Simultaneous separation of the four major allergens of hen egg white
Hen egg is a worldwide top-consumed food that has attracted public health concerns because it can induce allergic reactions in sensitized individuals. Food allergy investigations need highly purified egg allergens. However, a limited number of purification methods have been described for the combined separation of more than two egg allergens and only few of them have evaluated the immunological activity of these purified proteins. The aim of this work was to develop a chromatographic method for the separation of the four major egg allergens (ovomucoid, ovalbumin, ovotranferrin, and lysozyme) with a demonstrated immunological activity. After a pre-processing step for ovomucin precipitation and pH adjustment, remaining egg white proteins were loaded onto CM-Sepharose column and major egg allergens were separated using cation-exchange chromatography. Yield of ovomucoid, ovalbumin, ovotranferrin, and lysozyme was 60.0%, 52.1%, 29.6%, and 90.2%, respectively. Purified allergens were compared with their commercial standards, showing a high purity as well as a maintained antigenicity. The protocol described in this work is simple, quick, low-cost, and suitable for the study of the immunological properties of these allergens. For higher ovalbumin demand in the lab, 2.1 g ovalbumin can be produced in a single process with high purity.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2020
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Subjects: | Chromatography, Lysozyme, Ovalbumin, Ovotransferrin, Ovomucoid, |
Online Access: | http://hdl.handle.net/10261/220215 http://dx.doi.org/10.13039/501100001809 http://dx.doi.org/10.13039/501100004001 |
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dig-cial-es-10261-2202152020-09-26T01:10:30Z Simultaneous separation of the four major allergens of hen egg white Ma, Xiaojuan Liang, Rui Yang, Xiaotong Gou, Jingkun Li, Yan Lozano-Ojalvo, Daniel National Natural Science Foundation of China Guizhou Science and Technology Department Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid Hen egg is a worldwide top-consumed food that has attracted public health concerns because it can induce allergic reactions in sensitized individuals. Food allergy investigations need highly purified egg allergens. However, a limited number of purification methods have been described for the combined separation of more than two egg allergens and only few of them have evaluated the immunological activity of these purified proteins. The aim of this work was to develop a chromatographic method for the separation of the four major egg allergens (ovomucoid, ovalbumin, ovotranferrin, and lysozyme) with a demonstrated immunological activity. After a pre-processing step for ovomucin precipitation and pH adjustment, remaining egg white proteins were loaded onto CM-Sepharose column and major egg allergens were separated using cation-exchange chromatography. Yield of ovomucoid, ovalbumin, ovotranferrin, and lysozyme was 60.0%, 52.1%, 29.6%, and 90.2%, respectively. Purified allergens were compared with their commercial standards, showing a high purity as well as a maintained antigenicity. The protocol described in this work is simple, quick, low-cost, and suitable for the study of the immunological properties of these allergens. For higher ovalbumin demand in the lab, 2.1 g ovalbumin can be produced in a single process with high purity. The work was supported by National Natural Science Foundation of China [Grant number 31660443]; Young Talents Program of Zunyi Medical College [Grant number 18zy-009]; Guizhou Province Science and Technology Projects [Grant number 2019-1348]; and Guizhou Health and Family Planning Project [Grant number D-488]. Peer reviewed 2020-09-25T08:12:11Z 2020-09-25T08:12:11Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Journal of Chromatography B 1152: 122231 (2020) 1570-0232 http://hdl.handle.net/10261/220215 10.1016/j.jchromb.2020.122231 http://dx.doi.org/10.13039/501100001809 http://dx.doi.org/10.13039/501100004001 en https://doi.org/10.1016/j.jchromb.2020.122231 Sí none Elsevier |
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Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid |
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Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid Ma, Xiaojuan Liang, Rui Yang, Xiaotong Gou, Jingkun Li, Yan Lozano-Ojalvo, Daniel Simultaneous separation of the four major allergens of hen egg white |
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Hen egg is a worldwide top-consumed food that has attracted public health concerns because it can induce allergic reactions in sensitized individuals. Food allergy investigations need highly purified egg allergens. However, a limited number of purification methods have been described for the combined separation of more than two egg allergens and only few of them have evaluated the immunological activity of these purified proteins. The aim of this work was to develop a chromatographic method for the separation of the four major egg allergens (ovomucoid, ovalbumin, ovotranferrin, and lysozyme) with a demonstrated immunological activity. After a pre-processing step for ovomucin precipitation and pH adjustment, remaining egg white proteins were loaded onto CM-Sepharose column and major egg allergens were separated using cation-exchange chromatography. Yield of ovomucoid, ovalbumin, ovotranferrin, and lysozyme was 60.0%, 52.1%, 29.6%, and 90.2%, respectively. Purified allergens were compared with their commercial standards, showing a high purity as well as a maintained antigenicity. The protocol described in this work is simple, quick, low-cost, and suitable for the study of the immunological properties of these allergens. For higher ovalbumin demand in the lab, 2.1 g ovalbumin can be produced in a single process with high purity. |
author2 |
National Natural Science Foundation of China |
author_facet |
National Natural Science Foundation of China Ma, Xiaojuan Liang, Rui Yang, Xiaotong Gou, Jingkun Li, Yan Lozano-Ojalvo, Daniel |
format |
artículo |
topic_facet |
Chromatography Lysozyme Ovalbumin Ovotransferrin Ovomucoid |
author |
Ma, Xiaojuan Liang, Rui Yang, Xiaotong Gou, Jingkun Li, Yan Lozano-Ojalvo, Daniel |
author_sort |
Ma, Xiaojuan |
title |
Simultaneous separation of the four major allergens of hen egg white |
title_short |
Simultaneous separation of the four major allergens of hen egg white |
title_full |
Simultaneous separation of the four major allergens of hen egg white |
title_fullStr |
Simultaneous separation of the four major allergens of hen egg white |
title_full_unstemmed |
Simultaneous separation of the four major allergens of hen egg white |
title_sort |
simultaneous separation of the four major allergens of hen egg white |
publisher |
Elsevier |
publishDate |
2020 |
url |
http://hdl.handle.net/10261/220215 http://dx.doi.org/10.13039/501100001809 http://dx.doi.org/10.13039/501100004001 |
work_keys_str_mv |
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1777671452391112704 |