Identification of Collagen as a New Fish Allergen

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概要

• 論文の詳細を見る

• This study was intended to identify a high molecular weight allergen that had been detected in fish. Analyses by ELISA of five protein fractions prepared from bigeye tuna muscle showed that the high molecular weight allergen was contained in the myostromal protein fraction. Based on the results of SDS-PAGE, immunoblotting and amino acid analysis of the myostromal protein fraction, the high molecular weight allergen was judged to be collagen. Five of the eight patient sera used were found to react to the bigeye tuna collagen. In competitive ELISA inhibition experiments, the bigeye tuna collagen almost completely inhibited the IgE reactivity to the heated extracts from five species of fish, suggesting that collagen is commonly allergic regardless of fish species. However, no antigenic cross-reactivity was observed between collagens from fish and other animals.

• 社団法人日本農芸化学会の論文
• 2001-02-23

著者

• Shiomi K

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Kazuo Shiomi

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Shiomi Kazuo

  東京海洋大学 食品衛生化学研究室

• Shiomi Kazuo

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Hamada Yuki

  Department Of Food Science And Technology Tokyo University Of Fisheries

• NAGASHIMA Yuji

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• Nagashima Y

  Department Of Food Science And Technology Tokyo University Of Marine Science And Technology

• Nagashima Yuji

  Deparment Of Food Science And Technology Tokyo University Of Fisheries

• Hamada Yu-ichi

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Nakao Yoshiki

  Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.

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