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Cloning and characterization of profilin (Pru du 4), a cross-reactive almond (Prunus dulcis) allergen

Pallavi Tawde, M. S. and Venkatesh, Yeldur P. and Fang, Wang (2006) Cloning and characterization of profilin (Pru du 4), a cross-reactive almond (Prunus dulcis) allergen. Journal of Allergy Clinical Immunology, 118. pp. 915-922.

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The identity of allergenic almond proteins is incomplete. Objective: Our objective was to characterize patient IgE reactivity to a recombinant and corresponding native almond allergen. Methods: An almond cDNA library was screened with sera from patients with allergy for IgE binding proteins. Two reactive clones were sequenced, and 1 was expressed. The expressed recombinant allergen and its native counterpart (purified from unprocessed almond flour) were assayed by 1-dimensional and 2-dimensional gel electrophoresis, dot blot, and ELISA, and screened for cross-reactivity with grass profilin. Results: The 2 selected clones encoded profilin (designated Pru du 4) sequences that differed by 2 silent mutations. By dot-blot analyses, 6 of 18 patient sera (33%) reacted with the recombinant Pru du 4 protein, and 8 of 18 (44%) reacted with the native form. ELISA results were similar. Almond and ryegrass profilins were mutually inhibitable. Two-dimensional immunoblotting revealed the presence of more than 1 native almond profilin isoform. The strength of reactivity of some patients’ serum IgE differed markedly between assays and between native and recombinant profilins. Conclusion: Almond nut profilin is an IgE-binding food protein that is cross-reactive with grass pollen profilin and is susceptible to denaturation, resulting in variable reactivity between assay types and between patients. Clinical implications: Serum IgE of nearly half of the tested patients with almond allergy reacts with almond nut profilin. Because most patients also had pollinosis, the well-known crossreactivity between pollen and food profilins could account for this pattern of reactivity.

Item Type: Article
Uncontrolled Keywords: Allergen, almond allergy, profilin, food allergy, recombinant allergen, pan-allergen
Subjects: 600 Technology > 08 Food technology > 12 Allergy & Toxicology
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 11:34
Last Modified: 28 Aug 2018 05:34
URI: http://ir.cftri.com/id/eprint/8660

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