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j.fochms.2022.100138.pdf | 3.63 MB | Adobe PDF | 見る/開く |
完全メタデータレコード
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dc.contributor.author | Monshi, Fakhrul Islam | en |
dc.contributor.author | Katsube-Tanaka, Tomoyuki | en |
dc.contributor.alternative | 田中, 朋之 | ja |
dc.date.accessioned | 2023-08-04T09:29:23Z | - |
dc.date.available | 2023-08-04T09:29:23Z | - |
dc.date.issued | 2022-12-30 | - |
dc.identifier.uri | http://hdl.handle.net/2433/284586 | - |
dc.description.abstract | 2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (Fagopyrum esculentum). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein. Phylogenetic and property distance analyses indicated g13 is less related to g14 (Fag e 2) than g11/g28 is related to g14, particularly in the second domain containing the II and III α-helices. A null allele with a 531 bp insertion in the coding region was found for g13 at an allele frequency of 2 % in natural populations of common buckwheat. The g13_null allele homozygote accumulated no g13 protein. A BLAST search for the 531 bp insertion suggested the insert-like sequence resided frequently in the buckwheat genome, including the self-incompatibility responsible gene ELF3 in Fagopyrum tataricum. The g13_null insert-like sequence could, therefore, help in producing hypoallergenic cultivars, and expand the genetic diversity of buckwheat. | en |
dc.language.iso | eng | - |
dc.publisher | Elsevier BV | en |
dc.rights | © 2022 The Author(s). Published by Elsevier Ltd. | en |
dc.rights | This is an open access article under the CC BY-NC-ND license. | en |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.subject | 2S albumin | en |
dc.subject | Allergen | en |
dc.subject | Common buckwheat | en |
dc.subject | g13 | en |
dc.subject | Null allele | en |
dc.title | 2S albumin g13 polypeptide, less related to Fag e 2, can be eliminated in common buckwheat (Fagopyrum esculentum Moench) seeds | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Food Chemistry: Molecular Sciences | en |
dc.identifier.volume | 5 | - |
dc.relation.doi | 10.1016/j.fochms.2022.100138 | - |
dc.textversion | publisher | - |
dc.identifier.artnum | 100138 | - |
dc.identifier.pmid | 36187231 | - |
dcterms.accessRights | open access | - |
datacite.awardNumber | 20H02967 | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20H02967/ | - |
dc.identifier.eissn | 2666-5662 | - |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.awardTitle | プラスチド型熱ストレスタンパク質に着目したイネ白未熟粒の発生機構と適応技術 | ja |
出現コレクション: | 学術雑誌掲載論文等 |

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