The Experts below are selected from a list of 1086 Experts worldwide ranked by ideXlab platform
Hiroki Saeki - One of the best experts on this subject based on the ideXlab platform.
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Development of an enzyme-linked immunosorbent assay system for detecting β'-component (Onk k 5), a major IgE-binding protein in salmon Roe.
Food chemistry, 2015Co-Authors: Yutaka Shimizu, Hiroshi Oda, Kohsuke Seiki, Hiroki SaekiAbstract:Abstract A novel enzyme-linked immunosorbent assay (ELISA) system has been established for selective detection of chum salmon ( Oncorhynchus keta ) yolk protein (SYP). Rabbit and rat polyclonal Immunoglobulin G antibodies to β′-component (the major allergic protein in Fish Roe; anti-β) were applied for designing the ELISA system. The sandwich ELISA using rabbit anti-β for the capture antibody and horseradish peroxidase-labeled F(ab′) 2 fragment of rat anti-β for the detection antibody obtained high sensitivity and narrow specificity for SYP. Protein extraction using sodium dodecyl sulfate and 2-mercaptoethanol ensured strict specificity of the ELISA, and components of three popular processed foods had no effect on the ELISA response. The limits of determination and quantification of SYP were estimated to be 0.78 μg/g and 2.60 μg/g of food sample, respectively. In conclusion, the developed ELISA system has a probability to be applied for the detection of contaminated chum salmon Roe in processed food.
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Major allergen and its IgE cross-reactivity among salmonid Fish Roe allergy.
Journal of agricultural and food chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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 β′-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to β′-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid β′-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon β′-component. These findings indicate that the β′-component in salmonid Roe is a common major allergen with strong IgE cross-reactivity.
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major allergen and its ige cross reactivity among salmonid Fish Roe allergy
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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...
Yutaka Shimizu - One of the best experts on this subject based on the ideXlab platform.
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Development of an enzyme-linked immunosorbent assay system for detecting β'-component (Onk k 5), a major IgE-binding protein in salmon Roe.
Food chemistry, 2015Co-Authors: Yutaka Shimizu, Hiroshi Oda, Kohsuke Seiki, Hiroki SaekiAbstract:Abstract A novel enzyme-linked immunosorbent assay (ELISA) system has been established for selective detection of chum salmon ( Oncorhynchus keta ) yolk protein (SYP). Rabbit and rat polyclonal Immunoglobulin G antibodies to β′-component (the major allergic protein in Fish Roe; anti-β) were applied for designing the ELISA system. The sandwich ELISA using rabbit anti-β for the capture antibody and horseradish peroxidase-labeled F(ab′) 2 fragment of rat anti-β for the detection antibody obtained high sensitivity and narrow specificity for SYP. Protein extraction using sodium dodecyl sulfate and 2-mercaptoethanol ensured strict specificity of the ELISA, and components of three popular processed foods had no effect on the ELISA response. The limits of determination and quantification of SYP were estimated to be 0.78 μg/g and 2.60 μg/g of food sample, respectively. In conclusion, the developed ELISA system has a probability to be applied for the detection of contaminated chum salmon Roe in processed food.
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Major allergen and its IgE cross-reactivity among salmonid Fish Roe allergy.
Journal of agricultural and food chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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 β′-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to β′-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid β′-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon β′-component. These findings indicate that the β′-component in salmonid Roe is a common major allergen with strong IgE cross-reactivity.
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major allergen and its ige cross reactivity among salmonid Fish Roe allergy
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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...
Atsushi Nakamura - One of the best experts on this subject based on the ideXlab platform.
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Major allergen and its IgE cross-reactivity among salmonid Fish Roe allergy.
Journal of agricultural and food chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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 β′-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to β′-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid β′-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon β′-component. These findings indicate that the β′-component in salmonid Roe is a common major allergen with strong IgE cross-reactivity.
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major allergen and its ige cross reactivity among salmonid Fish Roe allergy
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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...
Hideki Kishimura - One of the best experts on this subject based on the ideXlab platform.
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Major allergen and its IgE cross-reactivity among salmonid Fish Roe allergy.
Journal of agricultural and food chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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 β′-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to β′-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid β′-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon β′-component. These findings indicate that the β′-component in salmonid Roe is a common major allergen with strong IgE cross-reactivity.
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major allergen and its ige cross reactivity among salmonid Fish Roe allergy
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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...
Akihiko Hara - One of the best experts on this subject based on the ideXlab platform.
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Major allergen and its IgE cross-reactivity among salmonid Fish Roe allergy.
Journal of agricultural and food chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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 β′-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to β′-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid β′-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon β′-component. These findings indicate that the β′-component in salmonid Roe is a common major allergen with strong IgE cross-reactivity.
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major allergen and its ige cross reactivity among salmonid Fish Roe allergy
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki SaekiAbstract: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...