Formulating preservatives to enhance stability of crude extracts of food allergens used for food allergy management and immunotherapy

Rabia F Khan; Shehar B Bhatti; Zaigham Abbas; Rabia F Khan; Shehar B Bhatti; Zaigham Abbas

doi:10.3934/Allergy.2023004

AIMS Allergy and Immunology

2023, Volume 7, Issue 1: 45-59. doi: 10.3934/Allergy.2023004

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Research article

Formulating preservatives to enhance stability of crude extracts of food allergens used for food allergy management and immunotherapy

Institute of Microbiology and Molecular Genetics (MMG), University of the Punjab, Quaid-e-Azam Campus, Lahore, Pakistan

Received: 25 September 2022 Revised: 01 December 2022 Accepted: 02 January 2023 Published: 18 January 2023

Due to rapid degradation of food allergenic extracts, devising some optimal conditions is mandatory to boost shelf life of extracts for appropriate diagnosis of allergy and immunotherapy. In the current study, food extracts of Bos domesticus (cow) milk, Gallus domesticus (chicken) egg, Trititcum aestivum (wheat), Gallus domesticus (chicken) meat and Arachis hypogaea (peanut) were prepared and their protein estimation was evaluated by bicinchoninic acid (BCA) method. Stability of food extracts was evaluated under two groups of preservatives; storage with coca's solution (mixture of sodium chloride (NaCl) and sodium bicarbonate (NaHCO₃)) and stabilizing buffer (sucrose and ethylene diamine tetra-acetic acid (EDTA)). Effect of cocktail of protease inhibitors ((phenyl methyl sulfonyl fluoride (PMSF) and dithiothreitol (DTT)) and glycerol was checked on food extracts under both groups of preservatives. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS PAGE) was performed for food protein extracts after 1, 3 and 6 months under both conditions. Size of obtained protein bands were compared with allergen database (http://www.allergen.org) in order to check their potential allergenicity. Extracts stored with coca's solution remained more potent as compared to stabilizing buffer for up to 3 months except Gallus domesticus egg, whose proteins remained more potent in stabilizing buffer as compared to coca's solution. Most of the proteins deteriorated at 6 months of storage. Glycerol had shown better results under both conditions. A formulation containing a combination of coca's solution along with cocktail of protease inhibitors and glycerol improved the shelf life of food extracts for up to 3 months, showing better potential for stabilization of allergenic food extracts and their use for immunotherapy.
- allergy,
- food extracts,
- allergen stability,
- coca's solution,
- stabilizing buffer,
- immunotherapy
Citation: Rabia F Khan, Shehar B Bhatti, Zaigham Abbas. Formulating preservatives to enhance stability of crude extracts of food allergens used for food allergy management and immunotherapy[J]. AIMS Allergy and Immunology, 2023, 7(1): 45-59. doi: 10.3934/Allergy.2023004

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Abstract

Due to rapid degradation of food allergenic extracts, devising some optimal conditions is mandatory to boost shelf life of extracts for appropriate diagnosis of allergy and immunotherapy. In the current study, food extracts of Bos domesticus (cow) milk, Gallus domesticus (chicken) egg, Trititcum aestivum (wheat), Gallus domesticus (chicken) meat and Arachis hypogaea (peanut) were prepared and their protein estimation was evaluated by bicinchoninic acid (BCA) method. Stability of food extracts was evaluated under two groups of preservatives; storage with coca's solution (mixture of sodium chloride (NaCl) and sodium bicarbonate (NaHCO₃)) and stabilizing buffer (sucrose and ethylene diamine tetra-acetic acid (EDTA)). Effect of cocktail of protease inhibitors ((phenyl methyl sulfonyl fluoride (PMSF) and dithiothreitol (DTT)) and glycerol was checked on food extracts under both groups of preservatives. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS PAGE) was performed for food protein extracts after 1, 3 and 6 months under both conditions. Size of obtained protein bands were compared with allergen database (http://www.allergen.org) in order to check their potential allergenicity. Extracts stored with coca's solution remained more potent as compared to stabilizing buffer for up to 3 months except Gallus domesticus egg, whose proteins remained more potent in stabilizing buffer as compared to coca's solution. Most of the proteins deteriorated at 6 months of storage. Glycerol had shown better results under both conditions. A formulation containing a combination of coca's solution along with cocktail of protease inhibitors and glycerol improved the shelf life of food extracts for up to 3 months, showing better potential for stabilization of allergenic food extracts and their use for immunotherapy.

Acknowledgments

This article has been extracted from the PhD research work by Rabia Faryad Khan, PhD research scholar at Institute of Microbiology and Molecular Genetics University of the Punjab, Quaid-e-Azam Campus, Lahore, Pakistan. The authors wish to thank Institute of Microbiology and Molecular Genetics University of the Punjab, Quaid-e-Azam Campus for their kind cooperation and financial help.

Conflict of interest

All authors declare no conflicts of interest in this paper.

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