scholarly journals Distinct Lipid Transfer Proteins display different IgE‐binding activities that are affected by fatty acid binding

Allergy ◽  
2018 ◽  
Vol 74 (4) ◽  
pp. 827-831 ◽  
Author(s):  
Roberta Aina ◽  
Pawel Dubiela ◽  
Sabine Geiselhart ◽  
Merima Bublin ◽  
Maurizio Bruschi ◽  
...  
2008 ◽  
Vol 21 (3) ◽  
pp. 346-360 ◽  
Author(s):  
Jin-Yue Sun ◽  
Denis A. Gaudet ◽  
Zhen-Xiang Lu ◽  
Michele Frick ◽  
Byron Puchalski ◽  
...  

This study simultaneously considered the phylogeny, fatty acid binding ability, and fungal toxicity of a large number of monocot nonspecific lipid transfer proteins (ns-LTP). Nine novel full-length wheat ns-LTP1 clones, all possessing coding sequences of 348 bp, isolated from abiotic- and biotic-stressed cDNA libraries from aerial tissues, exhibited highly conserved coding regions with 78 to 99 and 71 to 100% identity at the nucleotide and amino acid levels, respectively. Phylogenetic analyses revealed two major ns-LTP families in wheat. Eight wheat ns-LTP genes from different clades were cloned into the expression vector pPICZα and transformed into Pichia pastoris. Sodium dodecyl sulfate polyacrylamide gel electrophoresis, Western blotting, and in vitro lipid binding activity assay confirmed that the eight ns-LTP were all successfully expressed and capable of in vitro binding fatty acid molecules. A comparative in vitro study on the toxicity of eight wheat ns-LTP to mycelium growth or spore germination of eight wheat pathogens and three nonwheat pathogens revealed differential toxicities among different ns-LTP. Values indicating 50% inhibition of fungal growth or spore germination of three selected ns-LTP against six fungi ranged from 1 to 7 μM. In vitro lipid-binding activity of ns-LTP was not correlated with their antifungal activity. Using the fluorescent probe SYTOX Green as an indicator of fungal membrane integrity, the in vitro toxicity of wheat ns-LTP was associated with alteration in permeability of fungal membranes.


1990 ◽  
Vol 98 (1-2) ◽  
Author(s):  
Vincent Arondel ◽  
Chantal Vergnolle ◽  
Fran�oise Tchang ◽  
Jean-Claude Kader

2010 ◽  
Vol 153 (4) ◽  
pp. 335-346 ◽  
Author(s):  
Christina Hartz ◽  
Iris Lauer ◽  
Maria del Mar San Miguel Moncin ◽  
Anna Cistero-Bahima ◽  
Kay Foetisch ◽  
...  

2008 ◽  
Vol 365 (4) ◽  
pp. 685-690 ◽  
Author(s):  
Jean-Philippe Borges ◽  
Annick Barre ◽  
Raphaël Culerrier ◽  
Claude Granier ◽  
Alain Didier ◽  
...  

Author(s):  
Vincent Arondel ◽  
Chantal Vergnolle ◽  
Françoise Tchang ◽  
Jean-Claude Kader

1997 ◽  
Vol 112 (4) ◽  
pp. 341-347 ◽  
Author(s):  
Luis Caraballo ◽  
Leonardo Puerta ◽  
Silvia Jiménez ◽  
Beatriz Martinez ◽  
Dilia Mercado ◽  
...  

2006 ◽  
Vol 117 (2) ◽  
pp. S303
Author(s):  
C. Hartz ◽  
I. Lauer ◽  
J. Lidholm ◽  
K. Fötisch ◽  
M. San Miguel-Moncin ◽  
...  

Biomolecules ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1668
Author(s):  
Ekaterina I. Finkina ◽  
Daria N. Melnikova ◽  
Ivan V. Bogdanov ◽  
Natalia S. Matveevskaya ◽  
Anastasia A. Ignatova ◽  
...  

Previously, we isolated the lentil allergen Len c 3, belonging to the class of lipid transfer proteins, cross-reacting with the major peach allergen Pru p 3 and binding lipid ligands. In this work, the allergenic capacity of Len c 3 and effects of different lipid ligands on the protein stability and IgE-binding capacity were investigated. Impacts of pH and heat treating on ligand binding with Len c 3 were also studied. It was shown that the recombinant Len c 3 (rLen c 3) IgE-binding capacity is sensitive to heating and simulating of gastroduodenal digestion. While being heated or digested, the protein showed a considerably lower capacity to bind specific IgE in sera of allergic patients. The presence of lipid ligands increased the thermostability and resistance of rLen c 3 to digestion, but the level of these effects was dependent upon the ligand’s nature. The anionic lysolipid LPPG showed the most pronounced protective effect which correlated well with experimental data on ligand binding. Thus, the Len c 3 stability and allergenic capacity can be retained in the conditions of food heat cooking and gastroduodenal digestion due to the presence of certain lipid ligands.


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