Surimi and native codfish contain a common allergen identified as a 63-kDa protein |
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Authors: | E Mata C Favier D A Moneret-Vautrin J P Nicolas L Han Ching JL Guéant |
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Institution: | Laboratoire de Biochimie Nutritionnelle, INSERM U 308, Facultéde Médecine de Nancy;Service de Médecine D, Chu de Nancy, Hôpital de Brabois;IFREMER, Rue de l'lle d'Yeu, BP 1049, 44000 Nantes, France |
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Abstract: | 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. |
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Keywords: | food allergy surimi |
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