Abstract:A 16 kDa buckwheat protein (BWp16) is a major allergen responsible for immediate hypersensitivity reactions including anaphylaxis. A deletion mutant of BWp16 (rBWp16ÁN) was overproduced and purified and was shown to be immunologically active. A three-wavelength MAD data set was collected from a crystal of selenomethionine-labelled rBWp16ÁN. The crystal belonged to the triclinic space group P1, with unit-cell parameters a = 28.39, b = 31.54, c = 32.20 Å , = 111.92, = 108.91, = 98.74 . One monomer was expected t… Show more
“…Principally, allergenic epitopes are divided in two main classes, namely (1) conformational epitopes, which are expected to be more susceptible to processing‐induced changes; and (2) linear epitopes, which are likely to be more resistant to physical treatments and to be deactivated only by hydrolysis . The allergic reaction has two stages: sensitisation and challenge.…”
Section: Discussionmentioning
confidence: 99%
“…more susceptible to processing-induced changes; and (2) linear epitopes, which are likely to be more resistant to physical treatments and to be deactivated only by hydrolysis. 11,12 The allergic reaction has two stages: sensitisation and challenge. In the first stage, food allergens are digested into small peptides which make a person sensitised.…”
Common residues on the linear and conformational epitopes were identified in the first time, respectively, which could be regarded as informative epitopes for detection of allergen in dairy products.
“…Principally, allergenic epitopes are divided in two main classes, namely (1) conformational epitopes, which are expected to be more susceptible to processing‐induced changes; and (2) linear epitopes, which are likely to be more resistant to physical treatments and to be deactivated only by hydrolysis . The allergic reaction has two stages: sensitisation and challenge.…”
Section: Discussionmentioning
confidence: 99%
“…more susceptible to processing-induced changes; and (2) linear epitopes, which are likely to be more resistant to physical treatments and to be deactivated only by hydrolysis. 11,12 The allergic reaction has two stages: sensitisation and challenge. In the first stage, food allergens are digested into small peptides which make a person sensitised.…”
Common residues on the linear and conformational epitopes were identified in the first time, respectively, which could be regarded as informative epitopes for detection of allergen in dairy products.
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