Tropomyosin and Actin Identified as Major Allergens of the Carpet Clam (Paphia textile) and the Effect of Cooking on Their Allergenicity.

摘要: Objectives. To identify the major allergenic proteins of clam (Paphia textile) and to investigate effect different cooking methods on allergenicity these identified proteins. Methods. Clam protein extracts were separated by denaturing polyacrylamide gel electrophoresis. IgE reactive then analyzed immunoblotting with sera from patients positive skin prick tests (SPT) raw extract. Mass spectrometry was used this clam. Results. Raw extract showed 12 bands (18–150 kDa). In contrast, fewer seen in boiled extract; those ranging 40 150 kDa denatured. The profiles similarly altered frying or roasting. immunoblots yielded 10 2 IgE-binding proteins, respectively. fried roasted only a single at 37 kDa. analysis 37 42 kDa allergens indicated that spots tropomyosin actin, Conclusion. two Paphia textile as thermostable new thermolabile allergen actin.