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Characterization, Epitope Confirmation, and Cross-Reactivity Analysis of Parvalbumin from Lateolabrax maculatus by Multiomics Technologies.
- Source :
-
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Sep 11; Vol. 72 (36), pp. 20077-20090. Date of Electronic Publication: 2024 Aug 28. - Publication Year :
- 2024
-
Abstract
- Spotted seabass ( Lateolabrax maculatus ) is the second largest maricultural fish species in China and is the main trigger of food-related allergic reactions. Nevertheless, studies on the allergens of L. maculatus are limited. This study aimed to characterize pan-allergen parvalbumin from L. maculatus . Two proteins of about 11 kDa were purified and confirmed as parvalbumins by mass spectrometry. The IgG- and IgE-binding activities were evaluated through an immunoblotting assay. The molecular characteristics of β-parvalbumin were investigated by combining proteomics, genomics, and immunoinformatics approaches. The results indicated that β-parvalbumin consists of 109 amino acids with a molecular weight of 11.5 kDa and is the major allergen displaying strong IgE-binding capacity. In silico analysis and a dot blotting assay confirmed seven linear B cell epitopes distributed mainly on α-helixes and the calcium-binding loops. In addition, the cross-reactivity among 26 commonly consumed fish species was analyzed. The in-house generated anti- L. maculatus parvalbumin polyclonal antibody recognized 100% of the 26 fish species, demonstrating cross-reactivity and better binding capacity than the anticod parvalbumin antibody. Together, this study provides an efficient protocol to characterize allergens with multiomics methods and supports parvalbumin from L. maculatus as a candidate for fish allergen determination and allergy diagnosis.
- Subjects :
- Animals
Bass immunology
Bass genetics
Epitopes immunology
Epitopes chemistry
Humans
Proteomics
Immunoglobulin G immunology
Amino Acid Sequence
Multiomics
Parvalbumins immunology
Parvalbumins chemistry
Parvalbumins genetics
Allergens immunology
Allergens genetics
Allergens chemistry
Cross Reactions
Fish Proteins immunology
Fish Proteins chemistry
Fish Proteins genetics
Immunoglobulin E immunology
Food Hypersensitivity immunology
Subjects
Details
- Language :
- English
- ISSN :
- 1520-5118
- Volume :
- 72
- Issue :
- 36
- Database :
- MEDLINE
- Journal :
- Journal of agricultural and food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 39198262
- Full Text :
- https://doi.org/10.1021/acs.jafc.4c03944