论文部分内容阅读
目的对鸡蛋中主要过敏原进行分离、鉴定与纯化。方法分别提取鸡蛋的蛋清与蛋黄的蛋白,通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分离鸡蛋的蛋白质组份,采用免疫印迹(Western-blotting,WB)方法鉴定过敏原,通过离子交换层析对鸡蛋主要过敏原进行初步纯化。结果WB检测显示,蛋黄与鸡蛋过敏患者的阳性混合血清没有反应;蛋清中有4条蛋白带起反应,分子量分别为83,71,38,13 kD,尤以13 kD的蛋白质最为明显,离子交换层析可初步纯化出13 kD的过敏原蛋白。结论鸡蛋的主要过敏原为13 kD的蛋白质,为临床诊断和治疗鸡蛋过敏性疾病提供标准化的过敏原提供了基础依据。
Objective To isolate, identify and purify the major allergens in eggs. Methods The egg albumin and egg yolk protein were extracted from the eggs respectively. The protein components of the eggs were separated by sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS - PAGE) and identified by Western - blotting (WB) The original, through the ion exchange chromatography egg primary allergen for initial purification. Results WB test showed no reaction between egg yolk and positive mixed serum of egg allergy patients. There were 4 protein bands in egg white reacted with molecular weights of 83, 71, 38 and 13 kD, respectively, especially in 13 kD protein. Ion exchange Chromatography can be initially purified allergen protein 13 kD. Conclusion The major allergen of egg is 13 kD protein, which provides the basis for clinical diagnosis and treatment of allergic egg diseases with standardized allergens.