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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Antibody Cross-Reactivity between Proteins of Chia Seed (Salvia hispanica L.) and Other Food Allergens
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Antibody Cross-Reactivity between Proteins of Chia Seed (Salvia hispanica L.) and Other Food Allergens

机译：Chia种子蛋白质（Salvia Hispanica L.）和其他食物过敏原的抗体交叉反应性

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摘要

Chia seeds are becoming increasingly common in Europe because of their functional and nutritional properties. Despite this, few studies have focused on the allergic potential and antibody cross-reactivity among storage proteins in chia seed and other plants. The aim of this study was to identify chia seed's immunoglobulin G (IgG) and immunoglobulin E (IgE) binding proteins (Salvia hispanica L.) and to investigate the antibody cross-reactivity among its storage proteins and those of other seeds. Extracted chia seed proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Immunodetection was performed with commercial antibodies against sesame seed, hazelnut, and peanut and sera from 33 patients with a hazelnut allergy and five with a sesame allergy. Cross-reactivity of certain antibodies with storage proteins of chia seed, sesame seed, and hazelnut was assessed using an enzyme-linked immunosorbent assay (ELISA) inhibition, blot inhibition, and surface plasmon resonance (SPR) spectroscopy. IgG binding proteins were identified at molecular weight (MW) 70, 49, 34, 23, and 20 kDa by applying commercial antibodies. Furthermore, the interaction of chia proteins with sera from sesame-allergic patients led to identify IgE binding proteins at MW 49, 45, 31, 20, and 12 kDa, while IgEs in sera from hazelnut-allergic patients reacted with proteins at MW 300, 140, 49, 45, 31, 20, and 6 kDa. The results of ELISA inhibition and blot inhibition indicated chia seed proteins are similar to sesame seed and hazelnut proteins in the primary structure. The antisesame antibodies' binding to sesame proteins was more strongly inhibited by the chia globulin fraction (GLO) than the antihazelnut antibodies' binding to hazelnut proteins. SPR results confirmed the presence of IgG binding proteins in GLO and the high similarity of epitopes on globulins of chia seed and sesame seed. Thus, chia seed consumption might lead to cross-sensitization in patients with a sesame allergy.
机译：由于其功能和营养性质，Chia Seeds在欧洲越来越普遍。尽管如此，很少有研究专注于Chia种子和其他植物中的储存蛋白质的过敏潜力和抗体交叉反应性。本研究的目的是鉴定Chia Seey的免疫球蛋白G（IgG）和免疫球蛋白E（IgE）结合蛋白（Salvia Hispanica L.）并研究其储存蛋白质中的抗体交叉反应性和其他种子。通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分离提取的Chia种子蛋白。免疫检测与芝麻籽，榛子和花生和33例榛子过敏患者的血清进行免疫检测和用芝麻过敏。使用酶联免疫吸附测定（ELISA）抑制，印迹抑制和表面等离子体共振（SPR）光谱评估克拉种子，芝麻籽和榛子的储存蛋白的某些抗体的交叉反应性。通过施加商业抗体，在分子量（Mw）70,49,34,23和20kDa处鉴定IgG结合蛋白。此外，Chia蛋白与芝麻过敏患者血清的相互作用导致MW 49,45,31,20和12kDa的IgE结合蛋白，而来自榛子 - 过敏患者的血清中的IgES与MW 300的蛋白质反应， 140,49,45,31,20和6kDa。 ELISA抑制和印迹抑制的结果表明Chia种子蛋白质与初级结构中的芝麻种子和榛子蛋白相似。抗癫痫抗体与芝麻蛋白的结合比Chia球蛋白级分（Glo）更强烈地抑制与榛子蛋白结合的抗碱蛋白抗体的结合。 SPR结果证实了Glo中IgG结合蛋白的存在和表位的高相似性Chia种子和芝麻籽。因此，Chia种子消耗可能导致芝麻过敏患者的交叉致敏。

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