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The Structural Flexibility of PR-10 Food Allergens
Abstract
PR-10 proteins constitute a major cause of food allergic reactions. Birch-pollen-related food allergies are triggered by the immunologic cross-reactivity of IgE antibodies with structurally homologous PR-10 proteins that are present in birch pollen and various food sources. While the three-dimensional structures of PR-10 food allergens have been characterized in detail, only a few experimental studies have addressed the structural flexibility of these proteins. In this study, we analyze the millisecond-timescale structural flexibility of thirteen PR-10 proteins from prevalent plant food sources by NMR relaxation-dispersion spectroscopy, in a comparative manner. We show that all the allergens in this study have inherently flexible protein backbones in solution, yet the extent of the structural flexibility appears to be strikingly protein-specific (but not food-source-specific). Above-average flexibility is present in the two short helices, α1 and α2, which form a V-shaped support for the long C-terminal helix α3, and shape the internal ligand-binding cavity, which is characteristic for PR-10 proteins. An in-depth analysis of the NMR relaxation-dispersion data for the PR-10 allergen from peanut reveals the presence of at least two subglobal conformational transitions on the millisecond timescale, which may be related to the release of bound low-molecular-weight ligands from the internal cavity.
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![Figure 2 Clustering based on the charge profiles and hydrogen-bond donor/acceptor capacities of the thirteen PR-10 allergens. Cluster 1 comprises the proteins Cor a 1.0401, Cor a 1.0404, Mal d 1.0101, and Pru p 1.0101; Cluster 2 comprises Ara h 8.0101, Act d 8.0101, Bet v 1.0101, Cor a 1.0402, Cor a 1.0403, Pru d 1.0101, Pru p 1.0201, and Pru p 1.0301; Cluster 3 only contains Act c 8.0101. The surfaces are color-coded following the YRB highlighting scheme of Hagemans et al. [25]. The color-coding of positively and negatively charged residues, hydrophobic residues, and residues with hydrogen-bond capacities is specified. All three clusters are shown in the same orientation, with the C-terminal α-helix facing to the front, with its C-terminus pointing down.](/paper-figures/ccbfb583217c438586fc7d132c214ae6/the-structural-flexibility-of-pr-10-food-allergens-figure-2.jpg)


![Figure 5 NMR spectroscopic analysis of binding of (–)–epicatechin to Ara h 8.0101. (A) Binding curves for two representative amino acid residues (Ile56 in strand β3, and Ile145 in helix α3). Site-specific KD values were derived from ligand-induced 1H and 15N chemical-shift perturbations (Δδobs) by nonlinear least-squares fitting [33]. (B) Structure and numbering scheme of (–)–epicatechin. (C) X-ray structure of Ara h 8.0101 in complex with (–)–epicatechin (PDB: 4MA6). Amino acid residues in red show backbone amides with Δδobs > 0.1 ppm upon (-)-epicatechin binding that were used to determine mean value and standard deviation of KD. (D) Ligand-observed 1H–CPMG relaxation-dispersion profiles, recorded at 600 MHz, for (-)-epicatechin binding to Ara h 8.0101. Data are shown for protons 1H–6/8 (indicated in green in panel (B)), and for increasing saturation (0–12%) of the ligand by protein. Solid lines represent the global fit to the data, yielding the off-rate (koff) of the (-)-epicatechin from the complex.](/paper-figures/d1b32a9162554a93bea220702abda7c4/the-structural-flexibility-of-pr-10-food-allergens-figure-5.jpg)
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“PR-10 proteins are characterized by their small molecular size (17-18 kDa) and structural features, including a hydrophobic cavity that binds small ligands [128,129].”
From Pollen–Food Allergy Syndrome: Allergens, Clinical Insights, Diagnostic and Therapeutic Challenges (2024) · cites this paper as [129]
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“Additionally, the lability of PR-10 proteins explains why cooked or processed forms of implicated foods are generally well-tolerated by most patients [129].”
From Pollen–Food Allergy Syndrome: Allergens, Clinical Insights, Diagnostic and Therapeutic Challenges (2024) · cites this paper as [129]
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Cited by
Sorted by citations
Pollen–Food Allergy Syndrome: Allergens, Clinical Insights, Diagnostic and Therapeutic Challenges
Haidar, L., Bănărescu, C. F., Uța, C., Moldovan, S. I., Zimbru, E.-L., Zimbru, R.-I., Ciurariu, E., Georgescu, M., & Panaitescu, C. (2024) · Applied Sciences · doi:10.3390/app15010066 · Cited by 21
Metadata
- Authors
- Führer, S., Unterhauser, J., Zeindl, R., Eidelpes, R., Fernández-Quintero, M. L., Liedl, K. R., & Tollinger, M.
- Venue
- International Journal of Molecular Sciences
- Publisher
- MDPI AG
- Published
- 2022-07-26
- Volume
- 23
- Issue
- 15
- Pages
- 8252
- ISSN
- 1422-0067
- PMC
- PMC9330593
- Cited by
- 24
- References
- 1
- Language
- en
- Funders
- Austrian Science Fund FWF (P26849 to M.T., P30737 to K.R.L., 858017)
- Austrian Research Promotion Agency FFG (P26849 to M.T., P30737 to K.R.L., 858017)
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