The determination of potentially allergenicity of selected herbs

Uproszczony widok
dc.contributor.authorAninowski, Mateusz
dc.contributor.authorLeszczyńska, Joanna
dc.date.accessioned2021-07-23T07:26:42Z
dc.date.available2021-07-23T07:26:42Z
dc.date.issued2019
dc.description.abstractThe aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops were subjected to research. In the extracts of herbs, the content of protein as well as the content of Bet v I analogs and profilin were determined using the immunoenzymatic indirect method.Protein content in conventional crops determined by the Bradford method ranges between 160-204 mg/g, and Pierce determined between 105-394 mg/g. In samples of organic herbs the results are as follows: Bradford method 149-196 mg/g, and Pierce method 109-333 mg/g. In the case of plants grown using conventional methods, the content of Bet v I analogues, based on a commercial test, ranged from 0.5 to 1.15 μg/g in method I, whereas in the method developed by us from 0.22 to 0.68 μg/g. In herbs from organic farming, the range of results according to the commercial test is 0.86-1.54 mg/g, and use by the test we developed 0.5-0.63 mg/g. The results of profilin content were as follows: in samples grown with conventional methods, they ranged from 1.00 to 18.13 ng/g, while organics - from 3.27 to 12.62 ng/g. The calculated p-value is less than the assumed α = 0.05, – this result is statistically significant.The correlation between the results of the method I and II in both crops is strongly statistically significant.en_EN
dc.identifier.citationAninowski, M., & Leszczyńska, J. (2019). The determination of potentially allergenicity of selected herbs. Biotechnology and Food Science, 83(1), 3-11. https://doi.org/10.34658/bfs.2019.83.1.3-11
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.1.3-11
dc.identifier.doi10.34658/bfs.2019.83.1.3-11
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3963
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.1.3-11
dc.language.isoenen_EN
dc.page.numbers. 3-11
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLicencja PŁpl_PL
dc.rights.licenseLUT Licenseen_EN
dc.subjectprofilinsen_EN
dc.subjectBet v Ien_EN
dc.subjectBet v IIen_EN
dc.subjectElisa testsen_EN
dc.subjectTotal Extractable Proteinen_EN
dc.subjectBradford methoden_EN
dc.subjectPierce methoden_EN
dc.subjectprofilinypl_PL
dc.subjectBet v Ipl_PL
dc.subjectBet v IIpl_PL
dc.subjecttest ELISApl_PL
dc.subjectbiałko całkowicie ekstrahowalnepl_PL
dc.subjectmetoda Bradfordapl_PL
dc.subjectmetoda Piercepl_PL
dc.titleThe determination of potentially allergenicity of selected herbsen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN

Pliki

Oryginalne pliki
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
1_Determ_poten_Aninowski_2019.pdf
Rozmiar:
325.69 KB
Format:
Adobe Portable Document Format
Opis:
Pobierz
Licencja
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
license.txt
Rozmiar:
1.71 KB
Format:
Item-specific license agreed upon to submission
Opis:
Pobierz

Kolekcje

2019, Tom 83 Nr 1
Artykuły (WBiNoŻ)