Purification and crystallization of Cor a 9, a major hazelnut allergen.
Hazelnut (Corylus avellana) is one of the food sources that induce allergic reaction in a subpopulation of people with food allergy. The 11S legumin-like seed-storage protein from hazelnut has been identified as one of the major hazelnut allergens and named Cor a 9. In this study, Cor a 9 was extracted from hazelnut kernels using a high-salt solution and was purified by desalting out and FPLC to a highly purified state. Diffraction-quality single crystals were obtained using the hanging-drop vapour-diffusion method. Diffraction data were collected and a structure solution has been obtained by molecular-replacement calculations. Further refinement of the structure is currently in progress.
Guo
Feng
F
Department of Biological, Chemical and Physical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA.
Kothary
Mahendra H
MH
Wang
Yang
Y
Yu
Xiaoping
X
Howard
Andrew J
AJ
Fu
Tong-Jen
TJ
Zhang
Yu-Zhu
YZ
D000485:Allergens / Q000737:chemistry*; D031211:Corylus / Q000737:chemistry / Q000276:immunology*; D003460:Crystallization; D004058:Diffusion; D004591:Electrophoresis, Polyacrylamide Gel; D005512:Food Hypersensitivity; D005916:Globulins / Q000737:chemistry; D006967:Hypersensitivity / Q000276:immunology; D010940:Plant Proteins / Q000737:chemistry*; D017434:Protein Structure, Tertiary; D012492:Salts / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry; D013025:Glycine max / Q000378:metabolism; D014961:X-Ray Diffraction
D000485:Allergens; C466060:Cor a 9 protein, hazelnut; D005916:Globulins; D010940:Plant Proteins; D012492:Salts; D030262:Soybean Proteins; C011474:glycinin