2018年12月
Gly m 5/Gly m 8 fusion component as a potential novel candidate molecule for diagnosing soya bean allergy in Japanese children
CLINICAL AND EXPERIMENTAL ALLERGY
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- 巻
- 48
- 号
- 12
- 開始ページ
- 1726
- 終了ページ
- 1734
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1111/cea.13231
- 出版者・発行元
- WILEY
Background: Soya bean is a major food allergen in children. Component-resolved diagnostics has improved the accuracy of diagnosing immunoglobulin E (IgE)-mediated food allergies.Objective: We aimed to develop a novel component for the diagnosis of soya bean allergy using recombinant technology.Methods: Japanese paediatric patients with suspected soya bean allergy (n = 91) were included, and symptomatic (n = 40) and asymptomatic (n = 51) cases were divided through oral food challenge testing. Specific IgE (sIgE) antibodies to each recombinant allergen component were analysed by enzyme-linked immunosorbent assay, and the diagnostic performances of the components were assessed by area under the receiver operating characteristic curves (AUC).Results: Among the recombinant components, sIgE antibody levels to Gly m 8 showed the highest AUC (0.706). A combination of Gly m 8 and alpha' subunit of Gly m 5, improved the diagnostic performance of the single components. Moreover, the N-terminal extension region of alpha' subunit of Gly m 5, which has low cross-reactivity among the vicilins, showed higher diagnostic performance (AUC 0.695) than the full-length alpha' subunit of Gly m 5 (AUC 0.613). Based on these findings, we developed a fusion protein of Gly m 8 plus the extension region of alpha' subunit of Gly m 5; this fusion protein was very efficient for diagnosing soya bean allergy (AUC 0.801).Conclusion: A fusion protein of Gly m 8 and the extension region of alpha' subunit of Gly m 5 could potentially diagnose soya bean allergy in paediatric patients. Fusion proteins may be useful for producing novel allergen components with improved diagnostic value.
- リンク情報
- ID情報
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- DOI : 10.1111/cea.13231
- ISSN : 0954-7894
- eISSN : 1365-2222
- Web of Science ID : WOS:000451572000015