Article

The Protein Journal

, Volume 24, Issue 7, pp 423-429

First online:

Kiwellin, a Novel Protein from Kiwi Fruit. Purification, Biochemical Characterization and Identification as an Allergen*

  • Maurizio TamburriniAffiliated withInstitute of Protein Biochemistry, C.N.R. Email author 
  • , Ivana CerasuoloAffiliated withInstitute of Protein Biochemistry, C.N.R.
  • , Vito CarratoreAffiliated withInstitute of Protein Biochemistry, C.N.R.
  • , Anna Agnese StanziolaAffiliated withClinica Malattie Respiratorie, University Federico II, Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”
  • , Sergio ZofraAffiliated withLaboratori di Analisi – Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”
  • , Luigi RomanoAffiliated withLaboratori di Analisi – Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”
  • , Laura CamardellaAffiliated withInstitute of Protein Biochemistry, C.N.R.
  • , M. Antonietta CiardielloAffiliated withInstitute of Protein Biochemistry, C.N.R.

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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.

Keywords

Allergen amino acid sequence food protein kiwellin kiwi fruit