Presence of Allergenic Proteins in Different Peach (Prunus persica) Cultivars and Dependence of Their Content on Fruit Ripening

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• 作者：Oreste V. Brenna ; Elide A. Pastorello ; Laura Farioli ; Valerio Pravettoni ; and Carlo Pompei
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：December 29, 2004
• 年：2004
• 卷：52
• 期：26
• 页码：7997 - 8000
• 全文大小：218K
• 年卷期：v.52,no.26(December 29, 2004)
• ISSN：1520-5118

文摘

It has been reported that various cultivars of fruits and vegetables may present a different pattern forthe contained allergens. Here, we report on the different content in allergenic proteins for differentpeach (Prunus persica) cultivars, sampled during two consecutive harvest seasons. Fruits from sixcultivars of peaches were harvested fully ripe, and the proteins extracted from whole or chemicallypeeled fruits were analyzed by SDS-PAGE and immunoblotting. All the protein extracts from wholefruit contained a 9 kDa protein. This protein proved to be absent in the extracts taken from chemicallypeeled fruit. In four cultivars, this protein corresponds to the allergen Pru p3, a lipid transfer proteinthat causes the oral allergy syndrome (OAS) in sensitized people. In the following year, fruits fromfour of the six cultivars of peaches studied previously were harvested at different times, at one andtwo weeks before the commercial ripening time and when fully ripe, to ascertain whether the presenceof the 9 kDa allergen might be related to the ripening process. Two cultivars out of four produced anintense allergenic band corresponding to a 9 kDa protein already two weeks before the commercialripening date, while the others showed a progressive increment of the 9 kDa allergen during ripening.Keywords: Prunus persica; cultivars; allergen; fruit ripening; oral allergy syndrome (OAS)