Lk. Arruda et al., CLONING OF COCKROACH ALLERGEN, BLA-G-4, IDENTIFIES LIGAND-BINDING PROTEINS (OR CALYCINS) AS A CAUSE OF IGE ANTIBODY-RESPONSES, The Journal of biological chemistry, 270(52), 1995, pp. 31196-31201
An allergen cloned from a Blattella germanica (German cockroach) cDNA
library, encoded a 182-amino acid protein of 20,904 Da. This protein,
designated B. germanica allergen 4 (Bla g 4), was expressed as a gluta
thione S-transferase fusion protein in Escherichia coil and purified b
y affinity chromatography and high-performance liquid chromatography.
The prevalence of serum IgE antibody to recombinant Bla g 4 in 73 cock
roach allergic patients with asthma ranged from 40% (antigen binding r
adioimmunoassay) to 60% (plaque immunoassay). Cockroach allergic patie
nts gave positive intradermal skin tests to recombinant Bla g 4 at con
centrations of 10(-3)-10(-5) mu g/ml, whereas non-allergic controls, o
r cockroach allergic patients with no detectable serum IgE antibody to
Bla g 4, gave negative skin tests to 1 mu g/ml. Polymerase chain reac
tion and Southern analysis identified a 523-base pair DNA encoding Bla
g 4 in both B. germanica and Periplaneta americana (American cockroac
h). However, Northern analysis showed that mRNA encoding Bla g 4 was t
ranscribed in B. germanica but not in P. americana, suggesting that al
lergen expression was species specific. Sequence similarity searches s
howed that Bla g 4 was a ligand binding protein or calycin and unexpec
tedly revealed that this family contained several important allergens:
beta-lactoglobulin, from cow milk, and rat and mouse urinary proteins
. Although the overall sequence homology between these proteins was lo
w (similar to 20%), macromolecular modeling techniques were used to ge
nerate two models of the tertiary structure of Bla g 4, based on compa
risons with the x-ray crystal coordinates of bilin binding protein and
rodent urinary proteins. The results show that members of the calycin
protein family can cause IgE antibody responses by inhalation or inge
stion and are associated with asthma and food hypersensitivity.