Mata E, Favier C, Moneret-Vautrin D A, Nicolas J P, Han Ching L, Guéant J L
Laboratoire de Biochimie Nutritionnelle, INSERM U 308, Faculté de Médicine de Nancy, France.
Allergy. 1994 Jul;49(6):442-7. doi: 10.1111/j.1398-9995.1994.tb00837.x.
We have compared the allergenicity of codfish and surimi (prepared from codfish) by skin testing, specific IgE-RIA, and leukocyte histamine release (LHR) in six fish-allergic patients. Prick tests were positive for codfish and, to a lesser extent, surimi. The percentages of labeled anti-IgE bound to surimi-Sepharose were 1.55 +/- 0.19% and 3-6% with control and patient sera, respectively. Inhibition of the surimi protein-Sepharose IgE-RIA was greatest (80%) at protein concentrations of 13.4 and 408.5 micrograms/ml for codfish and surimi extract, respectively. The allergenic protein was isolated by gel filtration and subjected to SDS-PAGE. The eluate from codfish contained several proteins ranging from 13 to 63 kDa, while the eluate from surimi contained a single 63-kDa protein. It was concluded that surimi contained a single allergenic protein.
我们通过皮肤试验、特异性IgE-RIA和白细胞组胺释放（LHR），比较了鳕鱼和鱼糜（由鳕鱼制成）对6名鱼类过敏患者的致敏性。针刺试验显示鳕鱼呈阳性，鱼糜呈阳性但程度较轻。用对照血清和患者血清时，与鱼糜-琼脂糖结合的标记抗IgE百分比分别为1.55±0.19%和3-6%。对于鳕鱼提取物和鱼糜提取物，在蛋白质浓度分别为13.4和408.5微克/毫升时，鱼糜蛋白-琼脂糖IgE-RIA的抑制作用最大（80%）。通过凝胶过滤分离出致敏蛋白，并进行SDS-PAGE分析。鳕鱼洗脱液中含有几种分子量在13至63 kDa之间的蛋白质，而鱼糜洗脱液中含有一种单一的63 kDa蛋白质。得出的结论是，鱼糜含有一种单一的致敏蛋白。
