Degradation of Wheat Epitope Peptides for Atopic Dermatitis and Exercise-Induced Anaphylaxis by Microbial Proteases

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概要

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• Epitope peptides of wheat gliadins and glutenins for atopic dermatitis, PQQPF and QQQPP, were degraded by the microbial proteases of <I>Streptomyces griseus</I> and <I>Aspergillus oryzae</I>. The proteases of <I>Bacillus licheniformis</I> and <I>Bacillus amyloloiquefasiens</I> degraded wheat gliadins and glutenins, but had little or no effect on the epitopes. A 16-mer peptide of CSQQQQPPFSQQQPPF, which incorporated this glutenin epitope twice, was also hydrolyzed by these proteases, and no peptide containing QQQPP was shown after the reaction with <I>S. griseus</I> protease. The proteases of <I>S. griseus</I> and <I>A. oryzae</I> also degraded epitope peptides of wheat gliadins and glutenins for exercise-induced anaphylaxis, QQIPQQQ, QQFPQQQ and QQPGQ.

著者

• OITA Shigeru

  Bread Wheat Research Team, National Agricultural Research Center for Tohoku Region, National Agriculture and Food Research Organization (NARO)

関連論文

• Degradation of Wheat Epitope Peptides for Atopic Dermatitis and Exercise-Induced Anaphylaxis by Microbial Proteases

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