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 Yanbo Wang;Yihang Tong;Jinru Zhou;Dong Yang;Linglin Fu

作者机构：Food Safety Key Laboratory of Zhejiang ProvinceSchool of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第3期

页      面：720-727页

核心收录：

学科分类：09[农学] 0901[农学-作物学] 

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

主　　题：Triticum aestivum Allergen Low molecular weight glutenin(LMW-GS) Immunological tools 

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