• 제목/요약/키워드: and allergenicity

검색결과 95건 처리시간 0.021초

Allergenicity Test of Genetically Modified Soybean in Sprague Dawley Rats

  • Chang, Hyun-Sung;Bae, Youn-Kyoung;Lim, Si-Kyu;Jeong, Tae-Cheon;Kim, Hyung-Soo;Chung, Seung-Tae;Kim, Dong-Sup;Nam, Doo-Hyun
    • Archives of Pharmacal Research
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    • 제24권3호
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    • pp.256-261
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    • 2001
  • Allergenicity of genetically-modified (GM) soybean was evaluated in male Sprague Dawley rats. To confirm the GM soybean used in this study, the polymerase chain reaction (PCR) was performed using the chromosomal DNA of soybeans. The PCR result provided the clear discrimination of genetically-modified (GM) soybeans. To evaluate the allergenicity of GM soybean and non-GM control one, the soybean homogenate was sensitized subcutaneously 3 times a week for 3 weeks. The doses of soybean were 0, 2 and 20 mg/kg in the protein basis. A week after the last sensitization, antisera were recovered from individual animals. When the sera were injected intradermally on the clipped back of unsensitized rats with various dilutions, followed by a challenge with 20 mg/kg of soybean homogenate containing 1% Evans blue, no sign of passive cutaneous anaphylaxis reaction was detected. In addition, when the sera were treated in the cultures of peritoneal mast cells, the increase of histamine release by anti-(GM soybean) sera was not observed when compared to that by anti-(non-GM soybean) sera. The present results indicate that the GM soybean might not act as a strong allergen in male Sprague Dawley rats.

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Allergenicity of Hot Peppers Cultivated in Korea

  • Lee, Jeong-Ok;Kim, Eun-Jung;Ko, Yu-Jin;Lee, Sang-Il;Lee, Won-Sup;Ryu, Chung-Ho
    • Food Science and Biotechnology
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    • 제18권2호
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    • pp.317-322
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    • 2009
  • The proteins from 15 types of cultivar of hot peppers cultivated in Korea were extracted and its allergenicity was investigated by immunoblotting and enzyme-linked immunosorbent assay (ELISA). The immunoblotting of hot pepper proteins extracts (HPEs) against serum of hot pepper sensitized patients revealed dominant IgE binding to 14, 37, and 40 kDa molecules. The specific levels of IgE to HPEs sample No. 1, 3, and 7 were much higher than the other samples in patients. Also, IgE binding capacity of HPEs were not reduced by thermal processing and digestion in ELISA using human IgE antibody acquired from hot pepper sensitized patients. By means of Western blotting using anti-thaumatin IgY, thaumatin-like protein (TLP) acting as allergen in several plants and fruits was detected in tested hot peppers. This study demonstrates that the antigenic protein in hot peppers are present but are differently contained according to cultivars.

Allergenic potential and enzymatic resistance of buckwheat

  • Lee, Sujin;Han, Youngshin;Do, Jeong-Ryong;Oh, Sangsuk
    • Nutrition Research and Practice
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    • 제7권1호
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    • pp.3-8
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    • 2013
  • Buckwheat is known as a health food but is one of the major food allergens triggering potentially fatal anaphylaxis in Asia, especially in Japan and Korea. This study was conducted to investigate the characteristic of enzymatic resistance of buckwheat protein and allergenic potential. Enzymatic resistance of buckwheat protein was performed with in vitro digestibility test in simulated gastric fluid (SGF), pH 1.2, using pepsin and simulated intestinal fluid (SIF) using chymotrypsin. Reactivity of buckwheat proteins to human IgE was performed using six allergic patients sensitized to buckwheat. Buckwheat's IgE levels were measured using the Phadia UniCAP-system. Buckwheat protein, 16 kDa, still remained after 30 min treatment of pepsin on SDS-PAGE. Even though 16 kDa almost disappeared after 60 min treatment, two out of the six buckwheat patients' sera showed reactivity to hydrolysate after 60 min treatment, indicating that allergenicity still remained. In simulated intestinal fluid (SIF) using chymotrypsin, buckwheat protein, 24 kDa, showed resistance to hydrolysis with chymotrypsin on SDS-PAGE, and still had allergenicity based on the result of ELISA. Our results suggest that buckwheat proteins have strong resistance to enzyme degradation. This may be attributed in part to the allergenic potential of buckwheat. Further study should be continued regarding buckwheat allergy.

An Evaluation of Changes in the Allergenicity of Kochujang upon Preparation Using Aloe Extract

  • Son, Bo-Kyung;Huh, Yoon-Ee;Kim, Jung-Yun;Noh, Geon-Woong;Lee, Sang-Sun
    • Nutritional Sciences
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    • 제9권4호
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    • pp.317-322
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    • 2006
  • Soybeans are well-known as allergenic foods. Koreans consume large amounts of soybean foods, such as kochujang, which have gone through the fermentation process. To lower the allergenicity of these foods, we prepared hypo allergenic kochujang with aloe extract (AK). A sensory evaluation was conducted along with a clinical evaluation that used a double-blind, placebo-controlled food challenge (DBPCFC) test These tests were designed to evaluate the acceptability of the fermented foods. In comparison to normal kochujang (NK), AK elicited a higher sensory test score, and the rate of positive reactions in atopic dermatitis patients during the DBPCFC test was reduced. Methods of protein extraction, protein quantitation with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and protein identification using two-dimensional (2D) gel electrophoresis were performed for both NK and AK to compare the functional factors. We found a reduction in the levels of high molecular proteins even though the bands of the proteins had not entirely disappeared, indicating that the boiling and fermentation process changed the soybean protein patterns. The rate of the reduction of high molecular proteins was more effective in the AK. In conclusion, AK can be recognized as a food with hypoallergenic effect.

기후변화에 따른 도시 녹지 꽃가루 알레르기 지수 변화 분석 - 서울어린이대공원을 대상으로 - (Assessment of Pollen Allergenicity Index Under Climate Change in the Seoul Children's Grand Park: Present, and Future)

  • 황예린;김수경;최재연;박찬
    • 환경영향평가
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    • 제33권3호
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    • pp.99-115
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    • 2024
  • 도시 녹지는 시민들에게 다양한 긍정적인 효과를 주지만, 생태계디스서비스(Ecosystem Disservice)를 발생시킬 수 있다. 생태계디스서비스는 국제적으로 논의되고 있지만 국내에서는 아직 논의가 미흡하다. 특히, 꽃가루 알레르기는 대표적인 생태계디스서비스로 논의되고 있다. 최근 연구에서는 기후변화에 따라 꽃가루의 부정적인 피해가 증가할 것으로 예측되고 있다. 이런 맥락에서 본 연구는 생태계디스서비스에 대해 논의하는 첫 단계로서 현재 도시 녹지의 꽃가루 알레르기 유발성을 진단하고 기후변화 시나리오상에서 꽃가루 알레르기 유발성의 변화를 확인하고자 한다. 이를 위해, 꽃가루 알레르기 유발성 평가를 위해 개발된 IUGZA (Urban Green Zone Allergenicity Index)를 사용하여 서울어린이대공원을 대상으로 꽃가루 알레르기 유발성을 평가하였다. 현재 서울어린이대공원의 IUGZA는 선행연구에서 제시된 임계값보다 높아 알레르기로 인한 피해가 발생할 수 있는 수준으로 확인되었다. 또한, 기후변화 시나리오에 따라 꽃가루 알레르기 유발성은 점차 높아지는 것으로 확인되었다. 현재와 기후변화가 가장 심한 시나리오를 비교한 결과 현재에는 알레르기 피해 유발 정도가 낮은 수종이 기후변화가 심해지면 높아질 가능성을 확인하였다. 따라서 본연구에서 도출된 결과는 기후변화에 따라 꽃가루로 인한 사회적 피해가 증가할 수 있음을 시사하며 향후 식재 선정 및 관리에 고려가 필요할 만한 수종을 제시하였다는 것에 의의가 있다.

가압가열 처리한 시판 돈육 소시지의 항원성에 미치는 소화효소의 영향 (Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages)

  • 김서진;김꽃봉우리;송유진;이소영;윤소영;이소정;이청조;안동현
    • 한국축산식품학회지
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    • 제29권2호
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    • pp.238-244
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    • 2009
  • 시판 돈육 소시지에 가압가열 처리를 하고 펩신 및 트립신을 처리한 후 ci-ELISA, SDS-PAGE 및 immunoblotting을 실시하여 시판 돈육 소시지의 항원성 변화를 살펴본 결과는 다음과 같다. A와 B 제품 소시지는 가압가열 처리에 의해 항체와의 결합력이 각각 30%, 23% 이하로 크게 감소하였다. SDS-PAGE 결과에서도 두 제품 모두 5분간 가압가열 처리에 의해 PSA band가 약화되었으며 10분 및 30분 처리 시에는 PSA band가 저분자 펩타이드로 많이 분해되었다. Immunoblotting 결과에서는 두 제품 모두 무처리구의 PSA band가 항체와 반응하였지만 가압가열 처리 후에는 항체와 반응하지 않았다. 가압가열 처리에 의한 돈육 소시지의 항원성 저감화를 확인한 후 소화효소가 감소된 시판 소시지의 항원성에 미치는 영향을 살펴보았다. Ci-ELISA를 실시하여 PSA와 p-IgG와의 결합력을 살펴본 결과 A 제품의 경우 5, 10 및 30분 가압가열 처리구가 펩신 및 트립신 처리에 의해 결합력이 약 20% 이하로 크게 감소하였으며 특히 가압가열 30분 처리구는 약 10% 이하의 가장 낮은 결합력을 나타내었다. B제품은 가압가열 30분 처리구의 경우 소화효소 처리 후에도 감소하는 경향을 보였으며 트립신 120분 처리에 의해 약 10% 이하로 결합력이 감소하였다. SDS-PAGE 결과에서는 A 제품의 경우 모든 가압가열 처리구의 PSA band가 펩신 처리 시 저분자 펩타이드로 많이 분해되었으며 10 및 30분 가압가열 처리구의 경우 PSA band가 트립신 처리에 의해 거의 소실되었다. B 제품의 가압가열 처리구는 효소처리에 의해 PSA band가 더욱 약화되었으며 특히 가압가열 30분 처리구의 PSA band는 트립신 처리 후 거의 소실되었다. Immunoblotting결과에서는 A제품의 경우 무처리구의 PSA band가 펩신 30분 처리까지 항체와 다소 강하게 반응하였지만 가압가열과 효소처리 후에는 항체와 반응하지 않았으며 B 제품은 효소처리에 의해 모든 실험구가 항체와 반응하지 않았다. 이상의 결과를 종합해 볼 때 돈육 시판 소시지는 가압가열 처리에 의해 항원성이 크게 감소하였으며 소화효소 처리 후에도 항원성이 증가하지 않고 오히려 감소하는 경향을 나타내었다. 따라서 가압가열 처리한 돈육 소시지는 섭취 후 소화, 흡수 시에도 항원성이 감소하므로 가압가열 처리가 돼지고기 알레르기 저감화에 효과적인 방법임을 확인하였다.

Computational approaches for molecular characterization and structure-based functional elucidation of a hypothetical protein from Mycobacterium tuberculosis

  • Abu Saim Mohammad, Saikat
    • Genomics & Informatics
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    • 제21권2호
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    • pp.25.1-25.12
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    • 2023
  • Adaptation of infections and hosts has resulted in several metabolic mechanisms adopted by intracellular pathogens to combat the defense responses and the lack of fuel during infection. Human tuberculosis caused by Mycobacterium tuberculosis (MTB) is the world's first cause of mortality tied to a single disease. This study aims to characterize and anticipate potential antigen characteristics for promising vaccine candidates for the hypothetical protein of MTB through computational strategies. The protein is associated with the catalyzation of dithiol oxidation and/or disulfide reduction because of the protein's anticipated disulfide oxidoreductase properties. This investigation analyzed the protein's physicochemical characteristics, protein-protein interactions, subcellular locations, anticipated active sites, secondary and tertiary structures, allergenicity, antigenicity, and toxicity properties. The protein has significant active amino acid residues with no allergenicity, elevated antigenicity, and no toxicity.

Food allergy

  • Han, Young-Shin;Kim, Ji-Hyun;Ahn, Kang-Mo
    • Clinical and Experimental Pediatrics
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    • 제55권5호
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    • pp.153-158
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    • 2012
  • Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

Short Communication of Novel Application of Food Irradiation

  • Cheorun Jo;Lee, Ju-Wosn;Byunl, Myung-Woo
    • Preventive Nutrition and Food Science
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    • 제6권4호
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    • pp.253-256
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    • 2001
  • Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

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Research on the Allergic Potential of Insecticidal CrylAc Proteins of Genetically Modified Rice

  • Son, Dae-Yeul
    • Food Science and Biotechnology
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    • 제15권3호
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    • pp.385-391
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    • 2006
  • In Korea, different kinds of genetically modified (GM) crops are under development, including GM-rice expressing insecticidal crystal (Cry) proteins of Bacillus thuringiensis (Bt) modified to change a single amino acid. In this study, amino acid (aa) sequences of modified Cry proteins were compared to that of known allergens, and Cry proteins expressed in GM-rice were identified by using Cry protein specific polyclonal antibody. The antigen-antibody reactions were compared between GM and commercial rice to assess the allergic risk of Cry proteins. This analysis showed no known allergen to have more than 35% aa sequence homology with modified Cry proteins in Bt rice over an 80 aa window or to have more than 8 consecutive identical aa. Sera from allergic patients showed some IgE reactivity via immunoblotting and enzyme-linked immunosorbent assay (ELISA), although no differences were seen between GM and commercial rice. Based on these results we conclude that GM rice with modified Cry proteins has no differences in its protein composition or allergenicity relative to commercial rice.