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Jiang S, Huang Y, Tang X, Wang T, Li Q, Wang H, Meng X. Traditional cooking methods decreased the allergenicity of egg proteins. J Food Sci 2024; 89:3847-3857. [PMID: 38767860 DOI: 10.1111/1750-3841.17118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 04/22/2024] [Accepted: 04/26/2024] [Indexed: 05/22/2024]
Abstract
Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)-2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL-2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens-induced β-hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α-helix and β-turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. PRACTICAL APPLICATION: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.
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Affiliation(s)
- Songsong Jiang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Yutong Huang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xinlei Tang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Tao Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Qian Li
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Hengpeng Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
| | - Xiangren Meng
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu, China
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Leau A, Denery‐Papini S, Bodinier M, Dijk W. Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment. Clin Transl Allergy 2023; 13:e12312. [PMID: 38146801 PMCID: PMC10734553 DOI: 10.1002/clt2.12312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 10/02/2023] [Accepted: 10/26/2023] [Indexed: 12/27/2023] Open
Abstract
Hen's egg allergy is the second most frequent food allergy found in children. Allergic symptoms can be caused by raw or heated egg, but a majority of egg-allergic children can tolerate hard-boiled or baked egg. Understanding the reasons for the tolerance towards heated egg provides clues about the molecular mechanisms involved in egg allergy, and the differential allergenicity of heated and baked egg might be exploited to prevent or treat egg allergy. In this review, we therefore discuss (i) why some patients are able to tolerate heated egg; by highlighting the structural changes of egg white (EW) proteins upon heating and their impact on immunoreactivity, as well as patient characteristics, and (ii) to what extent heated or baked EW might be useful for primary prevention strategies or oral immunotherapy. We describe that the level of immunoreactivity towards EW helps to discriminate patients tolerant or reactive to heated or baked egg. Furthermore, the use of heated or baked egg seems effective in primary prevention strategies and might limit adverse reactions. Oral immunotherapy is a promising treatment strategy, but it can sometimes cause significant adverse events. The use of heated or baked egg might limit these, but current literature is insufficient to conclude about its efficacy.
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3
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Zhang X, Wu R, Chelliappan B. Proteomic investigation and understanding on IgY purification and product development. Poult Sci 2023; 102:102843. [PMID: 37329629 PMCID: PMC10404759 DOI: 10.1016/j.psj.2023.102843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/26/2023] [Accepted: 06/01/2023] [Indexed: 06/19/2023] Open
Abstract
An increasing demand for the development of immunoglobin Y (IgY) illustrates the necessity of the component analysis in the process of conduction and quality control. This study investigated the proteomic changes in crude IgY extracts and purified IgY products obtained by sequential polyethylene glycol precipitation (PEG) of egg yolks followed by human mycoplasma protein-based affinity chromatography compared with intact egg yolks. After confirming the extraction efficiency and purity by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, liquid chromatography tandem-mass spectrometry (LC-MS/MS) was performed with samples including fresh yolk, IgY extracted product and purified product. A total of 348 proteins were identified, with 36 proteins deleted and 209 newly detected proteins in the purified product compared to the intact egg yolk. The significantly decreased proteins mainly included phosvitin, albumin, and apolipoprotein B whereas the significantly increased proteins were mainly IgY-related proteins. GO analysis showed that the purified IgY product had ATPase activity and purine ribonucleoside triphosphate binding activity, and was mainly involved in purine and nucleic acid metabolism. This study will inevitably fasten the commercial application of IgY antibodies and is of greater significance for promotion, development and approval for new antibody derived drug products.
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Affiliation(s)
- Xiaoying Zhang
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Biological Sciences and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China; Centre of Molecular & Environmental Biology, Department of Biology, University of Minho, Braga 4710-057, Portugal; Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | - Rao Wu
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Biological Sciences and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
| | - Brindha Chelliappan
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, Tamilnadu 641014, India
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Jiaqi W, Yanjun C. Research progress on the allergic mechanism, molecular properties, and immune cross-reactivity of the egg allergen Gal d 5. Front Nutr 2023; 10:1205671. [PMID: 37351194 PMCID: PMC10282150 DOI: 10.3389/fnut.2023.1205671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 05/19/2023] [Indexed: 06/24/2023] Open
Abstract
Eggs and their products are commonly consumed in food products worldwide, and in addition to dietary consumption, egg components are widely used in the food industry for their antimicrobial, cooking, and other functional properties. Globally, eggs are the second most common allergenic food after milk. However, current research on egg allergy primarily focuses on egg white allergens, while research on egg yolk allergens is not comprehensive enough. Therefore, summarizing and analyzing the important allergen α-livetin in egg yolk is significant in elucidating the mechanism of egg allergy and exploring effective desensitization methods. This paper discusses the incidence, underlying mechanism, and clinical symptoms of egg allergy. This article provides a comprehensive summary and analysis of the current research status concerning the molecular structural properties, epitopes, and immune cross-reactivity of the egg yolk allergen, Gal d 5. Additionally, it examines the effects of various processing methods on egg allergens. The article also offers suggestions and outlines potential future research directions and ideas in this field.
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5
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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg. Molecules 2023; 28:molecules28062658. [PMID: 36985630 PMCID: PMC10053729 DOI: 10.3390/molecules28062658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.
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Zhang L, Zhang Y, Li S, Li C, Hu X, Li Z, Yue T, Hu Z. Effect of the selenized yeast added in feed on selenium-containing proteins of albumins in egg yolk. Food Chem 2022; 402:134435. [DOI: 10.1016/j.foodchem.2022.134435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 10/14/2022]
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7
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Čelakovská J, Cermakova E, Vaňková R, Boudkova P, Krejsek J, Andrýs C. Sensitivity, specificity and positive predictive value of ALEX2 multiplex examination in patients suffering from atopic dermatitis and reaction to egg. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2085672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- J. Čelakovská
- Department of Dermatology and Venereology, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - E. Cermakova
- Department of Medical Biophysic, Medical Faculty of Charles University, Hradec Králové, Czech republic
| | - R. Vaňková
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - P. Boudkova
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - J. Krejsek
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - C. Andrýs
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
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8
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Zhou R, Zhang L, Zhang K, Zhou P. Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03943-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Ahmed I, Chen H, Li J, Wang B, Li Z, Huang G. Enzymatic crosslinking and food allergenicity: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:5856-5879. [PMID: 34653307 DOI: 10.1111/1541-4337.12855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/24/2021] [Accepted: 09/10/2021] [Indexed: 12/19/2022]
Abstract
Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.
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Affiliation(s)
- Ishfaq Ahmed
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Huan Chen
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Jiale Li
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Bin Wang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Gonghua Huang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
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10
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Huang L, Shao Y, Li X, Li H, Liu Y, Zhu G. Designing Multi-epitope Diagnosis of Gal d 5 and Gal d 6 Based on Immunoinformatics Approaches Against Egg Yolk Allergy. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10192-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Leiva CL, Geoghegan P, Lammer M, Cangelosi A, Mariconda V, Celi AB, Brero ML, Chacana P. In vivo neutralization of bee venom lethality by IgY antibodies. Mol Immunol 2021; 135:183-190. [PMID: 33930713 DOI: 10.1016/j.molimm.2021.04.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/24/2021] [Accepted: 04/16/2021] [Indexed: 12/16/2022]
Abstract
Bee venom is a complex mixture of molecules, among which melittin and phospholipase A2 (PLA2) are the toxic components involved in envenoming accidents with multiple honeybee stings. Traditionally, the treatment of envenomings has been based on the administration of specific antibodies to neutralize the deleterious effects of toxins. An alternative to mammalian polyclonal antibodies is the use of egg yolk immunoglobulins (IgY) due to their advantages regarding animal welfare and lower costs of production as compared to the conventional production methods. In this work, a novel composition containing specific IgY antibodies was developed. After four immunizations, IgY extracted from the egg yolks was able to recognize several components of the bee venom, including melittin and PLA2. The performance of IgY to neutralize the lethal activity was evaluated in a mouse model by using one median lethal dose (LD50) of the bee venom. The effective dose of the IgY extract was determined as 30.66 μg/mg. These results demonstrate the feasibility to produce IgY-based antivenoms to treat envenomings by multiple bee stings.
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Affiliation(s)
- Carlos Leónidas Leiva
- Instituto de Patobiología, Instituto Nacional de Tecnología Agropecuaria, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina; Instituto de Patobiología Veterinaria, UEDD INTA-CONICET, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina.
| | - Patricia Geoghegan
- Centro Nacional de Control de Calidad de Biológicos, ANLIS "Dr. Carlos G. Malbrán", Av. Vélez, Sarsfield 563, CABA, Argentina.
| | - Mónica Lammer
- Centro Nacional de Control de Calidad de Biológicos, ANLIS "Dr. Carlos G. Malbrán", Av. Vélez, Sarsfield 563, CABA, Argentina.
| | - Adriana Cangelosi
- Centro Nacional de Control de Calidad de Biológicos, ANLIS "Dr. Carlos G. Malbrán", Av. Vélez, Sarsfield 563, CABA, Argentina.
| | - Virginia Mariconda
- Centro Nacional de Control de Calidad de Biológicos, ANLIS "Dr. Carlos G. Malbrán", Av. Vélez, Sarsfield 563, CABA, Argentina.
| | - Ana Beatriz Celi
- Instituto de Patobiología, Instituto Nacional de Tecnología Agropecuaria, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina; Instituto de Patobiología Veterinaria, UEDD INTA-CONICET, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina.
| | - María Luisa Brero
- Centro Nacional de Control de Calidad de Biológicos, ANLIS "Dr. Carlos G. Malbrán", Av. Vélez, Sarsfield 563, CABA, Argentina.
| | - Pablo Chacana
- Instituto de Patobiología, Instituto Nacional de Tecnología Agropecuaria, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina; Instituto de Patobiología Veterinaria, UEDD INTA-CONICET, Nicolas Repetto y Los Reseros S/N, Hurlingham, Buenos Aires, Argentina.
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12
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Link CW, Rau CN, Udoye CC, Ragab M, Korkmaz RÜ, Comdühr S, Clauder AK, Lindemann T, Frehse B, Hofmann K, Almeida LN, Laumonnier Y, Beidaq AE, Finkelman FD, Manz RA. IL-2-Agonist-Induced IFN-γ Exacerbates Systemic Anaphylaxis in Food Allergen-Sensitized Mice. Front Immunol 2020; 11:596772. [PMID: 33362780 PMCID: PMC7759672 DOI: 10.3389/fimmu.2020.596772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/12/2020] [Indexed: 11/16/2022] Open
Abstract
Food allergies are common, costly and potentially life-threatening disorders. They are driven by Th2, but inhibited by Th1 reactions. There is also evidence indicating that IL-2 agonist treatment inhibits allergic sensitization through expansion of regulatory T cells. Here, we tested the impact of an IL-2 agonist in a novel model for food allergy to hen´s egg in mice sensitized without artificial adjuvants. Prophylactic IL-2 agonist treatment expanded Treg populations and inhibited allergen-specific sensitization. However, IL-2 agonist treatment of already sensitized mice increased mast cell responses and allergic anaphylaxis upon allergen re-challenge. These effects depended on allergen-specific IgE and were mediated through IFN-γ, as shown by IgE transfer and blockade of IFN-γ with monoclonal antibodies. These results suggest that although shifting the allergic reaction toward a Treg/Th1 response inhibits allergic sensitization, the prototypic Th1 cytokine IFN-γ promotes mast cell activation and allergen-induced anaphylaxis in individuals that are already IgE-sensitized. Hence, while a Th1 response can prevent the development of food allergy, IFN-γ has the ability to exacerbate already established food allergy.
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Affiliation(s)
| | - Christina N. Rau
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Christopher C. Udoye
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Mohab Ragab
- Institute of Nutritional Medicine, University of Lübeck, Lübeck, Germany
| | - Rabia Ü. Korkmaz
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Sara Comdühr
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Ann-Katrin Clauder
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Timo Lindemann
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Britta Frehse
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Katharina Hofmann
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Larissa N. Almeida
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Yves Laumonnier
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Asmaa El Beidaq
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
| | - Fred D. Finkelman
- Division of Allergy, Immunology and Rheumatology, Department of Internal Medicine, University of Cincinnati College of Medicine and the Division of Immunobiology, Cincinnati Children’s Hospital Medical Center, Cincinnati, OH, United States
| | - Rudolf A. Manz
- Institute for Systemic Inflammation Research, University of Lübeck, Lübeck, Germany
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Ma X, Liang R, Xing Q, Lozano‐Ojalvo D. Can food processing produce hypoallergenic egg? J Food Sci 2020; 85:2635-2644. [DOI: 10.1111/1750-3841.15360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 06/15/2020] [Accepted: 06/19/2020] [Indexed: 01/31/2023]
Affiliation(s)
- Xiaojuan Ma
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Rui Liang
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Qianlu Xing
- Department of Pediatrics The Second Affiliated Hospital of Zunyi Medical University Zunyi 563000 China
| | - Daniel Lozano‐Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CSIC‐UAM) Madrid 28049 Spain
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14
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Tuzimski T, Petruczynik A. Review of New Trends in the Analysis of Allergenic Residues in Foods and Cosmetic Products. J AOAC Int 2020; 103:997-1028. [PMID: 33241349 PMCID: PMC8370415 DOI: 10.1093/jaoacint/qsaa015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 01/03/2020] [Accepted: 01/16/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Allergies represent an important health problem in industrialized countries. Allergen sensitization is an important risk factor for the development of allergic diseases; thus, the identification of an individual's allergen sensitization is essential for the diagnosis and treatment of diseases. OBJECTIVE This review compares different modern methods applied for the analysis of allergens in various matrices (from 2015 to the end of September 2019). CONCLUSIONS Immunological methods are still most frequently used for detection of allergens. These methods are sensitive, but the lack of specificity and cross-reaction of some antibodies can still be a relevant source of errors. DNA-based methods are fast and reliable for determination of protein allergens, but the epitopes of protein allergens with posttranslational modifications and their changes, originated during various processing, cannot be identified through the use of this method. Methods based on application of biosensors are very rapid and easy to use, and can be readily implemented as screening methods to monitor allergens. Recent developments of new high-resolution MS instruments are encouraging and enable development in the analysis of allergens. Fast, very sensitive, reliable, and accurate detection and quantification of allergens in complex samples can be used in the near future. Mass spectrometry coupled with LC, GC, or electrophoretic methods bring additional advances in allergen analysis. The use of LC-MS or LC-MS/MS for the quantitative detection of allergens in various matrices is at present gaining acceptance as a protein-based confirmatory technique over the routinely performed enzyme-linked immunosorbent assays.
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Affiliation(s)
- Tomasz Tuzimski
- Medical University of Lublin, Department of Physical Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
| | - Anna Petruczynik
- Medical University of Lublin, Department of Inorganic Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
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15
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Uncuoglu A, Eser Simsek I, Cogurlu MT, Baydemir C, Aydogan M. Utility of fresh egg skin prick test and egg yolk specific immunoglobulin E for outgrowth. Ann Allergy Asthma Immunol 2020; 125:418-424. [PMID: 32526376 DOI: 10.1016/j.anai.2020.05.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 05/18/2020] [Accepted: 05/18/2020] [Indexed: 11/28/2022]
Abstract
BACKGROUND In children younger than 2 years, studies evaluating the value of skin prick tests (SPTs) and specific immunoglobulin E (sIgE) results to predict persistence or resolution of egg allergy (EA) are limited. In addition, the value of egg yolk (EY) sIgE and fresh egg (FE) SPTs has not been well characterized. OBJECTIVE To investigate the optimal decision points (ODPs) for outgrowing allergy with SPTs and sIgE tests for egg allergen preparations. METHODS SPTs for FE, egg white (EW), and EY, sIgE tests for EW and EY, and oral food challenges (OFCs) were performed in children with suspected EA. Reactive patients strictly avoided all dietary egg. After 1 year, EA was reevaluated with addition OFCs, SPTs, and sIgE tests. RESULTS A total of 81 children (median age, 7 months; age range, 2-24 months) were enrolled. Notably, 4 children with a history of anaphylaxis and 60 of 77 children with a positive challenge result underwent egg elimination. The 1-year follow-up OFC test was performed on 59 children. A total of 27 reacted to egg. No persistent patient had a follow-up SPT result for FE of 4 mm or less (positive predictive values of 100% and negative predictive value of 56% for outgrowth). The diameters of the initial SPT for FE decreased 50% or more in half of the patients who outgrew EA. The ODPs for outgrowing allergy for follow-up sIgE tests for EY and EW were 2.1 kU/L or less (positive predictive value of 86.2%) and 4.0 kU/L or less (positive predictive value of 84.6%), respectively. CONCLUSION A SPT diameter for FE of 4 mm or less and sIgE values of 2.1 kU/L or less for EY and 4.0 kU/L or less for EW have a good positive predictive value for outgrowth of EA in children younger than 2 years.
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Affiliation(s)
- Aysen Uncuoglu
- Division of Pediatric Gastroenterology, Hepatology, and Nutrition, Kocaeli University Faculty of Medicine, Kocaeli, Turkey
| | - Isıl Eser Simsek
- Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Kocaeli, Turkey
| | - Mujde Tuba Cogurlu
- Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Kocaeli, Turkey
| | - Canan Baydemir
- Department of Biostatistics and Medical Informatics, Kocaeli University Faculty of Medicine, Kocaeli, Turkey
| | - Metin Aydogan
- Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Kocaeli, Turkey.
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Zhang YH, Bai J, Jiang WN, Zhao CR, Ji JJ, Wang JZ, Liu YW. Promising hen egg-derived proteins/peptides (EDPs) for food engineering, natural products and precision medicines. Res Vet Sci 2020; 128:153-161. [DOI: 10.1016/j.rvsc.2019.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 10/19/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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Wu X, Liu L, Li J, Chi F. Proteome analysis using iTRAQ reveals the differentiation between Tibetan and ordinary ovalbumin peptides. Int J Biol Macromol 2019; 132:722-728. [DOI: 10.1016/j.ijbiomac.2019.03.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 02/16/2019] [Accepted: 03/11/2019] [Indexed: 01/22/2023]
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18
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Leiva CL, Cangelosi A, Mariconda V, Farace M, Geoghegan P, Brero L, Fernández-Miyakawa M, Chacana P. IgY-based antivenom against Bothrops alternatus: Production and neutralization efficacy. Toxicon 2019; 163:84-92. [DOI: 10.1016/j.toxicon.2019.03.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 03/11/2019] [Accepted: 03/20/2019] [Indexed: 10/27/2022]
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Brossard C, Rancé F, Drouet M, Paty E, Juchet A, Guérin-Dubiard C, Pasco M, Tranquet O, Nau F, Denery-Papini S. Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance. Pediatr Allergy Immunol 2019; 30:225-233. [PMID: 30475427 DOI: 10.1111/pai.13009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 10/31/2018] [Accepted: 11/16/2018] [Indexed: 11/30/2022]
Abstract
BACKGROUND Hen's egg food allergy is frequent in childhood and phenotypically heterogeneous. Some children can tolerate extensively heated egg. We investigated whether individual relative responses could differentiate children who tolerate baked egg. METHODS Reactivities to raw, pasteurized or hard-boiled egg (E), egg white (EW), and egg yolk (EY) fractions were tested by skin prick test (SPT) in 54 egg-allergic children. IgE-sensitization to EW and EY was determined by ImmunoCAP and IgE-binding to EW and 8 EW proteins and to EY and 4 EY sub-fractions by ELISA. Population heterogeneity was assessed by hierarchical ascending classification upon individual variations of reactivity and links between classifications and clinical features by analyzing the contingency tables. RESULTS All children had positive SPT to raw E and raw EW and 72% to raw EY. Heating decreased SPT-reactivity for some children, pasteurization being less effective than hard-boiling. Children were classed into three classes from relative SPT-reactivity to raw fractions, two from variations of SPT-reactivity with each thermal processing or EW/EY ratio of sensitization, and four from their sensitization pattern. Classifications according to heating were found independent of each other. SPT variations with hard-boiling, IgE-sensitization (ratio or pattern) were linked to allowance by the physicians of egg in baked products. CONCLUSIONS Egg-allergic children were often both sensitized to EY and EW, and heterogeneous patterns of relative responses were evidenced. Irrespective of age and level of sensitization, a low EW/EY ratio or SPT getting null with hard-boiling was found in children allowed to eat baked egg.
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Affiliation(s)
- Chantal Brossard
- INRA, UR 1268 Biopolymères, Interactions, Assemblages, Nantes, France
| | - Fabienne Rancé
- CHU Toulouse - Pédiatrie - Pneumologie, Allergologie, Toulouse, France
| | - Martine Drouet
- Unité Allergologie Générale, Département Pneumologie, CHU d'Angers, Angers, France
| | - Evelyne Paty
- CHU Necker, Pneumo Allergologie Infantile, Paris, France
| | - Agnes Juchet
- CHU Toulouse - Pédiatrie - Pneumologie, Allergologie, Toulouse, France
| | - Catherine Guérin-Dubiard
- Agrocampus Ouest, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France.,INRA, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France
| | - Maryvonne Pasco
- Agrocampus Ouest, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France.,INRA, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France
| | - Olivier Tranquet
- INRA, UR 1268 Biopolymères, Interactions, Assemblages, Nantes, France
| | - Françoise Nau
- Agrocampus Ouest, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France.,INRA, UMR1253 Sciences et Technologie du Lait et de l'Œuf, Rennes, France
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Immunological Comparison of Native and Recombinant Hen's Egg Yolk Allergen, Chicken Serum Albumin (Gal d 5), Produced in Kluveromyces lactis. Nutrients 2018; 10:nu10060757. [PMID: 29895783 PMCID: PMC6024705 DOI: 10.3390/nu10060757] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/05/2018] [Accepted: 06/08/2018] [Indexed: 11/30/2022] Open
Abstract
Chicken serum albumin (CSA) is a hen’s egg yolk allergen causing IgE-mediated allergy. The objective of this study was to produce a recombinant version of CSA and compare its IgE reactivity to natural CSA (nCSA). CSA was cloned and expressed as a soluble fraction in the yeast Kluyveromyces lactis (K. lactis) protein expression system. The gene encoding CSA was amplified with a C-terminal hemagglutinin epitope tag by polymerase chain reaction (PCR) and cloned into the pKLAC2 expression vector prior to transforming into K. lactis. Recombinant CSA (rCSA) was purified by immunoprecipitation. Twenty-one patients allergic to hen’s egg white were examined for sensitisation against nCSA. 38% of patients were found to be sensitised to CSA based on Western immunoassay. Immunoglobulin E (IgE) binding capacity of rCSA and nCSA was analysed by ELISA using sera from patients sensitised to CSA. Levels of IgE-binding were similar for both the recombinant and the natural CSA, indicating the existence of similar epitopes. rCSA produced in this study is a potential candidate to be used in component-resolved diagnosis (CRD) of egg yolk allergy. The usefulness of rCSA in CRD of egg yolk allergy warrants further characterisation using sera from patients with allergy to hen’s egg yolk in future studies.
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WHO/IUIS Allergen Nomenclature: Providing a common language. Mol Immunol 2018; 100:3-13. [PMID: 29625844 DOI: 10.1016/j.molimm.2018.03.003] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Accepted: 03/06/2018] [Indexed: 11/23/2022]
Abstract
A systematic nomenclature for allergens originated in the early 1980s, when few protein allergens had been described. A group of scientists led by Dr. David G. Marsh developed a nomenclature based on the Linnaean taxonomy, and further established the World Health Organization/International Union of Immunological Societies (WHO/IUIS) Allergen Nomenclature Sub-Committee in 1986. Its stated aim was to standardize the names given to the antigens (allergens) that caused IgE-mediated allergies in humans. The Sub-Committee first published a revised list of allergen names in 1986, which continued to grow with rare publications until 1994. Between 1994 and 2007 the database was a text table online, then converted to a more readily updated website. The allergen list became the Allergen Nomenclature database (www.allergen.org), which currently includes approximately 880 proteins from a wide variety of sources. The Sub-Committee includes experts on clinical and molecular allergology. They review submissions of allergen candidates, using evidence-based criteria developed by the Sub-Committee. The review process assesses the biochemical analysis and the proof of allergenicity submitted, and aims to assign allergen names prior to publication. The Sub-Committee maintains and revises the database, and addresses continuous challenges as new "omics" technologies provide increasing data about potential new allergens. Most journals publishing information on new allergens require an official allergen name, which involves submission of confidential data to the WHO/IUIS Allergen Nomenclature Sub-Committee, sufficient to demonstrate binding of IgE from allergic subjects to the purified protein.
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