1
|
Huang Y, Li Z, Wu Y, Li Y, Pramod S, Chen G, Zhu W, Zhang Z, Wang H, Lin H. Comparative analysis of allergenicity and predicted linear epitopes in α and β parvalbumin from turbot (Scophthalmus maximus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2313-2324. [PMID: 36606403 DOI: 10.1002/jsfa.12432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/19/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Parvalbumin (PV) can be subdivided into two phylogenetic lineages, αPV and βPV. The bony fish βPV is considered a major fish allergen. However, there is no available report on the immunological property and epitope mapping of bony fish αPV. RESULTS To characterize the allergenic property of bony fish αPV and investigate the difference in allergenic property of bony fish αPV and βPV, turbot (Scophthalmus maximus) αPV and βPV were identified by mass spectrometry and were expressed in Escherichia coli system in this study. Spectra analysis and three-dimensional (3D) modeling showed the similar structure between αPV and βPV. However, αPV exhibited lower immunoglobulin E/immunoglobulin G (IgE/IgG) binding capacity than βPV. Three identified βPV epitopes possessed higher IgE reactivity and more hydrophobic residues than three identified αPV epitopes. In addition, less similarity in sequence homology of αPV epitopes was observed with allergen sequences in database. CONCLUSION These finding expanded information on fish PV epitopes and substantiated the difference in allergenicity and epitope mapping between fish αPV and βPV, which will improve the epitope-based detection tools of PV and diagnostic of PV induced fish allergy. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yuhao Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Yeting Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Yonghong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
- Department of Research and Development, HOB Biotech Group Corp., Ltd, Suzhou, P. R. China
| | - Siddanakoppalu Pramod
- Department of Studies and Research in Biochemistry, Davangere University, Davangere, India
| | - Guanzhi Chen
- Department of Dermatology, Affiliated Hospital of Medical College Qingdao University, Qingdao, P. R. China
| | - Wenjia Zhu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, P. R. China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| |
Collapse
|
2
|
Aksun Tümerkan ET. Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175674. [PMID: 36080437 PMCID: PMC9457812 DOI: 10.3390/molecules27175674] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022]
Abstract
Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices.
Collapse
Affiliation(s)
- Elif Tugce Aksun Tümerkan
- Department of Food Processing-Food Technology, Vocational School of Health Services, Ankara Yıldırım Beyazıt University, Ankara 06760, Turkey;
- AYBU Central Research Laboratory, Application and Research Center, Ankara Yıldırım Beyazıt University, Ankara 06010, Turkey
| |
Collapse
|
3
|
Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
Collapse
Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| |
Collapse
|
4
|
Wang Y, Qi Q, Zhou J, Li H, Fu L. Graphene oxide and gold nanoparticles-based dual amplification method for immunomagnetic beads-derived ELISA of parvalbumin. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106989] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
5
|
Pérez-Tavarez R, Carrera M, Pedrosa M, Quirce S, Rodríguez-Pérez R, Gasset M. Reconstruction of fish allergenicity from the content and structural traits of the component β-parvalbumin isoforms. Sci Rep 2019; 9:16298. [PMID: 31704988 PMCID: PMC6841720 DOI: 10.1038/s41598-019-52801-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Accepted: 10/23/2019] [Indexed: 02/07/2023] Open
Abstract
Most fish-allergic patients have anti-β-parvalbumin (β-PV) immunoglobulin E (IgE), which cross-reacts among fish species with variable clinical effects. Although the β-PV load is considered a determinant for allergenicity, fish species express distinct β-PV isoforms with unknown pathogenic contributions. To identify the role various parameters play in allergenicity, we have taken Gadus morhua and Scomber japonicus models, determined their β-PV isoform composition and analyzed the interaction of the IgE from fish-allergic patient sera with these different conformations. We found that each fish species contains a major and a minor isoform, with the total PV content four times higher in Gadus morhua than in Scomber japonicus. The isoforms showing the best IgE recognition displayed protease-sensitive globular folds, and if forming amyloids, they were not immunoreactive. Of the isoforms displaying stable globular folds, one was not recognized by IgE under any of the conditions, and the other formed highly immunoreactive amyloids. The results showed that Gadus morhua muscles are equipped with an isoform combination and content that ensures the IgE recognition of all PV folds, whereas the allergenic load of Scomber japonicus is under the control of proteolysis. We conclude that the consideration of isoform properties and content may improve the explanation of fish species allergenicity differences.
Collapse
Affiliation(s)
- Raquel Pérez-Tavarez
- Insto Química-Física "Rocasolano", Consejo Superior de Investigaciones Científicas, 28006, Madrid, Spain
| | - Mónica Carrera
- Insto Investigaciones Marinas, Consejo Superior de Investigaciones Científicas, 36208, Vigo, Spain
| | - María Pedrosa
- Dpto de Alergología, Hospital Universitario La Paz, 28046, Madrid, Spain.,Insto de Investigación Hospital Universitario La Paz (IdiPaz), 28046, Madrid, Spain
| | - Santiago Quirce
- Dpto de Alergología, Hospital Universitario La Paz, 28046, Madrid, Spain.,Insto de Investigación Hospital Universitario La Paz (IdiPaz), 28046, Madrid, Spain
| | - Rosa Rodríguez-Pérez
- Insto de Investigación Hospital Universitario La Paz (IdiPaz), 28046, Madrid, Spain
| | - María Gasset
- Insto Química-Física "Rocasolano", Consejo Superior de Investigaciones Científicas, 28006, Madrid, Spain.
| |
Collapse
|
6
|
Identification and characterization of major IgE binding of purified allergenic protein (11 kDa) from Buchanania lanzan. Food Res Int 2019; 125:108640. [PMID: 31554061 DOI: 10.1016/j.foodres.2019.108640] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 12/16/2022]
Abstract
Tree nut along with peanut are among the most potent food allergens, responsible for frequently inducing the IgE-mediated hypersensitivity reaction. Our aim was identification, purification of Buchanania lanzan (Bl-11 kDa) protein along with characterization and assessment of allergenic potential of clinically relevant allergen. Further study was executed in clinical samples of sensitive patients, BALB/c mice, and in-vitro. A major IgE binding 11-kDa protein from Buchanania lanzan was purified by anion exchange chromatography, reverse phase high pressure liquid chromatography (RP-HPLC) and characterized using peptide mass fingerprinting (PMF). Buchanania lanzan (Bl-11 kDa) protein shows the pepsin resistance and depicts IgE interacting capacity to Buchanania lanzan allergic patient's sera as well as sensitized mice sera. It also showed increase in the allergic mediator's like IgE, IgG1, histamine levels in sensitized mice sera. Further study was carried out in-vitro (RBL-2H3 cells) and increased release mast cell degranulation mediators such as β-hexosaminidase, histamine, CysL and PGD2 in the culture supernatant was found. The activation of Th2 cytokines/transcription factors and expression of molecular markers in the downstream of mast cell signaling were up-regulated while the Th1 transcriptional factor (T-bet) was decreased in Bl-11 kDa protein treated mice. Conclusively, our study demonstrates Buchanania lanzan purified protein to be potential allergen that may generate an allergic reaction in sensitized individuals, and one of the most important IgE binding protein responsible for its allergenicity.
Collapse
|
7
|
Sun L, Xu L, Huang Y, Lin H, Ahmed I, Li Z. Identification and comparison of allergenicity of native and recombinant fish major allergen parvalbumins from Japanese flounder (Paralichthys olivaceus). Food Funct 2019; 10:6615-6623. [DOI: 10.1039/c9fo01402k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Compared with native parvalbumin, recombinant β-parvalbumin based on the optimized DNA sequence can be used in fish allergen confirmation.
Collapse
Affiliation(s)
- Lirui Sun
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Lili Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Yuhao Huang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| |
Collapse
|
8
|
Seafood allergy: A comprehensive review of fish and shellfish allergens. Mol Immunol 2018; 100:28-57. [PMID: 29858102 DOI: 10.1016/j.molimm.2018.04.008] [Citation(s) in RCA: 188] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 04/11/2018] [Accepted: 04/16/2018] [Indexed: 11/23/2022]
Abstract
Seafood refers to several distinct groups of edible aquatic animals including fish, crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for culinary reasons, often combined as shellfish but belong to two very different phyla. The evolutionary and taxonomic diversity of the various consumed seafood species poses a challenge in the identification and characterisation of the major and minor allergens critical for reliable diagnostics and therapeutic treatments. Many allergenic proteins are very different between these groups; however, some pan-allergens, including parvalbumin, tropomyosin and arginine kinase, seem to induce immunological and clinical cross-reactivity. This extensive review details the advances in the bio-molecular characterisation of 20 allergenic proteins within the three distinct seafood groups; fish, crustacean and molluscs. Furthermore, the structural and biochemical properties of the major allergens are described to highlight the immunological and subsequent clinical cross-reactivities. A comprehensive list of purified and recombinant allergens is provided, and the applications of component-resolved diagnostics and current therapeutic developments are discussed.
Collapse
|
9
|
Kobayashi Y, Kuriyama T, Nakagawara R, Aihara M, Hamada-Sato N. Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish. Allergol Int 2016; 65:450-458. [PMID: 27236375 DOI: 10.1016/j.alit.2016.04.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 03/31/2016] [Accepted: 04/12/2016] [Indexed: 01/12/2023] Open
Abstract
BACKGROUND Parvalbumin was identified as a major fish allergen, and has been well investigated. Collagen was identified as a second allergen; however, its allergenic properties remain uncharacterized. Although fish is an important staple in coastal countries, its thermostability is unknown. Therefore, we aimed to determine the thermostability of fish collagen as an allergen. METHODS Meat of seven bony and four cartilaginous fishes was heated at various temperatures and times, and extracts were analyzed using SDS-PAGE, IgE-ELISA, and SPTs. RESULTS Collagen was dissolved from heated meat of Pacific mackerel into a crude extract. Collagen in the extracts was degraded at a high heating load-140 °C (10 min) or 100 °C (320 min). However, ELISA revealed the IgE reactivities of patients' sera with the extracts were unchanged even after heating the samples. Patients strongly reacted to extract proteins of other bony fish, which were detected by patients' IgE even after heating at 100 °C (320 min). In contrast, reactivities of the extracts of cartilaginous fish were lower than those of bony fish. SPTs in one patient revealed that all bony and cartilaginous fish extracts prepared from heated meat elicited allergic reactions. CONCLUSIONS The IgE reactivity of patients' sera to fish collagen in extracts was retained even when fish meat was treated by a high heating load. As for the fish collagen, the IgE reactivities to cartilaginous fish were lower than that to bony fish. Reducing IgE reactivity to fish meat using heat is difficult, and other modalities will be required to produce hypoallergenic fish meat.
Collapse
|
10
|
Kobayashi A, Kobayashi Y, Shiomi K. Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species. Biosci Biotechnol Biochem 2016; 80:2018-21. [PMID: 27251554 DOI: 10.1080/09168451.2016.1189318] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Allergenic characteristics of purified parvalbumins from different fish species have not been thoroughly investigated. We revealed that purified parvalbumins from nine different fish species have identical IgE-reactivities and high cross-reactivities. We also showed that fish allergenicity is associated with the parvalbumin content of the fish species, rather than species-specific differences in the molecular characteristics of the individual parvalbumin proteins.
Collapse
Affiliation(s)
- Ayako Kobayashi
- a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan
| | - Yukihiro Kobayashi
- b Department of Marine Biosciences , Tokyo University of Marine Science and Technology , Tokyo , Japan.,c Course of Safety Management in Food Supply Chain , Tokyo University of Marine Science and Technology , Tokyo , Japan
| | - Kazuo Shiomi
- a Department of Food Science and Technology , Tokyo University of Marine Science and Technology , Tokyo , Japan
| |
Collapse
|
11
|
Kubota H, Kobayashi A, Kobayashi Y, Shiomi K, Hamada-Sato N. Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment. Food Chem 2016; 206:78-84. [DOI: 10.1016/j.foodchem.2016.03.043] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 02/24/2016] [Accepted: 03/14/2016] [Indexed: 11/27/2022]
|
12
|
Kobayashi Y, Huge J, Imamura S, Hamada-Sato N. Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing. Allergol Int 2016; 65:272-9. [PMID: 26875665 DOI: 10.1016/j.alit.2016.01.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 12/28/2015] [Accepted: 01/08/2016] [Indexed: 10/22/2022] Open
Abstract
BACKGROUND Parvalbumin and collagen have been identified as cross-reactive allergens for fish allergies. Although doctors realize that various fish elicit allergies, the targets of food allergen labeling laws were only mackerels and salmons in Japan and mackerels in South Korea. This study aimed to reveal the causative species for fish allergy via questionnaires and blood tests. METHODS Questionnaire research was conducted in Japan via the internet concerning allergies for fish-allergic patients or their family members. Next, IgE reactivities and cross-reactivities of 26 fish species were analyzed using sera obtained from 16 Japanese patients who were allergic to fish parvalbumin or collagen by enzyme-linked immunosorbent assay (ELISA) and inhibition ELISA. RESULTS Questionnaire research revealed that 88% patients cannot eat mackerel and salmon in addition to other fish. In addition, 85% respondents were not satisfied with the current food allergen labeling law. In ELISA analyses, we clarified that pooled serum obtained from patients with fish parvalbumin-specific allergies exhibited IgE reactivity to the extracts of most fish species, and pooled serum obtained from patients with fish collagen-specific allergies displayed IgE reactivity to the extracts of all types of fish. Inhibition ELISA experiments revealed cross-reactivities of parvalbumin or collagen to extracts from all fish tested. CONCLUSIONS Most patients with fish allergies displayed allergic symptoms following the intake of various fish species. In addition, fish parvalbumin and collagen were causative factors of fish allergy and were highly cross-reactive fish panallergens. Therefore, current laws should be revised in Japan and South Korea.
Collapse
|
13
|
Shibahara Y, Ii T, Wang J, Yamada S, Shiomi K. [Detection of fish protein in food products by lateral flow immunoassay]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2014; 55:88-93. [PMID: 24990554 DOI: 10.3358/shokueishi.55.88] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The major fish allergen is parvalbumin, a sarcoplasmic protein. In this study, a novel lateral flow immunoassay for the detection of fish protein in food products was developed using a polyclonal antibody raised against Pacific mackerel Scomber japonicus parvalbumin. The proposed lateral flow immunoassay showed high reactivity to various fish parvalbumins, but the reactivity to bullfrog parvalbumin was very low. The detection limit of the immunoassay for fish parvalbumin was estimated to be 2.0 μg protein/g, which matches the sensitivity required in the current Japanese food labeling system. Furthermore, the lateral flow immunoassay could detect fish parvalbumin without being affected by food matrices and was applicable even to heat-denatured parvalbumin. These results showed that the lateral flow immunoassay developed in this study is specific to fish parvalbumin, and should be useful as a rapid detection method for fish protein in processed food products.
Collapse
|
14
|
Li Z, You J, Luo Y, Wu J. Purification and characterization of parvalbumin isotypes from grass carp (Ctenopharyngodon idella). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6212-6218. [PMID: 24866418 DOI: 10.1021/jf500817f] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The prevalence of fish allergy is rapidly increasing because of a growing fish consumption driven mainly by a positive image of the fish and health relationship. The purpose of this study was to characterize parvalbumin isotypes from grass carp (Ctenopharyngodon idella), one of the most frequently consumed freshwater fish in China. Three parvalbumin isotypes were purified using consecutive gel filtration and reverse-phase chromatography and denoted as PVI, PVII, and PVIII. The molecular weights of the isotypes were determined to be 11.968, 11.430, and 11.512 kDa, respectively. PVI showed 74% matched amino acids sequence with PV isotype 4a from Danio rerio, while PVII and PVIII showed 46% matched amino acids sequence with PV isotypes from Hypophthalmichthys molitrix. PVII is the dominant allergen, but it was liable to gastrointestinal enzymes as PVIII; however, PVI was resistant to pepsin digestion. A further study is to characterize the epitopes of PVII, the dominant allergen.
Collapse
Affiliation(s)
- Zheng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083, People's Republic of China
| | | | | | | |
Collapse
|
15
|
Phaseolin: A 47.5kDa protein of red kidney bean (Phaseolus vulgaris L.) plays a pivotal role in hypersensitivity induction. Int Immunopharmacol 2014; 19:178-90. [DOI: 10.1016/j.intimp.2014.01.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 01/11/2014] [Accepted: 01/13/2014] [Indexed: 12/30/2022]
|
16
|
Chen HL, Cao MJ, Cai QF, Su WJ, Mao HY, Liu GM. Purification and characterisation of sarcoplasmic calcium-binding protein, a novel allergen of red swamp crayfish (Procambarus clarkii). Food Chem 2013; 139:213-23. [DOI: 10.1016/j.foodchem.2013.01.119] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 12/23/2012] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
|
17
|
Shibahara Y, Uesaka Y, Wang J, Yamada S, Shiomi K. A sensitive enzyme-linked immunosorbent assay for the determination of fish protein in processed foods. Food Chem 2013; 136:675-81. [DOI: 10.1016/j.foodchem.2012.08.066] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 07/27/2012] [Accepted: 08/27/2012] [Indexed: 11/26/2022]
|