Development of simplified electrochemical allergy diagnostic system.

已经开发了许多免疫测定方法用于感测或检测过敏原。皮肤试验包括点刺试验和划痕试验是典型的方法。然而，这些测试是危险的，因为过敏反应的血清抗体。因此，在临床和食品工业领域需要一种安全、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物的电化学方法。将含有食物的蛋白质部分的样品加入细胞中并孵育。在0 ~ 1.0V（相对于饱和甘汞电极）的电位范围内，在0.3V左右出现一个由5-羟色胺引起的阳极峰电流，该峰电流随时间的延长而增大，在加入变应原20-25 min时达到最大值。然后，使用全血和交叉指状阵列电极来检查具有和不具有5-羟色胺的全血的施加电位和电流差之间的关系。在50 ~ 800 ng/ml范围内，电流随5-羟色胺浓度的增加而线性增加。RBL-1细胞对小麦蛋白质组分的反应是特异性的。

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.