Allergenicity Of Japanese Eel Collagen And Parvalbumin
Keywords
Japanese Eel, Collagen, Parvalbumin, Allergens, Immunoassay, Immune Cross-Reaction, Simulated Gastric Juice Digestion
Abstract
Taking Japanese eel skin and muscle tissue as the research objects, collagen was purified by alkali dissolution, acid dissolution, salting out, freeze-drying and other methods, and purified by heating, saturated ammonium sulfate graded salting out, deae-sepharose anion exchange chromatography and other methods. Two subtypes of parvalbumin (pv-¢¡ and pv-¢¢) were obtained, and the purified target protein was confirmed by immunoblotting experiments with animal-specific antibodies. The results of enzyme-linked immunosorbent assay and western blot analysis showed that the purified collagen and parvalbumin reacted specifically with the positive serum of fish allergy patients, and there was no immune cross-reaction between the two. In vitro simulated gastric juice digestion experiments and sds-page analysis results showed that both collagen and parvalbumin have high digestive stability. The results suggest that Japanese eel collagen and parvalbumin have high digestive stability and immunogenicity, and both can induce ige-mediated specific hypersensitivity reactions in different patients.
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Original research was done by Liu Guangming, Shi Qianyu, Cai Qiufeng, Pan Bingqing, Weng Wuyin, Su Wenjin, Cao Minjie
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