Proteomic study of walnut oleosome and first evidence on oleosinsensitization in allergic patients

The research project aims to investigate the walnut oleosome sub-proteome of raw, boiled, and roasted kernels. To achieve this goal both off-gel and in-gel approaches were used. Moreover, the immunoblotting experiments were performed to characterize the walnut OB proteins as potential allergens by demonstrating that the sera collected from walnut allergic patients’ immune-recognized walnut oleosins.