Sökning: onr:"swepub:oai:prod.swepub.kib.ki.se:136238383" >
Peptidomics of an i...
-
Apostolovic, DKarolinska Institutet
(författare)
Peptidomics of an in vitro digested α-Gal carrying protein revealed IgE-reactive peptides
- Artikel/kapitelEngelska2017
Förlag, utgivningsår, omfång ...
-
2017-07-12
-
Springer Science and Business Media LLC,2017
Nummerbeteckningar
-
LIBRIS-ID:oai:prod.swepub.kib.ki.se:136238383
-
http://kipublications.ki.se/Default.aspx?queryparsed=id:136238383URI
-
https://doi.org/10.1038/s41598-017-05355-4DOI
Kompletterande språkuppgifter
-
Språk:engelska
-
Sammanfattning på:engelska
Ingår i deldatabas
Klassifikation
-
Ämneskategori:ref swepub-contenttype
-
Ämneskategori:art swepub-publicationtype
Anmärkningar
-
The mammalian carbohydrate galactose-α1,3-galactose (α-Gal) causes a novel form of food allergy, red meat allergy, where patients experience severe allergic reactions several hours after red meat consumption. Here we explored gastric digestion of α-Gal glycoproteins using an in vitro model. Bovine thyroglobulin (BTG), a typical α-Gal carrying glycoprotein, was digested with pepsin. The resulting peptides were characterised by SDS PAGE, immunoblot and ImmunoCAP using sera from 20 red meat allergic patients. During pepsinolysis of BTG, a wide range of peptide bands was observed of which 14 to 17 kDa peptides remained stable throughout the gastric phase. The presence of the α-Gal epitope on the obtained peptides was demonstrated by an anti-α-Gal antibody and IgE from red meat allergic patients. The α-Gal digests were able to inhibit up to 86% of IgE reactivity to BTG. Importantly, basophil activation test demonstrated that the allergenic activity of BTG was retained after digestion in all four tested patients. Mass spectrometry-based peptidomics revealed that these peptides represent mostly internal and C-terminal parts of the protein, where the most potent IgE-binding α-Gal residues were identified at Asn1756, Asn1850 and Asn2231. Thus allergenic α-Gal epitopes are stable to pepsinolysis, reinforcing their role as clinically relevant food allergens.
Biuppslag (personer, institutioner, konferenser, titlar ...)
-
Krstic, M
(författare)
-
Mihailovic, J
(författare)
-
Starkhammar, M
(författare)
-
Velickovic, TC
(författare)
-
Hamsten, CKarolinska Institutet
(författare)
-
van Hage, MKarolinska Institutet
(författare)
-
Karolinska Institutet
(creator_code:org_t)
Sammanhörande titlar
-
Ingår i:Scientific reports: Springer Science and Business Media LLC7:1, s. 5201-2045-2322
Internetlänk
Hitta via bibliotek
Till lärosätets databas