Effect of Heat Processing on IgE Reactivity and Cross‐Reactivity of Tropomyosin and Other Allergens of Asia‐Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1
| العنوان: | Effect of Heat Processing on IgE Reactivity and Cross‐Reactivity of Tropomyosin and Other Allergens of Asia‐Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1 |
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| المؤلفون: | Jessica C Anania, Sandip D. Kamath, Anita Hazard, Jodie B. Abramovitch, Nirupama Varese, Andreas L. Lopata, Robyn E O'Hehir, Jennifer M. Rolland, Roni Nugraha |
| المصدر: | Molecular Nutrition & Food Research |
| بيانات النشر: | Wiley, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0301 basic medicine, Sydney rock oyster, Oyster, animal structures, Zoology, Biology, medicine.disease_cause, Cross-reactivity, tropomyosin, 03 medical and health sciences, 0302 clinical medicine, Food allergy, biology.animal, medicine, Research Articles, Shellfish, heat processing, IgE cross‐reactivity, Shellfish allergy, food and beverages, Mussel, biology.organism_classification, medicine.disease, 030104 developmental biology, 030228 respiratory system, mollusc allergen, Blue mussel, Research Article, Food Science, Biotechnology |
| الوصف: | Scope: Shellfish allergy is an increasing global health priority, frequently affecting adults. Molluscs are an important shellfish group causing food allergy but knowledge of their allergens and cross-reactivity is limited. Optimal diagnosis of mollusc allergy enabling accurate advice on food avoidance is difficult. Allergens of four frequently ingested Asia-Pacific molluscs are characterized: Sydney rock oyster (Saccostrea glomerata), blue mussel (Mytilus edulis), saucer scallop (Amusium balloti), and southern calamari (Sepioteuthis australis), examining cross-reactivity between species and with blue swimmer crab tropomyosin, Por p 1. Methods and results: IgE ELISA showed that cooking increased IgE reactivity of mollusc extracts and basophil activation confirmed biologically relevant IgE reactivity. Immunoblotting demonstrated strong IgE reactivity of several proteins including one corresponding to heat-stable tropomyosin in all species (37–40 kDa). IgE-reactive Sydney rock oyster proteins were identified by mass spectrometry, and the novel major oyster tropomyosin allergen was cloned, sequenced, and designated Sac g 1 by the IUIS. Oyster extracts showed highest IgE cross-reactivity with other molluscs, while mussel cross-reactivity was weakest. Inhibition immunoblotting demonstrated high cross-reactivity between tropomyosins of mollusc and crustacean species. Conclusion: These findings inform novel approaches for reliable diagnosis and improved management of mollusc allergy. |
| تدمد: | 1613-4133 1613-4125 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7d6547842837b980a0327b3b1becac7Test https://doi.org/10.1002/mnfr.201800148Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....e7d6547842837b980a0327b3b1becac7 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 16134133 16134125 |
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