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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #330852

Research Project: Reducing Peanut and Tree Nut Allergy

Location: Food Processing and Sensory Quality Research

Title: Pin p 1 is a major allergen from Pine nut and the first food allergen described in the plant group of Gymnosperms

Author
item CABANILLAS, BEATRICE - Universitat Bonn
item CRESPO, JESUS - Hospital Universitario De Bellvitge
item Maleki, Soheila
item RODRIGUEZ, JULIA - Hospital Universitario De Bellvitge
item NOVAK, NATALIA - Universitat Bonn

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/18/2016
Publication Date: 4/20/2016
Citation: Cabanillas, B., Crespo, J., Maleki, S.J., Rodriguez, J., Novak, N. 2016. Pin p 1 is a major allergen from Pine nut and the first food allergen described in the plant group of Gymnosperms. Journal of Agricultural and Food Chemistry. 210:70-77.

Interpretive Summary: Prevalence of allergic reactions to tree nuts is increasing and can be particularly severe. Pine nuts from Pinus pinea have been consumed for over 2000 years in the Mediterranean region and today they are extensively consumed worldwide as a high nutrient ingredient. Of the reported cases of allergy to pine nut, severe anaphylactic reactions after pine nut consumption accounted for the majority of the described reactions. Two immunoglobulin E (IgE)-binding proteins have been partially characterized from pine nut. However, pine nut allergens have not yet been characterized in detail and official allergen names have not been registered by Allergen Nomenclature Subcommittee. Here a series of immunological test were performed with serum IgE from pine nut allergic individuals to characterize immunological properties of one of the allergens of pine nut. The DNA from pine nut was identified and isolated and compared to other similar proteins and allergens in other plants for molecular characterization of this allergen. This identified protein is a major allergen, the first allergen described in pine nuts, and the first food allergen identified in the plant group of gymnosperms.

Technical Abstract: Prevalence of allergic reactions to tree nuts is increasing and can be particularly severe. Pine nuts from Pinus pinea have been consumed for over 2000 years in the Mediterranean region and today they are extensively consumed worldwide as a high nutrient ingredient. Of the reported cases of allergy to pine nut, severe anaphylactic reactions after pine nut consumption accounted for the majority of the described reactions. Two IgE-binding proteins have been partially characterized from pine nut with a molecular weight of 6 and 50 kDa. However, pine nut allergens have not yet been characterized in detail and official allergen names have not been registered by Allergen Nomenclature Subcommittee. Here SDS-PAGE followed by ELISA, western blot analysis, and basophil activation test (BAT) were performed with serum IgE from pine nut allergic individuals to characterize immunological properties of the 6 KDa 2S albumin of pine nut. The cDNA was cloned and sequenced and alignment and phylogenic analyses where performed for molecular characterization of this allergen. The 2S albumin of pine nut is a major allergen, the first allergen described in pine nuts, and the first food allergen identified in the group of gymnosperms.