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Identification of linear epitopes and their major role in the immunoglobulin E-binding capacity of tropomyosin from Alectryonella plicatula.
Ji, Nai-Ru; Han, Xin-Yu; Yu, Chen-Chen; He, Xin-Rong; Rao, Shi-Tao; Huan, Fei; Liu, Hong; Chen, Gui-Xia; Cao, Min-Jie; Liu, Guang-Ming.
Afiliação
  • Ji NR; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Han XY; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Yu CC; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • He XR; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Rao ST; School of Medical Technology and Engineering, Fujian Medical University, Fuzhou, Fujian 350004, China.
  • Huan F; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Liu H; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Chen GX; Women and Children's Hospital Affiliated to Xiamen University, Xiamen, Fujian 361003, China.
  • Cao MJ; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
  • Liu GM; College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China. gmliu@jmu.edu.cn.
Food Funct ; 13(17): 9078-9090, 2022 Aug 30.
Article em En | MEDLINE | ID: mdl-35943407
Tropomyosin (TM) is an important allergen in molluscans. However, there was a lack of information about TM as an allergen in oysters. TM was purified and identified from Alectryonella plicatula (ATM), and its primary sequence was cloned and encoded with 284 amino acids (AAs). Chemical denaturants were used to destroy the structure to confirm that linear epitopes played a major role in the immunoglobulin E-binding capacity of ATM. Subsequently, nine linear epitopes were identified using a serological test. The peptide with AA27-41 was regarded as the key epitope because it could be recognized strongly by most sera of oyster-sensitive individuals in comparison to other epitope peptides. Finally, the epitopes and the primary sequence of TM among shellfish were aligned to find the two conserved epitopes (AA117-132 and AA164-178) in oyster, octopus, abalone, scallop, clam, shrimp, and crab. Overall, these data provide a foundation for the allergenicity and cross-reactivity of TM.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ostreidae / Tropomiosina Tipo de estudo: Diagnostic_studies Limite: Animals Idioma: En Revista: Food Funct Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ostreidae / Tropomiosina Tipo de estudo: Diagnostic_studies Limite: Animals Idioma: En Revista: Food Funct Ano de publicação: 2022 Tipo de documento: Article