Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies
Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies
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DOI：
10.1271/bbb.68.2490
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发表时间：
2004-12-01
影响因子：
1.6
通讯作者：
Narita, H
中科院分区：
文献类型：
--
作者：
Hirose, J;Kitabatake, N;Narita, H
从鸡蛋过敏儿童获得的人血清与天然和加热的卵类粘蛋白（OM）反应良好。卵清蛋白在白色中的含量是OM的5倍;然而，它很容易聚集，并且很难通过加热提取。因此，为准确标示加工食品中的食物过敏原，应考虑到热变性，通过测定鸡蛋白色蛋白来评价OM。建立了三种单克隆抗体和夹心ELISA试验，它们能够识别天然和/或热变性形式的OM。这些特性的单克隆抗体和ELISA试验的有用性进行了讨论，过敏原标记，监测食品加工，和运动或体内的饮食蛋白质的变化。
Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, therefore, OM should be evaluated with the determination of egg white protein in consideration of heat denaturation. Three kinds of monoclonal antibodies and sandwich ELISA tests were established which are able to recognize the native and/or heat-denatured forms of OM. The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo.