Isolation, Purification and Identification of Parvalbumin Allergen in Cyprinus carpio

Ying Yu ； Rongfa Guan ； Ying Lu ； Guihua Xu ； Yanbo Wang ； Jiarong Pan

《Advance Journal of Food Science and Technology》 8卷2期 (2015/05) Pp. 140-145

並列摘要

Parvalbumin (PV) is a major fish allergen that is characterized by high water solubility, low molecular weight (i.e., ~12,000), acidic isoelectric point, heat stability and high phenylalanine content (compared with tyrosine and tryptophan). We used a fast, simple and efficient method to purify PV from Cyprinus carpio (carp). Heating, two runs of trichloroacetic acid precipitation and gel filtration chromatography were integrated in this method. Results of sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blot showed that the purified protein was PV and the purity of carp PV obtained using this method was more than 90%. Moreover, the PV was characterized by MALDI-TOF-TOF MS and an unusually high 260 to 280nm run absorbance ratio in the final purification stages. The rapid purification method used in this study resulted in better purification and identification of PV compared with other methods. Further studies on PV detection in freshwater fish can be performed based on the results of this experiment.

並列關鍵字

Allergen ； Cyprinus carpio ； identification ； parvalbumin ； purification