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KMID : 1007520160250030915
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Food Science and Biotechnology
2016 Volume.25 No. 3 p.915 ~ p.919
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Allergic Identification for Ginkgo Kernel Protein in Guinea Pigs
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Wu Cai-E
Yang Jian-Ting
Fan Gong-Jian
Li Ting-Ting
Tang Zhen-Xing
Cao Fu-Liang
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Abstract
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Ginkgo biloba L. can cause allergic reactions when consumed. In this paper, an allergy test to guinea pig was investigated. Guinea pigs were sensitized with 50 mg/mL of ginkgo kernel protein orally on days 1, 3, and 5, and intraperitoneally challenged with 100mg/mL of the protein on day 7 after the last sensitization. The volume of sensitization and challenge was 0.20mL/100 g weight. The results showed the average allergy grade for guinea pigs reached four and the allergy rate was 100%. The immunoglobulin G and E levels in sera were significantly higher than those in the controls. Footpads swelled distinctly, and the passive cutaneous allergy test manifested a positive response. There were inflammatory changes in the lungs and intestines. In conclusion, the present results may indicate that gingko kernel protein has an allergenic capacity.
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KEYWORD
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ginkgo kernel, protein, allergy, guinea pig
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