Antigenic epitopes and cross-reactivity analysis of tropomyosin from Oratosquilla oratorio†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-11-18 DOI:10.1039/D4FO04792C
Ling-Na Ni, Fei Huan, Shuai Gao, Meng Liu, Ming-Xuan Wu, Yi Gu, Dong Lai, Qing-Mei Liu and Guang-Ming Liu
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Abstract

Tropomyosin (TM) has been determined as the major allergen in Oratosquilla oratoria. However, little information is available about its antigenic epitopes and cross-reactivity. In this study, recombinant TM was obtained through genetic engineering and its IgG-/IgE-binding activity was similar to native TM. Subsequently, four T-cell epitopes were identified by using bioinformatics technology combined with CD4+ T-cell proliferation assay, and seven B-cell epitopes were identified by bioinformatics technology combined with serological assay. Moreover, dot blot analysis showed that TM had cross-reactivity among O. oratoria and other shellfish by using IgE polycolonal antibody from sera of shrimp-sensitive individuals or O. oratoria TM-immunized mice. Interestingly, three T-cell epitopes (AA4–24, AA194–212, and AA221–243) and four B-cell epitopes (AA85–100, AA121–138, AA209–233, and AA242–259) of TM in O. oratoria were conserved between O. oratoria and other shellfish, which may be the main reason for the cross-reactivity between them. In summary, these findings could serve for the diagnosis and prevention of shrimp allergy.

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来自 Oratosquilla oratorio 的肌球蛋白的抗原表位和交叉反应分析。
已确定托品肌蛋白(TM)是 Oratosquilla oratoria 的主要过敏原。然而,有关其抗原表位和交叉反应的信息却很少。本研究通过基因工程获得了重组 TM,其 IgG-/IgE 结合活性与原生 TM 相似。随后,利用生物信息学技术结合 CD4+ T 细胞增殖检测,确定了 4 个 T 细胞表位;利用生物信息学技术结合血清学检测,确定了 7 个 B 细胞表位。此外,点印迹分析表明,通过使用对虾敏感的个体或 O. oratoria TM 免疫小鼠血清中的 IgE 多克隆抗体,TM 在 O. oratoria 和其他贝类之间具有交叉反应性。有趣的是,口炎梭子蟹 TM 的三个 T 细胞表位(AA4-24、AA194-212 和 AA221-243)和四个 B 细胞表位(AA85-100、AA121-138、AA209-233 和 AA242-259)在口炎梭子蟹和其他贝类之间是保守的,这可能是它们之间产生交叉反应的主要原因。总之,这些发现可用于诊断和预防对虾过敏。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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