U.S. Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, Albany, CA, USA.
Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei, China.
J Sci Food Agric. 2020 Oct;100(13):4657-4663. doi: 10.1002/jsfa.10417. Epub 2020 Apr 29.
Almond (Prunus dulcis) is not only widely used as a human food as a result of its flavor, nutrients, and health benefits, but it is also one of the most likely tree nuts to trigger allergies. Almond allergens, however, have not been studied as extensively as those of peanuts and other selected tree nuts. This review provides an update of the molecular properties of almond allergens to clarify some confusion about the identities of almond allergens and our perspective on characterizing putative almond allergens. At present, the following almond allergens have been designated by the World Health Organization/International Union of Immunological Societies Allergen Nomenclature Sub-Committee: Pru du 3 (a non-specific lipid transfer protein 1, nsLTP1), Pru du 4 (a profilin), Pru du 5 (60S acidic ribosomal protein 2), Pru du 6 (an 11S legumin known as prunin) and Pru du 8 (an antimicrobial protein with cC3C repeats). Besides, almond vicilin and almond γ-conglutin have been identified as food allergens, although further characterization of these allergens is still of interest. In addition, almond 2S albumin was reported as a food allergen as a result of the misidentification of Pru du 8. Two more almond proteins have been called allergens based on their sequence homology with known food allergens and their 'membership' in relevant protein families that contain allergens in many species. These include the pathogenesis related-10 protein (referred to as Pru du 1) and the thaumatin-like protein (referred to as Pru du 2). Almonds thus have five known food allergens and five more likely ones that need to be investigated further. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
杏仁（Prunus dulcis）不仅因其风味、营养和健康益处而被广泛用作人类食品，而且它也是最有可能引发过敏的树坚果之一。然而，与花生和其他选定的树坚果相比，杏仁过敏原并没有得到广泛研究。本综述提供了杏仁过敏原分子特性的最新更新，以澄清一些关于杏仁过敏原身份的混淆，并阐明我们对鉴定疑似杏仁过敏原的看法。目前，世界卫生组织/国际免疫学会联合会过敏原命名小组委员会已指定以下杏仁过敏原：Pru du 3（一种非特异性脂质转移蛋白 1，nsLTP1）、Pru du 4（一种丝状蛋白）、Pru du 5（60S 酸性核糖体蛋白 2）、Pru du 6（一种 11S 豆球蛋白，称为普鲁宁）和 Pru du 8（一种具有 cC3C 重复的抗菌蛋白）。此外，尽管进一步表征这些过敏原仍具有一定的意义，但杏仁豆球蛋白和杏仁γ-伴大豆球蛋白已被鉴定为食物过敏原。此外，由于对 Pru du 8 的错误鉴定，杏仁 2S 白蛋白被报道为一种食物过敏原。还有两种杏仁蛋白被称为过敏原，这是基于它们与已知食物过敏原的序列同源性及其在包含多种物种过敏原的相关蛋白质家族中的“成员身份”。这包括病程相关蛋白 10（称为 Pru du 1）和苏氨酸蛋白酶抑制剂（称为 Pru du 2）。因此，杏仁有 5 种已知的食物过敏原和 5 种更有可能的过敏原需要进一步研究。发表于 2020 年。本文是美国政府的一项工作，在美国属于公有领域。
