Isolation and Properties of Allergenic Proteins in the Oyster <i>Crassostrea gigas</i>
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- Ishikawa Masaru
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Shimakura Kuniyoshi
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Nagashima Yuji
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Shiomi Kazuo
- Department of Food Science and Technology, Tokyo University of Fisheries
Bibliographic Information
- Other Title
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- Isolation and Properties of Allergenic Proteins in the Oyster Crassostrea gigas
- Isolation and Properties of Allergenic
- Isolation and properties of allergenic proteins in the oyster
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Abstract
Two allergens, designated as Cra gs 1 and 2, were isolated from the oyster Crassostrea gigas by gel permeation chromatography on a Sephacryl S-300, ion-exchange FPLC on a Mono Q HR 5/5, and reverse-phase HPLC on a TSKgel Phenyl 5PW-RP. Although both allergens were sepFarated from each other by ion-exchange FPLC, they showed the same behaviors in gel permeation chromatography and reverse-phase HPLC. In addition, Cra gs were quite similar to each other as follows: they were 86 kDa glycoproteins with a carbohydrate content of about 5%; they were composed of 35 kDa subunits; they were remarkably abundant in Glx, followed by Asx, Ala, and Leu, and were devoid of Pro and Trp; their reactivities against the sera from seafood allergy patients were equivalent. The molecular masses and characteristics of amino acid composition strongly suggested that Cra gs aretropomyosin of C. gigas.
Journal
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- Fisheries science
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Fisheries science 63 (4), 610-614, 1997
The Japanese Society of Fisheries Science
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Details
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- CRID
- 1390001204428785792
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- NII Article ID
- 130003903069
- 10004870956
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- NII Book ID
- AA10993718
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- COI
- 1:CAS:528:DyaK2sXls1ymsLo%3D
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- NDL BIB ID
- 4277914
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- ISSN
- 09199268
- http://id.crossref.org/issn/09199268
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed