Molecular and Immunological Characterization of Troponin C: An Allergen from Scylla paramamosain

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 23, 2025

Scylla paramamosain, a crustacean of substantial importance, is frequent trigger food allergies. This study examined the molecular and immunological properties troponin C from S. paramamosain (Scy p TnC) as an allergen. The findings indicated that thermal stability Scy TnC comprised 150 amino acids facilitated induction CD63/CD203c in basophils crab allergy patients. Furthermore, treatment with chemical denaturants caused structural degradation, which resulted diminished IgG binding capacity. Subsequently, 6 linear epitopes 4 conformational epitope regions were predicted, at C-terminal being conserved throughout 9 discovered TnCs. Concurrently, mice sensitized exhibited markedly increased levels IgE IL-4 release, provoking Th2 immune response. results reveal allergens enhance existing knowledge regarding allergenic components crabs, thereby facilitating advancement diagnostics targeted therapeutic strategies.

Language: Английский

Identification and Allergenicity Analysis of Tropomyosin: A Heat-Stable Allergen in Lateolabrax japonicus

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 18, 2024

, a prevalent aquatic delicacy, is known to elicit allergic reactions in certain individuals. Nevertheless, the investigation into its allergenic components has remained notably inadequate. In research, an approximately 35 kDa heat-stable protein of

Language: Английский