Isolation and Molecular Cloning of a Major Wheat Allergen, Tri a Bd 27K
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概要
- 論文の詳細を見る
Tri a Bd 27K is the predominant allergen in wheat. In the present study, this allergen was purified to homogeneity from wheat flour. The N-terminal amino acid sequences of the purified allergen and the peptides obtained by its digestion, with trypsin were determined, and the allergen was shown to be a glycoprotein with an Asn-linked sugar moiety containing fucose residues.A cDNA encoding the allergen was obtained by polymerase chain reaction (PCR). The cDNA codes for a protein of 203 amino acid residues, with a molecular mass of 22,803 Da, that has two tentative sites glycosylated at Asn residues. Homology analysis suggested that the allergen might belong to a family of γ-interferon-inducible thiol reductases. The cDNA was expressed as a fusion protein with glutathione S-transferase in Escherichia coli. However, unlike the allergen purified from wheat, recombinant Tri a Bd 27K was not immunoblotted with IgE antibodies in the serum of a wheat-sensitive patient.
- 社団法人 日本農芸化学会の論文
著者
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HIEMORI Miki
Department of Nutritional Science, Okayama Prefectural University
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YAMASHITA Hiromi
Department of Nutritional Science, Okayama Prefectural University
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TSUJI Hideaki
Department of Nutritional Science, Okayama Prefectural University
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SUZUKI Makiko
Department of Hematology and Rheumatology, Tohoku University Hospital
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Suzuki Makiko
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Kimoto Masumi
Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University
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Komiyama Nobuko
Department of Human Nutrition, Faculty of Contemporary Life Science, Chugoku Gakuen University
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KUNIMOTO Ayumi
Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer
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TAKAHASHI Kyoko
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s U
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Komiyama Nobuko
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Kimoto Masumi
Department Of Nutritional Science Okayama Prefectural University
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