Analysis of sensitizing components for peanut allergen
Peanut is an important food allergen and allergy to peanut is becoming a serious health problem because of increasing prevalence, clinical severity, and chronically of the reaction which may occur at any ages. Twenty cases of peanut allergy were included in this study. SDS PAGE and Immunoblot were applied to characterize the components and molecular weights of peanut allergens. Fourteen protein bands were identified, with five protein abundant bands at 63kD, 41.7kD, 39kD, 34.8kD and 17.9kD. Five major allergens were analyzed and at least eight peanut proteins showed sIgE binding capacity in peanut allergic sera. The protein allergens have molecular weights of 17.9kD(recognized by 4/8 sera), 23.5kD(recognized by 4/8 sera), 41.7kD (recognized by 4/8 sera), 48.5kD(recognized by 5/8 sera), 63kD (recognized by 4/8 sera), 34.8kD (recognized by 1/8 sera), 39kD (recognized by 3/8 sera) and 53kD(recognized by 2/8 sera) respectively. Patients may have individual difference in view of reaction to allergic components.