Kiwellin, a modular protein from green and gold kiwi fruits: Evidence of in vivo and in vitro processing and IgE binding

Lisa Tuppo, Ivana Giangrieco, Paola Palazzo, Maria Livia Bernardi, Enrico Scala, Vito Carratore, Maurizio Tamburrini, Adriano Mari, M. Antonietta Ciardiello

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)3812-3817
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number10
DOIs
Publication statusPublished - May 28 2008

Keywords

  • Allergen
  • KITH
  • Kiwellin
  • Kiwi fruit
  • Protein processing

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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