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Identification of raw and cooked snow crab proteins that elicit IgE reactivity in snow crab processing workers
S226 Abstracts
J ALLERGY CLIN IMMUNOL FEBRUARY 2004
MONDAY
803
Identification of Raw and Cooked Snow Crab Proteins That Elicit IgE Reactivity in Snow Crab Processing Workers
P. Venkatesh1, A. Cartier2, L. Horth-Susin3, M. Jong4, M. Swanson5, D. Currie1, B. V. Gill1, G. Reese6, B. Neis7, S. B. Lehrer1; 1Allergy, Clinical Immunology, and Rheumatology, Tulane University Health Sciences Center, New Orleans, LA, 2H. du Sacre-Coeur de Montreal, Montreal, PQ, CANADA, 3Valley Regional Hospital, Kentville, NS, CANADA, 4Health Labrador Corporation, Goose Bay, PQ, CANADA, 5Mayo Clinic, Rochester, MN, 6Paul-Erlich-Institut, Langen, GERMANY, 7Safety Net, Memorial Hospital, St-Johns, NF, CANADA. RATIONALE: Snow crab proteins produce IgE-mediated reactions in crab processing workers. We sought to identify and compare the relevant allergenic proteins in raw crab (RC) and cooked crab (CC). METHODS: Sera were selected based on IgE reactivity to RC (8), CC (3), or both (3). RC and CC meat proteins were separated by SDS-PAGE electrophoresis, transferred to nitrocellulose membranes incubated with the IgE-reactive sera and then 125I-anti-IgE. IgE-reactive proteins were detected by autoradiography. Competitive immunoassay using RC or CC inhibitors ranging from 500µg to 0.001µg concentrations was performed to compare RC and CC allergens. RESULTS: RC and CC-reactive sera detected three proteins in RC and CC (14.4 kD, 18.5 kD, and 25.1 kD proteins). There were 5 additional reactive proteins identified only in RC (including 28.2 kD, 34 kD, and 40.7 kD proteins), and several proteins (14.4 kD to 54.3 kD) identified only in CC. IgE inhibition revealed that 10 µg of RC inhibited RC sera pool 76%; whereas 10 µg of CC did not inhibit RC sera pool significantly (8%). Similarly, 1µg of CC inhibited CC sera pool 86%, whereas 1µg of RC only inhibited CC sera pool 44%. CONCLUSIONS: Three IgE-reactive proteins were common to RC and CC. Five other IgE-reactive proteins identified in RC were not present in
J ALLERGY CLIN IMMUNOL VOLUME 113, NUMBER 2
Abstracts S227
MONDAY
CC. IgE inhibition results demonstrate a difference in the allergenic content of RC and CC. Additional studies will further identify allergens in RC and CC and determine their role in occupational allergy of crab workers. Funding: Canadian Institutes for Health Research
J ALLERGY CLIN IMMUNOL FEBRUARY 2004
MONDAY
803
Identification of Raw and Cooked Snow Crab Proteins That Elicit IgE Reactivity in Snow Crab Processing Workers
P. Venkatesh1, A. Cartier2, L. Horth-Susin3, M. Jong4, M. Swanson5, D. Currie1, B. V. Gill1, G. Reese6, B. Neis7, S. B. Lehrer1; 1Allergy, Clinical Immunology, and Rheumatology, Tulane University Health Sciences Center, New Orleans, LA, 2H. du Sacre-Coeur de Montreal, Montreal, PQ, CANADA, 3Valley Regional Hospital, Kentville, NS, CANADA, 4Health Labrador Corporation, Goose Bay, PQ, CANADA, 5Mayo Clinic, Rochester, MN, 6Paul-Erlich-Institut, Langen, GERMANY, 7Safety Net, Memorial Hospital, St-Johns, NF, CANADA. RATIONALE: Snow crab proteins produce IgE-mediated reactions in crab processing workers. We sought to identify and compare the relevant allergenic proteins in raw crab (RC) and cooked crab (CC). METHODS: Sera were selected based on IgE reactivity to RC (8), CC (3), or both (3). RC and CC meat proteins were separated by SDS-PAGE electrophoresis, transferred to nitrocellulose membranes incubated with the IgE-reactive sera and then 125I-anti-IgE. IgE-reactive proteins were detected by autoradiography. Competitive immunoassay using RC or CC inhibitors ranging from 500µg to 0.001µg concentrations was performed to compare RC and CC allergens. RESULTS: RC and CC-reactive sera detected three proteins in RC and CC (14.4 kD, 18.5 kD, and 25.1 kD proteins). There were 5 additional reactive proteins identified only in RC (including 28.2 kD, 34 kD, and 40.7 kD proteins), and several proteins (14.4 kD to 54.3 kD) identified only in CC. IgE inhibition revealed that 10 µg of RC inhibited RC sera pool 76%; whereas 10 µg of CC did not inhibit RC sera pool significantly (8%). Similarly, 1µg of CC inhibited CC sera pool 86%, whereas 1µg of RC only inhibited CC sera pool 44%. CONCLUSIONS: Three IgE-reactive proteins were common to RC and CC. Five other IgE-reactive proteins identified in RC were not present in
J ALLERGY CLIN IMMUNOL VOLUME 113, NUMBER 2
Abstracts S227
MONDAY
CC. IgE inhibition results demonstrate a difference in the allergenic content of RC and CC. Additional studies will further identify allergens in RC and CC and determine their role in occupational allergy of crab workers. Funding: Canadian Institutes for Health Research