TY  - JOUR
AU  - Chakraborty, Sourav 
AU  - Foysal, Shakhawat Hossain 
AU  - Hasan, Md. Nazmul 
AU  - Khan, Nahian 
PY  - 2014
TI  - In Silico Characterization and Comparative Analysis of Allergenicity of Allergic Proteins from Different Food Sources
JF  - American Journal of Biochemistry and Biotechnology
VL  - 11
IS  - 1
DO  - 10.3844/ajbbsp.2015.17.24
UR  - https://thescipub.com/abstract/ajbbsp.2015.17.24
AB  - Allergy is a steadily increasing health problem for all age groups. In general, it’s recommended that 10-35% of our daily calories come from protein. A complete protein source is one that provides all of the essential amino acids called high quality proteins. Although animal-based foods; for example, meat, poultry, fish, milk, eggs, are considered complete protein sources these are the common sources of causing allergenicity. In case of meat Bos taurus, prawn Penaeus monodon and egg Gallus gallus are found to be the most responsible for triggering allergenicity. The current study has disclosed the best alternative sources for meat, prawn and egg through in silico characterization and comparative analysis of allergic proteins (Myoglobin Ovomucoid, Lysozyme, Ovalbumin, Ovotransferrin, Tropomyosin) with other common sources of meat (Capra hircus, Ovis aries, Gallus gallus, Sus scrofa), prawn (Fenneropenaeus merguiensis, Macrobrachium rosenbergii, Metapenaeus ensis, Pandalus borealis) and egg (Anas platyrhynchos). Analyzing the results we found that Gallus gallus, Macrobrachium rosenbergii, Anas platyrhynchos would be the safe source for meat, prawn and egg respectively.