Food allergens, method of detecting food allergens and method of detecting food allergy-inducing foods

Food allergens, method of detecting food allergens and method of detecting food allergy-inducing foods

  • CN 102,993,299 A
  • Filed: 09/05/2002
  • Published: 03/27/2013
  • Est. Priority Date: 09/05/2001
  • Status: Active Application
First Claim
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1. the mixtures of antibodies that comprises the polyclone animal serum, the antibody of following natural and food allergen heat denatured of food anaphylaxis reaction can be identified and be caused by picked-up to its IgE antibody that comprises identification food allergy patient, and wherein the food allergy patient has 2 or higher RAST scoring:

  • (1) ovalbumin in the egg, ovomucoid, N,O-Diacetylmuramidase and ovotransferrin;

    (2) casein, beta-lactoglobulin and the alpha-lactalbumin in the milk;

    (3) gliadin in the wheat and alpha-amylase inhibitor;

    (4) 132-kDa of buckwheat, 84-kDa, 27-kDa and 11-kDa material;

    Or(5) 107-kDa of peanut, 72-kDa, 35-kDa and 28-kDa material.

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