ArticleCurrent research in food science2025
Analysis of epitopes and structural responses in egg allergen Gal d 1 using bioinformatic tools and molecular dynamics simulation.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- The "Survivor Peptide" Hypothesis: Structural Resilience and Immunological Persistence of Food Allergens in the Gut-Mammary Axis.Nutrients · 2026Review
- Food Allergenicity Evaluation Methods: Classification, Principle, and Applications.Foods (Basel, Switzerland) · 2025Review
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5 authors.
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Abstract
Egg allergy is a growing concern worldwide. Investigating the allergenic and molecular characteristics of egg allergen Ovomucoid (Gal d 1) can enhance our understanding of egg allergies. In this study, the B-cell linear epitopes of Gal d 1 were predicted by using different bioinformatic tools, based on the primary sequence properties of Gal d 1, and obtained 10 potential B-cell linear epitopes. Meanwhile, we conducted molecular dynamics (MD) simulations to apply thermal and an oscillating electric field treatments to Gal d 1 in order to comprehend the structural alterations of Gal d 1 intuitively. The results indicated that Gal d 1 was a thermally stable protein, while the secondary structure and surface characteristics of Gal d 1 were obviously influenced by the combination of thermal stress and electric field, which finally resulted in conformational changes. This study provided a new way to understand the development of hypoallergenic egg products.
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