中国对虾肉中与虾过敏患者血清特异性IgE结合的组分分析

分析与血清特异性IgE结合的虾肉中的蛋白成分。方法 常规制备虾肉蛋白提取液,用SDS-PAGE技术分析提取液中的蛋白组分,以虾过敏患者血清(sIgE)作为探针,经免疫印记技术分析、鉴定与患者特异性IgE结合的蛋白成分。结果 虾肉蛋白提取液显示12种可辨认蛋白条带,其中65、50和36kD相对含量较高；不同过敏患者血清中与蛋白结合的强度和所识别的蛋白组分存在一定差别,但所识别的蛋白主要集中在分子量＞70kD的区域。结论 与阳性血清的反应强度与蛋白相对含量无关,提取有效组分有望提高血清特异性IgE检测的敏感度。

Serum specific IgE analysis on shrimp allergy patients

To analyze the protein components in shrimp which could bind with serum specific IgE (sIgE) of allergy patients.MethodsThe shrimp protein extracts were prepared by routine method, and protein components were separated by SDS-PAGE. Using serum of shrimp allergy patients as probe, the protein components which could bind with sIgE were identified by immunoblotting technique. ResultsThe SDS-PAGE of shrimp protein extracts showed 12identifiable bands, and the protein content of 65,0and 36kD were relatively higher than the others. Although the serum of allergy patients showed different affinity and binding sites in the immunoblotting assay, the identified protein was mainly in the region of molecular weight greater than 70kD. ConclusionWhen reacted with positive serum, the reaction intensity and protein content were unrelated. The sensitivity of detection for serum sIgE might be improved by extracting active protein components of shrimp.