FISH HYPERSENSITIVITY .2. CLINICAL RELEVANCE OF ALTERED FISH ALLERGENICITY CAUSED BY VARIOUS PREPARATION METHODS
FISH HYPERSENSITIVITY .2. CLINICAL RELEVANCE OF ALTERED FISH ALLERGENICITY CAUSED BY VARIOUS PREPARATION METHODS
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DOI：
10.1016/0091-6749(92)90135-o
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发表时间：
1992-10-01
影响因子：
14.2
通讯作者：
SAMPSON, HA
中科院分区：
文献类型：
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作者：
BERNHISELBROADBENT, J;STRAUSE, D;SAMPSON, HA
在双盲，安慰剂对照，口服食物挑战与鱼，12倍高的假阴性率相比，发现其他食物抗原。为了阐明这一差异，煮熟的冻干鱼提取物（用于双盲，安慰剂对照，口服食物的挑战）进行了比较与煮熟的，non冻干的鱼提取物（用于开放的挑战）的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳，免疫印迹和ELISA抑制试验。改变鱼过敏性作为食品加工的结果进行了检查与罐头金枪鱼和鲑鱼。45名食物过敏的儿童和年轻人，包括18名IgE介导的鱼类超敏反应患者，接受了金枪鱼罐头的挑战。所有45项针对金枪鱼罐头的挑战均为阴性。其中两名患者对鲑鱼过敏，并且对鲑鱼罐头的挑战也有负面反应。金枪鱼和鲑鱼提取物的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳的体外调查显示，与生的和熟的鱼提取物相比，罐头鱼提取物中的可定义的蛋白质组分的显着损失，免疫印迹分析表明，最小的IgE特异性结合到罐头鱼提取物。此外，降低过敏性的金枪鱼罐头和鲑鱼证明了ELISA抑制试验和阴性的口服挑战与罐头鲑鱼在两个病人过敏鲑鱼。总的来说，这些研究结果表明，一些主要的过敏原负责IgE介导的食物过敏的鱼是更不稳定的比以前认识到的。
In double-blind, placebo-controlled, oral food challenges with fish, a 12-fold higher false-negative rate was found compared with other food antigens. In an effort to elucidate this discrepancy, cooked lyophilized fish extracts (used in double-blind, placebo-controlled, oral food challenges) were compared with cooked, nonlyophilized fish extracts (used in open challenges) by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, immunoblot, and ELISA-inhibition assays. Altered fish allergenicity as a result of food processing was examined with canned tuna and salmon. Forty-five children and young adults with food allergies, including 18 patients with IgE-mediated hypersensitivity to fish, were challenged with canned tuna. All 45 challenges with canned tuna were negative. Two of these patients are allergic to salmon and also have negative reactions to challenges with canned salmon. In vitro investigation by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of tuna and salmon extracts revealed a striking loss of definable protein fractions in the canned fish extract when compared with raw and cooked fish extracts, and immunoblot analyses demonstrated minimal IgE-specific binding to the canned fish extracts. In addition, decreased allergenicity of the canned tuna and salmon was demonstrated by ELISA-inhibition assay and by negative oral challenges with canned salmon in two patients allergic to salmon. Collectively, these findings suggest that some of the major allergens responsible for IgE-mediated food allergy to fish are more labile than previously recognized.