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RISS 인기검색어
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- 저자 : 조은득(Eun Deuk Cho) (검색결과 3 건)
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조은득(Eun Deuk Cho),김동섭(Dong Sup Kim),정기화(Ki Hwa Jung) 한국응용약물학회 2001 Biomolecules & Therapeutics(구 응용약물학회지) Vol.9 No.1
N/A The chicken meat has been reported as one of the food causing allergic reactions predominantly to Korean. At present, several in vitro tests for immunoglobulinG (IgG)-mediated as well as IgE-mediated food allergy are available. 13 clinically chicken meat-allergic patients were investigated together with 4control subjects for identification of chicken meat-specific reactivity by ELISA. Also, protein profile and IgE, IgGtotal and IgG4-reacting allergens were detected by means of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)and immunoblotting. Chicken meat extracts were prepared as raw, heated, heat and simulated gastric fluid (SGF) treated samples to characterize the stability of allergen to physicochemical treatment. SDS-PAGE revealed 9∼200 kDa bands. And in immunoblotting 7 sera were identified most major bands between 10 and 78 kDa. In case of IgE, six proteins (17, 26, 35, 40, 78 kDa)were predominant in heat-treated extract, and the one (35 kDa) was present in SGF-treated preparations. In case of IgG_(total) and IgG4, most of them showed a pattern simmilar to IgE. There were significant differences (P<0.05) in IgE, IgG_(total), IgG4 Abs to chicken meat between the allergic and control subjects in ELISA. In addition, the concentration of IgG4Abs in the challenge-positive subjects was significantly higher than that of control subjects. It is considered that the specific IgE response to chicken meat was rarely prevalent to Koreans. However, the specific IgG4 response play an important role in the development of allergic symptoms.
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정혜주(Hye Joo Chung),박재현(Jae Hyun Park),김재희(Jae Hee Kim),김영옥(Young Ok Kim),정승태(Seung Tae Chung),김진호(Jin Ho K im),조은득(Eun Deuk Cho),조대현(Dae Hyun Cho),노건응(Geun Woong Noh),김동섭(Dong Sup Kim) 대한약학회 2001 약학회지 Vol.45 No.1
The pork meat been reported as one of the food occurring allergic reactions predominantly to korean. To identify the potential food allergens in pork meat, sera were collected from 25 allergic patients to the pork meat and 10 allergic patients not to pork meat as well as 5 normal subjects after skin prick test and open food challenge test. Crude extracts were prepared by blending raw pork meat in phosphate buffered saline (pH 7.0) and the heat treatment on crude extracts was carried to characterize sensibility of the allergens to heat. ELISA was performed to determine specfic IgE antibody levels of allergic patients to pork meat, and resulted in twofold higher mean value than that of tolerated patients. Extracted proteins from pork meat was separated with SDS-PAGE followed by immunoblotting using sera from pork sensitive patients and control subjects, respectively. The IgE binding response to pork meat by immunobots correlated with quentitative specfic IgE value of each person. Immunoblots showed four prominent IgE-binding bands (66, 60, 50, 44kDa) in crude extract, but two bands of those (60, 44kDa) were heat-labile. These results suggest that most prominent allergens from pork meat are four components(66, 60, 50, 44 kDa) in korean and the heat treatment on allergen is additional parameter to characterize allergen.
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조은득,김동섭,정기화 德成女子大學校 藥學硏究所 2001 藥學論文誌 Vol.12 No.1
The chicken meat has been reported as one of the food causing allergic reactions predominantly to Korean. At present, several in vitro tests for immunoglobulinG (IgG)-mediated as well as IgE-mediated food allergy are available. 13 clinically chicken meat-allergic patients were investigated together with 4control subjects for identification of chicken meat-specific reactivity by ELISA. Also, protein profile and IgE, lgGtotal and IgG4-reacting allergens were detected by means of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting. Chicken meat extracts were prepared as raw, heated, heat and simulated gastric fluid (SGF) treated samples to characterize the stability of allergen to physicochemical treatment SDS-PAGE revealed 9∼200 kDa bands. And in immunoblotting 7 sera were identified most major bands between 10 and 78 kDa. In case of lgE, six proteins (17, 26, 35, 40, 78 kDa) were predominant in heat-treated extract, and the one (35 kDa) was present in SGF-treated preparations. In case of lgG_total and lgG4, most of them showed a pattern simmilar to IgE. There were significant differences (P<0.05) in IgE, IgG_total, IgG4Abs to chicken meat between the allergic and control subjects in ELISA. In addition, the concentration of IgG4Abs in the challenge-positive subjects was significantly higher than that of control subjects. It is considered that the specific lgE response to chicken meat was rarely prevalent to Koreans. However, the specific IgG4 response play an important role in the development of allergic symptoms.
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