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Goji berries superfood – contributions for the characterisation of proteome and IgE-binding proteins

2019-03-01Journal article Open access
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dc.contributor.authorTeixeira, Sandrina
dc.contributor.authorLuis, Inês
dc.contributor.authorOliveira, M.
dc.contributor.authorAbreu, Isabel
dc.contributor.authorBatista, Rita
dc.date.accessioned2020-04-25T10:32:13Z
dc.date.available2020-04-25T10:32:13Z
dc.date.issued2019-03-01
dc.description.abstractGoji berries’ bioactive compounds, which allowed classifying them as superfruits, led to an enormous increase of its consumption in western countries. However, the potential risk of allergy is a concern. In this study, we aimed to characterise the proteome of goji berries (Lycium barbarum) and identify proteins with putative role in the allergic reaction (IgE-binding proteins). We firstly used twodimensional (2D) gel electrophoresis followed by mass spectrometry (MS) to characterise goji berries’ proteome, and then Immunoblot reactivity with plasma from tomato and potato (same botanical family, Solanaceae) allergic individuals was assessed to characterise goji berries IgE-binding proteins. An inhibition assay was further performed to evaluate cross-reactivity among potato, tomato and goji berries. We significantly identified 93 out of the 180 MS analysed spots, corresponding to 29 protein functions. From these, 11 could be identified as goji berries IgE-binding proteins. We further demonstratedcross-reactivity between goji berries, tomato and potato.pt_PT
dc.description.sponsorshipThis work was supported by research unit GREEN-IT “Bioresources for Sustainability” (UID/Multi/04551/2013). IML acknowledges FCT for funding her PhD fellowship (PD/BD/113982/2015) under MolBioS PhD-Program (PD/00133/2012), and IAA acknowledges the FCT Investigator funding (POPH-QREN - IF/00764/2014).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Agric Immunol. 2019;30(1):262-280. doi:10.1080/09540105.2019.1577364. Epub 2019 Mar 01pt_PT
dc.identifier.doi10.1080/09540105.2019.1577364pt_PT
dc.identifier.issn0954-0105
dc.identifier.urihttp://hdl.handle.net/10400.18/6516
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/09540105.2019.1577364pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectGoji Berriespt_PT
dc.subject2D Gel Electrophoresispt_PT
dc.subjectAllergenpt_PT
dc.subjectFood Allergypt_PT
dc.subjectLycium barbarumpt_PT
dc.subjectImmunoblotingpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleGoji berries superfood – contributions for the characterisation of proteome and IgE-binding proteinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04551%2F2013/PT
oaire.citation.endPage280pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage262pt_PT
oaire.citation.titleFood and Agricultural Immunologypt_PT
oaire.citation.volume30pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationafe1d375-821f-422e-a6b3-759644c5cda8
relation.isProjectOfPublication.latestForDiscoveryafe1d375-821f-422e-a6b3-759644c5cda8

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