PMID- 34684397
OWN - NLM
STAT- MEDLINE
DCOM- 20211115
LR  - 20231107
IS  - 2072-6643 (Electronic)
IS  - 2072-6643 (Linking)
VI  - 13
IP  - 10
DP  - 2021 Sep 27
TI  - Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization.
LID - 10.3390/nu13103397 [doi]
LID - 3397
AB  - Crustacean allergy, especially to shrimp, is the most predominant cause of 
      seafood allergy. However, due to the high flexibility of immunoglobulin E (IgE), 
      its three-dimensional structure remains unsolved, and the molecular mechanism of 
      shrimp allergen recognition is unknown. Here a chimeric IgE was built in silico, 
      and its variable region in the light chain was replaced with sequences derived 
      from shrimp tropomyosin (TM)-allergic patients. A variety of allergenic peptides 
      from the Chinese shrimp TM were built, treated with heating, and subjected to IgE 
      binding in silico. Amino acid analysis shows that the amino acid residue 
      conservation in shrimp TM contributes to eliciting an IgE-mediated immune 
      response. In the shrimp-allergic IgE, Glu98 in the light chain and other critical 
      residues that recognize allergens from shrimp are implicated in the molecular 
      basis of IgE-mediated shrimp allergy. Heat treatment could alter the 
      conformations of TM allergenic peptides, impact their intramolecular hydrogen 
      bonding, and subsequently decrease the binding between these peptides and IgE. We 
      found Glu98 as the characteristic amino acid residue in the light chain of IgE to 
      recognize general shrimp-allergic sequences, and heat-induced conformational 
      change generally desensitizes shrimp allergens.
FAU - Zhang, PeiAo
AU  - Zhang P
AD  - College of Food Science & Nutritional Engineering, China Agricultural University, 
      Beijing 100083, China.
AD  - Beijing Key Laboratory of Functional Food from Plant Resources, College of Food 
      Science & Nutritional Engineering, China Agricultural University, Beijing 100083, 
      China.
FAU - Gao, Jihui
AU  - Gao J
AD  - College of Food Science & Nutritional Engineering, China Agricultural University, 
      Beijing 100083, China.
AD  - Beijing Key Laboratory of Functional Food from Plant Resources, College of Food 
      Science & Nutritional Engineering, China Agricultural University, Beijing 100083, 
      China.
FAU - Che, Huilian
AU  - Che H
AUID- ORCID: 0000-0002-1632-5729
AD  - College of Food Science & Nutritional Engineering, China Agricultural University, 
      Beijing 100083, China.
FAU - Xue, Wentong
AU  - Xue W
AD  - College of Food Science & Nutritional Engineering, China Agricultural University, 
      Beijing 100083, China.
FAU - Yang, Dong
AU  - Yang D
AUID- ORCID: 0000-0001-5435-5905
AD  - College of Food Science & Nutritional Engineering, China Agricultural University, 
      Beijing 100083, China.
AD  - Beijing Key Laboratory of Functional Food from Plant Resources, College of Food 
      Science & Nutritional Engineering, China Agricultural University, Beijing 100083, 
      China.
LA  - eng
GR  - 2019YFC1605000/National Key Research and Development Program of China/
PT  - Journal Article
DEP - 20210927
PL  - Switzerland
TA  - Nutrients
JT  - Nutrients
JID - 101521595
RN  - 0 (Allergens)
RN  - 0 (Epitopes)
RN  - 0 (Peptide Fragments)
RN  - 0 (Recombinant Fusion Proteins)
RN  - 0 (Tropomyosin)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Allergens/chemistry/*immunology
MH  - Amino Acid Sequence
MH  - Animals
MH  - Epitopes/immunology
MH  - Food Hypersensitivity/*immunology/therapy
MH  - Hot Temperature
MH  - Hydrogen Bonding
MH  - Hydrophobic and Hydrophilic Interactions
MH  - Immunoglobulin E/chemistry/*immunology/metabolism
MH  - Immunosuppression Therapy
MH  - Models, Molecular
MH  - Molecular Dynamics Simulation
MH  - Penaeidae/*immunology
MH  - Peptide Fragments/chemistry/immunology/metabolism
MH  - Protein Conformation
MH  - Recombinant Fusion Proteins/chemistry/immunology
MH  - Sequence Alignment
MH  - *Shellfish
MH  - Tropomyosin/*chemistry/*immunology/metabolism
PMC - PMC8540294
OTO - NOTNLM
OT  - Chinese shrimp
OT  - IgE
OT  - allergy
OT  - tropomyosin
OT  - variable heavy chain
COIS- The authors declare no conflict of interest.
EDAT- 2021/10/24 06:00
MHDA- 2021/11/16 06:00
PMCR- 2021/09/27
CRDT- 2021/10/23 01:18
PHST- 2021/07/29 00:00 [received]
PHST- 2021/09/20 00:00 [revised]
PHST- 2021/09/22 00:00 [accepted]
PHST- 2021/10/23 01:18 [entrez]
PHST- 2021/10/24 06:00 [pubmed]
PHST- 2021/11/16 06:00 [medline]
PHST- 2021/09/27 00:00 [pmc-release]
AID - nu13103397 [pii]
AID - nutrients-13-03397 [pii]
AID - 10.3390/nu13103397 [doi]
PST - epublish
SO  - Nutrients. 2021 Sep 27;13(10):3397. doi: 10.3390/nu13103397.