在普通荞麦(Fagopyrum esculentum Moench)种子中可以消除与Fag e2不相关的2S白蛋白g13多肽

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100138
Fakhrul Islam Monshi , Tomoyuki Katsube-Tanaka
{"title":"在普通荞麦(Fagopyrum esculentum Moench)种子中可以消除与Fag e2不相关的2S白蛋白g13多肽","authors":"Fakhrul Islam Monshi ,&nbsp;Tomoyuki Katsube-Tanaka","doi":"10.1016/j.fochms.2022.100138","DOIUrl":null,"url":null,"abstract":"<div><p>2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (<em>Fagopyrum esculentum</em>). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein. Phylogenetic and property distance analyses indicated g13 is less related to g14 (Fag e 2) than g11/g28 is related to g14, particularly in the second domain containing the II and III α-helices. A null allele with a 531 bp insertion in the coding region was found for <em>g13</em> at an allele frequency of 2 % in natural populations of common buckwheat. The <em>g13_null</em> allele homozygote accumulated no g13 protein. A BLAST search for the 531 bp insertion suggested the insert-like sequence resided frequently in the buckwheat genome, including the self-incompatibility responsible gene <em>ELF3</em> in <em>Fagopyrum tataricum</em>. The <em>g13_null</em> insert-like sequence could, therefore, help in producing hypoallergenic cultivars, and expand the genetic diversity of buckwheat.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100138"},"PeriodicalIF":4.1000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000661/pdfft?md5=c82b1a190c5d757272005e4466af0fc5&pid=1-s2.0-S2666566222000661-main.pdf","citationCount":"1","resultStr":"{\"title\":\"2S albumin g13 polypeptide, less related to Fag e 2, can be eliminated in common buckwheat (Fagopyrum esculentum Moench) seeds\",\"authors\":\"Fakhrul Islam Monshi ,&nbsp;Tomoyuki Katsube-Tanaka\",\"doi\":\"10.1016/j.fochms.2022.100138\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (<em>Fagopyrum esculentum</em>). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein. Phylogenetic and property distance analyses indicated g13 is less related to g14 (Fag e 2) than g11/g28 is related to g14, particularly in the second domain containing the II and III α-helices. A null allele with a 531 bp insertion in the coding region was found for <em>g13</em> at an allele frequency of 2 % in natural populations of common buckwheat. The <em>g13_null</em> allele homozygote accumulated no g13 protein. A BLAST search for the 531 bp insertion suggested the insert-like sequence resided frequently in the buckwheat genome, including the self-incompatibility responsible gene <em>ELF3</em> in <em>Fagopyrum tataricum</em>. The <em>g13_null</em> insert-like sequence could, therefore, help in producing hypoallergenic cultivars, and expand the genetic diversity of buckwheat.</p></div>\",\"PeriodicalId\":34477,\"journal\":{\"name\":\"Food Chemistry Molecular Sciences\",\"volume\":\"5 \",\"pages\":\"Article 100138\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2022-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2666566222000661/pdfft?md5=c82b1a190c5d757272005e4466af0fc5&pid=1-s2.0-S2666566222000661-main.pdf\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Molecular Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666566222000661\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Molecular Sciences","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666566222000661","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1

摘要

2S白蛋白(g11、g13、g14和g28)是普通荞麦(Fagopyrum esculentum)中重要的过敏原。G13是疏水的,在种子中罕见,可能表现出明显的过敏原性;因此,我们试图消除这种蛋白质。系统发育和性质距离分析表明,g13与g14的相关性低于g11/g28与g14的相关性,特别是在含有II和III α-螺旋的第二结构域。在普通荞麦自然居群中,以2%的等位基因频率发现了g13编码区插入531 bp的空等位基因。g13_null等位基因纯合子不积累g13蛋白。BLAST对531 bp插入序列的搜索表明,该插入样序列经常存在于荞麦基因组中,包括荞麦自交不亲和相关基因ELF3。因此,g13_null插入样序列可以帮助生产低过敏性品种,并扩大荞麦的遗传多样性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
2S albumin g13 polypeptide, less related to Fag e 2, can be eliminated in common buckwheat (Fagopyrum esculentum Moench) seeds

2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (Fagopyrum esculentum). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein. Phylogenetic and property distance analyses indicated g13 is less related to g14 (Fag e 2) than g11/g28 is related to g14, particularly in the second domain containing the II and III α-helices. A null allele with a 531 bp insertion in the coding region was found for g13 at an allele frequency of 2 % in natural populations of common buckwheat. The g13_null allele homozygote accumulated no g13 protein. A BLAST search for the 531 bp insertion suggested the insert-like sequence resided frequently in the buckwheat genome, including the self-incompatibility responsible gene ELF3 in Fagopyrum tataricum. The g13_null insert-like sequence could, therefore, help in producing hypoallergenic cultivars, and expand the genetic diversity of buckwheat.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
期刊介绍:
期刊最新文献
Metabonomic and transcriptomic profiling reveals amino acid metabolism affects the quality of premium japonica rice varieties in Northeast China Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production Waste to wealth: Polyhydroxyalkanoates (PHA) production from food waste for a sustainable packaging paradigm The use of vitamin E in ocular health: Bridging omics approaches with Tocopherol and Tocotrienol in the management of glaucoma
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1