The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs  

作　　者：Mengzhen Hao Shuai Yang Shiwen Han Huilian Che 

机构地区：[1]Key Laboratory of Precision Nutrition and Food Quality,Key Laboratory of Functional Dairy,Ministry of Education,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861-870,共10页食品科学与人类健康（英文）

基　　金：supported by the Beijing Municipal Natural Science Foundation of China(7202100)。

摘　　要：Quail egg ovomucoid can inhibit activation of basophils and eosinophils,while hen egg ovomucoid has been shown to be a major allergen,named Gal d 1.At present,the differences in structure and function between two ovomucoid are unclear.We found the homology of ovomucoid in quail eggs and hen eggs reached77%.Compared with hen egg ovomucoid,the distribution of secondary structure was different in AA52-53,AA57-58,AA66-68,AA71-72,AA131-133,AA139-140,AA157-159 and AA184-185.Among 9 epitopes of egg ovomucoid,there were different amino acids from quail egg ovomucoid in 8 epitopes.Recombination quail egg ovomucoid had trypsin inhibition activity and quail egg ovomucoid didn't specifically bind to serum of eggs allergic patients.Quail egg ovomucoid can significantly inhibit RBL-2 H3 cells degranulation and protect cells morphology to a certain extent,indicating quail egg ovomucoid can inhibit cells activation and have potential anti-allergic effects,which is related to trypsin inhibitory activity.The difference in sensitization compare to hen egg ovomucoid may be due to amino acids differences affecting protein structure by changing antigenic epitopes.

关 键 词：Quail egg Hen egg OVOMUCOID Epitope DEGRANULATION 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]