Purification and Characterization of a Black Walnut (Juglans nigra) Allergen, Jug n 4.
Yu-Zhu ZhangWen-Xian DuYuting FanJiang YiShu-Chen LyuKari C NadeauAndrew L ThomasTara McHughPublished in: Journal of agricultural and food chemistry (2017)
Tree nuts as a group cause a significant number of fatal anaphylactic reactions to foods. Walnuts (Juglans spp.) are one of the leading causes of allergic reactions to tree nuts in the U.S. and Japan. The purpose of this study was to purify and characterize potential food allergens from black walnut. Here, we report the isolation of the black walnuts allergen Jug n 4 (an 11S globulin) by ammonium sulfate precipitation, hydrophobic interaction, and size exclusion chromatography. Reducing SDS-PAGE analysis indicated that purified Jug n 4 consists of three major bands. N-Terminal sequencing data of these bands indicated that they were the results of a post-transcriptional protease cleavage of the mature protein at a site that consists of a known conserved protease recognition motif, NGXEET. Western blot experiments revealed that 32% of the sera from 25 patients with double-blind, placebo-controlled clinical walnut allergy contained IgE antibodies that recognized Jug n 4, indicating that it is a walnut allergen. Identifying this and additional allergens may facilitate the understanding of the allergenicity of seed storage proteins in tree nuts and their cross-reactivity.
Keyphrases
- placebo controlled
- double blind
- allergic rhinitis
- single cell
- transcription factor
- ionic liquid
- clinical trial
- mass spectrometry
- phase iii
- study protocol
- electronic health record
- human health
- atopic dermatitis
- high speed
- liquid chromatography
- protein protein
- oxidative stress
- randomized controlled trial
- high performance liquid chromatography
- amino acid
- high resolution
- ms ms
- climate change
- artificial intelligence
- simultaneous determination