Since 2005 known 28 kDa protein isolated from the kiwi fruit (Actinidia chinensis). As Act d 5, the kiwi is one of the most important allergens. Kiwellin is a marker allergen for viral kiwi sensitization. The biological significance of kiwellin is still unknown.
Kiwellin
DefinitionThis section has been translated automatically.
LiteratureThis section has been translated automatically.
- Boland M (2013) Kiwifruit proteins and enzymes: actinidine and other significant proteins. Adv Food Nutr Res 68:59-80.
- Offermann LR et al (2015) Elusive Structural, Functional, and Immunological Features of Act d 5, the Green Kiwifruit Kiwellin. J Agric Food Chem 63:6567-6576.
- Tamburrini M et al (2005) Kiwellin, a novel protein from kiwi fruit. Purification, biochemical characterization and identification as an allergen. Protein J 24:423-429.
- Tuppo L et al (2008) Kiwellin, a modular protein from green and gold kiwi fruits: evidence of in vivo and in vitro processing and IgE binding. J Agricultural Food Chem 56:3812-3817.