Identification of Kiwellin-like Proteins in Fruits by Using In Silico Tools

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Turkmen C., ÇAVAŞ L.

ACTA CHIMICA SLOVENICA, vol.67, no.1, pp.15-22, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.17344/acsi.2019.5012
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Central & Eastern European Academic Source (CEEAS), Chemical Abstracts Core, EMBASE, MEDLINE, Directory of Open Access Journals, DIALNET
  • Page Numbers: pp.15-22
  • Keywords: Allergen, in silico tools, kiwellin, kiwi, bioinformatics, KIWI FRUIT, FOOD ALLERGY, PREDICTION, KIWIFRUIT, KISSPER, PEPTIDE, GREEN, VITRO, VIVO
  • Dokuz Eylül University Affiliated: Yes


Identification of allergen proteins by using wet-lab technology is a time-consuming and also costly process. In recent years, thanks to the developments in the field of bioinformatics, it is now possible to estimate the allergen proteins by using in silico tools. In the present study, it is aimed to find kiwellin-like proteins from different fruits samples by using bioinformatics tools. According to the results of the study, six proteins from Corchorus olitorius, Cucumis sativus, Capsicum chinense, Carica papaya, Morus notabilis and Jatropha curcas were defined as the allergens. In conclusion, in silico tools developed under the field of bioinformatics can provide a big contribution to the estimation of unknown allergen proteins in different fruits. Based on the in silico results, physicians can suggest people who have allergenicity to kiwellin not to consume the fruits that contain kiwellin-like proteins.