Modeling of allergen proteins found in sea food products

Abstract

Shellfish are a source of food allergens, and their consumption is the cause of severe allergic reactions in humans. Tropomyosins, a family of muscle proteins, have been identified as the major allergens in shellfish and mollusks species. Nevertheless, few experimentally determined three-dimensional structures are available in the Protein Data Base (PDB). In this study, 3D models of several homologous of tropomyosins present in marine shellfish and mollusk species (Chaf 1, Met e1, Hom a1, Per v1, and Pen a1) were constructed, validated, and their immunoglobulin E binding epitopes were identified using bioinformatics tools. All protein models for these allergens consisted of long alpha-helices. Chaf 1, Met e1, and Hom a1 had six conserved regions with sequence similarities to known epitopes, whereas Per v1 and Pen a1 contained only one. Lipophilic potentials of identified epitopes revealed a high propensity of hydrophobic amino acids in the immunoglobulin E binding site. This information could be useful to design tropomyosin-specific immunotherapy for sea food allergies.

Proteins Profiling and Structural Elucidation by in silico Methods in Potamidid Snails

“…It is important to note that this type of quantitative analysis can be regarded as relative rather than as absolute 13 . Galán-Freyle et al 22 reported good quality of threedimensional structures of tropomyosins from shellfish species were generated using a combination of bioinformatic tools like SYBYL 8.1.1, I-TASSER and SWISS-MODEL server.…”

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

“…There are also other important applications involving Raman spectroscopy in the dairy industry which is the second main competitor in the food industry. These include the Raman spectroscopy‐based biosensors developed to determine nutritional parameters 47, major dairy components 48–50 as well as chemical adulteration 51, preservatives 29, 52, and pollutants 29, 51–55 of milk. Tracking the kinetics of chemical transformation 56 and microbial contamination 55, 57 of milk to follow food safety 58 are also the main research directions involving Raman spectroscopy, with a large interest in the dairy industry.…”

Optische Prozessanalysatoren für die Lebensmittelindustrie

“…Auch für die Milchindustrie sind in der letzten Zeit unterschiedliche Anwendungen basierend auf der Raman‐Spektroskopie entwickelt worden. So wird sie für die Beurteilung der Milchbestandteile 45 – 48 und für die Ermittlung von chemischen Verunreinigungen 49 verwendet. Auch Konservierungsmittel 29, 50 und Schadstoffkontaminationen 29, 49 – 53 können basierend auf der Raman‐Spektroskopie detektiert werden.…”

“…So wird sie für die Beurteilung der Milchbestandteile 45 – 48 und für die Ermittlung von chemischen Verunreinigungen 49 verwendet. Auch Konservierungsmittel 29, 50 und Schadstoffkontaminationen 29, 49 – 53 können basierend auf der Raman‐Spektroskopie detektiert werden. Sie ermöglicht die Qualitätskontrolle 54 anhand der Identifikation einer mikrobiellen Kontamination 55 und der chemischen Veränderung der Milchprodukte 56.…”