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Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew ( Anacardium occidentale L.) allergen, Ana o 1 by Valerie D. Zaffran; Sahil Gupta; Shridhar K. Sathe; Michael G. Roper is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew ( Anacardium occidentale L.) allergen, Ana o 1 about?

## Abstract Major cashew allergen, Ana o 1, was purified in its native form from cashew seeds and subjected to enzymatic deglycosylation using PNGase F to assess the potential role of N‐glycans in immunoreactivity. Western and dot blotting with pooled human plasma containing anticashew IgE revealed that deglycosylation increased IgE‐binding of Ana o 1. Removal of N‐glycans may have exposed previously masked Ana o 1 epitopes. Purified glycosylated and deglycosylated Ana o 1 were also subjected to in vitro pepsin digestion at pH 3.0 for 2 hr. Both glycosylated and deglycosylated Ana o 1 remained stable and reactive with IgE antibodies following digestion. ## Practical Application Understanding the role of glycosylation in Ana o 1 immunoreactivity may provide insight into the potential development of hypoallergenic cashews/cashew products for sensitive individuals in the future.

Who reads Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew ( Anacardium occidentale L.) allergen, Ana o 1?

Author

Valerie D. Zaffran; Sahil Gupta; Shridhar K. Sathe; Michael G. Roper

Publisher

Wiley

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)