Plant Lipid Transfer Proteins: Relationships Between Allergenicity and Structural, Biological and Technological Properties

Marion, D.; Douliez, Jean‐Paul; Gautier, Marie‐Françoise; Elmorjani, Khalil

doi:10.1002/9780470995174.ch4

Cited by 21 publications

(23 citation statements)

References 80 publications

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“…Lipid transfer proteins (LTPs) 2 are ubiquitous plant lipidbinding proteins. They form a multigenic family composed by two subfamilies, LTP1 and LTP2, whose members have molecular masses around 9,000 and 7,000, respectively.…”

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confidence: 99%

“…LTP1 and LTP2 display low or no sequence identities except for a common motif of 8 cysteines forming four disulfide bonds, which is now considered as the LTP signature. This signature is related to an ␣-helical fold in which a large hydrophobic tunnel or cavity allows the binding of different types of lipids and hydrophobic molecules (1,2). LTPs have been associated with a multitude of developmental and stress responses, and their precise function is still unknown.…”

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confidence: 99%

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Specific Adduction of Plant Lipid Transfer Protein by an Allene Oxide Generated by 9-Lipoxygenase and Allene Oxide Synthase

Bakan

Hámberg

Perrocheau

et al. 2006

Journal of Biological Chemistry

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Lipid transfer proteins (LTPs) are ubiquitous plant lipidbinding proteins that have been associated with multiple developmental and stress responses. Although LTPs typically bind fatty acids and fatty acid derivatives in a non-covalent way, studies on the LTPs of barley seeds have identified an abundantly occurring covalently modified form, LTP1b, the lipid ligand of which has resisted clarification. In the present study, this adduct was identified as the ␣-ketol 9-hydroxy-10-oxo-12(Z)-octadecenoic acid. Further studies on the formation of LTP1b demonstrated that the ligand was introduced by nucleophilic attack of the free carboxylate group of the Asp-7 residue of the protein at carbon-9 of the allene oxide fatty acid 9(S),10-epoxy-10,12(Z)-octadecadienoic acid. This reactive oxylipin was produced in barley seeds by oxygenation of linoleic acid by 9-lipoxygenase followed by dehydration of the resulting hydroperoxide by allene oxide synthase. The generation of protein-oxylipin adducts represents a new function for plant allene oxide synthases, enzymes that have earlier been implicated mainly in the biosynthesis of the jasmonate family of plant hormones. Additionally, the LTP-allene oxide synthase interaction opens new perspectives regarding the roles of LTPs in the signaling of plant defense and development.

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confidence: 99%

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confidence: 99%

Specific Adduction of Plant Lipid Transfer Protein by an Allene Oxide Generated by 9-Lipoxygenase and Allene Oxide Synthase

Bakan

Hámberg

Perrocheau

et al. 2006

Journal of Biological Chemistry

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“…Furthermore LTP and puroindolines are also interesting proteins in agronomy since they are involved in the resistance of plants against microbial pathogens [49,56]. However, in the case of LTPs, it should be cautious that no allergy risk could be developed since these proteins seems to be panallergens of plant derived foods [57]. [40].…”

Section: Resultsmentioning

confidence: 99%

Functionality of lipids and lipid-protein interactions in cereal-derived food products

Marion

Dubreil

Douliez

2003

OCL

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Résumé :Les lipides et en particulier les lipides des céréales jouent un rôle important dans la transformation et la qualité des produits céréaliers de cuisson (pains, biscuits) et des boissons (bière). La plupart des mécanismes physico-chimiques responsables de la fonctionnalité des lipides a été étudiée et récemment, le rôle particulier des protéines impliquées dans la fixation des lipides, les protéines de transfert de lipides et les puroindolines a été mis en évidence. L'état des recherches menées dans ce domaine est présenté dans cette revue et les informations acquises aujourd'hui montrent que de nouvelles perspectives sont envisageables pour la sélection et la transformation en vue d'améliorer la qualité des céréales et des produits céréaliers.Summary : Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of lipid-binding proteins, e.g. lipid transfer proteins and puroindolines, has been highlighted. The state of the researches performed in this field are briefly presented in this review and the data obtained until now show that new perspectives are opened in cereal breeding and processing for improving the quality of cereals and cereal products.

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“…The ns-LTP1 amount in wheat endosperm increased 2 to 3.5-fold in response to high temperatures. Increases in the levels of ns-LTP1 in flour as a result of environmental conditions during grain filling 4 may have important implications on flour quality and allergenic potential 207,208 , as well as the quality of malting barley grain.…”

Section: Non-specific Lipid-transfer Proteins (Ns-ltp1 and Ns-ltp2) (mentioning

confidence: 99%

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

Gorjanović

2009

Journal of the Institute of Brewing

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The mature barley seed proteome is dominated by proteins involved in stress responses, including the Pathogenesis-Related proteins (PRs). PRs are currently classified into 17 families. The biochemistry of the PRs families, whose members are constitutively present in barley seed, is surveyed in this paper. These proteins are assumed to protect dormant and germinating seeds against pathogenic microorganisms and pests. The current knowledge on PRs structural and functional properties is summarized in an attempt to illustrate their importance in barley seed innate resistance. At the same time, a platform to understand PRs technological function in cereal foods and in beverage processing and quality is provided.

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Plant Lipid Transfer Proteins: Relationships Between Allergenicity and Structural, Biological and Technological Properties

Cited by 21 publications

References 80 publications

Specific Adduction of Plant Lipid Transfer Protein by an Allene Oxide Generated by 9-Lipoxygenase and Allene Oxide Synthase

Specific Adduction of Plant Lipid Transfer Protein by an Allene Oxide Generated by 9-Lipoxygenase and Allene Oxide Synthase

Functionality of lipids and lipid-protein interactions in cereal-derived food products

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

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