安徽农业科学2012，Vol.40Issue(25)：12403-12405,3.
花脸香蘑菌丝体发酵条件优化研究
Optimization of Fermentation Condition of Lepista sordida Mycelium
邓功成 1王经 2赵洪 1高礼安 1李永波 1李静 1黎娇凌 1马媛1
作者信息
- 1. 黔南民族师范学院生命科学系,贵州都匀558000
- 2. 惠水民族中学,贵州惠水550600
- 折叠
摘要
Abstract
[Objective]This study aimed to predict the structural characteristics of Bt Cry2Ab protein in transgenic crops with bioinformatic a nalysis to provide the theoretical clues for design of antibody Cry2Ab.[Method]The amino acid sequence of Cry2Ab protein was searched from NCBI database. The B cell epitopes were predicted with DNAStar. The binding affinity between Cry2Ab protein and MHC-II molecules was analyzed with NetMHCII 2.2 Server to predict the T cell epitopes.[Result]Prediction result suggested the potential B cell epitope of Cry2Ab locating in the region of 208 -215. Analysis of the binding affinity between Cry2Ab and MHC-II molecules suggested the regions of 177 - 185, 299 -307 and 255 -263 were the potential T cell epitopes. Human with HLA-DRB10101 alleles and HLA-DRB10701 alleles were more sensitive to Cry2Ab protein.[Conclusion]This study facilitates to understand the structural characteristics of Cry2Ab protein and pro vides a new clue to improve the assessment method for potential allergenicity of genetically modified food.关键词
花脸香蘑/菌丝体/发酵Key words
Lepista sordida/Mycelium/Fermentation分类
农业科技引用本文复制引用
邓功成,王经,赵洪,高礼安,李永波,李静,黎娇凌,马媛..花脸香蘑菌丝体发酵条件优化研究[J].安徽农业科学,2012,40(25):12403-12405,3.
