PMID- 31525267
OWN - NLM
STAT- MEDLINE
DCOM- 20191206
LR  - 20200108
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 100
IP  - 1
DP  - 2020 Jan 15
TI  - Polyphenol-oxidase-catalyzed cross-linking of Ara h 2: reaction sites and effect 
      on structure and allergenicity.
PG  - 308-314
LID - 10.1002/jsfa.10040 [doi]
AB  - BACKGROUND: Peanut is among the most common of food allergies, and one of its 
      allergens is Ara h 2. A previous study revealed that this allergen was recognized 
      by serum immunoglobulin E (IgE) in over 90% of a peanut-allergic patient 
      population. Enzymatic cross-linking is a popular processing method used to tailor 
      food functionality, such as antigenicity. RESULT: The cross-linking reactions of 
      Ara h 2 were catalyzed by polyphenol oxidase (PPO), and the relevant reaction 
      sites were identified using mass spectrometry and StavroX software. Two pairs of 
      intramolecular cross-linking peptides and two intermolecular cross-linking 
      peptides were found. Intramolecular cross-linking was speculated to occur between 
      ARG(131) (amino acids 116-131) and TYR(65) (amino acids 63-80) and between 
      TYR(60) (amino acids 56-62) and ARG(92) (amino acids 92-102); the intermolecular 
      cross-linking sites were ARG(31) with TYR(84) or TYR(89) and TYR(65) or TYR(72) 
      with ARG(92) or ARG(102) . Three out of four cross-linking peptides were found in 
      alpha-helices, and destruction of this secondary structure resulted in a loose 
      tertiary structure. Although seven linear allergen epitopes were involved in 
      cross-linking, the IgE binding capacity of protein changed slightly, while its 
      sensitization potential decreased in mouse model. CONCLUSION: Exploring the 
      structural change of Ara h 2 after cross-linking is beneficial in further 
      understanding the influence of structure on sensitization. This result indicated 
      the future possibility of precision processing on structure of proteins to 
      improve their properties. (c) 2019 Society of Chemical Industry.
CI  - (c) 2019 Society of Chemical Industry.
FAU - Ren, Linmei
AU  - Ren L
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - School of Environment and Chemical Engineering, Nanchang University, Nanchang, 
      China.
FAU - Wu, Zhihua
AU  - Wu Z
AUID- ORCID: 0000-0001-5988-3643
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
FAU - Zhang, Ying
AU  - Zhang Y
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - School of Food Science and Technology, Nanchang University, Nanchang, China.
FAU - Li, Kun
AU  - Li K
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine 
      Health Food Jing Brand Bio-medicine Co Ltd, Huangshi, China.
FAU - Yuan, Juanli
AU  - Yuan J
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - School of Pharmaceutical Science, Nanchang University, Nanchang, China.
FAU - Li, Xin
AU  - Li X
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Yang, Anshu
AU  - Yang A
AUID- ORCID: 0000-0002-5756-2755
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
FAU - Tong, Ping
AU  - Tong P
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Chen, Hongbing
AU  - Chen H
AUID- ORCID: 0000-0002-4845-383X
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
AD  - Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
LA  - eng
GR  - 20172BCB22003/Academic and Technical Leaders in Major Disciplines, Jiangxi 
      Province, China/
GR  - 31660446/National Natural Science Foundation of China/
GR  - 31771924/National Natural Science Foundation of China/
GR  - SKLF-ZZA-201612/Research Program of State Key Laboratory of Food Science and 
      Technology/
PT  - Journal Article
DEP - 20191106
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (2S Albumins, Plant)
RN  - 0 (Epitopes)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - EC 1.10.3.1 (Catechol Oxidase)
SB  - IM
MH  - 2S Albumins, Plant/*chemistry/*immunology
MH  - Amino Acid Sequence
MH  - Arachis/chemistry/immunology
MH  - Biocatalysis
MH  - Catechol Oxidase/*chemistry
MH  - Epitopes/chemistry/immunology
MH  - Food Handling
MH  - Humans
MH  - Immunoglobulin E/immunology
MH  - Peanut Hypersensitivity/immunology
MH  - Protein Structure, Secondary
OTO - NOTNLM
OT  - Ara h 2
OT  - allergenicity
OT  - cross-linking
OT  - polyphenol oxidase
OT  - structure
EDAT- 2019/09/17 06:00
MHDA- 2019/12/18 06:00
CRDT- 2019/09/17 06:00
PHST- 2019/02/28 00:00 [received]
PHST- 2019/08/25 00:00 [revised]
PHST- 2019/09/11 00:00 [accepted]
PHST- 2019/09/17 06:00 [pubmed]
PHST- 2019/12/18 06:00 [medline]
PHST- 2019/09/17 06:00 [entrez]
AID - 10.1002/jsfa.10040 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2020 Jan 15;100(1):308-314. doi: 10.1002/jsfa.10040. Epub 2019 
      Nov 6.