The Protein Journal

, Volume 24, Issue 7–8, pp 423–429

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

  • Maurizio Tamburrini
  • Ivana Cerasuolo
  • Vito Carratore
  • Anna Agnese Stanziola
  • Sergio Zofra
  • Luigi Romano
  • Laura Camardella
  • M. Antonietta Ciardiello
Article

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 

Abbreviations

FPLC

fast protein liquid chromatography

HPLC

high-performance liquid chromatography

SDS-PAGE

sodium dodecylsulphate-polyacrylamide gel electrophoresis.

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Copyright information

© Springer Science+Business Media, Inc. 2005

Authors and Affiliations

  • Maurizio Tamburrini
    • 1
  • Ivana Cerasuolo
    • 1
  • Vito Carratore
    • 1
  • Anna Agnese Stanziola
    • 2
  • Sergio Zofra
    • 3
  • Luigi Romano
    • 3
  • Laura Camardella
    • 1
  • M. Antonietta Ciardiello
    • 1
  1. 1.Institute of Protein BiochemistryC.N.R.NapoliItaly
  2. 2.Clinica Malattie RespiratorieUniversity Federico II, Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”NapoliItaly
  3. 3.Laboratori di Analisi – Azienda Ospedaliera di Rilievo Nazionale e Alta Specializzazione “V. Monaldi”NapoliItaly

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