Isolation and characterization of barley lipid transfer protein and protein Z as beer allergens
Isolation and characterization of barley lipid transfer protein and protein Z as beer allergens
复制标题
DOI：
10.1067/mai.2001.118793
复制
发表时间：
2001-10-01
影响因子：
14.2
通讯作者：
Salcedo, G
中科院分区：
文献类型：
--
作者：
García-Casado, G;Crespo, JF;Salcedo, G
最近，啤酒被认为是接触性荨麻疹和严重的IgE介导的过敏反应的病原体。然而，到目前为止，还没有从啤酒中分离出过敏原并对其进行表征。在啤酒粗蛋白制剂中检测到45kd和9kd两种主要成分。两个组分均得到纯化，鉴定为大麦蛋白Z(4)(45kd)和脂转移蛋白1(LTP1；9kd)。蛋白Z(4)可被测试的4个个体血清识别，但在4个啤酒过敏患者中有2个对皮肤测试有弱阳性反应。纯化的LTP1与4份血清中的3份有反应，并在所有4名受试者中诱导出强阳性皮肤刺激性反应。大麦LTP1和蛋白Z(4)已被确定为啤酒的主要过敏原。
Beer has recently been implicated as the causative agent of contact urticaria and severe IgE-mediated anaphylaxis. However, no allergen from beer has as yet been isolated and characterized. Two major components of 45 kd and 9 kd were detected in crude protein preparations from beer. Both components were purified; they were identified as barley protein Z(4) (45 kd) and lipid transfer protein 1 (LTP1; 9 kd). Protein Z(4) was recognized by the 4 individual sera tested but provoked weak positive responses to skin testing in 2 of 4 beer-allergic patients. Purified LTP1 showed reactivity with 3 of 4 individual sera and induced strong positive skin prick responses in all 4 patients tested. Barley LTP1 and protein Z(4) have been identified as the main beer allergens.