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Identification of Disulfide Proteins in the Salt Soluble Fraction of Rice ( Oryza sativa ) Seed
Author(s) -
Yano Hiroyuki,
Kuroda Shigeru
Publication year - 2003
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2003.80.2.172
Subject(s) - chemistry , protein disulfide isomerase , glutelin , disulfide bond , storage protein , proteome , oryza sativa , glutenin , biochemistry , prolamin , globulin , trypsin , enzyme , protein subunit , biology , immunology , gene
Evidence has been accumulating to suggest that disulfide bonding is one of the key causes of allergenicity. Recently we developed the “disulfide proteome”, a technique for the comprehensive analysis of disulfide bonding of proteins. We applied this new technique to the rice seed's salt‐soluble fraction, which has long been known to be allergenic. Most proteins in the fraction, including α‐amylase/trypsin inhibsitor, α‐ globulin, and glutelin fragments, have formed intramolecular disulfide bonds. Also, unknown proteins, including one sharing similarities with known allergens, had disulfide bonds, from which we can infer possible allergenicity. This is a preliminary study to screen allergens from the basis of disulfide bonding.