TY - JOUR
T1 - Kiwellin, a modular protein from green and gold kiwi fruits
T2 - Evidence of in vivo and in vitro processing and IgE binding
AU - Tuppo, Lisa
AU - Giangrieco, Ivana
AU - Palazzo, Paola
AU - Bernardi, Maria Livia
AU - Scala, Enrico
AU - Carratore, Vito
AU - Tamburrini, Maurizio
AU - Mari, Adriano
AU - Ciardiello, M. Antonietta
PY - 2008/5/28
Y1 - 2008/5/28
N2 - Kiwellin, an allergenic protein formerly isolated from green kiwi fruit, has been identified as the most abundant component of the gold kiwi species. A protein named KiTH, showing a 20 kDa band on reducing SDS-PAGE and 100% identity with the C-terminal region of kiwellin, has been identified in the extract of the ripe green species. In vitro treatment of purified kiwellin with the protease actinidin from green kiwi fruit originated KiTH and kissper, a recently described pore-forming peptide. Primary structure analysis and experimental evidence suggest that kiwellin is a modular protein with two domains. It may undergo in vivo proteolytic processing by actinidin, thus producing KiTH and kissper. When probed with sera recognizing kiwellin from green kiwi fruit, KiTH showed IgE binding, with reactivity levels sometimes different from those of kiwellin. The IgE-binding capacity of kiwellin from gold kiwi fruit appears to be similar to that of the green species.
AB - Kiwellin, an allergenic protein formerly isolated from green kiwi fruit, has been identified as the most abundant component of the gold kiwi species. A protein named KiTH, showing a 20 kDa band on reducing SDS-PAGE and 100% identity with the C-terminal region of kiwellin, has been identified in the extract of the ripe green species. In vitro treatment of purified kiwellin with the protease actinidin from green kiwi fruit originated KiTH and kissper, a recently described pore-forming peptide. Primary structure analysis and experimental evidence suggest that kiwellin is a modular protein with two domains. It may undergo in vivo proteolytic processing by actinidin, thus producing KiTH and kissper. When probed with sera recognizing kiwellin from green kiwi fruit, KiTH showed IgE binding, with reactivity levels sometimes different from those of kiwellin. The IgE-binding capacity of kiwellin from gold kiwi fruit appears to be similar to that of the green species.
KW - Allergen
KW - KITH
KW - Kiwellin
KW - Kiwi fruit
KW - Protein processing
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U2 - 10.1021/jf703620m
DO - 10.1021/jf703620m
M3 - Article
C2 - 18442249
AN - SCOPUS:45549101359
VL - 56
SP - 3812
EP - 3817
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 10
ER -