Extraction and Purification of the Potential Allergen Proteins from Mucor Mucedo

Abstract

Allergy is an important health problem affecting public health. Allergic diseases occur when the immune system reacts to non-harmful substances with the effect of genetic predisposition and environmental factors. According to the data of the World Allergy Organization (WAO), the prevalence of allergies in different countries varies between 10-40%. Pollen, mold, animal hair, house dust mite, medicines, and foods are the most common allergen agents. Common mushrooms in nature have the potential to produce allergenic proteins. Penicillium, Aspergillus, Rhizopus, and Mucor species, which are allergic fungi, are widely found in nature. In our country, 614 patients with respiratory allergy have been reported to develop allergic reactions against Aspergillus fumigatus, Trichophyton rubrum, Mucor, Penicillium notatum, Aspergillus niger, and Alternaria tenius. In recent years, the cases of allergies caused by molds have increased significantly and studies to determine the causing allergens have accelerated. Mucor mucedo (brown bread mold) was used in our study. Mucor mucedo produced in our laboratory was collected and allergen fungus protein was extracted by 2 different extraction methods. By preparing protein samples from prepared mushroom extracts, the total concentration of potential allergen proteins was determined by the BCA method. According to the data obtained, it was determined that the protein concentration of the mushroom samples dried by that were subjected to dialysis was higher than ethanol. As a result, Mucor mucedo was found to have a high protein concentration and revealed basic data for further analysis.

Keywords

• Allergy
• Fungal allergy
• Mucor mucedo
• Allergen protein
• BCA

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