Method for evaluating allergenicity of bee pollen of brassica campestris

• Main Authors: YIN SHUTING, ZHOU ENNING, TAO YUXIAO, LI QIANGQIANG, XUE XIAOFENG, WU LIMING
• Format: Patent
• Language: Chinese; English
• Published: 15.07.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS OR TEST PAPERS THEREFOR; COMPOSITIONS THEREOF; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES; CULTURE MEDIA; ENZYMOLOGY; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PHYSICS; PROCESSES OF PREPARING SUCH COMPOSITIONS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TESTING; VINEGAR; WINE

The invention relates to the technical field of food, in particular to a method for evaluating allergenicity of brassica campestris bee pollen based on an alcohol dehydrogenase characteristic peptide fragment index. According to the invention, the characteristic peptide fragment of the alcohol dehydrogenase is used as the sensitization evaluation index of the Chinese cabbage type rape bee pollen for the first time, and a specific evaluation method is provided according to the characteristic peptide fragment of the alcohol dehydrogenase. The evaluation method provided by the invention can quickly and accurately evaluate the sensitization of the Chinese cabbage type rape bee pollen, and provides an evaluation basis for standardized production and quality control of related bee pollen products. 本发明涉及食品技术领域，具体涉及一种基于乙醇脱氢酶（Alcohol dehydrogenase）特征肽段指标评价白菜型油菜蜂花粉致敏性的方法。本发明首次提出以乙醇脱氢酶（Alcohol dehydrogenase）特征肽段作为白菜型油菜蜂花粉的致敏性评价指标，并据此提供具体评价方法。本发明所述的评价方法能够快速、准确地对白菜型油菜蜂花粉的致敏性进行评价，为相关蜂花粉产品的标准化生产和品质控制提供评估依据。