中国对虾主要过敏原的鉴定及理化性质  

Identification and properties of major allergen from Chinese shrimp,Penaeus chinensis

作　　者：王晓斐[1] 李振兴[1] 林洪[1] 杜亚楠[1] 

机构地区：[1]中国海洋大学食品学院水产品安全性实验室,山东青岛266003

出　　处：《水产学报》2008年第2期273-278,共6页Journal of Fisheries of China

基　　金：国家自然科学基金(30471320);国家"八六三"高技术研究发展计划(2006AA09Z427);国家"十一五"科技支撑计划(2006BAD02A27)

摘　　要：以中国对虾为研究对象,旨在获得有关中国对虾过敏原的基础数据,为水产品中过敏原的控制提供依据。首先利用聚丙烯酰胺凝胶电泳对中国对虾过敏原组分进行分析,经免疫印迹鉴定其主要过敏原。然后利用高效液相色谱法纯化中国对虾的主要过敏原,并用β消去、紫外扫描、肽质量指纹图谱和红外光谱等方法对其理化性质进行研究。表明中国对虾主要过敏原为分子量36ku的糖蛋白,糖含量为4.4%,存在O-型糖肽键,其二级结构主要为α-螺旋,与其他甲壳类过敏原之间存在很高的同源性。In order to obtain relevant data of Chinese shrimp allergen, and lay theoretical base for the allergen control, here the antigenic components and properties of Chinese shrimp were investigated. Its protein profiles were analyzed using SDS-PAGE. Then western-blotting was used to determine the major allergen of it. A new shrimp allergen was obtained with high performance liquid chromatography （HPLC）, and its characterization was preliminarily studied by β-elimination, UV a scan, peptide mass fingerprint （PMF） and IR spectrum. The result revealed that the major allergen of Chinese shrimp was molecules-36 ku protein. It was a kind of glycoprotein and the total carbohydrate content was 4.4%. The bond between the polysaccharide and the protein was O-type glycopeptides linkage. The major allergen of Chinese shrimp showed high sequence identity with that of other shellfish.

关 键 词：中国对虾 过敏原 鉴定 肽质量指纹图谱 

分 类 号：Q51[生物学—生物化学] S917[农业科学—水产科学]