The purification and characterisation of allergenic hazelnut seed proteins

Clare Mills, Neil M. Rigby, Justin Marsh, Ana I. Sancho, Klaus Wellner, Jaap Akkerdaas, Ronald Van Ree, Andre Knulst, Montserrat Fernndez-Rivas, Vlasta Brettlova, Piet P. Schilte, Colin Summer, Richard Pumphrey, Peter R. Shewry, E. N Clare Mills

    Research output: Contribution to journalArticlepeer-review


    A lipid transfer protein (LTP, Cor a 8) together with the 11S (Cor a 9) and 7S seed storage globulins (Cor a 11) are major food allergens present in hazelnut. Methods are described for their purification and characterisation using in-gel tryptic digestion mass spectrometry to confirm their identities and circular dichroism and Fourier-transform infrared spectroscopies to demonstrate that they are authentically folded. Preliminary immunochemical studies have also confirmed that the purified preparations retain their immunological properties in terms of immunoglobulin E binding, determined by immunoblotting using serum from hazelnut allergic patients. These preparations form a basis for development of improved methods of diagnosis of food allergy based on the concept of component-resolved diagnosis. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.
    Original languageEnglish
    Pages (from-to)S251-S261
    JournalMolecular Nutrition and Food Research
    Issue number2
    Publication statusPublished - Nov 2008


    • Allergens
    • Characterisation
    • EuroPrevall
    • Hazelnut
    • Purification


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