鸭蛋清溶菌酶的分离纯化及致敏性评估

Purification and Allergenicity of Lysozyme from Duck Egg White

摘要:

鸭蛋中含有丰富的蛋白质和营养成分，鸭蛋清中含有溶菌酶，溶菌酶具有致敏性，食用鸭蛋后有可能产生过敏的风险。采用超滤法与离子交换层析法结合的方法分离纯化鸭蛋清溶菌酶，利用聚丙烯酰胺凝胶电泳法比对，能得到纯度较高的溶菌酶。采用免疫印迹的方法，分析抗溶菌酶的兔多抗血清和禽蛋过敏患者混合血清池分别与鸭蛋清溶菌酶IgE的结合能力，进行鸭蛋溶菌酶的致敏性评估，实验证明IgE结合能力非常显著，溶菌酶存在交叉反应。同时证实了食用鸭蛋会引起过敏反应，也为过敏患者能否食用鸭蛋提供了有效的信息。

Abstract:

Duck egg contains rich protein and nutritional components. Duck egg white contains lysozyme. Lysozyme is the main allergenic protein in duck egg. People may have risk allergic to duck egg. The lysozyme from duck egg white was isolated and purified by and ultrafiltration and ion exchange. The lysozyme with higher purity was achieved by the comparison of polyacrylamide gel electrophoresis. For the antigenicity evaluation of lysozyme from duck egg white, western blotting was used to analyzed the binding ability of the specific anti-lysozyme rabbit serum and mixed serum pool of three egg allergic patients with duck egg white lysozyme IgE. The results showed that the IgE binding ability was quite significant, and there was cross-reaction between hen egg lysozyme and duck egg lysozyme. At the meanwhile, the results confirmed that eating duck eggs could cause allergenicity, and it also provided useful information for allergic patients whether they could eat duck eggs or not.