Literature DB >> 11112857

A soybean G2 glycinin allergen. 2. Epitope mapping and three-dimensional modeling.

R M Helm1, G Cockrell, C Connaughton, H A Sampson, G A Bannon, V Beilinson, N C Nielsen, A W Burks.   

Abstract

BACKGROUND: Multiple allergens have been documented in soybean extracts. IgE from individuals allergic to soybeans, but not to peanut, has been shown by immunoblot analysis to bind to proteins with a molecular weight of approximately 22 kD. These findings suggested that this unique protein fraction from soybean might be responsible, in part, for soybean allergic reactivity. The objective of the present study was to characterize specific B cell epitopes, to determine if any amino acid was critical to IgE binding and to model the 22-kD G2 soybean allergen to the three-dimensional (3-D) phaseolin molecule.
METHODS: B cell epitopes were identified using SPOTs peptide analysis. Structural orientation of the IgE-binding regions was mapped to the 3-D phaseolin molecule using molecular modeling of the protein tertiary structure.
RESULTS: Eleven linear epitopes, representing 15 amino acid peptide sequences, bound to IgE in the glycinin molecule. These epitopes were predicted to be distributed asymmetrically on the surface of G2 trimers.
CONCLUSIONS: Only 1 epitope could be rendered non-IgE binding by alanine substitutions in the peptide. The nonrandom distribution of the IgE binding sites provides new insight into their organization in trimers in 11S complexes of the G2 glycinin allergen. Copyright 2000 S. Karger AG, Basel

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Year:  2000        PMID: 11112857     DOI: 10.1159/000024446

Source DB:  PubMed          Journal:  Int Arch Allergy Immunol        ISSN: 1018-2438            Impact factor:   2.749


  6 in total

1.  Characteristic motifs for families of allergenic proteins.

Authors:  Ovidiu Ivanciuc; Tzintzuni Garcia; Miguel Torres; Catherine H Schein; Werner Braun
Journal:  Mol Immunol       Date:  2008-10-31       Impact factor: 4.407

2.  The property distance index PD predicts peptides that cross-react with IgE antibodies.

Authors:  Ovidiu Ivanciuc; Terumi Midoro-Horiuti; Catherine H Schein; Liping Xie; Gilbert R Hillman; Randall M Goldblum; Werner Braun
Journal:  Mol Immunol       Date:  2008-10-23       Impact factor: 4.407

3.  C-Terminal 23 kDa polypeptide of soybean Gly m Bd 28 K is a potential allergen.

Authors:  Ping Xiang; Eric J Haas; Michael G Zeece; John Markwell; Gautam Sarath
Journal:  Planta       Date:  2004-07-14       Impact factor: 4.116

4.  The 11S globulin Sin a 2 from yellow mustard seeds shows IgE cross-reactivity with homologous counterparts from tree nuts and peanut.

Authors:  Sofía Sirvent; Martial Akotenou; Javier Cuesta-Herranz; Andrea Vereda; Rosalía Rodríguez; Mayte Villalba; Oscar Palomares
Journal:  Clin Transl Allergy       Date:  2012-12-11       Impact factor: 5.871

Review 5.  What makes a food protein an allergen?

Authors:  Gary A Bannon
Journal:  Curr Allergy Asthma Rep       Date:  2004-01       Impact factor: 4.919

6.  The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity.

Authors:  Zhen Liu; Yaqiong Wang; Yifei Liu; Qiuqin Zhang; Wei Li; Mingsheng Dong; Xin Rui
Journal:  Foods       Date:  2021-12-02
  6 in total

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