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Purification, crystallization and initial crystallographic characterization of peanut major allergen Ara h 3

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The peanut is a significant food source, but is responsible for many cases of anaphylaxis. The peanut 11S legumin‐like seed storage protein Ara h 3 is one of the best characterized allergens. In this study, Ara h 3 was extracted from peanut kernels and purified by sequential anion‐exchange, hydrophobic interaction and gel‐filtration chromatography to very high purity to facilitate crystallization and structural studies. Well diffracting single crystals were obtained by the vapor‐diffusion method. A molecular‐replacement structural solution has been obtained and refinement of the structure is currently under way.
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Keywords: allergy; cupin; food safety; glycinin

Document Type: Research Article

Affiliations: Department of Biology, Illinois Institute of Technology, Chicago, IL 60616, USA

Publication date: October 1, 2007

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