Proteomika posttranslacionih i hemijskih modifikacija proteina i interakcije proteina od značaja u alergiji na hranu
Proteomics of post-translational and chemical modifications of proteins and interactions of proteins of importance in food allergy
Докторанд
Mihailović, JelenaМентор
Ćirković Veličković, TanjaЧланови комисије
Beškoski, VladimirRadosavljević, Jelena
Smiljanić, Katarina
Apostolović, Danijela
Метаподаци
Приказ свих података о дисертацијиСажетак
Alergija na hranu je reakcija preosetljivosti imunskog sistema na hranu koja dovodi do
stvaranja IgE antitela. Ne postoji efikasan tretman i izbegavanje namirnica koje izazivaju
simptome je jedini način za sprečavanje ozbiljnih posledica. Cilj ove teze je izučavanje
posttranslacionih i hemijskih modifikacija (PTM i HM) i interakcija alergena hrane sa
biološki aktivnim polifenolom biljnog porekla.
Alergija na crveno meso je novootkriveni tip odložene reakcije, sa PTM galaktozil-α-1,3-
galaktozom (α-Gal) kao epitopom. Ispitani su podložnost model proteina - tiroglobulina
(TG) digestiji pepsinom, prisustvo α-Gal na rezultujućim peptidima i pretpostavljeno
mesto vezivanja α-Gal za TG. Pokazano je da je α-Gal celim tokom simulirane želudačne
digestije vezan za nastale peptide TG, koji zadržavaju sposobnost da vežu IgE.
Alergija na kikiriki je među najopasnijim zbog učestalosti, postojanosti i ozbiljnosti
simptoma. Postoje razlike u alergenosti između sirovog i pečenog kikirikija, koje mogu
...poticati od razlika u modifikacijama alergena. U ovoj disertaciji je proučena razlika u
modifikacijama glavnih alergena iz sirovog i pečenog kikirikija. Detektovano je 27
modifikacija, od kojih 4 isključivo na proteinima pečenog kikirikija. Pokazane su razlike
u profilima modifikacija proteina između ekstrakata, koje mogu uticati na alergenost.
2S albumini kikirikija su zbog kompaktne strukture otporni na delovanje digestivnih
enzima, što se povezuje sa njihovom alergenošću. Ispitane su interakcije između njih i
epigalokatehin-3-galata (EGCG), katehina zelenog čaja sa imunomodulatornim
svojstvima koji pospešuje digestiju proteina pepsinom. Vezivanje EGCG-a za alergene
izaziva promene u njihovoj strukturi (entalpijski povoljan proces), sa konstantama
vezivanja reda veličine 104 M-1.
Food allergy is an immune system reaction to certain foods that results in IgE antibody
generation. Efficient treatment does not exist, so avoidance of trigger foods is the only
way to prevent serious consequences. The aim of this thesis was to study posttranslational
and chemical modifications (PTM and CM) of food allergens and their interactions with
biologically active plant polyphenol.
Red meat allergy is a newly discovered type of allergy with delayed symptoms and a
PTM - galactose-α-1,3-galactose (α-Gal) as an epitope. Digestibility of a model protein -
thyroglobulin (TG) by pepsin and presence of α-Gal on resulting peptides was studied,
and the position of α-Gal containing glycan on TG was proposed. It was shown that
throughout simulated gastric digestion α-Gal remains bound to IgE reactive TG peptides.
Peanut allergy is among most dangerous types of food allergies due to prevalence,
persistence and symptom severity. Differences in allergenicity between raw and roasted
peanuts w...ere previously shown and might stem from differences in protein modifications.
Differences in major allergen modifications between raw and roasted peanut were
studied. Twenty-seven modifications were detected, 4 of which exclusively on allergens
from roasted peanuts. Differences in modification profiling were found between the two
protein preparations that can affect their allergenicity.
Peanut 2S albumins are compact digestion-resistant proteins, which attributes to their
allergenicity. Their interactions with epigallocatechin-3-gallate (EGCG), an
immunomodulatory green tea catechin that facilitates pepsin digestion of proteins were
studied. The results show that binding of EGCG to these allergens induces conformational
changes, and is enthalpy favorable with binding constants of 104 M-1.
Факултет:
Универзитет у Београду, Хемијски факултетДатум одбране:
09-12-2019Пројекти:
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
- Молекуларне особине и модификације неких респираторних и нутритивних алергена (RS-MESTD-Basic Research (BR or ON)-172024)
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)