Determination of Severe Peach Allergens, Gibberellin-Regulated Protein, and Lipid Transfer Protein, Using Monoclonal Antibodies

Fumiko Okazaki, Keiko Momma, Yuki Hirakawa, Natsuki Kawai, Yukie Yamaguchi-Murakami, Reiko Adachi, Yuji Mori, Yasuto Kondo, Hiroshi Narita

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4 Citations (Scopus)


In this study, monoclonal antibodies against two major fruit allergens—gib-berellin-regulated protein (GRP) and lipid transfer protein (LTP)—were established. Sandwich enzyme-linked immunosorbent assays (ELISAs) for the quantification of peach GRP and LTP were constructed using these antibodies. Both ELISAs reacted with the respective antigens when heated at 100˚C for 20 min, but not when reduced with sodium sulfite, indi-cating that GRP and LTP are heat-stable, while disulfide bonds play an important role in their native steric structures. GRP and LTP in peaches and peach-containing foods were quantified by these ELISAs. In both cases, there were few differences among peach cultivars normally available on the market; however, concentrations were higher when the peach was ripe. GRP was localized in the pulp of the peach, while LTP was present in the peel. They could be quantified in peach-containing beverages, as well as in dried and canned peaches. GRP in Japanese apricots could also be determined using this ELISA, as its amino acid sequence is the same as that of peach GRP. Then, high concentrations of GRP were detected in umeboshi, a traditional Japanese pickled apricot. Peach leaves were found to have a high LTP content, accordingly, LTP was also observed in lotions containing peach leaf extract. The ability to quantitatively detect GRP and LTP in this study will, therefore, contribute to the improvement of component-resolved diagnoses and quality of life in patients allergic to peaches.

Original languageEnglish
Pages (from-to)221-227
Number of pages7
JournalJournal of Nutritional Science and Vitaminology
Issue number3
Publication statusPublished - 2022

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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