Allergy and Immunology Commons^™

Efficient Vasoactive Intestinal Polypeptide Hydrolyzing Autoantibody Light Chains Selected By Phage Display, Sonia Tyutyulkova, Qing-Sheng Gao, Austin Thompson, Stephen I. Rennard, Sudhir Paul

Journal Articles: Pulmonary & Critical Care Med

An immunoglobulin light chain (L chain) library derived from the peripheral blood lymphocytes of a patient with asthma was cloned into a phagemid vector. Phage particles displaying L chains capable of binding vasoactive intestinal polypeptide (VIP) were isolated by affinity chromatography. Two VIP binding L chains were expressed in Escherichia coli in soluble form and purified to electrophoretic homogeneity by metal chelating and protein L affinity chromatography. Both L chains catalyzed the hydrolysis of [tyr10-125I]VIP substrate. The catalytic activity eluted at the molecular mass of the monomer form of the L chain (28 kDa) from a gel filtration column. The …

Identification Of A Brazil-Nut Allergen In Transgenic Soybeans, Julie A. Nordlee, Steve L. Taylor, Jeffrey A. Townsend, Laurie A. Thomas, Robert K. Bush

Department of Food Science and Technology: Faculty Publications

Background: The nutritional quality of soybeans (Glycine max) is compromised by a relative deficiency of methionine in the protein fraction of the seeds. To improve the nutritional quality, methionine-rich 2S albumin from the Brazil nut (Bertholletia excelsa) has been introduced into transgenic soybeans. Since the Brazil nut is a known allergenic food, we assessed the allergenicity of the 2S albumin.

Methods: The ability of proteins in transgenic and nontransgenic soybeans, Brazil nuts, and purified 2S albumin to bind to IgE in serum from subjects allergic to Brazil nuts was determined by radioallergosorbent tests (four …

A Sandwich Enzyme-Linked Immunosorbent Assay (Elisa) For The Quantitation Of Peanut In Foods, S. L. Taylor, Julie A. Nordlee, S. L. Hefle

Department of Food Science and Technology: Faculty Publications

Peanuts are one of the most allergenic foods known. Strict avoidance of peanut by peanut-allergic individuals is difficult and often unsuccessful. Peanut proteins have previously been found in nonpeanut foodstuffs prepared on shared processing equipment, and such carryover contamination increases the risk of occurrence of allergic reactions. Immunoassays offer a specific, sensitive, and rapid technique to detect and quantitate small amounts of proteins in food systems.

A sandwich-type, enzyme-linked immunosorbent assay (ELISA) was developed for the detection of peanut protein in foods. Selected food samples were ground and extracts prepared by overnight extraction in 0.01 M phosphate buffered saline, followed …

Allergenic Foods, Susan L. Hefle, Julie A. Nordlee, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods. At a 1995 consultation on food allergies sponsored by the Food and Agriculture Organization, a group of international experts confirmed that peanuts, soybeans, crustacea, fish, cow’s milk, eggs, tree nuts, and wheat are the most common allergenic foods. These foods are responsible for more than 90% …