Major allergen and its IgE cross-reactivity among salmonid fish roe allergy.
Yolk protein extracts were prepared from four kinds of salmonid fish roes, and the proteins that reacted with IgE were screened by immunoblotting using sera from 20 patients allergic to chum salmon roe. IgE cross-reactivities among the salmonid yolk proteins were also investigated by competitive ELISA. The results were as follows: (1) The major protein components in salmonid roes were lipovitellin and beta'-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to beta'-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid beta'-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon beta'-component. These findings indicate that the beta'-component in salmonid roe is a common major allergen with strong IgE cross-reactivity.
Shimizu
Yutaka
Y
Faculty of Fisheries Sciences, Hokkaido University, Hokkaido, Japan.
Nakamura
Atsushi
A
Kishimura
Hideki
H
Hara
Akihiko
A
Watanabe
Kazuhiko
K
Saeki
Hiroki
H
D000328:Adult; D000485:Allergens / Q000032:analysis* / Q000276:immunology*; D000818:Animals; D002648:Child; D002675:Child, Preschool; D004527:Egg Proteins / Q000737:chemistry / Q000276:immunology; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000276:immunology*; D008297:Male; D010063:Ovum / Q000276:immunology*; D010446:Peptide Fragments / Q000032:analysis / Q000276:immunology; D012487:Salmonidae / Q000276:immunology*; D014819:Vitellogenins / Q000032:analysis / Q000276:immunology
D000485:Allergens; D004527:Egg Proteins; D010446:Peptide Fragments; D014819:Vitellogenins; D007073:Immunoglobulin E