Immunoglobulin E-binding Proteins of Cooked Walnuts in Korean Children.
10.4168/aair.2018.10.4.363
- Author:
Jeongmin LEE
1
;
Kyunguk JEONG
;
Se ah JEON
;
Sooyoung LEE
Author Information
1. Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea. jsjs87@ajou.ac.kr
- Publication Type:Original Article
- Keywords:
Antigenicity;
cooking;
walnut
- MeSH:
Allergens;
Child*;
Cooking;
Electrophoresis;
Electrophoresis, Polyacrylamide Gel;
Humans;
Hypersensitivity;
Immunoblotting;
Immunoglobulin E;
Immunoglobulins*;
Juglans*;
Prolamins;
Sodium Dodecyl Sulfate;
Spectrum Analysis
- From:Allergy, Asthma & Immunology Research
2018;10(4):363-369
- CountryRepublic of Korea
- Language:English
-
Abstract:
PURPOSE: The immunological characteristics of young Korean children with walnut (WN) allergy and the influence of different cooking methods on WN proteins have not been evaluated to date. This study aimed to evaluate the major WN allergens identified among Korean children, together with changes in WN antigenicity caused by common cooking methods. METHODS: We enrolled children under the age of 13 years with WN serum-specific immunoglobulin (Ig) E concentrations. The protein fractions of dry-fried and boiled WN extracts were compared with those of raw WNs using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), 2-dimentional gel electrophoresis (2DE) and a proteomic analysis using electrospray ionization (liquid chromatography-mass spectrometry [LC-MS]). An immunoblotting analysis was conducted to examine IgE reactivity toward raw WNs using serum samples from 6 children with a clinical WN allergy. To determine the processed WN proteins with IgE-binding capacity, a 2D-immunoblotting analysis was performed using the pooled sera of 20 WN-sensitized children. RESULTS: Protein bands from raw WNs were identified at 9, 16, 28, 52, 58, and 64 kDa via SDS-PAGE. The 9- and 16-kDa protein bands were enhanced by boiling, whereas the 52- and 64-kDa bands were considerably diminished. On LC-MS analysis, of the 66 IgE-binding proteins present in raw WNs, 57 were found in dry-fried WNs, but only 4 in boiled WNs. The sera of 5 out of 6 participants reacted with the 52-kDa protein bands and those of 4 out of 6 participants reacted with the 16- and 28-kDa protein bands, respectively. Meanwhile, a 2D-immunoblotting result confirmed the presence of different binding patterns among children who consumed cooked WNs. CONCLUSIONS: The protein profile of boiled WNs is substantially different from that of raw WNs. However, 4 proteins including prolamins remained stable after dry-frying or boiling. Further studies are needed to evaluate the clinical relevance of these findings.
