Purification and Allergenicity Identification of Carp Parvalbumin

doi:10.7506/spkx1002-6630-200903042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 188-191.doi: 10.7506/spkx1002-6630-200903042

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Purification and Allergenicity Identification of Carp Parvalbumin

LIU Guang-ming，LIANG Yin-long，SU Wen-jin，ZHANG Ling-jing，GUO Ling-lin，CAO Min-jie*

(College of Biological Engineering, Fujian Provincial Key Laboratory of Science and Technology for Aquaculture and Food Safety,
Jimei University, Xiamen 361021, China)

Received:2008-03-11 Revised:2008-05-07 Online:2009-02-01 Published:2010-12-29
Contact: CAO Min-jie* E-mail:mjcao@jmu.edu.cn

Abstract

Abstract:

Objective: In order to purify and identify the major allergen of carp parvalbumin and develop detection technology for fish allergen. Method: Carp parvalbumin was purified by heat treatment, (NH4)2SO4 fractionation and DEAE-Sepharose chromatography. Dot-blotting and specific IgE screening kit were used to screen the fish allergenic patients' serum. SDS-PAGE and Western-blotting were used to further identify and analyze the characteristic of carp parvalbumin. Results: Western-blotting using mouse monoclonal antibody against frog parvalbumin showed that the purified protein is parvalbumin. The results of dotblotting revealed that one fish-allergic donator serum has IgE binding capacities with carp parvalbumin, which is further confirmed by Western-blotting.

Key words: carp, parvalbumin, allergen, purification, allergenicity identification

CLC Number:

TS207.3

LIU Guang-ming，LIANG Yin-long，SU Wen-jin，ZHANG Ling-jing，GUO Ling-lin，CAO Min-jie*. Purification and Allergenicity Identification of Carp Parvalbumin[J]. FOOD SCIENCE, 2009, 30(3): 188-191 https://doi.org/10.7506/spkx1002-6630-200903042

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Purification and Allergenicity Identification of Carp Parvalbumin

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