N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F15%3A43889681" target="_blank" >RIV/60076658:12220/15:43889681 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/00216224:14740/15:00082929
Výsledek na webu
<a href="http://dx.doi.org/10.1021/acs.jafc.5b00426" target="_blank" >http://dx.doi.org/10.1021/acs.jafc.5b00426</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.5b00426" target="_blank" >10.1021/acs.jafc.5b00426</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus
Popis výsledku v původním jazyce
It is hypothesized that oligosaccharides are another potential source of immunological cross-reaction between different plant allergens. Patatin is the most abundant glycoprotein in potato and has been described to have an oligosaccharide of composition Man3(Xyl)GlcNAc2(Fuc). In this work, N-glycosylation profiles of patatin proteins isolated from tubers of different potato species were investigated and compared. Oligosaccharides were released by enzymatic digestion with PNAGase A and analyzed primarily by matrix-assisted laser desorption ionization mass spectrometry. For glycan labeling, a modified version of on-target derivatization with phenylhydrazine was applied. This study found the presence of glycan structures not described previously in patatins of potato tubers, and their glycan profiles significantly differed. This knowledge about the glycosylation of potato patatins may be helpful for correct choice of potato species to decrease the presence of specific glycan epitopes causing food allergy as well as for utilization of potatoes for the manufacture of therapeutic proteins.
Název v anglickém jazyce
N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus
Popis výsledku anglicky
It is hypothesized that oligosaccharides are another potential source of immunological cross-reaction between different plant allergens. Patatin is the most abundant glycoprotein in potato and has been described to have an oligosaccharide of composition Man3(Xyl)GlcNAc2(Fuc). In this work, N-glycosylation profiles of patatin proteins isolated from tubers of different potato species were investigated and compared. Oligosaccharides were released by enzymatic digestion with PNAGase A and analyzed primarily by matrix-assisted laser desorption ionization mass spectrometry. For glycan labeling, a modified version of on-target derivatization with phenylhydrazine was applied. This study found the presence of glycan structures not described previously in patatins of potato tubers, and their glycan profiles significantly differed. This knowledge about the glycosylation of potato patatins may be helpful for correct choice of potato species to decrease the presence of specific glycan epitopes causing food allergy as well as for utilization of potatoes for the manufacture of therapeutic proteins.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
CE - Biochemie
OECD FORD obor
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Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
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Svazek periodika
63
Číslo periodika v rámci svazku
12
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
8
Strana od-do
3243-3250
Kód UT WoS článku
000352245200021
EID výsledku v databázi Scopus
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