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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Reduction of Allergenicity Through Food Processing

Location: Healthy Processed Foods Research

2013 Annual Report


4.Accomplishments
1. Structural characterization of peanut allergen Ara h 5. Peanut allergen Ara h 5 is a member of the profilin family. This family of proteins includes a great number of pollen allergens food allergens and are considered pan-allergens an a big contributing factor of patients’ cross-reactivity to different foods and pollen. Structural characterization of profilin allergens is needed for understanding the allergenicity of food allergens and their cross-reactivities. ARS Researchers at Albany, California, and their collaborators solved the structure of peanut allergen Ara h 5 at a very high resolution (0.11 nanometers). The new result indicated that experimental structural information is required to avoid over-interpretation of homology-model-based prediction of immunoglobulin E epitopes. The structure of Ara h 5 and other profilin type of food allergens will facilitate the understanding of the allergenicity of food allergens and their cross-reactivity.


Review Publications
Jin, T., Guo, F., Wang, Y., Zhang, Y. 2013. High resolution crystal structure of human Dim2/TXNL4B. Acta Crystallographica Section F: Structural Biology and Crystallization Communications. 69(Pt 3):223-227. DOI: 10.1107/S1744309113000973.

Wang, Y., Fu, T., Howard, A., Kothary, M.H., Mchugh, T.H., Zhang, Y. 2013. Crystal structure of peanut (Arachis hypogaea) allergen Ara h 5. Journal of Agricultural and Food Chemistry. 61:1573-1578.

Last Modified: 10/31/2014
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