Identification of Chicken Meat Proteins Detected with IgE Antibodies from Allergic Patients.

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  • アレルギー患者ＩｇＥ抗体が結合する鶏肉タンパク質の同定
  • アレルギー カンジャ IgE コウタイ ガ ケツゴウ スル ケイニク タンパクシツ ノ ドウテイ

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Abstract

Some allergic patients are highly sensitive to chicken meat, although the incidence of meat allergy is not so high. In the present study, the proteins suspected to be allergens were identified with IgE antibodies from the patients sensitive to chicken meat. Three components with 39kDa, 41kDa and 50kDa were detected in saline-extracted chicken meat proteins by immunoblotting with the sera from the three patients of high IgE titers. The proteins with 39kDa and 41kDa were identified as glyceraldehyde phosphate dehydrogenase (GAPDH) and fructose bisphosphate aldolase (FBPA), respectively, based on the N-terminal amino acid sequences. Chicken GAPDH positively reacted in chemiluminescent enzyme-linked immunosorbent assay with the IgE antibodies from 5 out of 10 patients allergic to chicken meat. Moreover, the reactions between chicken meat proteins and the positive sera were quantitatively inhibited by chicken GAPDH. These results suggest that chicken GAPDH should be an allergen. FBPA are also suspected to be a chicken meat allergen.

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