Major allergen and its IgE cross-reactivity among salmonid fish roe allergy.

  title={Major allergen and its IgE cross-reactivity among salmonid fish roe allergy.},
  author={Yutaka Shimizu and Atsushi Nakamura and Hideki Kishimura and Akihiko Hara and Kazuhiko Watanabe and Hiroki Saeki},
  journal={Journal of agricultural and food chemistry},
  volume={57 6},
Yolk protein extracts were prepared from four kinds of salmonid fish roes, and the proteins that reacted with IgE were screened by immunoblotting using sera from 20 patients allergic to chum salmon roe. IgE cross-reactivities among the salmonid yolk proteins were also investigated by competitive ELISA. The results were as follows: (1) The major protein components in salmonid roes were lipovitellin and beta'-component, which are subfragments of vitellogenin. (2) Most sera from the patients… CONTINUE READING
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