Identification and Allergenicity of Allergic Proteins in Ginkgo Seeds

doi:10.7506/spkx1002-6630-201107004

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 16-20.doi: 10.7506/spkx1002-6630-201107004

• Basic Research • Previous Articles Next Articles

Identification and Allergenicity of Allergic Proteins in Ginkgo Seeds

LI Ying-ying1，WU Cai-e1,*， YANG Jian-ting2，FAN Gong-jian1

1.College of Forest Resources and Environment, Nanjing Forestry University, Nanjing 210037, China；
2.College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China

Received:2010-06-30 Revised:2011-02-24 Online:2011-04-15 Published:2011-03-30
Contact: WU Cai-e E-mail:sxwucaie@163.com

Abstract

Abstract: SDS-PAGE and Western-Blotting were used to identify the protein composition and allergic proteins of ginkgo seed extract, respectively. A total of 13 bands were observed in the SDS-PAGE pattern, and the fractions of 21 kD and 32 kD exhibited the highest content. Western-Blotting analysis indicated that ginkgo seeds had 3 allergic proteins, whose molecular weights were 21, 32 kD and 36 kD, respectively. When the enzyme secondary antibody concentration was 1:1000 and the ginkgo protein coating concentration was 50μg/mL, the serum IgE titer of mice allergic to ginkgo seeds was detected to be 1:6400 by indirect ELISA.

Key words: ginkgo seed, allergic protein, SDS-PAGE, Western-Blotting, indirect ELISA

CLC Number:

Q816

LI Ying-ying1，WU Cai-e1,*， YANG Jian-ting2，FAN Gong-jian1. Identification and Allergenicity of Allergic Proteins in Ginkgo Seeds[J]. FOOD SCIENCE, 2011, 32(7 ): 16-20.

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Identification and Allergenicity of Allergic Proteins in Ginkgo Seeds

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