Biochemical Characterization of Amandin, the Major Storage Protein in Almond (Prunus dulcis L.)

Abstract

The almond major storage protein, amandin, was prepared by column chromatography (amandin-1), cryoprecipitation (amandin-2), and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value of 14S. Amandin is composed of two major types of polypeptides with estimated molecular weights of 42-46 and 20-22 kDa linked via disulfide bonds. Several additional minor polypeptides were also present in amandin. Amandin is a storage protein with an estimated molecular weight of 427,300 +/- 47,600 Da (n = 7) and a Stokes radius of 65.88 +/- 3.21 A (n = 7). Amandin is not a glycoprotein. Amandin-1, amandin-2, and amandin-3 are antigenically related and have similar biochemical properties. Amandin-3 is more negatively charged than either amandin-1 or amandin-2. Methionine is the first essential limiting amino acid in amandin followed by lysine and threonine.

Purification, identification and preliminary crystallographic studies of Pru du amandin, an allergenic protein fromPrunus dulcis

“…11S legumin proteins constitute a major group of seed storage proteins that are present in dicots, monocots (including cereals and palms) and fern spores. Like all other legumins, Pru du amandin contains two polypeptide chains linked by a disulfide bond (Sathe et al, 2002) that are produced as a result of post-translational proteolysis. Pru du amandin shows 42% sequence identity to soybean glycinin A3B4 subunit, the X-ray structure of which is known in a homohexameric form (PDB code 1od5).…”

Advances in allergen-microarray technology for diagnosis and monitoring of allergy: The MeDALL allergen-chip

“…Almond, cashew and pistachio allergens-nPru du 6 (prunin) was purified from aqueous almond extract by column chromatography [17] and natural Ana o 2 was purified from aqueous cashew nut protein extract [18] as previously described. Recombinant allergens were generated as previously described for Ana o 1 [19], Ana o 2 [20], Ana o 3 [21], Pru du 4 [22], Pru du 6 [23] and Pis v 3 [24].…”

The beneficial effects of almond (Prunus amygdalus Batsch) hull on serum lipid profile and antioxidant capacity in male rats

“…It is one of the most popular tree nuts in the world and is ranked number one among the products of tree nuts (24). It is typically used as ingredients and snack food (25). The fruit of the almond includes four distinct parts: the seed or edible meat, the inner brown skin, the middle shell, and the outer green layer as hull (23).…”

“…At the end of the almond fruit maturation process, the hull splits open. After complete drying of the hull, it is easily separated from the inner shell (25). The commercial importance of almond is related to its edible seed (23).…”