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Research Article | Open Access

Site-specific N-glycosylation characterization and allergenicity analysis of globulin-1 S allele from wheat

Linglin Fua, Rongrong Wanga, Jinru Zhoua,b, Chong Wanga, Yanbo Wanga( )
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Zhejiang Engineering Research Institute of Food & Drug Quality and Safety, School of Management and E-Business, Zhejiang Gongshang University, Hangzhou 310018, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

N-glycans in many proteins are of great concern because of their strong association with food allergies. Triticum aestivum (bread wheat), a major food crop, is known as one of the "Big Eight" allergenic groups. However, little research has been done about N-glycans in wheat glycoproteins. In this study, a soluble wheat glycoprotein was purified from wheat and further identified as globulin-1 S allele (GSA). The wheat GSA displayed significant IgE-binding activity. Moreover, one N-glycosylation site and 6 kinds of N-glycans were identified by mass spectrometry, including 3 high mannose types and 3 complex types. Furthermore, the IgE-binding activity of wheat GSA is proved to be reduced by the removal of N-glycan, thermal treatment (temperatures > 80 ℃), and strong acidic treatment (pH 3.0). These findings would provide a better understanding of the effects of N-glycosylation, thermal treatment, and acidic treatment on the molecular characteristics of GSA, and further provide new insights into the development of hypoallergenic wheat products.

Keywords

Triticum aestivumAllergenGlycoproteinN-glycansN-glycosylationC18-RPLC-MS/MS

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1601-1608
DOI: 10.1016/j.fshw.2023.02.020
Cite this article:
Fu L, Wang R, Zhou J, et al. Site-specific N-glycosylation characterization and allergenicity analysis of globulin-1 S allele from wheat. Food Science and Human Wellness, 2023, 12(5): 1601-1608. https://doi.org/10.1016/j.fshw.2023.02.020

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Received: 12 January 2022
Revised: 13 February 2022
Accepted: 02 March 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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