4.7 Article

Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin

期刊

FOOD CHEMISTRY
卷 124, 期 3, 页码 921-926

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.020

关键词

Allergen; Disc abalone; Cross-reactivity; Paramyosin; Tropomyosin

资金

  1. Ministry of Education, Science, Sports and Culture of Japan
  2. Ministry of Health, Labour and Welfare of Japan

向作者/读者索取更多资源

Tropomyosin, a 35-38 kDa myofibrillar protein, represents a major allergen in molluscs, as well as in crustaceans. Besides tropomyosin, a 100 kDa allergen was newly detected in the disc abalone Haliotis discus discus. The 100 kDa allergen was purified from the muscle of the disc abalone by salting-out and hydroxyapatite HPLC and identified as paramyosin based on the determined amino acid sequences of the peptide fragments produced by lysylendopeptidase digestion. Based on analysis by fluorescence ELISA, as many as 16 of the 18 patient sera tested, reacted to the disc abalone tropomyosin. The same patient sera also reacted to the disc abalone paramyosin, although rather less potently than to tropomyosin, suggesting that paramyosin is a major allergen. Immunoblotting data showed that IgE-reactive paramyosin is distributed in some species of molluscs other than the disc abalone. Interestingly, cross-reactivity between paramyosin and tropomyosin was demonstrated by inhibition immunoblotting and inhibition ELISA. (C) 2010 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

Letter Dermatology

Fish-collagen allergy: a pitfall of the prick-to-prick test with raw fish

S. Chikazawa, T. Hashimoto, Y. Kobayashi, T. Satoh

BRITISH JOURNAL OF DERMATOLOGY (2015)

Article Food Science & Technology

Molecular Cloning and Expression of a New Major Allergen, Ani s 14, from Anisakis simplex

Yukihiro Kobayashi, Seiko Kakemoto, Kuniyoshi Shimakura, Kazuo Shiomi

FOOD HYGIENE AND SAFETY SCIENCE (2015)

Article Food Science & Technology

Molecular Cloning and Expression of a New Major Allergen, Ani s 14, from Anisakis simplex

Yukihiro Kobayashi, Seiko Kakemoto, Kuniyoshi Shimakura, Kazuo Shiomi

FOOD HYGIENE AND SAFETY SCIENCE (2015)

Article Allergy

Fish collagen is an important panallergen in the Japanese population

Y. Kobayashi, H. Akiyama, J. Huge, H. Kubota, S. Chikazawa, T. Satoh, T. Miyake, H. Uhara, R. Okuyama, R. Nakagawara, M. Aihara, N. Hamada-Sato

ALLERGY (2016)

Article Biochemistry & Molecular Biology

Fish allergy in patients with parvalbumin-specific immunoglobulin E depends on parvalbumin content rather than molecular differences in the protein among fish species

Ayako Kobayashi, Yukihiro Kobayashi, Kazuo Shiomi

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2016)

Article Chemistry, Applied

Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment

Hiroyuki Kubota, Ayako Kobayashi, Yukihiro Kobayashi, Kazuo Shiomi, Naoko Hamada-Sato

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Quantification of major allergen parvalbumin in 22 species of fish by SDS-PAGE

Yukihiro Kobayashi, Tao Yang, Cheng-Tao Yu, Chiaki Ume, Hiroyuki Kubota, Kuniyoshi Shimakura, Kazuo Shiomi, Naoko Hamada-Sato

FOOD CHEMISTRY (2016)

Letter Allergy

IgE-binding epitopes of various fish parvalbumins exist in a stereoscopic conformation maintained by Ca2+ binding

Ayako Kobayashi, Ayako Ichimura, Yukihiro Kobayashi, Kazuo Shiomi

ALLERGOLOGY INTERNATIONAL (2016)

Article Allergy

Study of the cross-reactivity of fish allergens based on a questionnaire and blood testing

Yukihiro Kobayashi, Jiletu Huge, Shintaro Imamura, Naoko Hamada-Sato

ALLERGOLOGY INTERNATIONAL (2016)

Article Allergy

Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish

Yukihiro Kobayashi, Takuma Kuriyama, Ryoko Nakagawara, Michiko Aihara, Naoko Hamada-Sato

ALLERGOLOGY INTERNATIONAL (2016)

Letter Allergy

A case of eel collagen allergy

Masao Tamura, Kiyoshi Matsui, Yukihiro Kobayashi, Chie Ogita, Kazuyuki Tsuboi, Minori Kusakabe, Kota Azuma, Takeo Abe, Takahiro Yoshikawa, Masahiro Sekiguchi, Naoto Azuma, Masayasu Kitano, Hajime Sano

ALLERGOLOGY INTERNATIONAL (2018)

Article Biochemistry & Molecular Biology

PARAMYOSIN FROM THE DISC ABALONE HALIOTIS DISCUS DISCUS

Midori Suzuki, Keiko Shimizu, Yukihiro Kobayashi, Shoichiro Ishizaki, Kazuo Shiomi

JOURNAL OF FOOD BIOCHEMISTRY (2014)

Letter Allergy

A parvalbumin allergy case was successfully treated with oral immunotherapy using hypoallergenic fish

Tsukasa Ugajin, Yukihiro Kobayashi, Kaoru Takayama, Hiroo Yokozeki

ALLERGOLOGY INTERNATIONAL (2021)

Letter Allergy

Specific immunoglobulin E to Ani s 1 is rare in patients with Anisakis allergy living in Hokkaido, northern Japan

Momoko Yoshikawa, Yasuyuki Sumikawa, Yukihiro Kobayashi, Hisashi Uhara

ALLERGOLOGY INTERNATIONAL (2022)

Meeting Abstract Allergy

Component-resolved diagnosis of Anisakis allergy using 9 Anisakis components

N. Inomata, Y. Kobayashi, K. Ito, K. Shiomi, M. Aihara

ALLERGY (2014)

Article Chemistry, Applied

The first harmonised total diet study in Portugal: Vitamin D occurrence and intake assessment

M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira

Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

The digestion fates of lipids with different unsaturated levels in people with different age groups

Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu

Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds

Hyunjong Yu, Huisu Kim, Pahn-Shick Chang

Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke

Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Novel competitive electrochemical impedance biosensor for the ultrasensitive detection of umami substances based on Pd/Cu-TCPP(Fe)

Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu

Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Identification and comparison of milk fat globule membrane and whey proteins from Selle Français, Welsh pony, and Tieling Draft horse mare's milk

Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang

Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach

Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales

Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Preparation and properties of pH-sensitive cationic starch nanoparticles

Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen

Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Direct seeding compromised the vitamin C content of baby vegetables and the glucosinolate content of mature vegetables in Asian leafy brassicas

Andrea Koo, Vinayak Ghate, Weibiao Zhou

Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis

Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie

Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens

Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun

Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Effect of milling on in vitro Digestion-Induced release and bioaccessibility of active compounds in rice

Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan

Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic

Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin

Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage

Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni

Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.

FOOD CHEMISTRY (2024)

Article Chemistry, Applied

Immobilizing amyloglucosidase on inorganic hybrid nanoflowers to prepare time-temperature integrators for chilled pork quality monitoring

Lin Wang, Falai Ma, Zihan Li, Yan Zhang

Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.

FOOD CHEMISTRY (2024)