Development of simplified electrochemical allergy diagnostic system.

已经开发了许多免疫分析方法来感应或检测过敏原。皮肤试验包括点刺试验和划痕试验是典型的方法。然而，这些试验是危险的，因为血清抗体会产生过敏反应。因此，临床和食品工业领域迫切需要一种安全、简便、快速的过敏反应检测方法。我们研究了检测引起过敏反应的食品的电化学方法。将含有食物蛋白质组分的样品加入细胞并孵育。当在0-1.0V电压范围内与饱和甘汞电极比较时，在0.3V左右出现一阳极峰电流，该峰电流由5-羟色胺引起，随时间增加，最大电流出现在过敏原加入20-25min时。然后，用全血电极和叉指阵列电极检测了有无5-羟色胺的全血的外加电位与电流差之间的关系。电流差值在0.35V附近达到最大值，电流与5-羟色胺浓度在50~800 ng/ml范围内呈线性关系，RBL-1细胞对小麦蛋白质组分的反应是特异的。

Many immunoassay methods have been developed for sensing or detecting allergens. The skin tests including prick test and scratch test are typical methods. However, the these tests are dangerous because of anaphylaxis by serum antibodies. Therefore, a safe, simple and rapid method for detecting allergic reaction is required in the clinical and food industry fields. We have investigated the electrochemical method of detection of foods which cause an allergic reaction. A sample containing protein fraction of food was added to cells and incubated. When the potential was applied in the range 0-1.0V vs.saturated calomel electrode, an anodic peak current appeared at around 0.3V.This peak current, attributed to serotonin, increased with time, and the maximum current was obtained 20-25 min of allergen addition. Then, a relationship between applied potential and current difference of whole blood with and without serotonin was examined using whole blood and interdigitated array electrode. The current difference was maximized around 0.35V.The current increased linearly with the increasing concentration of serotonin in the range of 50 to 800 ng/ml. The response of the RBL-1 cells was specific to protein fraction of wheat.