Localization of G1A1a Allergenic Domain Destroyed by Thermal Processing

• Published in: Journal of agricultural and food chemistry 2024-05, Vol.72 (17), p.9947-9954
• Main Authors: Shui, Tianjiao, Fu, Yang, Duan, Yuying, Sun, Fuyu, Yang, Huanhuan, Huang, Pengbo, Xi, Jun
• Format: Article
• Language: English
• Subjects: Allergens - chemistry; Allergens - immunology; Amino Acid Sequence; Antigens, Plant - chemistry; Antigens, Plant - genetics; Antigens, Plant - immunology; Biotechnology and Biological Transformations; Enzyme-Linked Immunosorbent Assay; Epitopes - chemistry; Epitopes - immunology; Food Hypersensitivity - immunology; Globulins - chemistry; Globulins - immunology; Glycine max - chemistry; Glycine max - immunology; Hot Temperature; Humans; Protein Domains; Soybean Proteins - chemistry; Soybean Proteins - immunology
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c09912

Glycinin is an important allergenic protein. A1a is the acidic chain of the G1 subunit in glycinin (G1A1a), and it has strong allergenicity. In this study, we used phage display technology to express the protein of G1A1a and its overlapping fragments and an indirect enzyme-linked immunosorbent assay (iELISA) to determine the antigenicity and allergenicity of the expressed protein. After three rounds of screening, it was determined that fragment A1a-2–B-I (151SLENQLDQMPRRFYLAGNQEQEFLKYQQEQG181) is the allergenic domain of G1A1a destroyed by thermal processing. In addition, three overlapping peptides were synthesized from fragments A1a-2–B-I, and a linear epitope was found in this domain through methods including dot blot and iELISA. Peptide 2 (157DQMPRRFYLANGNQE170) showed allergenicity, and after replacing it with alanine, it was found that amino acids D157, Q158, M159, and Y164 were the key amino acids that affected its antigenicity, while Q158, M159, R162, and N168 affected allergenicity.