Structural Analysis and Sensitization Prediction of the Allergic Proteins Ana o 2 and Ana o 3 in Cashew Nuts

ZHANG Ailin; ZHAO Huijuan; CHI Yue; LIANG Xiaoyan; LI Xiaodan; GUO Mei

doi:10.13386/j.issn1002-0306.2021010189

Volume 43 Issue 5

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(5): 34-40. > DOI: 10.13386/j.issn1002-0306.2021010189

ZHANG Ailin, ZHAO Huijuan, CHI Yue, et al. Structural Analysis and Sensitization Prediction of the Allergic Proteins Ana o 2 and Ana o 3 in Cashew Nuts[J]. Science and Technology of Food Industry, 2022, 43(5): 34−40. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010189.

Citation:

PDF (6801 KB)

Structural Analysis and Sensitization Prediction of the Allergic Proteins Ana o 2 and Ana o 3 in Cashew Nuts

College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China

More Information

Received Date: January 24, 2021
Available Online: January 03, 2022

Graphical Abstract

Abstract

Abstract

In order to definite the molecular structure and allergic characteristics of cashew nuts, the main allergic proteins were isolated and purified by organic solvent defatting, salting out, dialysis and Sephadex G-150 gel. The allergenic proteins were definitely by UV, BCA kit, SDS-PAGE and Western-Blotting. The amino acid sequence and the DNA sequence of cashew allergic protein were obtained by using the NCBI database and protein mass spectrum sequencing. The structure of cashew allergic protein was predicted by DNAstar bio-information software and circular dichroism (CD). The results showed that the Ana o 2 and Ana o 3 were the main cashew allergenic proteins with molecular weight of 33 and 17 kD. The results of CD and Protean program in DNAstar predicted that there were α-helical, β-folded regions and corner regions which was a hydrophilic protein with strong sensitization because of the β-corners and random curls were found in 54% in Ana o 2. The secondary structure had only a small amount of β-folded region and corner region, accounted for 12%, but had mainly α-helix and random coil structure. It was also hydrophilic allergic protein, and the formation of allergenic epitopes was relatively weak. This study would provide reference for further clarifying the structure of the main allergens of natural cashew nuts and exploring the sensitization mechanism of cashew nuts.
- cashew nut allergic protein,
- Western-Blotting (WB),
- UV traviolet scanning,
- circular dichroism (CD),
- bioinformatics software,
- secondary structure

FullText(HTML)

References (32)

References

[1]	腰果[J]. 分子植物育种, 2019, 17(9): 3120. Cashew nut [J]. Molecular Plant Breeding, 2019, 17(9): 3120.
[2]	甄宇江. 食物致敏原与食品安全[M]. 北京: 中国标准出版社, 2011. ZHEN Yujiang. Food allergen and food safety[M]. Beijing: China Standard Press, 2011.
[3]	洪亮. 腰果: 比低脂薯片更好的选择[J]. 心血管病防治知识(科版),2017(7):38. [HONG liang. Cashews: A better choice than low-fat potato chips[J]. Knowledge on Cardiovascular Disease Prevention and Treatment (Science Edition),2017(7):38.
[4]	BIRD J A, JONES S, BURKS W. Food allergy. Clinical immunology[M]. 5th Edition. Elsevier, 2019: 625−631.
[5]	RENZ H, ALLEN K J, SICHERER S H, et al. Food allergy[J]. Nature Reviews Disease Primers,2018,4:17098. doi: 10.1038/nrdp.2017.98
[6]	JONES S M, BURKS A W. Food allergy[J]. New England Journal of Medicine,2017,377(12):1168−1176. doi: 10.1056/NEJMcp1611971
[7]	SAMPSON H A, O'MAHONY L, BURKS A W, et al. Mechanisms of food allergy[J]. Journal of Allergy and Clinical Immunology,2018,141(1):11−19. doi: 10.1016/j.jaci.2017.11.005
[8]	SICHERER S H, SAMPSON H A. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management[J]. Journal of Allergy and Clinical Immunology,2018,141:41−58. doi: 10.1016/j.jaci.2017.11.003
[9]	SICHERER S H, SAMPSON H A. Foodallergy: Epidemiology, pathogenesis, diagnosis, and treatment[J]. J Allergy ClinImmunol,2014,133:291−307. doi: 10.1016/j.jaci.2013.11.020
[10]	CAMPBELL D E, MEHR S. Fifty years of allergy: 1965-2015[J]. Journal of Paediatrics and Child Health,2015,51(1):91−93. doi: 10.1111/jpc.12806
[11]	DI L L, WANG L X, MA X, et al. Allergic sensitization in patients with rhinitis and bronchial asthma in Ningxia region of China[J]. J Eval Clin Pract,2019:1−4.
[12]	SUN X, ZHAO J, WANG Q, et al. Prevalence of allergen sensitization among 15,534 patients with suspected allergic diseases in Henan Province, China[J]. Asian Pac J Allergy Immunol,2019,37(2):57−64.
[13]	CLARK A, ANAGNOSTOU K, EWAN P. Cashew nut causes more severe reactions than peanut: Case-matched comparison in 141 children[J]. Allergy,2007,62(8):913−916. doi: 10.1111/j.1398-9995.2007.01447.x
[14]	王一飞. 腰果过敏与过敏反应的高危险性相关[J]. 世界核心医学期刊文摘(儿科学分册),2006(3):36−37. [WANG Yifei. Correlation between cashew nut allergy and high risk of allergic reaction[J]. World Core Medical Journal Abstract (Pediatrics),2006(3):36−37.
[15]	HAJEB P, SELAMAT J. A contemporary review of seafood allergy[J]. Clinical Reviews in Allergy & Immunology,2012,42:365−385.
[16]	VAN DER VALK J P, DUBOIS A E, VAN GERTH W R, et al. System-atic review on cashew nut allergy[J]. Allergy, 2014, 69: 692–698.
[17]	WANG F, ROBOTHAM J M, TEUBER S S, et al. Ana o 1, a cashew (Anacardium occidental) allergen of the vicilin seed storageprotein family[J]. Allergy Clin Immunol,2002,110:160−166. doi: 10.1067/mai.2002.125208
[18]	ROBOTHAM J M, WANG F, SEAMON V, et al. Ana o 3, an important cashewnut (Anacardium occidentale L.) aller-gen of the 2S albumin family[J]. Allergy Clin Immunol,2005,115:1284−1290. doi: 10.1016/j.jaci.2005.02.028
[19]	REITSMA M, BASTIAAN-NET S, SFORZA S, et al. Purification and characterization of Anacardium occidentale (cashew) allergens Ana o 1, Ana o 2, and Ana o 3[J]. J Agric Food Chem,2016,64(5):1191−1201. doi: 10.1021/acs.jafc.5b04401
[20]	闫娟娟, 佘钿田, 张嘉懿, 等. 腰果主要过敏原 Ana o 3 的重组表达与鉴定[J]. 中国食品卫生杂志,2017,29(1):37−41. [YAN Juanjuan, SHE Tiantian, ZHANG Jiayi, et al. Prokaryotic expression and identification of recombinant cashew nut allergen Ana o 3[J]. Chinese Journal of Food Hygiene,2017,29(1):37−41.
[21]	杨皓. 基于质谱技术的新一代肽段从头测序方法研究[D]. 北京: 中国科学院大学, 2018. YANG Hao. Study on a new generation of peptide DE novo sequencing based on mass spectrometry [D]. Beijing: University of Chinese Academy of Sciences, 2018.
[22]	PATTERSON S D, AEBERSOLD R H. Proteomics: The first decade and beyond[J]. Nature Genetics,2003,Suppl(Suppl.):311−323.
[23]	李洪东, 朱晓姝, 王建新. 生物信息学研究进展[J]. 玉林师范学院学报,2018,39(5):2−6. [LI Hongdong, ZHU Xiaoshu, WANG Jianxin. Advances in bioinformatics[J]. Journal of Yulin Normal University,2018,39(5):2−6.
[24]	周湘. 杨梅主要过敏原分离纯化以及免疫活性鉴定[D]. 杭州: 浙江大学, 2015. ZHOU Xiang. Isolation and purification of major allergens and identification of immune activity from Myrica rubra[D]. Hangzhou: Zhejiang University, 2015.
[25]	刘光明, 沈苑, 曹敏杰, 等. 虾类过敏原的识别、纯化和检测技术研究[J]. 中国食品学报,2008,8(6):142−148. [LIU Guangming, SHEN Yuan, CAO Minjie, et al. Identification, purification and detection of shrimp allergens[J]. Chinese Journal of Food Science,2008,8(6):142−148. doi: 10.3969/j.issn.1009-7848.2008.06.025
[26]	郑亚玲. 复方多糖的葡聚糖凝胶分离及纯度鉴定[J]. 食品安全导刊,2018(22):64−67. [ZHENG Yaling. Separation and purity identification of compound polysaccharides by glucan gel[J]. Food Safety Guide,2018(22):64−67. doi: 10.3969/j.issn.1674-0270.2018.22.025
[27]	朱倩倩, 吴序栎, 肖杰, 等. 腰果过敏原Ana o 2结构及抗原表位预测[J]. 食品与生物技术学报,2012,31(2):141−145. [ZHU Qianqian, WU Xuli, XIAO Jie, et al. Prediction of the structure and antigenic epitopes of of cashew allergen Ana o 2[J]. Journal of Food Science and Biotechnology,2012,31(2):141−145. doi: 10.3969/j.issn.1673-1689.2012.02.004
[28]	CHASSAIGNE H, TREGOAT V, JORGEN V, et al. Resolution and identification of major peanut allergens using a combination of fluorescence two-dimensional differential ge electrophoresis, Western Blotting and Q-TOF mass spectrometry[J]. Journal of Proteomics,2009,72:511−526. doi: 10.1016/j.jprot.2009.02.002
[29]	KORTE R, OBERLEITNER D, BROCKMEYER J. Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification[J]. J Proteom,2018(11):1874−1879.
[30]	张爱琳, 王昌禄, 胡云峰, 等. 坚果类过敏原的分离及免疫印迹分析[J]. 现代食品科技,2014,30(3):99−104. [ZHANG Ailin, WANG Changlu, HU Yunfeng, et al. Isolation of allergens in nuts and analysis on Western Blotting[J]. Modern Food Science and Technology,2014,30(3):99−104.
[31]	单晓红. 大豆和牛奶致敏原表位预测及加工对其抗原性和结构的影响[D]. 无锡: 江南大学, 2013. SHAN Xiaohong. Effects of epitopes prediction and processing on antigenicity and structure of soybean and milk allergens[D]. Wuxi: Jiangnan University, 2013.
[32]	PRESCOTT S, ALLEN K J. Food allergy: Riding the second wave of theallergy epidemic[J]. Pediatr Allergy Immunol,2011,22:155−l60. doi: 10.1111/j.1399-3038.2011.01145.x

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	贾孝荣，张桂芳，徐贵静，史亚丽，史彦斌. 沙米茎秆和沙米全粉饼干对肥胖模型大鼠的减肥效果研究. 甘肃中医药大学学报. 2025(01): 14-19 .
2.	陈悦，刘政恒，李傲强，王依欣，张欣悦，高路. 基于酶制剂水解及益生菌发酵的杂粮代餐粉的品质提升. 粮食与油脂. 2024(04): 23-28 .
3.	黄玉敏，韩富娟，韩立宏. 不同及发其酵酚时类间物对质沙抗米氧甜化醅活营性养、的感影官响品质. 中国粮油学报. 2024(01): 75-82 .
4.	高路，刘政恒，胡良焱，董卓馨，陈艺，焦振. 基于线性规划的老年人群杂粮代餐粉的配方设计. 沈阳师范大学学报(自然科学版). 2024(03): 234-240 .
5.	高路，胡良焱，陈悦，古桑白珍，单秀峰. 基于线性规划的高膳食纤维减肥代餐粉的配方设计. 沈阳师范大学学报(自然科学版). 2022(03): 231-236 .