Value of eight-amino-acid matches in predicting the allergenicity status of proteins: an empirical bioinformatic investigation.
Value of eight-amino-acid matches in predicting the allergenicity status of proteins: an empirical bioinformatic investigation.
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DOI：
10.1186/1476-7961-7-9
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发表时间：
2009-10-29
期刊：
影响因子：
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通讯作者：
Thirumalaiswamysekhar A
中科院分区：
文献类型：
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作者：
Herman RA;Song P;Thirumalaiswamysekhar A
利用生物技术技术将新的蛋白质引入粮食作物（转基因或转基因作物），促使人们对蛋白质的特性进行研究，这些特性有利于引发过敏反应。作为致敏性评估的一部分，生物信息学方法用于比较候选蛋白质的氨基酸序列与已知过敏原数据库中的序列，以预测新型食物蛋白质与人们已致敏的蛋白质之间潜在的交叉反应性。这些查询通常使用的两个标准是搜索超过80个氨基酸的延伸以获得bbbb35 %的身份，以及搜索8个氨基酸的连续匹配。我们通过识别只满足前一个标准而不满足后一个标准的过敏原对，研究了8-氨基酸标准所提供的附加价值比>35%-identity-over-80-氨基酸标准所提供的附加价值。我们发现，只有8个氨基酸相同的过敏原序列对，而不是超过80个氨基酸的35%相同，不太可能是交叉反应性过敏原。因此，在新蛋白质和已知过敏原之间寻找8-氨基酸的共同研究在评估新蛋白质的潜在过敏原方面似乎没有什么额外的价值。
The use of biotechnological techniques to introduce novel proteins into food crops (transgenic or GM crops) has motivated investigation into the properties of proteins that favor their potential to elicit allergic reactions. As part of the allergenicity assessment, bioinformatic approaches are used to compare the amino-acid sequence of candidate proteins with sequences in a database of known allergens to predict potential cross reactivity between novel food proteins and proteins to which people have become sensitized. Two criteria commonly used for these queries are searches over 80-amino-acid stretches for >35% identity, and searches for 8-amino-acid contiguous matches. We investigated the added value provided by the 8-amino-acid criterion over that provided by the >35%-identity-over-80-amino-acid criterion, by identifying allergens pairs that only met the former criterion, but not the latter criterion. We found that the allergen-sequence pairs only sharing 8-amino-acid identity, but not >35% identity over 80 amino acids, were unlikely to be cross reactive allergens. Thus, the common search for 8-amino-acid identity between novel proteins and known allergens appears to be of little additional value in assessing the potential allergenicity of novel proteins.