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首页> 外文期刊>Clinical and experimental allergy : >Identification of enolases and aldolases as important fish allergens in cod, salmon and tuna: Component resolved diagnosis using parvalbumin and the new allergens
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Identification of enolases and aldolases as important fish allergens in cod, salmon and tuna: Component resolved diagnosis using parvalbumin and the new allergens

机译：鉴定作为鳕鱼，鲑鱼和金枪鱼中重要鱼类过敏原的Enolases和aldolases：使用小白蛋白和新过敏原的成分分离诊断

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Background: The majority of fish-allergic patients are sensitized to parvalbumin, known to be the cause of important IgE cross-reactivity among fish species. Little is known about the importance of fish allergens other than parvalbumin. Objective: The aim of this study was to characterize hitherto undefined fish allergens in three commonly consumed fish species, cod, salmon and tuna, and to evaluate their importance for in vitro IgE-diagnosis in addition to parvalbumin and fish gelatin. Methods: Sixty-two patients were diagnosed by clinical history, skin prick tests and specific IgE to fish extracts. Two new fish allergens from cod, salmon and tuna were identified by microsequencing. These proteins were characterized by immunoblot, ELISA and mediator release assay. Purified parvalbumin, enolase, aldolase and fish gelatin were used for quantification of specific IgE in ELISA. Results: Parvalbumin and two other allergens of 50 and 40 kDa were detected in IgE-immunoblots of cod, salmon and tuna extracts by most patient sera. The 50 and 40 kDa proteins were identified as beta-enolase and fructose-bisphosphate aldolase A respectively. Both purified enzymes showed allergenic activity in the mediator release assay. Indeed, 72.6% of the patients were sensitized to parvalbumin, 20% of these had specific IgE to salmon parvalbumin only. IgE to enolases were found in 62.9% (0.5-95.0 kUA/L), to aldolases in 50.0% (0.4-26.0 kUA/L) and to fish gelatin in 19.3% (0.4-20.0 kUA/L) of the patients. Inter-species cross-reactivity, even though limited, was found for enolases and aldolases by IgE-inhibition ELISA. Conclusions and Clinical Relevance: Fish enolase and aldolase have been identified as important new fish allergens. In fish allergy diagnosis, IgE to enolase and aldolase are especially relevant when IgE to parvalbumin are absent.
机译：背景：大多数鱼类过敏患者对小白蛋白敏感，已知小白蛋白是鱼类之间重要的IgE交叉反应的原因。除小白蛋白外，对鱼类过敏原的重要性知之甚少。目的：本研究的目的是表征三种常见食用鱼（鳕鱼，鲑鱼和金枪鱼）中迄今未确定的鱼过敏原，并评估其在小白蛋白和鱼明胶之外对体外IgE诊断的重要性。方法：通过临床病史，皮肤点刺试验和对鱼提取物的特异性IgE诊断出62例患者。通过微测序鉴定了来自鳕鱼，鲑鱼和金枪鱼的两种新的鱼过敏原。这些蛋白通过免疫印迹，ELISA和介质释放分析进行了表征。纯化的小白蛋白，烯醇酶，醛缩酶和鱼明胶用于定量ELISA中的特异性IgE。结果：大多数患者血清在鳕鱼，鲑鱼和金枪鱼提取物的IgE免疫印迹中检测到小白蛋白和另外两种分别为50和40 kDa的过敏原。 50和40 kDa的蛋白质分别被鉴定为β-烯醇酶和果糖-双磷酸醛缩酶A。两种纯化的酶在介体释放试验中均显示出变应原活性。实际上，有72.6％的患者对小白蛋白敏感，其中20％的患者仅对鲑鱼小白蛋白具有特异性IgE。患者的IgE分别为62.9％（0.5-95.0 kUA / L），醛缩酶（50.0％（0.4-26.0 kUA / L））和鱼明胶（19.3％（0.4-20.0 kUA / L））。通过IgE抑制ELISA发现了烯醇酶和醛缩酶的种间交叉反应性，尽管有限。结论和临床意义：鱼烯醇酶和醛缩酶已被确认为重要的新鱼类过敏原。在鱼类过敏诊断中，当不存在针对小白蛋白的IgE时，烯醇酶和醛缩酶的IgE尤其重要。

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