돼지고기 중 알레르기 유발성분의 동정

• 영문명: Identification of Allergens in Pork Meat
• 발행기관: 대한약학회
• 저자명: 정혜주(Hye Joo Chung) 박재현(Jae Hyun Park) 김재희(Jae Hee Kim) 김영옥(Young Ok Kim) 정승태(Seung Tae Chung) 김진호(Jin Ho K im) 조은득(Eun Deuk Cho) 조대현(Dae Hyun Cho) 노건응(Geun Woong Noh) 김동섭(Dong Sup Kim)
• 간행물 정보: 『약학회지』제45권 제1호 (2001년), 39~45쪽, 전체 7쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2001.02.28

영문 초록

The pork meat been reported as one of the food occurring allergic reactions predominantly to korean. To identify the potential food allergens in pork meat, sera were collected from 25 allergic patients to the pork meat and 10 allergic patients not to pork meat as well as 5 normal subjects after skin prick test and open food challenge test. Crude extracts were prepared by blending raw pork meat in phosphate buffered saline (pH 7.0) and the heat treatment on crude extracts was carried to characterize sensibility of the allergens to heat. ELISA was performed to determine specfic IgE antibody levels of allergic patients to pork meat, and resulted in twofold higher mean value than that of tolerated patients. Extracted proteins from pork meat was separated with SDS-PAGE followed by immunoblotting using sera from pork sensitive patients and control subjects, respectively. The IgE binding response to pork meat by immunobots correlated with quentitative specfic IgE value of each person. Immunoblots showed four prominent IgE-binding bands (66, 60, 50, 44kDa) in crude extract, but two bands of those (60, 44kDa) were heat-labile. These results suggest that most prominent allergens from pork meat are four components(66, 60, 50, 44 kDa) in korean and the heat treatment on allergen is additional parameter to characterize allergen.

키워드

Pork meat SDS-PAGE immunoblot food allergen IgE ELISA