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Yun Z, Li J, Zhu W, Yuan X, Zhao J, Liao M, Ma L, Chen F, Hu X, Ji J. Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12270-12280. [PMID: 38743450 DOI: 10.1021/acs.jafc.4c01982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
Allergenicity of soybean 7S protein (7S) troubles many people around the world. However, many processing methods for lowering allergenicity is invalid. Interaction of 7S with phenolic acids, such as chlorogenic acid (CHA), to structurally modify 7S may lower the allergenicity. Hence, the effects of covalent (C-I, periodate oxidation method) and noncovalent interactions (NC-I) of 7S with CHA in different concentrations (0.3, 0.5, and 1.0 mM) on lowering 7S allergenicity were investigated in this study. The results demonstrated that C-I led to higher binding efficiency (C-0.3:28.51 ± 2.13%) than NC-I (N-0.3:22.66 ± 1.75%). The C-I decreased the α-helix content (C-1:21.06%), while the NC-I increased the random coil content (N-1:24.39%). The covalent 7S-CHA complexes of different concentrations had lower IgE binding capacity (C-0.3:37.38 ± 0.61; C-0.5:34.89 ± 0.80; C-1:35.69 ± 0.61%) compared with that of natural 7S (100%), while the noncovalent 7S-CHA complexes showed concentration-dependent inhibition of IgE binding capacity (N-0.3:57.89 ± 1.23; N-0.5:46.91 ± 1.57; N-1:40.79 ± 0.22%). Both interactions produced binding to known linear epitopes. This study provides the theoretical basis for the CHA application in soybean products to lower soybean allergenicity.
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Affiliation(s)
- Ze Yun
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Wenyue Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xin Yuan
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Minjie Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
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Zheng Z, Zhao Y, Zheng S, Liu Y, Liu S, Han J. Transport of glycinin, the major soybean allergen, across intestinal epithelial IPEC-J2 cell monolayers. J Anim Physiol Anim Nutr (Berl) 2024. [PMID: 38689491 DOI: 10.1111/jpn.13975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/21/2024] [Accepted: 04/16/2024] [Indexed: 05/02/2024]
Abstract
Soybean allergen entering the body is the initial step to trigger intestinal allergic response. However, it remains unclear how glycinin, the major soybean allergen, is transported through the intestinal mucosal barrier. The objective of this study was to elucidate the pathway and mechanism of glycinin hydrolysate transport through the intestinal epithelial barrier using IPEC-J2 cell model. Purified glycinin was digested by in vitro static digestion model. The pathway and mechanism of glycinin hydrolysates transport through intestinal epithelial cells were investigated by cellular transcytosis assay, cellular uptake assay, immunoelectron microscopy and endocytosis inhibition assay. The glycinin hydrolysates were transported across IPEC-J2 cell monolayers in a time/dose-dependent manner following the Michaelis equation. Immunoelectron microscopy showed a number of glycinin hydrolysates appeared in the cytoplasm, but no glycinin hydrolysates were observed in the intercellular space of IPEC-J2 cells. The inhibitors, colchicine, chlorpromazine and methyl-β-cyclodextrin, significantly inhibited the cellular uptake of glycinin hydrolysates. The glycinin hydrolysates crossed IPEC-J2 cell monolayers through the transcellular pathway. Both clathrin- and caveolae-dependent endocytosis were involved in the epithelial uptake of the hydrolysates. These findings provided potential targets for the prevention and treatment of soybean allergy.
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Affiliation(s)
- Ziang Zheng
- College of Information Science and Engineering, Northeastern University, Shenyang, Liaoning, PR China
| | - Yintong Zhao
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Shugui Zheng
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Yajin Liu
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Simiao Liu
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, PR China
| | - Junfeng Han
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, Liaoning, PR China
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3
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Fu Y, Guo X, Li W, Simpson BK, Rui X. Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation. Food Res Int 2024; 175:113733. [PMID: 38128990 DOI: 10.1016/j.foodres.2023.113733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Soy allergenicity is a public concern, and the combination of multiple processing methods may be a promising strategy for reducing soy allergenicity. In this study, a novel two-step enzymatic hydrolysis followed by lactic acid bacteria fermentation was proposed for the construction of hypoallergenic soybean protein microgel. β-Conglycinin was used as the main soy allergen. The effects of different enzymatic hydrolysis (Alcalase, Neutrase, and Protamex) and LAB fermentation on β-conglycinin microgel formation and its immunoreactivity were investigated. Results showed that the use of different enzymes and the attainment of different degrees of hydrolysis affected the particle distribution and zeta potential in the microgels and leads to differences in microstructure and immunoreactivity. All hydrolysates compared with intact protein accelerated the formation of gel during LAB fermentation. Among the three assayed enzymes, fermented Protamex hydrolysates at 60 min (PF-60) demonstrated a microgel with an overall reduced average particle size (741.20±7.18 nm), lower absolute values of zeta potential (10.43±0.65 mV), and regular gel network. The antigenicity and IgE-binding capacity decreased to the lowest value of 0.30 % and 6.93 %, respectively. Peptidomics and immunoinformatic analysis suggested that PF-60 disrupted 17/30, 16/44, and 23/75 epitopes in the α, α', and β subunits, respectively. Unlike the LAB-fermented unhydrolyzed β-conglycinin disrupted epitopes mostly located at the loop domain, PF-60 primarily promoted the exposure and disruption of allergen epitopes with β-sheet structure located at the core barrel domain. These findings can provide new perspectives on the preparation of hypoallergenic soybean-gel products on edible particulate systems.
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Affiliation(s)
- Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Xinran Guo
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, Quebec, Canada
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
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Zheng S, Yin S, Qin G, Yao J, Liu S, Han J, Zhou Y, Duan S. Gastrointestinal digestion and absorption of soybean β-conglycinin in an early weaned piglet model: An initial step to the induction of soybean allergy. Food Chem 2023; 427:136640. [PMID: 37429130 DOI: 10.1016/j.foodchem.2023.136640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 05/29/2023] [Accepted: 06/14/2023] [Indexed: 07/12/2023]
Abstract
To date, it still remains unknown how β-conglycinin, a major soybean allergen, crosses intestinal epithelial barrier to reach immune cells. The purpose of this study was to elucidate the pathway and molecular mechanism of β-conglycinin absorption and transport across intestinal mucosal epithelium using a β-conglycinin allergic piglet model. Ten-day old piglets were orally sensitized with diets containing 2% and 4% β-conglycinin. The digestion, absorption and transport of β-conglycinin in gastrointestinal tract was investigated. The results showed that β-conglycinin had a certain resistance to gastrointestinal digestion, and the digestion-resistant subunits and fragments were absorbed into the intestinal mucosa and then induced an anaphylaxis in early weaned piglets. The absorption occurred in the form of IgE-allergen immune complex through transcellular pathway with CD23 as the receptor. These results provided important clues for using the pathway and molecule as inhibitor target to prevent and alleviate soybean β-conglycinin allergy in infants.
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Affiliation(s)
- Shugui Zheng
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China.
| | - Shuangyang Yin
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Guixin Qin
- College of Animal Science and Technology, Jilin Agricultural University, 2888 Xincheng Street, Changchun, Jilin 130118, PR China
| | - Jiaqi Yao
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Simiao Liu
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Junfeng Han
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Yang Zhou
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Shuang Duan
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
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Huang P, Shang A, Liu D, Xi J. Utilization of a lateral flow colloidal gold immunoassay strip based on surface-enhanced Raman spectroscopy for rapid detection of glycinin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 293:122407. [PMID: 36780742 DOI: 10.1016/j.saa.2023.122407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 01/15/2023] [Accepted: 01/22/2023] [Indexed: 06/18/2023]
Abstract
Glycinin is an important storage protein in soybean, but it can also lead to allergic reactions in humans. In this study, based on a low-cost, simple, rapid and portable lateral flow immunoassay test strip, combined with high sensitivity surface enhanced Raman spectroscopy (SERS) technology, a sandwich lateral flow immunochromatographic test strip for rapid detection of soybean allergen glycinin is established. In the experiment, colloidal gold was covalently conjugated with rabbit-derived polyclonal antibodies of glycinin and Raman probe molecule 4-aminothiophenol(4-PATP) to prepare the immunoprobe. The respective optimal PATP and optimal antibody labeling amounts of colloidal gold solution were 1.05 × 10-2mol/L and 4.6 × 10-8mol/L. The detection limit of the test strip for glycinin was 4.87 ng/mL. The recovery rate ranged from 91 to 107 % and the CV was between 3 and 10 %. The test strip underwent no cross-reaction with β-conglycinin, sesame protein, peanut protein, wheat protein or whey protein. The results of the experiment showed that this method exhibits high sensitivity and specificity.
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Affiliation(s)
- Pengbo Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Achen Shang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Deguo Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China.
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Zhao X, Hogenkamp A, Li X, Chen H, Garssen J, Knippels LMJ. Role of selenium in IgE mediated soybean allergy development. Crit Rev Food Sci Nutr 2022; 63:7016-7024. [PMID: 35187987 DOI: 10.1080/10408398.2022.2039898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Food allergy is a pathological immune reaction triggered by normal innocuous dietary proteins. Soybean is widely used in many food products and has long been recognized as a source of high-quality proteins. However, soybean is listed as one of the 8 most significant food allergens. The prevalence of soybean allergy is increasing worldwide and impacts the quality of life of patients. Currently, the only strategy to manage food allergy relies on strict avoidance of the offending food. Nutritional supplementation is a new prevention strategy which is currently under evaluation. Selenium (Se), as one of the essential micronutrients for humans and animals, carries out biological effects through its incorporation into selenoproteins. The use of interventions with micronutrients, like Se, might be an interesting new approach. In this review we describe the involvement of Se in a variety of processes, including maintaining immune homeostasis, preventing free radical damage, and modulating the gut microbiome, all of which may contribute to in both the prevention and treatment of food allergy. Se interventions could be an interesting new approach for future treatment strategies to manage soybean allergy, and food allergy in general, and could help to improve the quality of life for food allergic patients.
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Affiliation(s)
- Xiaoli Zhao
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi, China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Astrid Hogenkamp
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Johan Garssen
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
- Global Centre of Excellence Immunology, Danone/Nutricia Research, Utrecht, The Netherlands
| | - Leon M J Knippels
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Utrecht University, Utrecht, The Netherlands
- Global Centre of Excellence Immunology, Danone/Nutricia Research, Utrecht, The Netherlands
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7
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Pi X, Sun Y, Fu G, Wu Z, Cheng J. Effect of processing on soybean allergens and their allergenicity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Zaffran VD, Gupta S, Sathe SK, Roper MG. Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew (Anacardium occidentale L.) allergen, Ana o 1. J Food Sci 2021; 86:1144-1152. [PMID: 33580498 DOI: 10.1111/1750-3841.15628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/04/2021] [Accepted: 01/10/2021] [Indexed: 11/28/2022]
Abstract
Major cashew allergen, Ana o 1, was purified in its native form from cashew seeds and subjected to enzymatic deglycosylation using PNGase F to assess the potential role of N-glycans in immunoreactivity. Western and dot blotting with pooled human plasma containing anticashew IgE revealed that deglycosylation increased IgE-binding of Ana o 1. Removal of N-glycans may have exposed previously masked Ana o 1 epitopes. Purified glycosylated and deglycosylated Ana o 1 were also subjected to in vitro pepsin digestion at pH 3.0 for 2 hr. Both glycosylated and deglycosylated Ana o 1 remained stable and reactive with IgE antibodies following digestion. PRACTICAL APPLICATION: Understanding the role of glycosylation in Ana o 1 immunoreactivity may provide insight into the potential development of hypoallergenic cashews/cashew products for sensitive individuals in the future.
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Affiliation(s)
- Valerie D Zaffran
- Department of Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL, 32306, USA
| | - Sahil Gupta
- Department of Nutrition, Food & Exercise Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL, 32306, USA
| | - Shridhar K Sathe
- Department of Nutrition, Food & Exercise Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL, 32306, USA
| | - Michael G Roper
- Department of Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL, 32306, USA
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Xi J, Yu Q. The development of lateral flow immunoassay strip tests based on surface enhanced Raman spectroscopy coupled with gold nanoparticles for the rapid detection of soybean allergen β-conglycinin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 241:118640. [PMID: 32659701 DOI: 10.1016/j.saa.2020.118640] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 06/16/2020] [Accepted: 06/21/2020] [Indexed: 05/21/2023]
Abstract
β-Conglycinin is an important storage protein in soybean, which can potentially cause food allergies in human. In this study, a sensitive mouse monoclonal antibody (3D11 mAb) with a high affinity was prepared, and sandwich lateral flow immunochromatographic detection strips were developed for the rapid detections of the soybean allergen β-conglycinin. The 3D11 mAb was combined with a rabbit polyclonal antibody in order to establish strips. The titer of 3D11 mAb was 1:2.56 × 105. The affinity constant of the 3D11 mAb was 9.6 × 109. The lowest detection limit with the naked eye of the double antibody sandwich strips was 1 μg/mL. In addition, chemical molecules p-aminothiophenol with colloidal gold were used as Raman enhancement signals in order to achieve quantitative detections of the β-conglycinin. It was determined in this study that the practical working range of the β-conglycinin concentrations was between 160 ng/mL and 100 μg/mL with the developed assay.
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Affiliation(s)
- Jun Xi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Qiurong Yu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Pekar J, Ret D, Untersmayr E. Stability of allergens. Mol Immunol 2018; 100:14-20. [PMID: 29606336 PMCID: PMC6020993 DOI: 10.1016/j.molimm.2018.03.017] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 03/19/2018] [Accepted: 03/20/2018] [Indexed: 02/07/2023]
Abstract
For proteins to cause IgE-mediated allergic reactions, several common characteristics have to be defined, including small molecular size, solubility and stability to changing pH levels and enzymatic degradation. Nevertheless, these features are not unique for potent allergens, but are also observed in non-allergenic proteins. Due to the increasing awareness by regulatory authorities regarding the allergy pandemic, definition of characteristics unique to potent allergens would facilitate allergenicity assessment in the future. Despite major research efforts even to date the features unique for major allergens have not been elucidated so far. The route of allergen entry into the organism determines to a great extent these required characteristics. Especially orally ingested allergens are exposed to the harsh milieu of the gastrointestinal tract but might additionally be influenced by food processing. Depending on molecular properties such as disulphide bonds contributing to protein fold and formation of conformational IgE epitopes, posttranslational protein modification or protein food matrix interactions, enzymatic and thermal stability might differ between allergens. Moreover, also ligand binding influences structural stability. In the current review article, we aim at highlighting specific characteristics and molecular pattern contributing to a stabilized protein structure and overall allergenicity.
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Affiliation(s)
- Judith Pekar
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria
| | - Davide Ret
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria; Division of Macromolecular Chemistry, Institute of Applied Synthetic Chemistry, Vienna University of Technology, 1060 Vienna, Austria
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, 1090 Vienna, Austria.
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Acidic polypeptides A 1a, A 3 and A 4 of Gly m 6 (glycinin) are allergenic for piglets. Vet Immunol Immunopathol 2018; 202:147-152. [PMID: 30078589 DOI: 10.1016/j.vetimm.2018.06.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 06/02/2018] [Accepted: 06/05/2018] [Indexed: 11/21/2022]
Abstract
Gly m 6 (glycinin) is one of the major antigenic proteins in soybeans responsible for transient hypersensitivity to soybean meal in weaned piglets. The globulin is a hexamer consisting of subunits containing basic and acidic polypeptides. Multiple acidic polypeptides have long been demonstrated to be allergens for humans and play a key role in the overall allergenicity of Gly m 6. To date, knowledge on the allergenicity of the acidic polypeptides for piglets is very limited. The purpose of this study was to identify the acidic polypeptides that were allergenic for piglets and to characterize these acidic polypeptides by ELISA, western blot, skin prick and basophile histamine release test. The IgG and IgE antibody binding capacities of the acidic polypeptides of Gly m 6 were determined using ELISA and western blot analysis with sera from Gly m 6 sensitized piglets. Skin prick test and basophile histamine release test were conducted to measure the effector cell response to the polypeptides. Specific IgG and IgE antibodies against A1a, A3 and A4 of Gly m 6 were identified in the sera of Gly m 6 sensitized piglets. Meanwhile, positive skin prick test and specific histamine release responses were also induced by the acidic polypeptide A1a, A3 and A4 of Gly m 6 from the basophiles of Gly m 6 sensitized piglets. The results demonstrate that the acidic polypeptide A1a, A3 and A4 of Gly m 6 are allergenic for piglets.
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