A Preliminary analysis of potential allergens in a GMO Rice: A Bioinformatics approach

Abstract

Large protein molecules, called allergens, frequently trigger an allergy. It involves a series of intrinsic and extrinsic reactions that contribute to triggering the symptoms (Somvanshi, et al., 2008). A typical allergy (Type I hypersensitive reaction) is induced by allergens that trigger specifi c IgE antibodies between common homologous allergens from different sources. Allergy symptoms include asthma, atopic dermatitis, and rhinitis, but severe reactions may also occur like an anaphylactic shock, which could lead to death. Over half of the world's population consumes rice as a staple food because it contains carbohydrates and proteins as energy sources. With the advent of novel foods, the number of patients with allergy to some foods has been increasing in recent years, and rice is one of these foods. Symptoms of rice allergy are asthma (

Germin-like Protein 9-3, a Potential Allergen from a Rice Variety derived from Radiation-Mutation Breeding: An In Silico Study

“…From the five algorithms employed, SDAP, AlgPred, AllergenFP and Allermatch gave positive results. It was also noted that GLP 8-7 was found up-regulated in GMO rice (Deocaris et al, 2020).…”

“…In an immunoblotting assay, 24 out of 82 tested sera (29.26%) from allergic patients showed IgE-binding to germins (Jensen-Jarolim et al, 2002). Likewise, the 24 kDa GLP 8-7 was recently reported to be an up-regulated potential allergen from GMO rice (Deocaris et al, 2020). According to SDAP, GLP 9-3 bears significant similarity to soybean allergen Gly m Bd 28K, which causes atopic dermatitis in soybean-sensitive patients (Hiemori et al, 2000).…”