Foods (Sep 2022)

Ascorbylation of a Reactive Cysteine in the Major Apple Allergen Mal d 1

  • Linda Ahammer,
  • Jana Unterhauser,
  • Reiner Eidelpes,
  • Christina Meisenbichler,
  • Bettina Nothegger,
  • Claudia E. Covaciu,
  • Valentina Cova,
  • Anna S. Kamenik,
  • Klaus R. Liedl,
  • Kathrin Breuker,
  • Klaus Eisendle,
  • Norbert Reider,
  • Thomas Letschka,
  • Martin Tollinger

DOI
https://doi.org/10.3390/foods11192953
Journal volume & issue
Vol. 11, no. 19
p. 2953

Abstract

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The protein Mal d 1 is responsible for most allergic reactions to apples (Malus domestica) in the northern hemisphere. Mal d 1 contains a cysteine residue on its surface, with its reactive side chain thiol exposed to the surrounding food matrix. We show that, in vitro, this cysteine residue is prone to spontaneous chemical modification by ascorbic acid (vitamin C). Using NMR spectroscopy and mass spectrometry, we characterize the chemical structure of the cysteine adduct and provide a three-dimensional structural model of the modified apple allergen. The S-ascorbylated cysteine partially masks a major IgE antibody binding site on the surface of Mal d 1, which attenuates IgE binding in sera of apple-allergic patients. Our results illustrate, from a structural perspective, the role that chemical modifications of allergens with components of the natural food matrix can play.

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