Molecular properties of food allergens

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Presentation transcript:

Molecular properties of food allergens Heimo Breiteneder, PhD, E.N. Clare Mills, PhD Journal of Allergy and Clinical Immunology Volume 115, Issue 1, Pages 14-23 (January 2005) DOI: 10.1016/j.jaci.2004.10.022 Copyright © 2005 American Academy of Allergy, Asthma and Immunology Terms and Conditions

Fig 1 Ligand binding. Ribbon representations of allergens colored by a blue-red gradient from the N-terminus to the C-terminus, with ligands and disulfides shown. A, Carp parvalbumin (PDB code 4CPV), with the 2 calcium sites in purple. B, Bovine βLg, Bos d 5, with bound retinol (1GX8). C, Corn nsLTP, Zea m 14, with a single bound palmitic acid (1MZM). D, Birch pollen allergen Bet v 1l with 2 molecules of deoxycholate (1FM4). Journal of Allergy and Clinical Immunology 2005 115, 14-23DOI: (10.1016/j.jaci.2004.10.022) Copyright © 2005 American Academy of Allergy, Asthma and Immunology Terms and Conditions

Fig 2 Stability. Ribbon representations of allergens or their homologues colored by a blue-red gradient from the N-terminus to the C-terminus, with cysteines and disulfides shown. A, The single-chain 2S albumin from sunflower, SFA-8 (1S6D). B, The sweet-tasting protein thaumatin from Thaumatococcus daniellii (1RQW) showing the disulfides and the β-barrel. C, Soybean glycinin: a single A3A4 subunit of a homohexamer is shown (1OD5). A carbonate ion binds to the N-terminal cupin barrel, and a magnesium ion binds to the C-terminal cupin barrel. Journal of Allergy and Clinical Immunology 2005 115, 14-23DOI: (10.1016/j.jaci.2004.10.022) Copyright © 2005 American Academy of Allergy, Asthma and Immunology Terms and Conditions

Fig 3 Repetitive structures and aggregates. A, Summary of the domain structures of typical wheat seed storage prolamins. The consensus amino acid sequences of the repeat motifs are shown. B, Atomic force micrograph of thermally induced aggregates of the 7S seed storage globulin of soy, β-conglycinin. Data analysis was performed on multiple images obtained for β-conglycinin heated to 100°C for 10 minutes. Journal of Allergy and Clinical Immunology 2005 115, 14-23DOI: (10.1016/j.jaci.2004.10.022) Copyright © 2005 American Academy of Allergy, Asthma and Immunology Terms and Conditions