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Identification of the Critical Amino Acid Residues of Immunoglobulin E and Immunoglobulin G Epitopes in alpha-Lactalbumin by Alanine Scanning Analysis

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单位: [1]Beijing Key Laboratory of Food Flavor Chemistry & BeijingHigher Inst. Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business Univ. , Haidian District, Beijing 100048, P. R. China [2]Dept. of Dermatology, Beijing Friendship Hospital, Capital Medical Univ. , Xichen District, Beijing 100050, P. R. China
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关键词: cow milk allergy critical amino acid epitope alpha-lactalbumin

摘要:
alpha-Lactalbumin represents one of the major allergens causing cow milk allergy. Few studies have clearly evaluated immunological relationships between immunoglobulin E (IgE) and immunoglobulin G (IgG)-binding epitopes of -lactalbumin. IgE- and IgG-binding epitopes were immunolabeled with individual sera from cow milk-allergic patients. Alanine scanning of immunodominant epitopes was used to identify the critical amino acid (aa). Our initial data revealed Val(8), Phe(9), Arg(10), Tyr(103), Leu(105), and His(107) were the critical aa for IgE-binding epitope. The critical aa of IgG-binding epitopes were Phe(9), Leu(15), Pro(24), Trp(26), and His(32). This study will provide necessary information to alter the cDNA to encode a protein capable of activating milk-specific T cells, but with reduced IgE- or IgG-binding capacity.

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出版当年[2015]版:
大类 | 3 区 工程技术
小类 | 3 区 食品科技
最新[2025]版:
大类 | 3 区 农林科学
小类 | 3 区 食品科技
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出版当年[2014]版:
Q2 FOOD SCIENCE & TECHNOLOGY
最新[2023]版:
Q2 FOOD SCIENCE & TECHNOLOGY

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第一作者单位: [1]Beijing Key Laboratory of Food Flavor Chemistry & BeijingHigher Inst. Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business Univ. , Haidian District, Beijing 100048, P. R. China
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