Identification and Characterization of Cross-Reactive Allergens between Cow Milk αS1-Casein and Soybean Proteins

被引：0

作者：

Cong, Yanjun ^{[1
]}

Lü, Xiaozhe ^{[1
]}

Li, Ye ^{[1
]}

Liu, Di ^{[1
]}

Li, Linfeng ^{[2
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Health, Beijing Technology and Business University, Beijing,100048, China

[2] Department of Dermatology, Beijing Friendship Hospital, Beijing,100050, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 18期

关键词：

Surface plasmon resonance - Allergens - Monoclonal antibodies;

D O I：

10.7506/spkx1002-6630-20181224-272

中图分类号：

学科分类号：

摘要：

In this paper, we firstly identified cross-reactive soybean allergens using sera from cow milk allergic infants and mouse monoclonal antibodies. Then, the amino acid sequence similarity between the cross-reactive allergens and cow milk αS1-casein was analyzed by using bioinformatics software. In addition, the stability of the cross-reactive allergens was examined to in vitro digestion in simulated gastric fluid and to heating. The results showed that α subunit of β-conglycinin (Gly m Bd 60K) was identified as cross-reactive allergen. SDS-PAGE analysis demonstrated that Gly m Bd 60K could be completely digested in 2 min. Heating did not change the cross-reactivity of Gly m Bd 60K with αS1-casein monoclonal antibodies. © 2019, China Food Publishing Company. All right reserved.

引用

页码：70 / 75