The ointment that could save the hospitality industry

Gastronomy

The CSIC and chef Diego Schattenhofer develop a "temporary immunizer" against covid-19 to avoid contagion through food

Go ahead, whoever writes this lacks the minimum scientific knowledge to judge or comment on what he is telling and is limited to being a mere intermediary scribe.

Made this premise, we go with an issue that could save the immediate future of the hospitality industry.

"We have been working for a number of years with

. When the hen is immunized, it concentrates these antibodies in the yolk of the eggs, so the animal does not have to bleed to collect them. And since the egg is a natural food , there are no problems in administering them to humans orally, because these antibodies do not pass into the blood. One of the applications we saw was the use of these antibodies as protectors against covid-19 ".

The person who pronounces these words is José Manuel Pérez de la Lastra, head scientist of the CSIC at the Institute of Natural Products and Agrobiology and who is immersed in the groundbreaking project that the Argentine chef based in the

restaurant

in Tenerife Diego Schattenhofer has presented in the fourth and penultimate day of the XXII edition of the San Sebastián Gastronomika congress.

"We have generated these antibodies against a critical region of the virus protein called spiker - continues Pérez de la Lastra - and it is the one that binds to the human receptor. By using this type of antibody in the oral cavity, it would

. The tests that we have done to verify the effectiveness of the antibodies administered in the ointment are of two types: first, an in vitro test to verify the blocking capacity of the antibodies in binding the virus to its human receptor and it has been shown to be effective. Then we have checked how long these antibodies remain in the oral cavity and our tests confirm that they remain at least two hours in saliva. "

Argentine chef Diego Schattenhofer.

That is, if things work, we are talking about an immunizing substance that prevents contracting the virus, at least orally, during the two hours that a restaurant meal lasts.

Schattenhofer's contribution consists in

, that is, making it an ingredient in the food itself.

To do this, a nine-course menu includes a red mojo, a sabayon, a hollandaise, a gofio that have been made with the ointment extracted from chicken yolks.

We are talking about a project that is still in the development phase, although quite advanced.

In the coming weeks we will have to see how it evolves.

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