Department of Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL, 32306, USA.
Department of Nutrition, Food & Exercise Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL, 32306, USA.
J Food Sci. 2021 Mar;86(3):1144-1152. doi: 10.1111/1750-3841.15628. Epub 2021 Feb 13.
Major cashew allergen, Ana o 1, was purified in its native form from cashew seeds and subjected to enzymatic deglycosylation using PNGase F to assess the potential role of N-glycans in immunoreactivity. Western and dot blotting with pooled human plasma containing anticashew IgE revealed that deglycosylation increased IgE-binding of Ana o 1. Removal of N-glycans may have exposed previously masked Ana o 1 epitopes. Purified glycosylated and deglycosylated Ana o 1 were also subjected to in vitro pepsin digestion at pH 3.0 for 2 hr. Both glycosylated and deglycosylated Ana o 1 remained stable and reactive with IgE antibodies following digestion. PRACTICAL APPLICATION: Understanding the role of glycosylation in Ana o 1 immunoreactivity may provide insight into the potential development of hypoallergenic cashews/cashew products for sensitive individuals in the future.
主要腰果过敏原 Ana o 1 从腰果种子中以天然形式纯化，并使用 PNGase F 进行酶解糖基化，以评估 N-糖基化在免疫反应性中的潜在作用。使用含有抗腰果 IgE 的人血浆进行 Western 和斑点印迹分析表明，解糖基化增加了 Ana o 1 的 IgE 结合。糖基化的去除可能使以前被掩盖的 Ana o 1 表位暴露出来。还对纯化的糖基化和去糖基化 Ana o 1 进行了 pH 值为 3.0 的体外胃蛋白酶消化 2 小时。在消化后，糖基化和去糖基化的 Ana o 1 均保持稳定，并与 IgE 抗体反应。实际应用：了解糖基化在 Ana o 1 免疫反应性中的作用可能为未来开发针对敏感人群的低致敏性腰果/腰果产品提供思路。
