Identification of pyruvate kinase as a novel allergen in whiteleg shrimp (Litopenaeus vannamei) by specific-IgE present in patients with shrimp allergy

Chih Hung Lee, Chia Ching Wu, Yu Chang Tyan, Wei Tai Yu, Edward S. Huang, Hsu Sheng Yu*

*此作品的通信作者

研究成果: 期刊稿件文章同行評審

28 引文 斯高帕斯(Scopus)

摘要

Food allergy is one of the most important health issues worldwide. In Taiwan, current literature suggests shrimps and crabs are the most common causes of food allergy, and are frequently associated with acute allergic reactions such as urticaria, atopic dermatitis, and asthma. However, knowledge regarding the shrimp allergens remains limited. Thus, there is an urgent need to establish comprehensive information for elucidating underlying triggers for food allergy. In this study, whiteleg shrimp (Litopenaeus vannamei) was used to evaluate the IgE-binding properties of various shrimp proteins to 7 allergic patients’ sera by western blot. A 63 kDa protein was found in raw and cooked shrimp bound to specific-IgEs in 7 and 4 patients’ sera, respectively. This protein was further identified as pyruvate kinase based on the proteomic mass spectrometry. This study identifies an important shrimp allergen unique to Taiwan and further testing and prevention measures might be implemented in the allergen analysis.

原文英語
頁(從 - 到)359-365
頁數7
期刊Food Chemistry
258
DOIs
出版狀態已出版 - 30 08 2018

文獻附註

Publisher Copyright:
© 2018 Elsevier Ltd

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