Patatin

Patatin is a family of glycoproteins found in potatoes (Solanum tuberosum). They have a molecular weight ranging from 40-45 kDa, but are commonly found as a 80kDa dimer.[1] The main function of patatin is as a storage protein but it also has lipase activity and can cleave fatty acids from membrane lipids.[2][3] The patatin protein makes up about 40% of the soluble protein in potato tubers.[4] Members of this protein family have also been found in animals.

Allergy

Patatin is identified as a major cause of potato allergy.[5]

References
  1. Racusen, David; Weller, David L. (1984). "Molecular Weight of Patatin, a Major Potato Tuber Protein1". Journal of Food Biochemistry. 8 (2): 103–107. doi:10.1111/j.1745-4514.1984.tb00318.x. ISSN 1745-4514.
  2. Shewry PR (2003). "Tuber storage proteins". Ann. Bot. 91 (7): 755–69. doi:10.1093/aob/mcg084. PMC 4242388. PMID 12730067.
  3. Bánfalvi Z, Kostyál Z, Barta E (1994). "Solanum brevidens possesses a non-sucrose-inducible patatin gene". Mol. Gen. Genet. 245 (4): 517–22. doi:10.1007/BF00302265. PMID 7808402.
  4. Mignery GA, Pikaard CS, Park WD (1988). "Molecular characterization of the patatin multigene family of potato". Gene. 62 (1): 27–44. doi:10.1016/0378-1119(88)90577-X. PMID 3371664.
  5. http://cme.medscape.com/viewarticle/420552 Food Allergy: New Insights and Management Strategies (03/05/2000), paragraph: Potato Allergy


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