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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens
Food Chemistry, Volume 370, Article 131028, Year 2022
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Description
Macadamia nut is an increasingly popular food item of a healthy diet. However, macadamia nut is also a potent allergenic food. To date, there is little information about the allergenic proteins involved. In this study, using sera from macadamia nut allergic individuals, four IgE-binding proteins were detected. Their identities were determined by tandem mass spectrometry with de novo sequencing. Three IgE-reactive proteins, the vicilin Mac i 1, the legumin Mac i 2 and the antimicrobial peptide 2a/Mac i 1 (28–76) were purified from the nut while the non-specific lipid transfer protein was produced as a recombinant in Pichia pastoris. IgE-binding assays using sera from well-characterized groups of tree nut and/or peanut allergic patients revealed that the allergens were mainly recognized by sera from macadamia nut allergic individuals. Hence, these newly discovered allergens will enable molecular diagnostics to identify patients at high risk of macadamia nut allergy. © 2021 Elsevier Ltd
Authors & Co-Authors
Kamath, Sandip D.
Australia, Townsville
James Cook University
Taki, Aya C.
Australia, Melbourne
University of Melbourne
Koplin, Jennifer Julia
Australia, Melbourne
Murdoch Children's Research Institute
Perrett, Kirsten P.
Australia, Melbourne
Murdoch Children's Research Institute
Lopata, Andreas Ludwig
Australia, Townsville
James Cook University
Statistics
Citations: 11
Authors: 5
Affiliations: 5
Identifiers
Doi:
10.1016/j.foodchem.2021.131028
ISSN:
03088146
Research Areas
Food Security