Investigations on the carbohydrate moieties of glycoprotein allergens

被引：14

作者：

Petersen, A

Mundt, C ^{[1
]}

机构：

[1] Babraham Inst, Cambridge CB2 4AT, England

[2] Forschungszentrum Borstel, Borstel, Germany

来源：

JOURNAL OF CHROMATOGRAPHY B | 2001年 / 756卷 / 1-2期

关键词：

food allergy; carbohydrates; glycoprotein;

D O I：

10.1016/S0378-4347(01)00099-8

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Many allergens are glycoproteins and their carbohydrate structure can contribute to the IgE reactivity. Therefore it is of great interest to study the carbohydrate structures of these particular antigens. Here, we present an overview of methods combining basic procedures in glycochemistry with various applications of electrophoresis that allow investigating single allergens in crude extracts. Various allergen extracts, e.g. from tomato, grass pollen and bacteria were analysed and the suitability of the tests are discussed. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

收藏

页码：141 / 150

页数：10

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