Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments
The aim of this study was to evaluate the immunoglobulin E (IgE) sensitivity to common pandora (Pagellus erythrinus) parvalbumin (CPP) in a Moroccan population from the Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of CPP. This work was conducte...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09540105.2017.1360256 |
| _version_ | 1818827060897906688 |
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| author | Najlae Mejrhit Ouarda Azdad Lotfi Aarab |
| author_facet | Najlae Mejrhit Ouarda Azdad Lotfi Aarab |
| author_sort | Najlae Mejrhit |
| collection | DOAJ |
| description | The aim of this study was to evaluate the immunoglobulin E (IgE) sensitivity to common pandora (Pagellus erythrinus) parvalbumin (CPP) in a Moroccan population from the Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of CPP. This work was conducted with a questionnaire completed by a sera-bank, obtained from 500 patients recruited from Fez hospitals. Their sera were analyzed for specific IgE against CPP. Evaluation of specific IgE showed that 11.8% of patients present higher values (>150 IU/ml). Further indirect ELISA and dot-blot results indicated that CPP showed a decrease in the binding of anti-IgE under heating with an average diminution of 41.9%, while pepsin hydrolysis reduced IgE recognition by 22.9%. These results demonstrate that this population was sensitive to CPP and the sensitivity could be reduced by heating and pepsin hydrolysis with an action higher with temperature than enzymatic digestion processing. |
| first_indexed | 2024-12-19T00:37:33Z |
| format | Article |
| id | doaj.art-d2f2456de2844ee1907bdee2367d2e69 |
| institution | Directory Open Access Journal |
| issn | 0954-0105 1465-3443 |
| language | English |
| last_indexed | 2024-12-19T00:37:33Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Food and Agricultural Immunology |
| spelling | doaj.art-d2f2456de2844ee1907bdee2367d2e692022-12-21T20:44:43ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432018-01-0129110912010.1080/09540105.2017.13602561360256Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatmentsNajlae Mejrhit0Ouarda Azdad1Lotfi Aarab2Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben AbdellahLaboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben AbdellahLaboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben AbdellahThe aim of this study was to evaluate the immunoglobulin E (IgE) sensitivity to common pandora (Pagellus erythrinus) parvalbumin (CPP) in a Moroccan population from the Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of CPP. This work was conducted with a questionnaire completed by a sera-bank, obtained from 500 patients recruited from Fez hospitals. Their sera were analyzed for specific IgE against CPP. Evaluation of specific IgE showed that 11.8% of patients present higher values (>150 IU/ml). Further indirect ELISA and dot-blot results indicated that CPP showed a decrease in the binding of anti-IgE under heating with an average diminution of 41.9%, while pepsin hydrolysis reduced IgE recognition by 22.9%. These results demonstrate that this population was sensitive to CPP and the sensitivity could be reduced by heating and pepsin hydrolysis with an action higher with temperature than enzymatic digestion processing.http://dx.doi.org/10.1080/09540105.2017.1360256sensitivitycommon pandora parvalbuminhuman igeheatingpepsin hydrolysis |
| spellingShingle | Najlae Mejrhit Ouarda Azdad Lotfi Aarab Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments Food and Agricultural Immunology sensitivity common pandora parvalbumin human ige heating pepsin hydrolysis |
| title | Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments |
| title_full | Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments |
| title_fullStr | Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments |
| title_full_unstemmed | Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments |
| title_short | Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments |
| title_sort | evaluation of the ige reactivity of common pandora parvalbumin in a moroccan population and action of heating and enzymatic treatments |
| topic | sensitivity common pandora parvalbumin human ige heating pepsin hydrolysis |
| url | http://dx.doi.org/10.1080/09540105.2017.1360256 |
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