岩藻糖基化
糖蛋白
聚糖
花粉
糖组学
化学
过敏原
食物过敏
糖生物学
交叉反应性
食品科学
过敏
生物化学
生物
植物
交叉反应
免疫学
抗原
作者
Yu Lu,Lujia Sun,Cheng Li,Xiaoqin Wang,Wenqing Li,Tong Zhao,Linjuan Huang,Zhongfu Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-14
卷期号:384: 132440-132440
被引量:9
标识
DOI:10.1016/j.foodchem.2022.132440
摘要
Extensive cross-allergic reactivity exists among food-borne plants. As most allergens are glycoproteins, protein sensitization has been extensively studied. However, little attention has been given to the glycan component of glycoproteins. Here, we qualitatively and quantitatively compared the N-glycans of eight cross-reactive plant glycoproteins derived from peach pollen, soy, pine nut, cashew nut, pistachio, walnut, almond, and hazelnut. Cross-reactive carbohydrate determinants (CCDs) were widely present in the allergic glycoproteins according to the following order: pollen > soybean > pistachios > pine nuts > walnuts > cashews > hazelnuts > almonds. The N-glycan structure presented clear differences between the germplasm and vegetative tissue. Importantly, fucosylation and xylosylation levels correlated positively with extensive cross-reactivity between plants, which suggests that CCDs may be one of the causes of cross-allergy. This result provides the foundation for mechanistic studies on plant-derived CCDs as a source of food cross-allergies.
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