Identification of Ige-binding proteins of raw and cooked extracts of Loligo edulis (white squid).
Southeast Asian J Trop Med Public Health
; 41(3): 653-9, 2010 May.
Article
em En
| MEDLINE
| ID: mdl-20578555
ABSTRACT
Allergy to different classes of mollusks, including squid, which are members of the class Cephalopods has been reported. Tropomyosin, a major muscle protein, is the only well-recognized allergen in squid. The aim of this study was to characterize IgE-binding proteins of local Loligo edulis (white squid) consumed in Malaysia. Protein profiles and IgE-binding proteins were detected by sodium dodecyl sulfate-polyacrylamide gel-electrophoresis (SDS-PAGE) and immunoblotting using sera from 23 patients with positive skin prick test to raw squid extract. SDS-PAGE of the raw extract exhibited 21 protein bands (10-170 kDa) but those ranging from 19 to 29 kDa and 41 to 94 kDa were not found in the cooked extract. Immunoblotting of raw extract demonstrated 16 IgE-binding bands, ranging from 13 to 170 kDa. A heat-resistant 36 kDa protein, corresponding to squid tropomyosin, was identified as the major allergen of both extracts. In addition, a 50 kDa heat-sensitive protein was shown to be a major allergen of the raw extract. Our findings indicate that the allergen extract used for diagnosis of squid allergy should contain both the 36 kDa and 50 kDa proteins.
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Base de dados:
MEDLINE
Assunto principal:
Frutos do Mar
/
Alérgenos
/
Galectina 3
/
Loligo
/
Hipersensibilidade Alimentar
Tipo de estudo:
Diagnostic_studies
/
Prognostic_studies
Limite:
Animals
/
Humans
País como assunto:
Asia
Idioma:
En
Ano de publicação:
2010
Tipo de documento:
Article