Purification, characterization and allergenicity assessment of 26<ce:hsp sp="0.25"/>kDa protein, a major allergen from Cicer arietinum
作者: Alok Kumar VermaAkanksha SharmaSandeep KumarRinkesh Kumar GuptaDinesh KumarKriti GuptaB.H. GiridharMukul DasPremendra D. Dwivedi
作者单位: 1Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhavan, 31, Mahatma Gandhi Marg, Lucknow 226 001, Uttar Pradesh, India
2Academy of Scientific and Innovative Research (AcSIR), CSIR- Indian Institute of Toxicology Research, Lucknow 226001, Uttar Pradesh, India
3Department of Pharmacology and Therapeutics, BLSC-Centre for Genetics and Pharmacology L4-113, Roswell Park Cancer Institute, Elm & Carlton Streets, Buffalo, NY 14263, USA
4Department of Pulmonary Medicine, KS Hegde Medical Academy, Mangalore 575018, India
刊名: Molecular Immunology, 2016, Vol.74 , pp.113-124
来源数据库: Elsevier Journal
DOI: 10.1016/j.molimm.2016.05.002
关键词: ChickpeaAllergyMast cellPlant albuminTranscription factors
原始语种摘要: Abstract(#br)Chickpea (CP), a legume of the family Fabaceae, is an important nutrient-rich food providing protein, essential amino acids, vitamins, dietary fibre, and minerals. Unfortunately, several IgE-binding proteins in CP have been detected that are responsible for allergic manifestations in sensitized population. Therefore, the prevalence of CP induced allergy prompted us towards purification, characterization and allergenicity assessment of a major ∼26kDa protein from chickpea crude protein extract (CP-CPE). Purification of CP 26kDa protein was done using a combination of fractionation and anion exchange chromatography. This protein was further characterized as “Chain A, crystal structure of a plant albumin” from Cicer arietinum with Mol wt...
全文获取路径: Elsevier  (合作)
影响因子:2.645 (2012)