Literature DB >> 8604979

A major wheat allergen has a Gln-Gln-Gln-Pro-Pro motif identified as an IgE-binding epitope.

S Tanabe1, S Arai, Y Yanagihara, H Mita, K Takahashi, M Watanabe.   

Abstract

The minimum primary structure of the IgE-binding epitope in wheat gluten was determined as Gln-Gln-Gln-Pro-Pro. The N-terminal glutamine and the two proline residues were essential for epitopic function. The occurrence of the second glutamine residue and acetylation of the N-terminal amino group were found to exert some auxiliary functions, whereas only a lesser contribution was expected for the third glutamine residue. It has also been confirmed that acetyl-Gln-Gln-Gln-Pro-Pro bound to wheat-specific IgE antibodies in the sera of patients allergic to wheat, although it did not induce histamine release from the basophils of these patients. Taken together, we concluded that the Gln-Gln-Gln-Pro-Pro motif constituted an IgE-binding rather than immunogenic epitope and also that acetyl-Gln-Gln-Gln-Pro-Pro might act as a hapten capable of binding to specific IgE molecules. The possibility exists that this peptide will have practical application to therapy for or prevention of wheat-sensitive allergy.

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Year:  1996        PMID: 8604979     DOI: 10.1006/bbrc.1996.0225

Source DB:  PubMed          Journal:  Biochem Biophys Res Commun        ISSN: 0006-291X            Impact factor:   3.575


  4 in total

1.  Crystal structures of protein glutaminase and its pro forms converted into enzyme-substrate complex.

Authors:  Ryota Hashizume; Yukiko Maki; Kimihiko Mizutani; Nobuyuki Takahashi; Hiroyuki Matsubara; Akiko Sugita; Kimihiko Sato; Shotaro Yamaguchi; Bunzo Mikami
Journal:  J Biol Chem       Date:  2011-09-16       Impact factor: 5.157

2.  Identification of the major allergens in wheat flour responsible for baker's asthma.

Authors:  M Amano; H Ogawa; K Kojima; T Kamidaira; S Suetsugu; M Yoshihama; T Satoh; T Samejima; I Matsumoto
Journal:  Biochem J       Date:  1998-03-15       Impact factor: 3.857

Review 3.  Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities.

Authors:  Anastasia V Balakireva; Andrey A Zamyatnin
Journal:  Nutrients       Date:  2016-10-18       Impact factor: 5.717

4.  Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration.

Authors:  Ryosuke Abe; Narumi Matsukaze; Hayato Kobayashi; Yusuke Yamaguchi; Harumi Uto-Kondo; Hitoshi Kumagai; Hitomi Kumagai
Journal:  Foods       Date:  2020-05-15
  4 in total

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