Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat  

作　　者：Yanbo Wang Yihang Tong Jinru Zhou Dong Yang Linglin Fu 

机构地区：[1]Food Safety Key Laboratory of Zhejiang Province,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China [2]College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China

出　　处：《Food Science and Human Wellness》2023年第3期720-727,共8页食品科学与人类健康（英文）

基　　金：financially supported by the State Key Research and Development Plan(2019YFC1605002)。

摘　　要：As one of the most important cereals,wheat(Triticum aestivum)has high nutritional value and is widely cultivated in China.However,wheat can cause severe allergic reactions,and a growing number of people are developing allergies to Chinese wheat.Low molecular weight glutenin(LMW-GS),an important allergen in susceptible populations,is responsible for celiac disease and wheat contacts dermatitis.In this study,LMW-GS was highly purified from Chinese wheat(Xiaoyan 6)and further identified and characterized.In addition,8 peptides were predicted efficiently by 5 immunological tools,among which 5 peptides showed significant immunoglobulin E binding abilities.Two specific epitopes were found to be in the non-conserved region of the amino acid sequence of LMW-GS,which was speculated to be the specific epitope of Chinese wheat.This systematic research of LMW-GS may provide new insights into the prevention of wheat allergy and development of hypoallergenic wheat products.

关 键 词：Triticum aestivum ALLERGEN Low molecular weight glutenin(LMW-GS) Immunological tools 

分 类 号：S512.1[农业科学—作物学]