Cirrincione Simona, Pavese Vera, Gosso Elena, Acquadro Alberto, Schiavone Achille, Portesi Chiara, Monti Giovanna, Tarraran Loredana, Aiuto Beatrice, Lamberti Cristina
Istituto di Scienze delle Produzioni Alimentari, CNR, Largo P. Braccini, 2, 10095 Grugliasco, Italy.
Dipartimento di Scienze Agrarie, Forestali e Alimentari─DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy.
J Agric Food Chem. 2025 Jul 16;73(28):18032-18044. doi: 10.1021/acs.jafc.5c00940. Epub 2025 Jun 30.
Hazelnut ( L.) is a significant global food source and a widely consumed nut in the food industry. Hazelnut allergy is prevalent, with oleosins recently identified as allergenic proteins. Genetic diversity among hazelnut varieties may lead to variety-specific differences in IgE-binding properties, offering the potential for therapeutic strategies using hypoallergenic varieties for desensitization. This study evaluated the allergenic potential of 14 hazelnut varieties using a proteogenomic approach. Genomic analysis of six genotypes revealed polymorphisms in three oleosins with greater variability in regulatory regions. Sanger sequencing of the Cor a 15 oleosin gene's CDS/promoter region was conducted for all varieties. Minor differences were observed in the genes encoding oleosins, while variability was more pronounced in the regulatory regions. However, IgE reactivity was similar across all varieties, with Cor a 15 being the main IgE-reactive oleosin. A conventional exclusion diet remains the most reliable method for managing allergic reactions.
榛子（L.）是一种重要的全球食物来源，也是食品工业中广泛食用的坚果。榛子过敏很普遍，油质蛋白最近被确定为致敏蛋白。榛子品种之间的遗传多样性可能导致免疫球蛋白E（IgE）结合特性的品种特异性差异，这为使用低致敏性品种进行脱敏治疗策略提供了潜力。本研究采用蛋白质基因组学方法评估了14个榛子品种的致敏潜力。对六种基因型的基因组分析揭示了三种油质蛋白中的多态性，调控区域的变异性更大。对所有品种的Cor a 15油质蛋白基因的编码序列/启动子区域进行了桑格测序。在编码油质蛋白的基因中观察到微小差异，而调控区域的变异性更为明显。然而，所有品种的IgE反应性相似，Cor a 15是主要的IgE反应性油质蛋白。传统的排除饮食仍然是管理过敏反应最可靠的方法。
