Glycoproteins are implicated in several other allergies.
这倒也不算意外。糖蛋白也涉及其他的过敏症。
But Dr Palmisano thinks he has identified the ones specific to wine.
不过Palmisano博士认为他找到了与红酒过敏特定相关的那几个糖蛋白。
To do so he started with a cheeky little chardonnay, treated it with ice-cold trichloroaceticacid and ethanol to precipitate any glycoproteins, then digested those glycoproteins intosmaller molecules called peptides that can be analysed by mass spectroscopy.
为了找到这个过敏原,Palmisano博士将一些白葡萄酒用冰凉的三氯乙酸和酒精处理以沉淀出所有的糖蛋白,之后将它们消化成叫做多肽的小分子以便用质谱仪分析。
He screened the results against a database of known allergenic proteins. Three stood out.
他拿检查结果和已知过敏原的数据库对比。有三个糖蛋白引入眼帘,
One is similar to allergenic proteins found in latex and pears.
其中一个过敏性蛋白相似,该蛋白可以再乳胶和梨中发现;
Another looks like a second latex protein and an olive protein, both known allergens.
第二个与另一个乳胶蛋白以及一个橄榄蛋白相似,这两个蛋白也是已知的过敏原;
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