The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs

• DOI: 10.1016/j.fshw.2022.09.028
• Publication Date: 2022-10-15T12:29:04Z
• Authors: Mengzhen Hao; Shuai Yang; Shiwen Han; Huilian Che
• Keywords: degranulation; quail egg; epitope; 0303 health sciences; 03 medical and health sciences; ovomucoid; Nutrition. Foods and food supply; TX341-641; hen egg

Quail egg ovomucoid can inhibit activation of basophils and eosinophils, while hen has been shown to be a major allergen, named Gal d 1. At present, the differences in structure function between two are unclear. We found homology quail eggs reached 77 %. Compared with ovomucoid, distribution secondary was different AA52−53, AA57−58, AA66−68, AA71−72, AA131−133, AA139−140, AA157−159 AA184−185. Among 9 epitopes there were amino acids from 8 epitopes. Recombination had trypsin inhibition activity didn't specifically bind serum allergic patients. significantly RBL-2H3 cells degranulation protect morphology certain extent, indicating have potential anti-allergic effects, which is related inhibitory activity. The difference sensitization compare may due affecting protein by changing antigenic