biostudies-literatureKabasser SAustrian Science Fund FWFMedical University of Vienna131028https://www.ebi.ac.uk/biostudies/studies/S-EPMC7614219biostudies-literatureUnknown370Macadamia nut is an increasingly popular food item of a healthy diet. However, macadamia nut is also a potent allergenic food. To date, there is little information about the allergenic proteins involved. In this study, using sera from macadamia nut allergic individuals, four IgE-binding proteins were detected. Their identities were determined by tandem mass spectrometry with de novo sequencing. Three IgE-reactive proteins, the vicilin Mac i 1, the legumin Mac i 2 and the antimicrobial peptide 2a/Mac i 1 (28-76) were purified from the nut while the non-specific lipid transfer protein was produced as a recombinant in Pichia pastoris. IgE-binding assays using sera from well-characterized groups of tree nut and/or peanut allergic patients revealed that the allergens were mainly recognized by sFood chemistryIdentification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens.PMC7614219W 1248P 30936-B30P 30936Breiteneder HTaki ACKoplin JHummel KKamath SPratap KKabasser SPerrett KLopata ALDang TRadauer CBublin MfalseIdentification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens.Macadamia nut is an increasingly popular food item of a healthy diet. However, macadamia nut is also a potent allergenic food. To date, there is little information about the allergenic proteins involved. In this study, using sera from macadamia nut allergic individuals, four IgE-binding proteins were detected. Their identities were determined by tandem mass spectrometry with de novo sequencing. Three IgE-reactive proteins, the vicilin Mac i 1, the legumin Mac i 2 and the antimicrobial peptide 2a/Mac i 1 (28-76) were purified from the nut while the non-specific lipid transfer protein was produced as a recombinant in Pichia pastoris. IgE-binding assays using sera from well-characterized groups of tree nut and/or peanut allergic patients revealed that the allergens were mainly recognized by s2022-01-01T00:00:00Z2022 Feb2026-05-28T17:46:45.833Z2025-04-04T11:27:08.084ZS-EPMC76142193452542410.1016/j.foodchem.2021.131028