Antigenicity and receptor-binding ability of recombinant SARS coronavirus spike protein

中國醫藥大學機構典藏 China Medical University Repository, Taiwan > 醫學院 > 醫學系 > 期刊論文 > Item 310903500/30818

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题名:	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
贡献者:	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
上传时间:	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
显示于类别:	[醫學系] 期刊論文

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