YAKHAK HOEJI (약학회지)

The Pharmaceutical Society of Korea (대한약학회)
권호 표지

Identification of Allergens in Pork Meat

돼지고기 중 알레르기 유발성분의 동정

  • 정혜주 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 박재현 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 김재희 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 김영옥 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 정승태 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 김진호 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 조은득 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 조대현 (국립독성연구소 독성부 면역독성과, 식품의약품안전청) ;
  • 노건웅 (성균관대학교 의과대학 소아과)
  • Published : 2001.02.01
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Abstract

The pork meat has been reported as one of the food occurring allergic reactions predominantly to korean. To identify the potential food allergens in pork meat, sera were collected from 25 allergic patients to the pork meat and 10 allergic patients not to pork meat as well as 5 normal subjects after skin prick test and open food challenge test. Crude extracts were prepared by blending raw pork meat in phosphate buffered saline (pH 7.0) and the heat treatment on crude extracts was carried to characterize sensibility of the allergens to heat. ELISA was performed to determine specific IgE antibody levels of allergic patients to pork meat, and resulted in twofold higher mean value than that of tolerated patients. Extracted proteins from pork meat was separated with SDS-PAGE followed by immunoblotting using sera from pork sensitive patients and control subjects, respectively. The IgE binding response to pork meat by immunobots correlated with quantitative specific IgE value of each person. Immunoblots showed four prominent IgE-binding bands (66, 60, 50, 44 kDa) in crude extract, but two bands of those (60, 44 kDa) were heat-labile. These results suggest that most prominent allergens from pork meat are four components(66, 60, 50, 44 kDa) in korean and the heat treatment on allergen is additional parameter to characterize allergen.

Keywords

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