Immunological characterization of egg white allergens collected by capillary electrophoresis

被引：8

作者：

Besler, M ^{[1
]}

Steinhart, H ^{[1
]}

Paschke, A ^{[1
]}

机构：

[1] Univ Hamburg, Inst Biochem & Food Chem, D-20146 Hamburg, Germany

来源：

FOOD AND AGRICULTURAL IMMUNOLOGY | 1998年 / 10卷 / 02期

关键词：

food allergy; egg white; CZE; fraction collection; dot-blotting; MALDI-TOF mass spectrometry;

D O I：

10.1080/09540109809354978

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The four major allergens from hen's egg white-lysozyme (LY), ovomucoid (OM), ovalbumin (OA) and ovotransferrin (OT)-were separated by capillary zone electrophoresis (CZE). Up to 10 mu g of the allergens could be collected by automated fraction collection. IgE-binding properties of the collected CZE fractions were investigated in dot-blot experiments. Egg white proteins were detected in all four fractions using patients' sera and a polyclonal antibody. In two fractions, LY and OM could be identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry.

引用

页码：157 / 160

页数：4

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