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Identification of an IgE reactive peptide in hen egg riboflavin binding protein subjected to simulated gastrointestinal digestion

AuthorsMartos, Gustavo ; Pineda-Vadillo, Carlos ; Miralles, Beatriz ; Alonso-Lebrero, Elena; López-Fandiño, Rosina ; Molina, Elena ; Belloque, Josefina
Issue Date2012
Citation1st ICFD (2012)
AbstractRiboflavin binding protein (RfBP) is a minor protein in hen egg, whose potential involvement in egg allergy has seldom been studied. For an allergen to induce a reaction in sensitized individuals, it must survive the passage through the gastrointestinal tract in a sufficiently intact or immunologically active form. The aim of this work was to investigate the capacity of egg white RfBP to bind IgE from egg-allergic patients before and after a simulated gastrointestinal digestion. The protein was cleaved mainly in the gastric phase of digestion. After gastroduodenal digestion, the protein was fragmented but linked through disulfide bonds. The intact protein and its digests were subjected to inhibition ELlSA using sera from patients allergic to egg. The results showed a considerable IgE-binding for intact RfBP, while the digests showed a reduced but still relevant IgEbinding, which varied with the serum used. The digests were then subjected to immunoblot with allergic patients' sera, and at least two IgE-reactive peptides (of apparent molecular weight 3.9 and 5.1 kDa) were detected. These peptides were excised from the gel, tfypsinized and analyzed by MALDI-TOFKOF mass spectrometry for identification. The results showed that peptide 41-84 and 52/53-84 from RfBP could contain one or multiple IgE binding epitopes that would resist gastrointestinal digestion, being large enough to potentially crosslink IgE on mast cells and trigger an allergic reaction in sensitized individuals.
DescriptionResumen del póster presentado al 1st International Conference on Food Digestion celebrado en Cesena (Italia) del 19 al 21 de marzo de 2012.
Appears in Collections:(CIAL) Comunicaciones congresos
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