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Allergen analysis of sea urchin roe using sera from five patients
Kenichi Tanaka1, Yasuto Kondo, Chisato Inuo
1Department of Pediatrics, The Second Teaching Hospital, Fujita Health University, Nagoya, Japan.
International Archives of Allergy and Immunology
|August 21, 2014
Summary
Sea urchin roe contains major yolk protein, a key allergen causing allergic reactions. Egg cortical vesicle protein also contributes to cross-reactivity with salmon roe.
Area of Science:
- Food allergy research
- Immunology
- Marine biology
Background:
- Sea urchin roe consumption can trigger first-time anaphylactic reactions.
- Previous studies lacked multi-patient sera analysis for sea urchin allergens.
- Identifying specific allergens is crucial for managing sea urchin roe allergies.
Purpose of the Study:
- To identify specific allergens in sea urchin roe.
- To investigate the cause of allergic reactions to sea urchin roe.
- To analyze cross-reactivity with other seafood.
Main Methods:
- Enzyme-linked immunosorbent assay (ELISA) for specific IgE.
- Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
- Immunoblotting and immunoblot inhibition assays.
- N-terminal amino acid sequencing.
Main Results:
- Multiple protein bands (18-170 kDa) were recognized by patient sera.
- A 170-kDa major yolk protein was identified as a primary allergen.
- An 18-kDa egg cortical vesicle protein showed cross-reactivity with salmon roe.
Conclusions:
- Major yolk protein is a significant allergen in sea urchin roe.
- Egg cortical vesicle protein (18 kDa) is implicated in cross-reactivity with salmon roe.
- Findings aid in understanding and diagnosing sea urchin roe allergies.
