鸡蛋组分蛋白对临床诊断儿童鸡蛋过敏的价值

Evaluation of Hen's Egg Protein Components for Clinical Diagnosis of Hen's egg Allergy among Children

目的探讨质粒转染技术人工合成鸡蛋组分蛋白的免疫原性;鸡蛋组分蛋白与过敏患者鸡蛋特异性免疫球蛋白(immunoglobulin E,Ig E)含量及皮肤试验的相关性。方法通过质粒转染技术人工合成鸡蛋组分蛋白,并用Western blot方法验证目的蛋白免疫原性。再将待检测组分蛋白和鸡蛋过敏患者血清中特异性Ig E结合,分析各蛋白组分对鸡蛋过敏的临床诊断价值。结果人工合成的鸡蛋组分蛋白(卵类黏蛋白、卵白蛋白、卵转铁蛋白、溶菌酶)检测后仍能表现出较好的免疫原性;鸡蛋特异性Ig E>10 k U/L组的患儿鸡蛋过敏原点刺阳性率明显高于<10 k U/L组(95.5%vs.57.8%,P=0.000 3);卵类黏蛋白光密度值(optical density,OD)450 nm=0.81和卵白蛋白OD450 nm=0.567为鸡蛋过敏原的主要成分;鸡蛋特异性Ig E(>10 k U/L)含量高的患儿血清中卵白蛋白抗体含量较高,且鸡蛋特异性Ig E含量(>10 k U/L)与血清卵白蛋白抗体含量呈明显正相关关系(p=0.630 9,P=0.002 2)。而鸡蛋特异性Ig E<10 k U/L的患儿血清中卵类黏蛋白抗体含量高。鸡蛋特异性Ig E含量(<10 k U/L)与血清卵类黏蛋白抗体含量也呈明显正相关关系(p=0.756 0,P<0.000 1)。结论通过人工合成质粒转染的鸡蛋组分蛋白具有较好的免疫原性,对今后食物过敏原的纯化有一定价值;鸡蛋组分蛋白对儿童鸡蛋过敏的诊断有重要价值。

Objective To investigate the immunogenicity of synthetic hen＇s egg protein components （ Gal dl, Gal d2, Gal d3 and Gal d4） by using plasmid transduction, and the correlations among hen＇s egg protein components, specific IgE （fl） and the skin test results among hen＇s egg-allergic patients. Methods Hen＇s egg protein components were synthesized by using plasmid transduction, whereas the immunogenicity of the tar- get proteins was analyzes based on Western blot. The clinical diagnostic values of each protein component were evaluated, based on the binding of protein components with specific IgE of hen＇s egg-allergic patients. Results Immunogenicity was shown successfully among synthetic hen＇s egg protein components （Gal dl, Gal d2, Gal d3 and Gal d4）. Thepositive rate of skin prick test （SPT） of patients whose hen＇s egg specific IgE （fl）〉 10 kU/L was significantly higher than of patients whose specific IgE （fl）〈10 kU/L （P=0. 000 3）. Ovomucin （Gal dl, D450nm=0. 81） and ovalbumin （Gal d2, D450nm =0. 567） are the major protein components of hen＇s egg allergen. Ovalbumin （Gal d2） specific IgE level was higher among patients whose hen＇s egg specific IgE （fl） 〉10 kU/L, whereas ovomucin （Gal dl） specific IgE level higher among patients whose hen＇s egg specific IgE （fl）〉 10 kU/L. Conclusion Immunogenicity was shown successfully among synthetic hen＇s egg protein components （ Gal dl, Gal d2, Gal d3 and Gal d4）, which should be of value for the purification of food aller- gens, and also of importance in the diagnosis of hen＇s egg allergy.