魚肉ねり製品及びスケトウダラすり身のアレルゲン性
書誌事項
- タイトル別名
-
- Allergenicity of Fish Meat Paste Products and Surimi from Walleye Pollack
- ギョニクネリ セイヒン オヨビ スケトウダラ スリミ ノ アレルゲンセイ
この論文をさがす
説明
Six kinds of fish meat paste products (kamaboko, tubular kamaboko called chikuwa, boiled kamaboko called hampen, square shaped fried kamaboko called satsuma-age, fish ball called tsumire and fish sausage) and surimi from walleye pollack were evaluated for allergenicity by ELISA using sera from two fish-sensitive patients, patient 1 recognizing parvalbumin as an allergen and patient 2 recognizing a higher-molecular-weight substance (referred to as unidentified allergen). Patient 1 serum was positive only to the extract from fish ball, which contained a large amount of unwashed sardine meat. Furthermore, parvalbumin was detected only in fish ball by both ELISA using a monoclonal antibody against carp parvalbumin and SDS-PAGE. These results suggested that fish meat paste products made of surimi from walleye pollack and/or fully washed fish meat can be served as hypoallergenic foods to fish-sensitive patients recognizing parvalbumin, since parvalbumin in fish meat can be mostly removed by washing. On the other hand, patient 2 serum reacted to all the extracts from fish meat paste products and surimi. When myofibrillar protein and myostromal protein franctions prepared from surimi were subjected to ELISA with patient 2 serum, the unidentified allergen was found in the latter fraction. SDS-PAGE, immuno-blot and amino acid analysis demonstrated that the unidentified allergen in the myostromal protein fraction is collagen.
収録刊行物
-
- 食品衛生学雑誌
-
食品衛生学雑誌 41 (1), 38-43_1, 2000
公益社団法人 日本食品衛生学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679204813184
-
- NII論文ID
- 10009304297
- 10009688370
-
- NII書誌ID
- AN00117741
-
- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
-
- NDL書誌ID
- 5295703
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可