IgE‐Binding Proteins in Almonds (Prunus amygdalus); Identification by Immunoblotting with Sera from Almond‐Allergic Adults

T. RACY J. BARGMAN, J. OHN H. RUPNOW, S. TEVE L. TAYLOR

Research output: Contribution to journalArticle

27 Scopus citations

Abstract

The allergenicity of three raw almond varieties (Nonpareil, Mission and Carmel) and three types of processed almonds (blanched, blanched‐roasted, and almond butter) were examined and compared by immunoblotting using sera eight almond‐allergic individuals. Serum from the 8 individuals exhibited unique IgE‐binding patterns with most of the binding activity occurring with proteins of molecular weights between 30,000 and 70,000 daltons. Two major allergens were identified with molecular weights of ca 70,000 and 45,000–50,000 daltons, with each of these proteins binding to sera from 4 of the 8 allergic individuals. The immunoreactivity of the larger one was reduced by heat processing, while the smaller one was not affected.

Original languageEnglish (US)
Pages (from-to)717-720
Number of pages4
JournalJournal of food science
Volume57
Issue number3
DOIs
StatePublished - May 1992

Keywords

  • agglutination
  • allergens
  • almonds
  • immunoproteins
  • proteins

ASJC Scopus subject areas

  • Food Science

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