Characterization of allergens in mango fruit and ripening dependence of the allergenic potency.
Paschke A., Kinder H., Zunker K., Wigotzki M., Wessbecher R., Vieluf D., Steinhart H.
Author Affiliation: Institute of Biochemistry and Food Chemistry, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.
Food and Agricultural Immunology 13 : 51-61
Abstract : The topic of the present paper is the detection of IgE-related allergens in mango fruit. Furthermore the occurrence of allergens during ripening of mango fruit is investigated. In order to identify the molecular weights of IgE-binding allergens SDS-PAGE/immunoblotting was performed. Fifty-two sera from patients with IgE-mediated sensitization to mango fruit were used. Forty-six of the 52 patient sera detected two allergens with molecular weights of approximately 40 and 30 kDa. These can be described as the so-called major allergens. Other IgE-binding patterns were detected for fewer than 50% of the assigned sera. By 2D-electrophoresis it could be proved that the major allergen with a molecular weight of approximately 40 kDa exists as an isoallergen with isoelectric points of 4.6 and 4.8. The allergen with a molecular weight of approximately 30 kDa had an isoelectric point of 4.9. According to international rules, the 40 kDa allergen was named Mangifera indica 1 (Man i 1) and the 30 kDa allergen, Mangifera indica 2 (Man i 2). By means of SDS-PAGE/immunoblotting, immunoblot inhibition and EAST-inhibition it could be shown that there is no significant difference in the allergenic potency during fruit ripening.