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Huang Y, Li Z, Wu Y, Guo Y, Pavase TR, Chen G, Zhang Z, Lin H. Comparison of immunological properties of recombinant and natural turbot (Scophthalmus maximus) parvalbumin. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03771-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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2
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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.
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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
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3
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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: 183] [Impact Index Per Article: 30.5] [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.
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4
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Yang H, Min J, Han XY, Li XY, Hu JW, Liu H, Cao MJ, Liu GM. Reduction of the histamine content and immunoreactivity of parvalbumin inDecapterus maruadsiby a Maillard reaction combined with pressure treatment. Food Funct 2018; 9:4897-4905. [DOI: 10.1039/c8fo01167b] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to develop an effective method for decreasing the content of histamine and the immunoreactivity of parvalbumin inDecapterus maruadsi.
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Affiliation(s)
- Huang Yang
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Juan Min
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Xin-Yu Han
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Xiao-Yan Li
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Jia-Wei Hu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Hong Liu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Min-Jie Cao
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
| | - Guang-Ming Liu
- College of Food and Biological Engineering
- Xiamen Key Laboratory of Marine Functional Food
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
- Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources
- Jimei University
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5
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Mohammadi M, Mokhtarian K, Kardar GA, Farrokhi S, Sadroddiny E, Khorramizadeh MR, Falak R. Expression of recombinant parvalbumin from wolf-herring fish and determination of its IgE-binding capability. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1306493] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Mohsen Mohammadi
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
- The Persian Gulf Marine Biotechnology Medicine Research Center, Bushehr University of Medical Sciences, Bushehr, Islamic Republic of Iran
| | - Kobra Mokhtarian
- Immunology Research Center, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Gholam Ali Kardar
- Asthma, Allergy and Immunology Institute, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Shokrollah Farrokhi
- The Persian Gulf Marine Biotechnology Medicine Research Center, Bushehr University of Medical Sciences, Bushehr, Islamic Republic of Iran
- Department of Allergy and Immunology, Bushehr University of Medical Sciences, Bushehr, Islamic Republic of Iran
| | - Esmaeil Sadroddiny
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Mohammad Reza Khorramizadeh
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
- Bio-sensor Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Reza Falak
- Immunology Research Center, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran
- Department of Immunology, School of Medicine, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran
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6
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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.
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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
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7
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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]
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8
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Kobayashi A, Ichimura A, Kobayashi Y, Shiomi K. IgE-binding epitopes of various fish parvalbumins exist in a stereoscopic conformation maintained by Ca(2+) binding. Allergol Int 2016; 65:345-8. [PMID: 27184826 DOI: 10.1016/j.alit.2016.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 01/28/2016] [Accepted: 02/08/2016] [Indexed: 11/28/2022] Open
Affiliation(s)
- Ayako Kobayashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Ayako Ichimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yukihiro Kobayashi
- Department of Marine Biosciences, Tokyo University of Marine Science and Technology, Tokyo, Japan; Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Tokyo, Japan.
| | - Kazuo Shiomi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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9
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Kobayashi Y, Kakemoto S, Shimakura K, Shiomi K. Molecular Cloning and Expression of a New Major Allergen, Ani s 14, from Anisakis simplex. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2016; 56:194-9. [PMID: 26537648 DOI: 10.3358/shokueishi.56.194] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The nematode Anisakis simplex is a representative parasite infecting marine animals. When third stage larvae of A. simplex infecting fish and squids are ingested by humans, individuals previously sensitized by this parasite may experience IgE-mediated allergic reactions. So far, as many as 13 kinds of proteins (Ani s 1-13) have been identified as A. simplex allergens but several more unknown allergens are suggested to exist. In this study, therefore, chemiluminescent immunoscreening of an expression cDNA library constructed from the third stage larvae was conducted to identify a new allergen. As a result, an IgE-positive clone coding for a 23.5 kDa protein (named Ani s 14) composed of 217 amino acid residues was isolated. The regions 4-147 and 34-123 of Ani s 14 share 31% identity with the region 796-940 of Ani s 7 and 32% identity with the region 2-91 of Ani s 12, respectively. Recombinant Ani s 14 was successfully expressed in Escherichia coli as a His-tagged protein and shown to be IgE reactive to 14 (54%) of 26 sera from Anisakis-allergic patients. In conclusion, Ani s 14 is a new major allergen of A. simplex that is specific to Anisakis-allergic patients.
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Affiliation(s)
- Yukihiro Kobayashi
- Department of Marine Biosciences, Tokyo University of Marine Science and Technology
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10
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Abstract
Globally, the rising consumption of fish and its derivatives, due to its nutritional value and divergence of international cuisines, has led to an increase in reports of adverse reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites including ciguatera and Anisakis. Allergic reactions to fish can be serious and life threatening and children usually do not outgrow this type of food allergy. The route of exposure is not only restricted to ingestion but include manual handling and inhalation of cooking vapors in the domestic and occupational environment. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 % in the general population, but can reach up to 8 % among fish processing workers. Fish allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure. The major fish allergen characterized is parvalbumin in addition to several less well-known allergens. This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease.
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Affiliation(s)
- Michael F Sharp
- Molecular Immunology Group, Center of Biodiscovery and Molecular Development of Therapeutics, School of Pharmacy and Molecular Science, James Cook University, Townsville, Australia
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11
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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.
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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
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12
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Suzuki M, Shimizu K, Kobayashi Y, Ishizaki S, Shiomi K. Paramyosin from the Disc Abalone Haliotis Discus Discus. J Food Biochem 2014. [DOI: 10.1111/jfbc.12072] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Midori Suzuki
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Keiko Shimizu
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Yukihiro Kobayashi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Shoichiro Ishizaki
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Kazuo Shiomi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
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13
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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]
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14
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Importance of conformation for the IgE reactivity of sarcoplasmic calcium-binding protein from the black tiger shrimp Penaeus monodon. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1867-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Guo FF, Kubota H, Shiomi K. Purification, immunological properties and molecular cloning of two allergenic parvalbumins from the crimson sea bream, Evynnis japonica. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.046] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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16
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Shimakura K, Wataya Y, Shiomi K. [Comparative analyses of allergens between landlocked and anadromous species of masu salmon Oncorhynchus masou masou]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2012; 53:8-13. [PMID: 22450663 DOI: 10.3358/shokueishi.53.8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Although the difference in allergenicity between landlocked and anadromous salmon is little understood, only anadromous salmon are recommended to be labeled in the current allergen labeling system. This study was designed to examine the allergenic potency of landlocked species (yamame) and anadromous species (sakuramasu) of masu salmon Oncorhynchus masou masou, with special reference to parvalbumin, a known major fish allergen. Analysis of the heated extracts by SDS-PAGE suggested that yamame contains parvalbumin in the muscle at considerably higher levels, as compared with sakuramasu. In accordance with this, the parvalbumin content in the muscle of yamame (1.8-7.8 mg/g), determined by visible-light ELISA, was significantly higher than that of sakuramasu (0.28-0.52 mg/g). Furthermore, fluorescence ELISA experiments showed that the heated extract from yamame reacts with serum from fish-allergic patients more strongly than that from sakuramasu. Three parvalbumin isoforms (PA-I, -II and -III) were individually purified from yamame and sakuramasu by gel filtration and reverse-phase HPLC. Based on the retention times in reverse-phase HPLC and the molecular weights estimated by MALDI/TOF-MS, PA-I, -II and -III from yamame were judged to be identical with PA-I, -II and -III from sakuramasu, respectively. Taken together, our data indicate that landlocked masu salmon (yamame) is more allergenic than anadromous salmon (sakuramasu).
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Affiliation(s)
- Kuniyoshi Shimakura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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17
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Lee PW, Nordlee JA, Koppelman SJ, Baumert JL, Taylor SL. Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12309-12316. [PMID: 21999209 DOI: 10.1021/jf203277z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Parvalbumin is a pan-allergen in fish and frogs that triggers IgE-mediated reactions in fish-allergic individuals. Previous studies demonstrated that antibodies raised against fish and frog parvalbumins displayed varying specificity for different fish species, and thus, the applicability of these antibodies for potential use in immunoassays to detect fish residues were limited. We aimed to determine the specificity of 3 IgG antibodies for various fish species. Indirect enzyme-linked immunosorbent assay (ELISA) and IgG-immunoblotting were used to compare the reactivity of the polyclonal anticod parvalbumin antibody and the commercially available, monoclonal antifrog and monoclonal anticarp parvalbumin antibodies against raw muscle extracts of 29 fish species. All antibodies demonstrated varying specificities for different fish species. Of the 3 antibodies, the polyclonal anticod parvalbumin antibody is the most suitable for the detection of fish parvalbumins as it showed reactivity to the widest range of species, including herring, pilchard, carp, pike, cod, pollock, haddock, cusk, hake, bluegill, tilapia, bass, grouper, trout, catfish, and perch, although detection was still limited for several key fish species.
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Affiliation(s)
- Poi-Wah Lee
- Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska, United States
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18
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Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Kobayashi Y, Ohsaki K, Ikeda K, Kakemoto S, Ishizaki S, Shimakura K, Nagashima Y, Shiomi K. Identification of novel three allergens from Anisakis simplex by chemiluminescent immunoscreening of an expression cDNA library. Parasitol Int 2011; 60:144-50. [PMID: 21262386 DOI: 10.1016/j.parint.2011.01.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2010] [Revised: 01/09/2011] [Accepted: 01/17/2011] [Indexed: 10/18/2022]
Abstract
Anisakis simplex is a representative nematode parasitizing marine organisms, such as fish and squids, and causes not only anisakiasis but also IgE-mediated allergy. Although 10 kinds of proteins have so far been identified as A. simplex allergens, many unknown allergens are considered to still exist. In this study, a chemiluminescent immunoscreening method with higher sensitivity than the conventional method was developed and used to isolate IgE-positive clones from an expression cDNA library of A. simplex. As a result, three kinds of proteins, Ani s 11 (307 amino acid residues), Ani s 11-like protein (160 residues) and Ani s 12 (295 residues), together with three known allergens (Ani s 5, 6 and 9), were found to be IgE reactive. Furthermore, ELISA data showed that both recombinant Ani s 11 and 12 expressed in Escherichia coli are recognized by about half of Anisakis-allergic patients. Ani s 11 and Ani s 11-like protein are characterized by having six and five types of short repetitive sequences (5-16 amino acid residues), respectively. Both proteins share as high as 78% sequence identity with each other and also about 45% identity with Ani s 10, which includes two types of short repetitive sequences. On the other hand, Ani s 12 is also structurally unique in that it has five tandem repeats of a CX(13-25)CX(9)CX(7,8)CX(6) sequence, similar to Ani s 7 having 19 repeats of a CX(17-25)CX(9-22)CX(8)CX(6) sequence. The repetitive structures are assumed to be involved in the IgE-binding of the three new allergens.
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Affiliation(s)
- Yukihiro Kobayashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan
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20
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Liu GM, Wang N, Cai QF, Li T, Sun LC, Su WJ, Cao MJ. Purification and characterization of parvalbumins from silver carp (Hypophthalmichthy molitrix). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1034-1040. [PMID: 20355144 DOI: 10.1002/jsfa.3913] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND As the largest producer and consumer of freshwater fish in the world, many people suffer from allergy for consuming freshwater fish in China. However, the allergen profiles of freshwater fish are rarely known. RESULTS Parvalbumins (PVs) from the white muscle of silver carp (Hypophthalmichthy molitrix) were purified by ammonium sulfate fractionation and column chromatography including DEAE-Sepharose and Superdex 75. Three PV isoforms-PV-I, PV-II, and PV-III-were obtained and their molecular masses as estimated by tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis were 12, 11, and 14 kDa, respectively. All the PVs could be detected by anti-frog PV monoclonal antibody. PV-I and PV-II were quite possibly glycoproteins, while PV-III was not glycosylated, as analyzed by periodic acid-Schiff (PAS) staining. Thermal stability revealed that PV-I and PV-II easily formed polymers, while these proteins were stable in a pH range of 4.0-10.0. A PV gene encoding 110 amino acid residues was cloned and it revealed high identity with PVs from other species of fish. CONCLUSION Three isotypes of PV were purified to homogeneity and one distinct PV gene was cloned in silver carp white muscle.
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Affiliation(s)
- Guang-Ming Liu
- College of Biological Engineering, Key Laboratory of Science and Technology for Aquaculture and Food Safety, Jimei University, Xiamen 361021, China
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21
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Tropomyosins in gastropods and bivalves: Identification as major allergens and amino acid sequence features. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.100] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Yoshida S, Ichimura A, Shiomi K. Elucidation of a major IgE epitope of Pacific mackerel parvalbumin. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.062] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Kobayashi Y, Ishizaki S, Nagashima Y, Shiomi K. Ani s 1, the major allergen of Anisakis simplex: Purification by affinity chromatography and functional expression in Escherichia coli. Parasitol Int 2008; 57:314-9. [DOI: 10.1016/j.parint.2008.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2007] [Revised: 01/30/2008] [Accepted: 01/30/2008] [Indexed: 11/30/2022]
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24
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Shiomi K, Sato Y, Hamamoto S, Mita H, Shimakura K. Sarcoplasmic Calcium-Binding Protein: Identification as a New Allergen of the Black Tiger Shrimp Penaeus monodon. Int Arch Allergy Immunol 2008; 146:91-8. [DOI: 10.1159/000113512] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2007] [Accepted: 09/05/2007] [Indexed: 11/19/2022] Open
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Kobayashi Y, Shimakura K, Ishizaki S, Nagashima Y, Shiomi K. Purification and cDNA cloning of a new heat-stable allergen from Anisakis simplex. Mol Biochem Parasitol 2007; 155:138-45. [PMID: 17689675 DOI: 10.1016/j.molbiopara.2007.06.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2007] [Revised: 06/25/2007] [Accepted: 06/25/2007] [Indexed: 10/23/2022]
Abstract
The nematode Anisakis simplex is a representative parasite for marine animals and occasionally causes not only anisakiasis but also allergic reactions in sensitized subjects. Besides the known allergens, a number of unidentified allergens have been suggested to still exist in A. simplex. In this study, a new heat-stable allergen of 15kDa (named Ani s 8) was purified from the third stage larvae of A. simplex by gel filtration on Sephacryl S-300, anion-exchange HPLC on Mono Q and reverse-phase HPLC on TSKgel Phenyl-5PW RP. Analysis by fluorescence ELISA showed that 7 of 28 Anisakis-allergic patients had elevated serum levels of IgE to Ani s 8. On the basis of the determined partial amino acid sequence, the complete sequence of Ani s 8 (composed of 150 amino acid residues) was elucidated by cDNA cloning, in which as many as 32 homologs of the cDNA encoding 10 isoforms of Ani s 8 were detected. Ani s 8 shares amino acid sequence homology (up to 36%) with several members of the SXP/RAL-2 protein family, including Ani s 5 (15kDa) previously identified as an A. simplex allergen. Inhibition ELISA data demonstrated the IgE cross-reactivity between Ani s 8 and Ani s 5.
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MESH Headings
- Allergens/chemistry
- Allergens/genetics
- Allergens/isolation & purification
- Amino Acid Sequence
- Animals
- Anisakiasis/immunology
- Anisakis/chemistry
- Anisakis/genetics
- Anisakis/immunology
- Antibodies, Helminth/blood
- Antigens, Helminth/chemistry
- Antigens, Helminth/genetics
- Antigens, Helminth/isolation & purification
- Caenorhabditis
- Chromatography, Gel
- Chromatography, Ion Exchange
- Cloning, Molecular
- DNA, Helminth/chemistry
- DNA, Helminth/genetics
- Enzyme-Linked Immunosorbent Assay
- Helminth Proteins/chemistry
- Helminth Proteins/genetics
- Helminth Proteins/isolation & purification
- Hot Temperature
- Humans
- Immunoglobulin E/blood
- Molecular Sequence Data
- Molecular Weight
- Sequence Analysis, DNA
- Sequence Homology, Amino Acid
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Affiliation(s)
- Yukihiro Kobayashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan
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Kobayashi Y, Ishizaki S, Shimakura K, Nagashima Y, Shiomi K. Molecular cloning and expression of two new allergens from Anisakis simplex. Parasitol Res 2006; 100:1233-41. [PMID: 17180690 DOI: 10.1007/s00436-006-0396-4] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2006] [Accepted: 11/16/2006] [Indexed: 01/19/2023]
Abstract
The nematode Anisakis simplex is a marine parasite that causes allergy as well as anisakiasis. Although five Anisakis allergens have already been identified, immunoblotting studies suggested that unidentified allergens still exist. In this study, an expression cDNA library constructed from A. simplex was subjected to immunoscreening using an Anisakis-allergic patient serum, and two positive clones coding for allergens (named Ani s 5 and 6) were obtained. Ani s 5 (152 amino acid residues) is homologous with nematode proteins belonging to the SXP/RAL-2 protein family and Ani s 6 (84 amino acid residues) with serine protease inhibitors from various animals. Of the 28 patient sera examined, seven and five reacted to recombinant Ani s 5 and 6 expressed in Escherichia coli, respectively. By inhibition immunoblotting experiments using the recombinant allergens as inhibitors, natural Ani s 5 could be identified as a 15-kDa protein in the crude extract of A. simplex but natural Ani s 6 could not be identified probably due to its low expression. In conclusion, Ani s 5 and 6 are new allergens of A. simplex that are specific to some Anisakis-allergic patients.
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Affiliation(s)
- Yukihiro Kobayashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan
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