Effect of heat treatment on the conformational stability of intact and cleaved forms of the peanut allergen Ara h 6 in relation to its IgE-binding potency

This work reports on the effect of heat treatment on the protein conformational stability of intact and post-translationally cleaved peanut allergen Ara h 6 in relation to IgE-binding. Intact and post-translationally cleaved Ara h 6 are structurally similar and their strong resistance to denaturant-induced unfolding is comparable. Only upon...

Purification and Characterization of Naturally Occurring Post-Translationally Cleaved Ara h 6 an Allergen That Contributes Substantially to the Allergenic Potency of Peanut

The 2S albumin Ara h 6 is one of the most important peanut allergens. A post-translationally cleaved Ara h 6 (pAra h 6) was purified from Virginia type peanuts, and the cleavage site was mapped using high-resolution mass spectrometry. Compared to intact Ara h 6, pAra h 6 lacks a 5-amino acid stretch, resembling amino acids 43-47 (UniProt...

Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity

Conglutins represent the major peanut allergens and are renowned for their resistance to gastro-intestinal digestion. Our aim was to characterize the digestion-resistant peptides (DRPs) of conglutins by biochemical and biophysical methods followed by a molecular dynamics simulation in order to better understand the molecular basis of food...

Allergenicity attributes of different peanut market types

Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare...

Reduction and alkylation of peanut allergen isoforms Ara h 2 and Ara h 6; Characterization of intermediate- and end products

Conglutins, the major peanut allergens, Ara h 2 and Ara h 6, are highly structured proteins stabilized by multiple disulfide bridges and are stable towards heat-denaturation and digestion. We sought a way to reduce their potent allergenicity in view of the development of immunotherapy for peanut allergy. Isoforms of conglutin were purified,...