Purification and characterisation of natural Cor a 14, the 2S albumin from hazelnut, and its isoforms
نویسندگان
چکیده
Background and aim Allergens from nuts are known to often induce severe allergic reactions in sensitive individuals. Nuts are a nutrient dense food and a good source of unsaturated fatty acids and other lipids. The allergenic properties of hazelnut allergens could be altered by binding to or being in close proximity to these lipids. The aim of this study was to purify and characterize natural Cor a 14, the 2S albumin from hazelnut, and to investigate whether and how hazelnut lipids affect its allergenic activity.
منابع مشابه
Cor a 14, the allergenic 2S albumin from hazelnut, is highly thermostable and resistant to gastrointestinal digestion
SCOPE Allergens from nuts frequently induce severe allergic reactions in sensitive individuals. The aim of this study was to elucidate the physicochemical characteristics of natural Cor a 14, the 2S albumin from hazelnut. METHODS AND RESULTS Cor a 14 was purified from raw hazelnuts using a combination of precipitation and chromatographic techniques. The protein was analyzed using gel electrop...
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