Identification and Characterization of Main Allergic Proteins in Cooked Wolf Herring Fish.

Identification and Characterization of Main Allergic Proteins in Cooked Wolf Herring Fish. Iran J Allergy Asthma Immunol. 2016 Oct;15(5):363-371 Authors: Mohamadi M, Falak R, Mokhtarian K, Khoramizadeh MR, Sadroddiny E, Kardar GA Abstract Our aim in this study was to identify and characterize allergic proteins in cooked wolf herring fish. We heated the crude extract alternatively at 50, 60, 70, 80, 90, and 100°C for one hour and results were compared by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, proteins were immunoblotted with fish-sensitive patients' sera. The major allergenic proteins were identified via mass spectrometry. These allergenic proteins were then purified by anion exchange chromatography and the IgE-immunoreactivity of the fractions was compared with the crude extracts via disk enzyme-linked immunosorbent assay (ELISA). SDS-PAGE of the crude extract showed more than 15 distinct protein bands. Five of these proteins, with apparent molecular weights of 12, 18, 24, 38, and 51 kDa, were only observed in the 100°C heated extract. Immunoblotting of the heated extract revealed that the 12 and 51 kDa proteins were IgE-immunoreactive with 88 percent of fish-sensitive patient sera while the 24 and 38 kDa proteins reacted with 33.3 and 55.5 percent of fish-sensitive patient sera, respectively. Mass spectrometry of the 12, 38, and 51 kDa proteins revealed that all three were parvalbumin oligomers...
Source: Iranian Journal of Allergy, Asthma and Immunology - Category: Allergy & Immunology Authors: Tags: Iran J Allergy Asthma Immunol Source Type: research