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Molecular characterization of allergens in raw and processed kiwifruit
Author(s) -
Uberti Francesca,
Peñas Elena,
Manzoni Yuri,
Lorenzo Chiara,
Ballabio Cinzia,
Fiocchi Alessandro,
Terracciano Luigi,
Restani Patrizia
Publication year - 2015
Publication title -
pediatric allergy and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.269
H-Index - 89
eISSN - 1399-3038
pISSN - 0905-6157
DOI - 10.1111/pai.12345
Subject(s) - thaumatin , hypoallergenic , antigenicity , medicine , cysteine protease , protease , actinidia , sensitization , actinidia deliciosa , allergy , actinidia chinensis , microbiology and biotechnology , food science , biochemistry , allergen , biology , botany , immunology , antigen , gene , enzyme
Background The prevalence of allergy to kiwifruit is increasing in Europe since the last two decades. Different proteins have been identified as kiwifruit allergens; even though with geographic differences, Act d 1, a cysteine protease protein of 30 kDa, and Act d 2, a thaumatin‐like protein of 24 kDa, are normally considered the most important. The aim of this study was (i) to identify at molecular level the sensitization pattern in a group of well‐characterized patients allergic to kiwifruit and (ii) to assess the role of technological treatments on kiwifruit allergenic potential. Methods The differences in the pattern of antigenicity between fresh and processed kiwifruit were evaluated by both immunoelectrophoretic techniques and clinical tests. Results In the group of patients included in this study, three proteins were identified as major allergens in fresh kiwifruit, as the specific sensitization was present in ≥50% of the subjects. These proteins corresponded to actinidin (Act d 1), pectin methyl aldolase (Act d 6), and thaumatin‐like protein (Act d 2). Kiwellin (Act d 5) and proteins of Bet v 1 family (Act d 8/act d 11) were also recognized as minor allergens. Immunoreactivity was totally eliminated by industrial treatments used for the production of kiwifruit strained derivative. Conclusions In this group of allergic children, the technological treatments used in the production of kiwifruit strained product reduced drastically the allergenic potential of kiwifruit.