| LATTOVÁ, Erika, Adéla BRABCOVÁ, Veronika BÁRTOVÁ, David POTĚŠIL, Jan BÁRTA and Zbyněk ZDRÁHAL. N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Washington D.C.: American Chemical Society, 2015, vol. 63, No 12, p. 3243-3250. ISSN 0021-8561. Available from: https://dx.doi.org/10.1021/acs.jafc.5b00426. |
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@article{1299826,
author = {Lattová, Erika and Brabcová, Adéla and Bártová, Veronika and Potěšil, David and Bárta, Jan and Zdráhal, Zbyněk},
article_location = {Washington D.C.},
article_number = {12},
doi = {http://dx.doi.org/10.1021/acs.jafc.5b00426},
keywords = {glycans; mass speetrometry; patatin; plants; potato; Solanum},
language = {eng},
issn = {0021-8561},
journal = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
title = {N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus},
url = {http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00426},
volume = {63},
year = {2015}
}
TY - JOUR
ID - 1299826
AU - Lattová, Erika - Brabcová, Adéla - Bártová, Veronika - Potěšil, David - Bárta, Jan - Zdráhal, Zbyněk
PY - 2015
TI - N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus
JF - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
VL - 63
IS - 12
SP - 3243-3250
EP - 3243-3250
PB - American Chemical Society
SN - 00218561
KW - glycans
KW - mass speetrometry
KW - patatin
KW - plants
KW - potato
KW - Solanum
UR - http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00426
L2 - http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00426
N2 - It is hypothesized that oligosaccharides are another potential source of immunological cross-reaction between different plant allergens. Patatin is the most abundant glycoprotein in potato and has been described to have an oligosaccharide of composition Man3(Xyl)GlcNAc2(Fuc). In this work, N-glycosylation profiles of patatin proteins isolated from tubers of different potato species were investigated and compared. Oligosaccharides were released by enzymatic digestion with PNAGase A and analyzed primarily by matrix-assisted laser desorption ionization mass spectrometry. For glycan labeling, a modified version of on-target derivatization with phenylhydrazine was applied. This study found the presence of glycan structures not described previously in patatins of potato tubers, and their glycan profiles significantly differed. This knowledge about the glycosylation of potato patatins may be helpful for correct choice of potato species to decrease the presence of specific glycan epitopes causing food allergy as well as for utilization of potatoes for the manufacture of therapeutic proteins.
ER -
LATTOVÁ, Erika, Adéla BRABCOVÁ, Veronika BÁRTOVÁ, David POTĚŠIL, Jan BÁRTA and Zbyněk ZDRÁHAL. N-Glycome Profiling of Patatins from Different Potato Species of Solanum Genus. \textit{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}. Washington D.C.: American Chemical Society, 2015, vol.~63, No~12, p.~3243-3250. ISSN~0021-8561. Available from: https://dx.doi.org/10.1021/acs.jafc.5b00426.
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