October 25, 2020

They present in the Canary Islands a cream that would prevent the spread of COVID when eating


They present in Tenerife a cream that would prevent the spread of COVID when eating

They present in Tenerife a cream that would prevent the spread of COVID when eating
Efe

A ointment for oral ingestion based on egg yolk with antibodies against COVID-19 could prevent contagion when the mask is not worn, for example when eating, according to a study developed by the CSIC that has already passed several efficacy tests which show that these antibodies remain in the mouth for up to two hours.

This is a work developed by the team led by José Manuel Pérez de Alastra, senior scientist at the Centro Superior de Investigaciones Científicas (CSIC) at the Institute of Natural Products and Agrobiology of Tenerife, to which the chef Diego Schattenhofer, from 1973 Taste, in Arona, has already given gastronomic shape, and which this Thursday has been presented at a session of San Sebastián Gastronómika focused on the effects of the pandemic.

According to Pérez de Alastra, his team has been working with antibodies developed in chickens for several years. “When the hen is immunized, it concentrates the antibodies in the egg yolk, a food that, being natural, can be administered orally because these antibodies do not pass into the blood,” he pointed out.

They considered the use of these antibodies as protectors against COVID-19 and they generated them “against critical regions of the virus proteins that are those that bind to the human receptor.” “When using them in the oral cavity, strategically located, they would provide protection by preventing the virus from adhering to our cells,” he detailed.

An “in vitro” test demonstrated “the blocking ability of antibodies to bind the virus to its human receptor“and another on saliva samples at different times after ingesting the ointment has corroborated that the antibodies” remain in saliva for at least two hours. ”

“The ointment gradually disperses antibodies through the oral cavity and continues to spread them as it passes through the pharynx and esophagus. If the virus enters the body, the antibodies will trap and surround it, preventing infection. The virus is drawn into the stomach, where they gastric juices will destroy it “, is explained in the CSIC video released today.

This study, supported by the Cabildo of Tenerifewould have a gastronomic application through the Argentine chef living on the island Diego Schattenhofer, who has already developed “gastronomic ointments and sauces” that he would incorporate into his dishes when authorized by the health authorities, as a gofio, guarapo and hydrolyzed starches that “help the antibodies to stick in the throat.”

The studies carried out so far indicate that “half a gram” of these ointments would be enough to generate a two-hour immunity against COVID-19.

“In a 9-course menu we could work with that egg yolk in a red mojo or an immunized sabayon. Science will tell when it can see the light, but we are super excited about this work,” said Schattenhofer, who continues to work on the “gastronomic possibilities” of this product.

“The scientific tests have been a success, but there is still a way to go, we have to let science do its job. But it would be very important for the act of eating, of the tasting menu; we are very excited to create this product that can help the world of hospitality, where so much fear and damage is being generated “, he added.

If its use is approved, the idea of ​​this chef is to “incorporate every few passes” sauces such as “immunized mojo” to “get throat prophylaxis.”

Schattenhofer, who has created the multidisciplinary team Gastrosinapsis to investigate indigenous products, has also presented his work with the Spanish Institute of Oceanography in Tenerife on fishing on the Atlantic shelf at 1,700 meters deep, where king crabs, carabineros are caught with special pots. and big-headed prawns “of great size and excellent flavor”.

Supported by the marine biologist Pedro Pascual and by fishermen from the port of Los Cristianos, he has explored “an almost virgin fauna, which has never been captured for gastronomic uses, only scientists” and which he believes has “much to contribute to Canarian gastronomy “.

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