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Food Science and Technology (Campinas)

Print version ISSN 0101-2061

Abstract

GALAN-FREYLE, Nataly; OLIVERO-VERBEL, Jesús  and  DIAZ-LOPEZ, Liney. Modeling of allergen proteins found in sea food products. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.2, pp. 393-400.  Epub Mar 20, 2012. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612012005000032.

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.

Keywords : tropomyosin; IgE cross-reactivities; allergen.

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