Limits...
IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating.

Abramovitch JB, Kamath S, Varese N, Zubrinich C, Lopata AL, O'Hehir RE, Rolland JM - PLoS ONE (2013)

Bottom Line: Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized.Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests.These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.

View Article: PubMed Central - PubMed

Affiliation: Department of Immunology, Monash University, Melbourne, Victoria, Australia ; Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia.

ABSTRACT
Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests. Inhibition IgE ELISA and immunoblotting demonstrated cross-reactivity between the crab and prawn extracts, predominantly due to tropomyosin, but crab-specific IgE-reactivity was also observed. The major blue swimmer crab allergen tropomyosin, Por p 1, was cloned and sequenced, showing strong homology with tropomyosin of other crustacean species but also sequence variation within known and predicted linear IgE epitopes. These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.

No MeSH data available.


Related in: MedlinePlus

Inhibition IgE immunoblotting with recombinant tropomyosin preparations.Inhibition of serum IgE reactivity to CC (A) and CP (B) by rPor p 1 and rPen m 1 using subjects 24 (lanes 1–7) and 19 (lanes 8–14). Lanes 1: No inhibitor, subject 24, 2: 0.048 µg/ml rPor p 1, 3: 0.24 µg/ml rPor p 1, 4: 1.2 µg/ml rPor p 1, 5: 0.048 µg/ml rPen m 1, 6: 0.24 µg/ml rPen m 1, 7: 1.2 µg/ml rPen m 1, 8: No inhibitor, subject 19, 9: 0.048 µg/ml rPor p 1, 10: 0.24 µg/ml rPor p 1, 11: 1.2 µg/ml rPor p 1, 12: 0.048 µg/ml rPen m 1, 13: 0.24 µg/ml rPen m 1, 14: 1.2 µg/ml rPen m 1.
© Copyright Policy
Related In: Results  -  Collection


getmorefigures.php?uid=PMC3686732&req=5

pone-0067487-g008: Inhibition IgE immunoblotting with recombinant tropomyosin preparations.Inhibition of serum IgE reactivity to CC (A) and CP (B) by rPor p 1 and rPen m 1 using subjects 24 (lanes 1–7) and 19 (lanes 8–14). Lanes 1: No inhibitor, subject 24, 2: 0.048 µg/ml rPor p 1, 3: 0.24 µg/ml rPor p 1, 4: 1.2 µg/ml rPor p 1, 5: 0.048 µg/ml rPen m 1, 6: 0.24 µg/ml rPen m 1, 7: 1.2 µg/ml rPen m 1, 8: No inhibitor, subject 19, 9: 0.048 µg/ml rPor p 1, 10: 0.24 µg/ml rPor p 1, 11: 1.2 µg/ml rPor p 1, 12: 0.048 µg/ml rPen m 1, 13: 0.24 µg/ml rPen m 1, 14: 1.2 µg/ml rPen m 1.

Mentions: When the IgE inhibitory reactivity of rPor p 1 and rPen m 1 were compared over a concentration range using two shellfish-allergic patient sera, rPor p 1 showed slightly greater inhibition of IgE reactivity with the TM band in CC than rPen m 1, and rPen m 1 inhibited reactivity with CP TM slightly better than rPor p 1(Figure 8). Neither recombinant TM preparation inhibited IgE reactivity with the higher MW bands.


IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating.

Abramovitch JB, Kamath S, Varese N, Zubrinich C, Lopata AL, O'Hehir RE, Rolland JM - PLoS ONE (2013)

Inhibition IgE immunoblotting with recombinant tropomyosin preparations.Inhibition of serum IgE reactivity to CC (A) and CP (B) by rPor p 1 and rPen m 1 using subjects 24 (lanes 1–7) and 19 (lanes 8–14). Lanes 1: No inhibitor, subject 24, 2: 0.048 µg/ml rPor p 1, 3: 0.24 µg/ml rPor p 1, 4: 1.2 µg/ml rPor p 1, 5: 0.048 µg/ml rPen m 1, 6: 0.24 µg/ml rPen m 1, 7: 1.2 µg/ml rPen m 1, 8: No inhibitor, subject 19, 9: 0.048 µg/ml rPor p 1, 10: 0.24 µg/ml rPor p 1, 11: 1.2 µg/ml rPor p 1, 12: 0.048 µg/ml rPen m 1, 13: 0.24 µg/ml rPen m 1, 14: 1.2 µg/ml rPen m 1.
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3686732&req=5

pone-0067487-g008: Inhibition IgE immunoblotting with recombinant tropomyosin preparations.Inhibition of serum IgE reactivity to CC (A) and CP (B) by rPor p 1 and rPen m 1 using subjects 24 (lanes 1–7) and 19 (lanes 8–14). Lanes 1: No inhibitor, subject 24, 2: 0.048 µg/ml rPor p 1, 3: 0.24 µg/ml rPor p 1, 4: 1.2 µg/ml rPor p 1, 5: 0.048 µg/ml rPen m 1, 6: 0.24 µg/ml rPen m 1, 7: 1.2 µg/ml rPen m 1, 8: No inhibitor, subject 19, 9: 0.048 µg/ml rPor p 1, 10: 0.24 µg/ml rPor p 1, 11: 1.2 µg/ml rPor p 1, 12: 0.048 µg/ml rPen m 1, 13: 0.24 µg/ml rPen m 1, 14: 1.2 µg/ml rPen m 1.
Mentions: When the IgE inhibitory reactivity of rPor p 1 and rPen m 1 were compared over a concentration range using two shellfish-allergic patient sera, rPor p 1 showed slightly greater inhibition of IgE reactivity with the TM band in CC than rPen m 1, and rPen m 1 inhibited reactivity with CP TM slightly better than rPor p 1(Figure 8). Neither recombinant TM preparation inhibited IgE reactivity with the higher MW bands.

Bottom Line: Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized.Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests.These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.

View Article: PubMed Central - PubMed

Affiliation: Department of Immunology, Monash University, Melbourne, Victoria, Australia ; Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia.

ABSTRACT
Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests. Inhibition IgE ELISA and immunoblotting demonstrated cross-reactivity between the crab and prawn extracts, predominantly due to tropomyosin, but crab-specific IgE-reactivity was also observed. The major blue swimmer crab allergen tropomyosin, Por p 1, was cloned and sequenced, showing strong homology with tropomyosin of other crustacean species but also sequence variation within known and predicted linear IgE epitopes. These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.

No MeSH data available.


Related in: MedlinePlus