Vicilin

Vicilin is a legumin-associated globulin protein. It is a storage protein found in legumes such as the pea or lentil[1][2][3] that protects plants from fungi and microorganism. It is believed to be an allergen in pea[4][5][6] and peanut[7] allergy responses.

  1. ^ Gunning, AvBrian E. S. & Steer, Martin W. (1996). Plant Cell Biology: Structure and Function, p. 14. Jones & Bartlett Learning. ISBN 9780867205046.
  2. ^ Aiking, Harry & Boer, Joop de & Vereijken, Johan (2006). Sustainable Protein Production and Consumption: Pigs or Peas?, p. 63. Springer. ISBN 9781402048425.
  3. ^ "Vicilin - Definition of Vicilin by Merriam-Webster".
  4. ^ Sanchez-Monge, R; Lopez-Torrejón, G; Pascual, CY; Varela, J; Martin-Esteban, M; Salcedo, G (November 2004). "Vicilin and convicilin are potential major allergens from pea". Clinical and Experimental Allergy. 34 (11): 1747–53. doi:10.1111/j.1365-2222.2004.02085.x. PMID 15544600. S2CID 24690605.
  5. ^ Abbas, Entsar, Ali Osman, and Mahmoud Sitohy. “Biochemical Control of Alternaria Tenuissima Infecting Post‐harvest Fig Fruit by Chickpea Vicilin.” Journal of the science of food and agriculture 100.7 (2020): 2889–2897. Web.
  6. ^ Vieira Bard, Gabriela C et al. “Vicilin‐like Peptides from Capsicum Baccatum L. Seeds Are Α‐amylase Inhibitors and Exhibit Antifungal Activity Against Important Yeasts in Medical Mycology.” Peptide Science 102.4 (2014): 335–343. Web.
  7. ^ Cite error: The named reference :03 was invoked but never defined (see the help page).