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首页> 外文期刊>Food science and technology research >Molecular Characterization of Major Allergens Associated with Baker's Asthma in Wheat Flour
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Molecular Characterization of Major Allergens Associated with Baker's Asthma in Wheat Flour

机译：小麦粉中与贝克哮喘相关的主要变应原的分子特征

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摘要

Many allergens belong to the defense response proteins, which are produced when the plant is under various stresses. The amino acid sequences of the main wheat flour allergens associated with baker's asthma were analyzed in this study. The gene sequences of monomeric (WMAI), dimeric (WDAI), tetrameric (WTAI, which contains 1 WTAI-CM2 unit, 2 CM3 units and 1 CM16 unit) α-amylase inhibitor and fructose bisphosphate aldolase from wheat, barley and rye were obtained and characterized. Compared with other main allergens, it was shown that the fifteen proteins have a common conserved cysteine skeleton and the presence of CC and CX_(1-4)C motifs, which are not usually found in other non-allergenic proteins. Most of these allergens have putative N-glycosylation sites. Protein structure either mediated through di-sulfide bonds or through higher order protein-protein interactions, plays a critical role in the allergenicity of allergens. It was also found that the same protein family allergens did not share similar 3D structures. With regard to the characterized sequences as well as protein structures of allergens, it is obvious that the flour proteins that have been implicated as important wheat seed allergens causing baker's asthma are complex but have some specific related behavioral traits.
机译：许多过敏原属于防御反应蛋白，当植物在各种胁迫下产生。本研究分析了与贝克哮喘相关的主要小麦粉过敏原的氨基酸序列。获得了小麦，大麦和黑麦的单体（WMAI），二聚体（WDAI），四聚体（WTAI，其中包含1个WTAI-CM2单元，2个CM3单元和1个CM16单元）的α-淀粉酶抑制剂和果糖二磷酸醛缩醛酶的基因序列。和特点。与其他主要变应原相比，已表明这十五种蛋白质具有共同的保守半胱氨酸骨架以及CC和CX_（1-4）C基序的存在，而这在其他非变应原性蛋白质中通常不存在。这些过敏原大多数具有假定的N-糖基化位点。通过二硫键或更高阶的蛋白质-蛋白质相互作用介导的蛋白质结构在过敏原的致敏性中起关键作用。还发现相同的蛋白质家族变应原不具有相似的3D结构。关于过敏原的特征序列和蛋白质结构，很明显，已经被认为是导致贝克哮喘的重要小麦种子过敏原的面粉蛋白质很复杂，但是具有一些特定的相关行为特征。

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  • 来源
    《Food science and technology research》 |2010年第4期|P.341-346|共6页
  • 作者

    Ji-Rui Wang; rnYu-Ming Wei; rnGeorge Fedak; rnZhi-Gang Liu; rnQian-Tao Jiang; rnZhi-En Pu; rnYou-Liang Zheng;

  • 作者单位

    Triticeae Research Institute, Sichuan Agricultural University, Yaan, Sichuan, China, 625014;

    rnTriticeae Research Institute, Sichuan Agricultural University, Yaan, Sichuan, China, 625014;

    rnAgriculture & Agri-Food Canada, Eastern Cereal and Oilseed Research Centre, Ottawa, Ontario, K1A 0C6, Canada;

    rnAllergy and Immunology Institute, School of Medicine, Shenzhen University, Shenzhen, China, 518060;

    rnTriticeae Research Institute, Sichuan Agricultural University, Yaan, Sichuan, China, 625014;

    rnTriticeae Research Institute, Sichuan Agricultural University, Yaan, Sichuan, China, 625014;

    rnTriticeae Research Institute, Sichuan Agricultural University, Yaan, Sichuan, China, 625014;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    baker's asthma; allergen; flour; protein structure;

    机译：面包师的哮喘;过敏原面粉;蛋白质结构;

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