal tract, further influences the secretion type of B cell immunoglobulin, reduces the serum specificity IgG level, and finally influences the occurrence of anaphylactic reaction of the organism; effectively relieve cow milk allergy symptoms.
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