PROTEIN EXTRACTS FROM BEANS OF SOY AND PEANUT: FRACTIONAL COMPOSITION AND ALLERGENIC PROPERTIES
- 作者: Samoylikov P.V.1, Berzhets V.M.1
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隶属关系:
- The Mechnikov Research Institute of Vaccines and Sera, Ministry of Science and Higher Education of the Russian Federation
- 期: 卷 22, 编号 2-2 (2019)
- 页面: 909-911
- 栏目: ORIGINAL ARTICLES
- URL: https://bakhtiniada.ru/1028-7221/article/view/119899
- DOI: https://doi.org/10.31857/S102872210006547-6
- ID: 119899
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Soybeans and peanuts are the strongest food allergens among all leguminous plants. Today, allergens of these legumes are not sufficiently accessible in clinical practice for a number of reasons. In this regard, the aim of the work was to obtain protein extracts from soybeans and peanuts and to evaluate their biochemicaland allergenic properties. The preparation of a solution of protein-polysaccharide complexes was performed by the method of water-salt extraction, the determination of the protein content was carried out by the method of Bradford, the study of the protein composition of the obtained extracts was carried out by the polyacrylamide gel electrophoresis. Allergenic properties were investigated by the method of inhibition of sIgE binding. Proteins were described in the obtained protein extracts. They belong to cupin, prolamin, profi lin protein fractions and Bet v 1-like proteins. A study of individual protein fractions and further comparison of their allergenic properties will significantly complement the component diagnostics, which is actively being introduced into clinical practice.
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作者简介
P. Samoylikov
The Mechnikov Research Institute of Vaccines and Sera, Ministry of Science and Higher Education of the Russian Federation
编辑信件的主要联系方式.
Email: samoilikov@mail.ru
PhD, laboratory of allergic diagnosis,
Moscow
俄罗斯联邦V. Berzhets
The Mechnikov Research Institute of Vaccines and Sera, Ministry of Science and Higher Education of the Russian Federation
Email: fake@neicon.ru
Head of the laboratory of development of allergens,
Moscow
俄罗斯联邦参考
- Heimo Breiteneder. Allergen families and databases // Molecular Allergology Users Guide Published by the European Academy of Allergy and Clinical Immunology. 2016, 57–67.
- Nwaru B. I., Hickstein L., Panesar S. S., Roberts G., Muraro A., Sheikh A. EAACI Food Allergy and Anaphylaxis Guidelines Group. Prevalence of common food allergies in Europe: a systematic review and metaanalysis. Allergy.2014, 69(8), 992–1007.
- Cabanillas B., Cuadrado C., Rodriguez J., Dieguez M. C., Crespo J. F., Novak N. Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens. Int Arch Allergy Immunol. 2018, 175(1–2), 36–43.
- Beyer K, Morrow E, Li XM, Bardina L, Bannon GA, Burks AW, Sampson HA. Effects of cooking methods on peanut allergenicity.J Allergy Clin Immunol. 2001, 107(6), 1077–81.
- Остерман Л. А. Методы исследования белков и нуклеиновых кислот: Электрофорез и ультрацентрифугирование. М.: Наука, 1981.
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