Kiwellin, a Novel Protein from Kiwi Fruit. Purification,
Biochemical Characterization and Identification as an Allergen* |
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Authors: | Maurizio Tamburrini Ivana Cerasuolo Vito Carratore Anna Agnese Stanziola Sergio Zofra Luigi Romano Laura Camardella M Antonietta Ciardiello |
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Institution: | (1) Institute of Protein Biochemistry, C.N.R., Via Pietro Castellino 111, I-80131 Napoli, Italy;(2) Clinica Malattie Respiratorie, University Federico II, Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”, Via Leonardo Bianchi, I-80131 Napoli, Italy;(3) Laboratori di Analisi – Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”, Via Leonardo Bianchi, I-80131 Napoli, Italy |
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Abstract: | Kiwellin is a novel protein of 28 kDa isolated from kiwi (Actinidia chinensis) fruit. It is one of the three most abundant proteins present in the edible part of this fruit. Kiwellin has been purified
by ion exchange chromatography. Its N-terminal amino acid sequence revealed high identity with that previously reported for
a 28 kDa protein described as one of the most important kiwi allergens. This observation prompted us to fully characterize
this protein. The complete primary structure, elucidated by direct sequencing, indicated that kiwellin is a cysteine-rich
protein. Serological tests and Western Blotting analysis showed that kiwellin is specifically recognized by IgE of patients
allergic to kiwi fruit.
*The protein sequence data reported in this paper will appear in
the Swiss-Prot and TrEMBL knowledgebase under the accessionnumber P84527. |
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Keywords: | Allergen amino acid sequence food protein kiwellin kiwi fruit |
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