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第57号(2002-12-10) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1399

Title: 食物アレルゲン・卵白オボムコイドの不均一性とアレルゲン性 : その1.卵白から3種類のオボムコイドの分離
Other Titles: Heterogenity and Allergenicity of the Major Food Allergen, Albumen Ovomucoid : 1. Separation of Three variants of Ovomucoid from Albumen
Authors: 廣瀬, 優子
Hirose, Yuko
木戸, 詔子
Kido, Shoko
Issue Date: 10-Dec-2002
Publisher: 京都女子大学食物学会
Abstract: Ovomucoid (OVM), one of the major allergens in egg white, consists of several variants with different carbohydrate contents. The relationship between its heterogeneity and allergenicity has not been clarified. Here we described a simple method to obtain three variants of ovomucoid having different, apparent molecular weight on SDS-PAGE, namely OVM-H, OVM-M and OVM-L. When egg white was applied to a CM-toyopearl 650M column, OVM-H was first eluted followed by OVM-M and OVM-L. The isoelectric points estimated by disc electrophoresis were 4.4 for OVM-H, 4.2 for OVM-M and 4.1-3.7 for OVM-L. All variants were identified by using the monoclonal antibody specifically recognizing the carbohydrate moiety of ovomucoid. Furthermore, by using the same column we succeeded to isolate other albumen proteins in their pure form, such as ovalbumin, ovalbumin Y, ovoglobulin G2, ovoglobulin G3, ovotransferrin and lysozyme. Ovalbumin, the other major allergen in egg white is difficult to obtain without the concomitant presence of ovomucoid.
URI: http://hdl.handle.net/11173/1399
Appears in Collections:第57号(2002-12-10)

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