Ara h 1.0101

Allergen Ara h 1.0101 is a recombinant protein derived from the seed storage protein found in peanuts (Arachis hypogaea). This protein is a major allergen responsible for peanut allergies, which affect a significant portion of the population, particularly in North America. Ara h 1 is recognized by the immune system of individuals with peanut allergies, leading to allergic reactions.

The recombinant Ara h 1.0101 protein consists of 611 amino acids and has a calculated molecular mass of approximately 70.1 kDa . It is produced using baculovirus-insect cell expression systems, which allow for proper folding and post-translational modifications, ensuring the protein’s biological activity and stability .

Recombinant Ara h 1.0101 is typically expressed in Sf9 insect cells and purified using chromatographic techniques. The protein is often tagged with a 9xHis tag at the N-terminus to facilitate purification . The final product is usually lyophilized from a buffer containing 20 mM Tris, 300 mM NaCl, and 10% glycerol at pH 7.4 . This formulation helps maintain the protein’s stability during storage and transportation.

Ara h 1.0101 is a glycosylated polypeptide that binds to IgE antibodies in the sera of peanut-allergic individuals . This binding is crucial for diagnosing peanut allergies and understanding the immune response in affected individuals. The protein’s ability to bind IgE makes it a valuable tool for immunological studies and the development of allergy diagnostics.

Recombinant Ara h 1.0101 is used extensively in research to study peanut allergies. It is employed in various immunological assays, including immunodot tests, to detect the presence of specific IgE antibodies in patient sera . Additionally, it serves as a reference material for developing and validating diagnostic tests for peanut allergies.

The recombinant protein is stable for up to twelve months when stored at -20°C to -80°C under sterile conditions . It is recommended to aliquot the protein to avoid repeated freeze-thaw cycles, which can degrade its quality. For short-term use, the protein can be stored at 4°C for up to 2-4 weeks .