Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1

Ara h 1 is a key peanut allergen and its activity is significantly affected by protein intrinsic structure which is found to be regulated by heat treatment, although the molecular basis for this regulation has remained largely unknown. Here, we explored the effect of boiling on the structure and all...

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Autores principales:	Yang Tian, Huan Rao, Sha Tao, Wen-Tong Xue
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	heat treatment peanut allergy recombinant ara h 1 aggregation degradation Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/05322740d338467d8a1ad12fc7df0a52
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spelling	oai:doaj.org-article:05322740d338467d8a1ad12fc7df0a522021-11-26T11:19:46ZEffect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 10954-01051465-344310.1080/09540105.2018.1461812https://doaj.org/article/05322740d338467d8a1ad12fc7df0a522018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2018.1461812https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443Ara h 1 is a key peanut allergen and its activity is significantly affected by protein intrinsic structure which is found to be regulated by heat treatment, although the molecular basis for this regulation has remained largely unknown. Here, we explored the effect of boiling on the structure and allergenicity of recombinant peanut protein Ara h 1 (rAra h 1). rAra h 1 was purified from E. Coli BL21(DE3) plysS cells and structurally studied. According to the results, rAra h 1 undergoes degradation during the heating process, and the aggregation of fragments happened after 20 min of heating. An increased surface hydrophobic index and a decreased content of α-helixes were found in rAra h 1, indicating a looser protein structure of rAra h 1 caused by heat treatment. Destroyed epitopes during protein degradation and aggregation could be a mechanism of reducing the allergenic nature of rAra h 1 by heat treatment.Yang TianHuan RaoSha TaoWen-Tong XueTaylor & Francis Grouparticleheat treatmentpeanut allergyrecombinant ara h 1aggregationdegradationAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 845-858 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	heat treatment peanut allergy recombinant ara h 1 aggregation degradation Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	heat treatment peanut allergy recombinant ara h 1 aggregation degradation Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 Yang Tian Huan Rao Sha Tao Wen-Tong Xue Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
description	Ara h 1 is a key peanut allergen and its activity is significantly affected by protein intrinsic structure which is found to be regulated by heat treatment, although the molecular basis for this regulation has remained largely unknown. Here, we explored the effect of boiling on the structure and allergenicity of recombinant peanut protein Ara h 1 (rAra h 1). rAra h 1 was purified from E. Coli BL21(DE3) plysS cells and structurally studied. According to the results, rAra h 1 undergoes degradation during the heating process, and the aggregation of fragments happened after 20 min of heating. An increased surface hydrophobic index and a decreased content of α-helixes were found in rAra h 1, indicating a looser protein structure of rAra h 1 caused by heat treatment. Destroyed epitopes during protein degradation and aggregation could be a mechanism of reducing the allergenic nature of rAra h 1 by heat treatment.
format	article
author	Yang Tian Huan Rao Sha Tao Wen-Tong Xue
author_facet	Yang Tian Huan Rao Sha Tao Wen-Tong Xue
author_sort	Yang Tian
title	Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
title_short	Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
title_full	Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
title_fullStr	Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
title_full_unstemmed	Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1
title_sort	effect of boiling on the structure and immunoreactivity of recombinant peanut protein ara h 1
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/05322740d338467d8a1ad12fc7df0a52
work_keys_str_mv	AT yangtian effectofboilingonthestructureandimmunoreactivityofrecombinantpeanutproteinarah1 AT huanrao effectofboilingonthestructureandimmunoreactivityofrecombinantpeanutproteinarah1 AT shatao effectofboilingonthestructureandimmunoreactivityofrecombinantpeanutproteinarah1 AT wentongxue effectofboilingonthestructureandimmunoreactivityofrecombinantpeanutproteinarah1
_version_	1718409515599134720

Effect of boiling on the structure and immunoreactivity of recombinant peanut protein Ara h 1

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