Thioredoxin-linked mitigation of allergic responses to wheat
| Autor: | B. C. Yee, Rosa Lozano, Oscar L. Frick, Karoly Kobrehel, M. Momma, Richard W. Ermel, Bob B. Buchanan, C. Adamidi |
|---|---|
| Přispěvatelé: | Unité de biochimie et biologie moléculaire des céréales, Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 1997 |
| Předmět: |
Hypersensitivity
Immediate 0106 biological sciences gluténine Flour Reductase 01 natural sciences Gliadin Dithiothreitol pont disulfure chemistry.chemical_compound Thioredoxins gliadine ComputingMilieux_MISCELLANEOUS Plant Proteins 2. Zero hunger 0303 health sciences Multidisciplinary biology medicine.diagnostic_test Chemistry globuline food and beverages Biological Sciences allergène Biochemistry Thioredoxin-Disulfide Reductase Thioredoxin Food Hypersensitivity Glutens Globulin Proteolysis [SDV.BC]Life Sciences [q-bio]/Cellular Biology thioredoxine 03 medical and health sciences Dogs blé medicine Animals albumine Skin Tests 030304 developmental biology triticum Glutathione Animals Newborn qualité alimentaire biology.protein 010606 plant biology & botany |
| Zdroj: | Proceedings of the National Academy of Sciences of the United States of America Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 1997, 94, pp.5372-5377 Proceedings of the National Academy of Sciences of the United States of America (94), 5372-5377. (1997) |
| ISSN: | 1091-6490 0027-8424 |
| DOI: | 10.1073/pnas.94.10.5372 |
| Popis: | Thioredoxin, a ubiquitous 12-kDa regulatory disulfide protein, was found to reduce disulfide bonds of allergens (convert S-S to 2 SH) and thereby mitigate the allergenicity of commercial wheat preparations. Allergenic strength was determined by skin tests with a canine model for food allergy. Statistically significant mitigation was observed with 15 of 16 wheat-sensitive animals. The allergenicity of the protein fractions extracted from wheat flour with the indicated solvent was also assessed: the gliadins (ethanol) were the strongest allergens, followed by glutenins (acetic acid), albumins (water), and globulins (salt water). Of the gliadins, the alpha and beta fractions were most potent, followed by the gamma and omega types. Thioredoxin mitigated the allergenicity associated with the major protein fractions-i.e, the gliadins (including the alpha, beta, and gamma types) and the glutenins-but gave less consistent results with the minor fractions, the albumins and globulins. In all cases, mitigation was specific to thioredoxin that had been reduced either enzymically by NADPH and NADP-thioredoxin reductase or chemically by dithiothreitol; reduced glutathione was without significant effect. As in previous studies, thioredoxin was particularly effective in the reduction of intramolecular (intrachain) disulfide bonds. The present results demonstrate that the reduction of these disulfide bonds is accompanied by a statistically significant decrease in allergenicity of the active proteins. This decrease occurs alongside the changes identified previously-i.e., increased susceptibility to proteolysis and heat, and altered biochemical activity. The findings open the door to the testing of the thioredoxin system in the production of hypoallergenic, more-digestible foods. |
| Databáze: | OpenAIRE |
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