Open AccessPurification and crystallization of Cor a 9, a major hazelnut allergen
Author(s) -
Guo Feng,
Kothary Mahendra H.,
Wang Yang,
Yu Xiaoping,
Howard Andrew J.,
Fu TongJen,
Zhang YuZhu
Publication year - 2009
Publication title -
acta crystallographica section f
Language(s) - English
Resource type - Journals
ISSN - 1744-3091
DOI - 10.1107/s1744309108039894
Subject(s) - allergen , crystallization , legumin , food allergy , fast protein liquid chromatography , chemistry , chromatography , diffusion , food science , storage protein , biology , allergy , physics , biochemistry , high performance liquid chromatography , organic chemistry , thermodynamics , immunology , gene
Hazelnut ( Corylus avellana ) is one of the food sources that induce allergic reaction in a subpopulation of people with food allergy. The 11S legumin‐like seed‐storage protein from hazelnut has been identified as one of the major hazelnut allergens and named Cor a 9. In this study, Cor a 9 was extracted from hazelnut kernels using a high‐salt solution and was purified by desalting out and FPLC to a highly purified state. Diffraction‐quality single crystals were obtained using the hanging‐drop vapour‐diffusion method. Diffraction data were collected and a structure solution has been obtained by molecular‐replacement calculations. Further refinement of the structure is currently in progress.