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The purification and characterisation of allergenic hazelnut seed proteins
Author(s) -
Rigby Neil M.,
Marsh Justin,
Sancho Ana I.,
Wellner Klaus,
Akkerdaas Jaap,
van Ree Ronald,
Knulst Andre,
FernándezRivas Montserrat,
Brettlova Vlasta,
Schilte Piet P.,
Summer Colin,
Pumphrey Richard,
Shewry Peter R.,
Mills E. N. Clare
Publication year - 2008
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200800083
Subject(s) - plant lipid transfer proteins , globulin , chemistry , circular dichroism , digestion (alchemy) , chromatography , storage protein , food allergy , allergen , biochemistry , food science , allergy , biology , immunology , gene
A lipid transfer protein (LTP, Cor a 8) together with the 11S (Cor a 9) and 7S seed storage globulins (Cor a 11) are major food allergens present in hazelnut. Methods are described for their purification and characterisation using in‐gel tryptic digestion mass spectrometry to confirm their identities and circular dichroism and Fourier‐transform infrared spectroscopies to demonstrate that they are authentically folded. Preliminary immunochemical studies have also confirmed that the purified preparations retain their immunological properties in terms of immunoglobulin E binding, determined by immunoblotting using serum from hazelnut allergic patients. These preparations form a basis for development of improved methods of diagnosis of food allergy based on the concept of component‐resolved diagnosis.