Goji berries superfood – contributions for the characterisation of proteome and IgE-binding proteins
| Autor: | M. Margarida Oliveira, Inês M. Luís, Isabel A. Abreu, Sandrina Teixeira, Rita Batista |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
lcsh:Immunologic diseases. Allergy
Allergy lycium barbarum Immunology Biology medicine.disease_cause 01 natural sciences Ige binding 0404 agricultural biotechnology food Allergen Food allergy Goji Berries medicine Food science lcsh:Agriculture (General) 2. Zero hunger food allergy Two-dimensional gel electrophoresis 2D Gel Electrophoresis Potential risk immunobloting 010401 analytical chemistry Goji berry Immunobloting food and beverages 04 agricultural and veterinary sciences 2d gel electrophoresis medicine.disease Food Allergy lcsh:S1-972 040401 food science food.food Composição dos Alimentos 0104 chemical sciences Lycium barbarum Segurança Alimentar Proteome lcsh:RC581-607 Agronomy and Crop Science allergen Food Science |
| Zdroj: | Food and Agricultural Immunology, Vol 30, Iss 1, Pp 262-280 (2019) |
| ISSN: | 1465-3443 0954-0105 |
| DOI: | 10.1080/09540105.2019.1577364 |
| Popis: | Goji berries’ bioactive compounds, which allowed classifying them as superfruits, led to an enormous increase of its consumption in western countries. However, the potential risk of allergy is a concern. In this study, we aimed to characterise the proteome of goji berries (Lycium barbarum) and identify proteins with putative role in the allergic reaction (IgE-binding proteins). We firstly used twodimensional (2D) gel electrophoresis followed by mass spectrometry (MS) to characterise goji berries’ proteome, and then Immunoblot reactivity with plasma from tomato and potato (same botanical family, Solanaceae) allergic individuals was assessed to characterise goji berries IgE-binding proteins. An inhibition assay was further performed to evaluate cross-reactivity among potato, tomato and goji berries. We significantly identified 93 out of the 180 MS analysed spots, corresponding to 29 protein functions. From these, 11 could be identified as goji berries IgE-binding proteins. We further demonstratedcross-reactivity between goji berries, tomato and potato. This work was supported by research unit GREEN-IT “Bioresources for Sustainability” (UID/Multi/04551/2013). IML acknowledges FCT for funding her PhD fellowship (PD/BD/113982/2015) under MolBioS PhD-Program (PD/00133/2012), and IAA acknowledges the FCT Investigator funding (POPH-QREN - IF/00764/2014). info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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