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对与香病原发生相关的10 (PR10) 蛋白质变体发生过敏性
Ahmad Husaini Suhaimi1,2, Arullthevan Rajendram3, Fiqri Dizar Khaidizar2
1Biology Division, Centre for Foundation Studies in Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia.
Food & function
|November 14, 2024
概括
香病原性相关的-10 (PR10) 蛋白质表现出抗真菌特性,但可能引起过敏. 研究表明,这些蛋白质在26.6%的香过敏患者中具有潜在的过敏性,因此警告不要在食用作物中使用它们.
科学领域:
- 植物分子生物学 植物分子生物学
- 食物过敏研究 食物过敏研究
- 农业生物技术 农业生物技术
背景情况:
- 与致病性相关的-10 (PR10) 蛋白质对于植物对各种压力的防御至关重要.
- 香中的PR10蛋白 (MaPR10-BeB5,MaPR10-GNA5) 具有抗真菌活性.
- 包括Bet v1类家族在内的PR10蛋白与食物过敏有关.
研究的目的:
- 评估香PR10蛋白质 (MaPR10-BeB5和MaPR10-GNA5) 的过敏性潜力.
- 评估暴露于这些蛋白质的香过敏患者发生过敏反应的风险.
主要方法:
- 在IgE表位和蛋白质结构的in silico预测.
- 人类IgE scFv和香PR10蛋白质的分子对接.
- 使用复合蛋白和过敏患者血清进行免疫块分析.
主要成果:
- 香PR10蛋白 MaPR10-BeB5 和 MaPR10-GNA5 被测试的香过敏患者中有26.6%的人识别出来.
- 观察到过敏患者血清对PR10蛋白质的广泛识别.
- 实验数据证实了这些香PR10蛋白的潜在过敏性.
结论:
- 香PR10蛋白 MaPR10-BeB5 和 MaPR10-GNA5 具有过敏原的潜力.
- 建议在粮食作物中使用转基因PR10过度表达时谨慎使用.
- 建议将PR10表达限制在不可食用的植物部分,以减轻过敏风险.
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