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請使用永久網址來引用或連結此文件:
http://ir.cmu.edu.tw/ir/handle/310903500/30818
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| 題名: | Antigenicity and receptor-binding ability of recombinant SARS coronavirus spike protein |
| 作者: | Ho, TY;Wu, SL;Cheng, SE;Wei, YC;Huang, SP;Hsiang, CY |
| 貢獻者: | 醫學院醫學系微生物學科;China Med Univ, Dept Microbiol, Taichung, Taiwan;China Med Univ, Inst Chinese Med Sci, Taichung, Taiwan;China Med Univ, Dept Biochem, Taichung, Taiwan |
| 日期: | 2004 |
| 上傳時間: | 2010-09-24 15:02:25 (UTC+8) |
| 出版者: | ACADEMIC PRESS INC ELSEVIER SCIENCE |
| 摘要: | Background: Garlic (Allium sativum) is one of the most common relishes used in cooking worldwide. Very few garlic allergens have been reported, and garlic allergy has been rarely studied. Objective: The aim of the study was to identify allergenic proteins in garlic and to investigate their importance in allergies to other Allium species (leek, shallot, and onion). Methods: A crude extract of garlic proteins was separated by SDS-PAGE and 2-dimensional electrophoresis; immunoblotting was then performed with the use of individual and pooled sera from patients with garlic allergy, and the major IgE-binding proteins were analyzed by amino acid sequencing and mass spectrometry. The putative allergens were further purified by chromatography; the antigenicity, allergenicity, and IgE-binding cross-reactivity of the purified protein were then studied by immunoblotting, periodate oxidation, skin tests, and IgE-binding inhibition assays. Results: A major allergen, alliin lyase, was identified by mass spectrometry and Edman sequencing and purified to homogeneity through the use of a simple 2-step chromatographic method. Skin tests showed that the purified protein elicited IgE-mediated hypersensitive responses in patients with garlic allergy. Periodate oxidation showed that carbohydrate groups were involved in the antigenicity, allergenicity, and cross-reactivity. Garlic alliin lyase showed strong cross-reactivity with alliin lyases from other Allium species, namely leek, shallot, and onion. Conclusions: Alliin lyase was found to be a major garlic allergen in a garlic-allergic group of patients in Taiwan. The wide distribution of alliin lyase in Allium suggests it may be a new cross-reactive allergen. |
| 關聯: | BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS 313(4):938-947 |
| 顯示於類別: | [醫學系] 期刊論文
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