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Surimi and native codfish contain a common allergen identified as a 63‐kDa protein
Author(s) -
Mata E.,
Favier C.,
MoneretVautrin D. A.,
Nicolas J. P.,
Ching L. Han,
Guéant J.L
Publication year - 1994
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1994.tb00837.x
Subject(s) - allergen , chemistry , immunoglobulin e , food science , chromatography , biology , allergy , immunology , antibody
We have compared the allergenicity of codfish and surimi (prepared from codfish) by skin testing, specific IgE‐RIA, and leukocyte histamine release (LHR) in six fish‐allergic patients. Prick tests were positive for codfish and, to a lesser extent, surimi. The percentages of labeled anti‐IgE bound to surimi‐Sepharose were 1.55 ± 0.19% and 3‐6% with control and patient sera, respectively. Inhibition of the surimi protein‐Sepharose IgE‐RIA was greatest (80%) at protein concentrations of 13.4 and 408.5 μg/ml for codfish and surimi extract, respectively. The allergenic protein was isolated by gel filtration and subjected to SDS‐PAGE. The eluate from codfish contained several proteins ranging from 13 to 63 kDa, while the eluate from surimi contained a single 63‐kDa protein. It was concluded that surimi contained a single allergenic protein. Mata E, Favier C, Moneret‐Vautrin DA, Nicolas JP, Han Ching L, Guéant JL. Surimi and native codfish contain a common allergen identified as a 63‐kDa protein.