Bernhisel-Broadbent J, Strause D, Sampson H A
Department of Pediatrics, Johns Hopkins University School of Medicine, Baltimore, MD.
J Allergy Clin Immunol. 1992 Oct;90(4 Pt 1):622-9. doi: 10.1016/0091-6749(92)90135-o.
In double-blind, placebo-controlled, oral food challenges with fish, a 12-fold higher false-negative rate was found compared with other food antigens. In an effort to elucidate this discrepancy, cooked lyophilized fish extracts (used in double-blind, placebo-controlled, oral food challenges) were compared with cooked, nonlyophilized fish extracts (used in open challenges) by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, immunoblot, and ELISA-inhibition assays. Altered fish allergenicity as a result of food processing was examined with canned tuna and salmon. Forty-five children and young adults with food allergies, including 18 patients with IgE-mediated hypersensitivity to fish, were challenged with canned tuna. All 45 challenges with canned tuna were negative. Two of these patients are allergic to salmon and also have negative reactions to challenges with canned salmon. In vitro investigation by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of tuna and salmon extracts revealed a striking loss of definable protein fractions in the canned fish extract when compared with raw and cooked fish extracts, and immunoblot analyses demonstrated minimal IgE-specific binding to the canned fish extracts. In addition, decreased allergenicity of the canned tuna and salmon was demonstrated by ELISA-inhibition assay and by negative oral challenges with canned salmon in two patients allergic to salmon. Collectively, these findings suggest that some of the major allergens responsible for IgE-mediated food allergy to fish are more labile than previously recognized.
在针对鱼类的双盲、安慰剂对照口服食物激发试验中，发现假阴性率比其他食物抗原高12倍。为了阐明这种差异，通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、免疫印迹和酶联免疫吸附抑制试验，将（用于双盲、安慰剂对照口服食物激发试验的）熟冻干鱼提取物与（用于开放性激发试验的）熟非冻干鱼提取物进行了比较。用罐装金枪鱼和鲑鱼研究了食品加工导致的鱼类变应原性变化。45名食物过敏的儿童和年轻人，包括18名对鱼类有IgE介导的超敏反应的患者，接受了罐装金枪鱼激发试验。所有45次罐装金枪鱼激发试验均为阴性。其中两名患者对鲑鱼过敏，对罐装鲑鱼激发试验也有阴性反应。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳对金枪鱼和鲑鱼提取物进行的体外研究显示，与生鱼和熟鱼提取物相比，罐装鱼提取物中可明确的蛋白质组分显著减少，免疫印迹分析表明罐装鱼提取物与IgE的特异性结合极少。此外，酶联免疫吸附抑制试验以及两名对鲑鱼过敏患者的罐装鲑鱼口服激发试验呈阴性，均证明了罐装金枪鱼和鲑鱼的变应原性降低。总体而言，这些发现表明，一些导致IgE介导的鱼类食物过敏的主要变应原比之前认为的更不稳定。
