Surimi and native codfish contain a common allergen identified as a 63-kDa protein
Mata, E. ; Favier, C. ; Moneret-Vautrin, D. A. ; Nicolas, J. P. ; Ching, L. Han ; Guéant, J.L
Oxford, UK : Blackwell Publishing Ltd
Published 1994
Oxford, UK : Blackwell Publishing Ltd
Published 1994
| ISSN: |
1398-9995
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Medicine
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| Notes: |
We have compared the allergenicity of codfish and surimi (prepared from codfish) by skin testing, specific IgE-RIA, and leukocyte histamine release (LHR) in six fish-allergic patients. Prick tests were positive for codfish and, to a lesser extent, surimi. The percentages of labeled anti-IgE bound to surimi-Sepharose were 1.55 ± 0.19% and 3-6% with control and patient sera, respectively. Inhibition of the surimi protein-Sepharose IgE-RIA was greatest (80%) at protein concentrations of 13.4 and 408.5 μg/ml for codfish and surimi extract, respectively. The allergenic protein was isolated by gel filtration and subjected to SDS-PAGE. The eluate from codfish contained several proteins ranging from 13 to 63 kDa, while the eluate from surimi contained a single 63-kDa protein. It was concluded that surimi contained a single allergenic protein.Mata E, Favier C, Moneret-Vautrin DA, Nicolas JP, Han Ching L, Guéant JL. Surimi and native codfish contain a common allergen identified as a 63-kDa protein.
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| Type of Medium: |
Electronic Resource
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| URL: |