School of Pharmacy and Molecular Science, Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia.
Mol Nutr Food Res. 2014 May;58(5):1144-55. doi: 10.1002/mnfr.201300584. Epub 2014 Jan 13.
Prawn allergy is one of the leading causes of IgE-mediated hypersensitivity to food. Alterations of IgE-antibody reactivity to prawn allergens due to thermal processing are not fully understood. The aim of this study was to analyze the impact of heating on prawn allergens using a comprehensive allergenomic approach.
Proteins from raw and heat-processed black tiger prawn (Penaeus monodon) extracts as well as recombinant tropomyosin (rPen m1) were analyzed by SDS-PAGE and immunoblotting using sera from 16 shellfish allergic patients. IgE antibody binding proteins were identified by advanced mass spectroscopy, characterized by molecular structure analysis and their IgE reactivity compared among the prepared black tiger prawn extracts. Heat processing enhanced the overall patient IgE binding to prawn extracts and increased recognition of a number of allergen variants and fragments of prawn allergens. Allergens identified were tropomyosin, myosin light chain, sarcoplasmic calcium binding protein, and putative novel allergens including triose phosphate isomerase, aldolase, and titin.
Seven allergenic proteins are present in prawns, which are mostly heat-stable and form dimers or oligomers. Thermal treatment enhanced antibody reactivity to prawn allergens as well as fragments and should be considered in the diagnosis of prawn allergy and detection of crustacean allergens in processed food.
虾过敏是 IgE 介导的食物过敏的主要原因之一。由于热加工而导致的 IgE 抗体对虾过敏原反应的改变尚未完全了解。本研究的目的是使用综合的过敏原组学方法分析加热对虾过敏原的影响。
使用来自 16 名贝类过敏患者的血清，通过 SDS-PAGE 和免疫印迹分析生的和热处理的黑虎虾（Penaeus monodon）提取物以及重组肌球蛋白轻链（rPen m1）中的蛋白质。通过先进的质谱法鉴定 IgE 抗体结合蛋白，通过分子结构分析对其进行表征，并比较制备的黑虎虾提取物中的 IgE 反应性。热加工增强了患者总体对虾提取物的 IgE 结合，并增加了对一些过敏原变体和虾过敏原片段的识别。鉴定出的过敏原包括肌球蛋白轻链，肌球蛋白轻链，肌钙蛋白结合蛋白，以及推测的新型过敏原，包括磷酸丙糖异构酶，醛缩酶和原肌球蛋白。
虾中存在七种过敏原蛋白，这些蛋白大多数是耐热的，并形成二聚体或寡聚体。热处理增强了对虾过敏原以及片段的抗体反应性，在虾过敏的诊断和加工食品中甲壳类过敏原的检测中应予以考虑。
