The Influence Of Polyethylene Glycol (peg) Modification To The Antigenicity Of Arginine Kinase

In recent years, the global incidence of allergic disease has risen sharply, whichthreats to the health of human, especially the incidence of food allergy. Thecrustacean such as shrimp and crab including their products is a very importantcategory which could cause food allergies.Arginine kinase (AK) is the mostimportant enzyme regulating energy metabolism of invertebrates, and it has beenconfirmed as one of the main allergens of crustaceans. In this research, argininekinase (AK) was purified from metapenaeus ensis, then modified by usingsuecinimidyl carbonate methoxy polyethlene glycol (SC-mPEG) in differentconditions including pH, reaction time and molar ratio of reaction substrates. Theaverage rate of modification of the SC-mPEG-AK mixture was determined usingtrinitrobenzene sulfonic acid (TNBS) and indirect competitive ELISA was used todetect their changes of antigenicity. At pH7.5, the reaction time of4h and the molarratio of1:3(AK:SC-mPEG), the average rate of modification was38.31%and thereduction rate of antigenicity was78.8%. The results indicated that the reaction timeand molar ratio of reaction substrates were the major factors to affect antigenicityreduction of AK modified by SC-mPEG.