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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Presence of Allergenic Proteins in Different Peach (Prunus persica) Cultivars and Dependence of Their Content on Fruit Ripening.
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Presence of Allergenic Proteins in Different Peach (Prunus persica) Cultivars and Dependence of Their Content on Fruit Ripening.

机译：不同桃（Prunus persica）品种中变应原蛋白的存在及其含量对果实成熟的依赖性。

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摘要

It has been reported that various cultivars of fruits and vegetables may present a different pattern for the contained allergens. Here, we report on the different content in allergenic proteins for different peach (Prunus persica) cultivars, sampled during two consecutive harvest seasons. Fruits from six cultivars of peaches were harvested fully ripe, and the proteins extracted from whole or chemically peeled fruits were analyzed by SDS-PAGE and immunoblotting. All the protein extracts from whole fruit contained a 9 kDa protein. This protein proved to be absent in the extracts taken from chemically peeled fruit. In four cultivars, this protein corresponds to the allergen Pru p3, a lipid transfer protein that causes the oral allergy syndrome (OAS) in sensitized people. In the following year, fruits from four of the six cultivars of peaches studied previously were harvested at different times, at one and two weeks before the commercial ripening time and when fully ripe, to ascertain whether the presence of the 9 kDa allergen might be related to the ripening process. Two cultivars out of four produced an intense allergenic band corresponding to a 9 kDa protein already two weeks before the commercial ripening date, while the others showed a progressive increment of the 9 kDa allergen during ripening.
机译：据报道，各种水果和蔬菜品种可能对所含的过敏原表现出不同的模式。在这里，我们报告了在两个连续收获季节采样的不同桃（Prunus persica）品种的变应原蛋白的不同含量。从六个桃子品种中收获的果实完全成熟，并通过SDS-PAGE和免疫印迹分析从完整或化学去皮的果实中提取的蛋白质。从整个水果中提取的所有蛋白质都含有9 kDa的蛋白质。事实证明，从化学去皮的水果中提取的蛋白质中不存在这种蛋白质。在四个品种中，该蛋白对应于变应原Pru p3，这是一种脂质转移蛋白，可在致敏人群中引起口腔过敏综合症（OAS）。在第二年，在先前研究的六个桃子品种中的四个桃子中，在商业成熟时间的前一和两周以及完全成熟后的不同时间收获，以确定是否与9 kDa过敏原的存在有关成熟的过程。四个品种中有两个品种在商业成熟日期前两周就产生了一个强烈的过敏原条带，对应于一个9 kDa的蛋白，而其他两个品种在成熟过程中显示出9 kDa过敏原的逐渐增加。

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