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Chentouh MM, Codreanu‐Morel F, Boutebba A, Kler S, Revets D, Kuehn A, Ollert M, Hilger C. Allergenic risk assessment of cowpea and its cross-reactivity with pea and peanut. Pediatr Allergy Immunol 2022; 33:e13889. [PMID: 36564874 PMCID: PMC10108199 DOI: 10.1111/pai.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 10/14/2022] [Accepted: 11/06/2022] [Indexed: 12/12/2022]
Abstract
BACKGROUND Novel protein sources can represent a risk for allergic consumers. The aim of this study was to evaluate the allergenicity of cowpea (Vigna unguiculata), an increasingly consumed legume and potential new industrial food ingredient which may put legume-allergic patients at risk. METHODS Children with allergy to legumes associated to peanut (LP group: n = 13) or without peanut allergy (L group: n = 14) were recruited and sensitization to several legumes including cowpea was assessed by prick tests and detection of specific IgE (sIgE). Cowpea protein extract was analyzed by SDS-PAGE and immunoblotting, IgE-reactive spots were subjected to mass spectrometry. IgE-cross-reactivity between cowpea, pea, and peanut was determined using ELISA inhibition assays. Basophil activation tests were performed to evaluate sensitivity and reactivity of patient basophils toward legumes. RESULTS Prick tests and sIgE levels to cowpea were positive in 8/14 and 4/13 patients of the L group and in 9/13 and 10/13 patients of the LP group, respectively. Four major IgE-binding proteins were identified as vicilins and seed albumin. Cowpea extract and its vicilin fraction strongly inhibited IgE-binding to pea and peanut extract. Peanut, lentil, and pea were the strongest activators of basophils, followed by cowpea, soybean, mung bean, and lupin. CONCLUSION A majority of patients with legume allergy were sensitized to cowpea proteins. Four novel allergens were identified in cowpea, among which storage proteins were playing an important role in IgE-cross-reactivity, exposing legume-allergic patients to the risk of clinical cross-reactivity to cowpea and thus adding cowpea to the group of nonpriority legumes that are not subjected to allergen labeling such as chickpea, pea, and lentil.
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Affiliation(s)
- Mouhamed Mounir Chentouh
- Department of Biochemistry, Laboratory of Biochemistry and Applied MicrobiologyUniversity of Badji Mokhtar AnnabaAnnabaAlgeria
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
| | | | - Aissa Boutebba
- Department of Biochemistry, Laboratory of Biochemistry and Applied MicrobiologyUniversity of Badji Mokhtar AnnabaAnnabaAlgeria
| | - Stephanie Kler
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
| | - Dominique Revets
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
| | - Annette Kuehn
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
| | - Markus Ollert
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
- Department of Dermatology and Allergy Center, Odense Research Center for Anaphylaxis (ORCA)University of Southern DenmarkOdenseDenmark
| | - Christiane Hilger
- Department of Infection and ImmunityLuxembourg Institute of HealthEsch‐Sur‐AlzetteLuxembourg
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Taylor SL, Marsh JT, Koppelman SJ, Kabourek JL, Johnson PE, Baumert JL. A perspective on pea allergy and pea allergens. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Franz N, Pleva M, Nordbeck S. Lipid Emulsion Therapies and Type 1 Hypersensitivity Reactions: Risk Assessment and Management. Nutr Clin Pract 2019; 36:398-405. [PMID: 31769112 DOI: 10.1002/ncp.10443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Over the past decades, awareness and attention given to food allergies has extended further into the realm of pharmacotherapy. Despite the presence of similar ingredients, different intravenous lipid emulsion (ILE)-based medication products have a wide variety of warnings and contraindications for patients with food allergies. Only limited literature is available to guide clinicians in making appropriate medication therapy adjustments to reduce the risk of hypersensitivity reactions in atopic patient populations. Therefore, the authors sought to develop a comprehensive review of potential risk factors or approaches for management of patients with atopic history and need for ILE therapy. Through thorough review of available literature published worldwide, a description of potential contraindications, risk factors, and evaluation methods is presented. Although the current state of knowledge remains relatively poor, this review aims to provide clinicians a better understanding of which risk factors related to the development of hypersensitivity reactions are relevant to lipid emulsion products and how to best manage patients who may be at risk for severe reaction based on their history. Evaluating personal atopic history is essential to the development of an appropriate risk classification system and approaching an individual's therapeutic options. By applying this assessment to local populations, providers should be able to develop an institutional guideline for screening and minimizing risk of substantial hypersensitivity reactions. Finally, a brief review of methods for managing type 1 hypersensitivity reactions is provided in the event that a breakthrough reaction does occur.
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Affiliation(s)
- Nicholas Franz
- Department of Pharmacy Services, University of Michigan Health System, Ann Arbor, Michigan, USA
| | - Melissa Pleva
- Department of Pharmacy Services, University of Michigan Health System, Ann Arbor, Michigan, USA
| | - Sarah Nordbeck
- Department of Pharmacy Services, University of Michigan Health System, Ann Arbor, Michigan, USA
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Cabanillas B, Jappe U, Novak N. Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross-Reactivity. Mol Nutr Food Res 2018; 62. [PMID: 28944625 DOI: 10.1002/mnfr.201700446] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 09/05/2017] [Indexed: 12/16/2022]
Abstract
Peanut and soybean are members of the Leguminosae family. They are two of the eight foods that account for the most significant food allergies in the United States and Europe. Allergic reactions to other legume species can be of importance in other regions of the world. The major allergens from peanut and soybean have been extensively analyzed and members of new protein families identified as potential marker allergens for symptom severity. Important recent advances concerning their molecular properties or clinical relevance have been made. Therefore, there is increasing interest in the characterization of allergens from other legume species such as lupine, lentil, chickpea, green bean, or pea. As legumes are mainly consumed after thermal processing, knowledge about the effect of such processing on the allergenicity of legumes has increased during the last years. In the present review, recent advances in the identification of allergens from peanut, soybean, lupine, and other legume species are summarized and discussed. An overview of the most recently described effects of thermal processing on the allergenic properties of legumes is provided and the potential IgE cross-reactivity among members of the Leguminosae family is discussed.
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Affiliation(s)
- Beatriz Cabanillas
- Department of Dermatology and Allergy, University of Bonn Medical Center, Bonn, Germany
| | - Uta Jappe
- Division of Clinical and Molecular Allergology, Research Center Borstel, Airway Research Center North (ARCN), German Center for Lung Research (DZL), Borstel, Germany
- Interdisciplinary Allergy Outpatient Clinic, Dept. of Pneumology, University of Luebeck, Luebeck, Germany
| | - Natalija Novak
- Department of Dermatology and Allergy, University of Bonn Medical Center, Bonn, Germany
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Verma AK, Kumar S, Das M, Dwivedi PD. Impact of thermal processing on legume allergens. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:430-441. [PMID: 23224442 DOI: 10.1007/s11130-012-0328-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Food induced allergic manifestations are reported from several parts of the world. Food proteins exert their allergenic potential by absorption through the gastrointestinal tract and can even induce life threatening anaphylaxis reactions. Among all food allergens, legume allergens play an important role in induction of allergy because legumes are a major source of protein for vegetarians. Most of the legumes are cooked either by boiling, roasting or frying before consumption, which can be considered a form of thermal treatment. Thermal processing may also include autoclaving, microwave heating, blanching, pasteurization, canning, or steaming. Thermal processing of legumes may reduce, eliminate or enhance the allergenic potential of a respective legume. In most of the cases, minimization of allergenic potential on thermal treatment has generally been reported. Thus, thermal processing can be considered an important tool by indirectly prevent allergenicity in susceptible individuals, thereby reducing treatment costs and reducing industry/office/school absence in case of working population/school going children. The present review attempts to explore various possibilities of reducing or eliminating allergenicity of leguminous food using different methods of thermal processing. Further, this review summarizes different methods of food processing, major legumes and their predominant allergenic proteins, thermal treatment and its relation with antigenicity, effect of thermal processing on legume allergens; also suggests a path that may be taken for future research to reduce the allergenicity using conventional/nonconventional methods.
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Affiliation(s)
- Alok Kumar Verma
- Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, P.O. Box No. 80, Mahatma Gandhi Marg, Lucknow 226001, U.P., India
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Verma AK, Kumar S, Das M, Dwivedi PD. A Comprehensive Review of Legume Allergy. Clin Rev Allergy Immunol 2012; 45:30-46. [DOI: 10.1007/s12016-012-8310-6] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Akkerdaas J, Finkina EI, Balandin SV, Santos Magadán S, Knulst A, Fernandez-Rivas M, Asero R, van Ree R, Ovchinnikova TV. Lentil (Lens culinaris) lipid transfer protein Len c 3: a novel legume allergen. Int Arch Allergy Immunol 2011; 157:51-7. [PMID: 21912173 DOI: 10.1159/000324946] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Accepted: 02/07/2011] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Lentils are increasingly consumed in many parts of the world.Two allergens, Len c 1 and 2, have been reported previously. Recently, peanut and green bean lipid transfer proteins (LTPs) have been identified as the first two members of an important group of allergens that might be associated with severe food allergies. OBJECTIVE To investigate lentil LTP as a potential new allergen. METHODS Efficacy of LTP extraction was monitored at different acidic pH values, using immunoblotting with cross-reactive anti-peach LTP antiserum. Natural LTP was purified from lentil extract and expressed as recombinant allergen in Escherichia coli. Sera from 10 lentil-allergic and/or -sensitized patients (Spain: 6, Italy: 1 and the Netherlands: 3) were used to further characterize lentil LTP. RESULTS Natural lentil LTP, purified from the homogenized germinated seeds and optimally extracted at pH 3, was identified and designated as allergen Len c 3. By CAP, 9/10 sera showed specific IgE to Len c 3. Recombinant (r) Len c 3 was successfully purified. The natural (n) Len c 3 CAP was completely inhibited by rLen c 3/rPru p 3. IgE binding to lentil pH 3 extract blot was completely inhibited by rLen c 3. CONCLUSION The availability of immunochemically active nLen/rLen c 3 as a novel legume allergen facilitates further development and implementation of a third (next to peanut and green bean) legume LTP in component-resolved diagnosis strategies and contributes to evaluate the clinical importance of legume LTPs. Preferential extraction of Len c 3 (pH 3) will affect the production of sensitive extract-based diagnostic tests.
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Vicia faba Hypersensitivity and ASA Intolerance in a Farmer: A Case Report. J Allergy (Cairo) 2011; 2011:191787. [PMID: 21747863 PMCID: PMC3124860 DOI: 10.1155/2011/191787] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Accepted: 04/18/2011] [Indexed: 11/18/2022] Open
Abstract
The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.
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Sokolova A, Célia Costa A, Conceição Santos M, Bartolomé B, Pereira Barbosa M. Severe allergy to poultry meat without sensitisation to egg proteins with concomitant Leguminosae allergy. Case report. Allergol Immunopathol (Madr) 2009; 37:168-71. [PMID: 19769852 DOI: 10.1016/s0301-0546(09)71731-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Misra A, Prasad R, Das M, Dwivedi PD. Prevalence of legume sensitization in patients with naso-bronchial allergy. Immunopharmacol Immunotoxicol 2008; 30:529-42. [PMID: 18618316 DOI: 10.1080/08923970802135294] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Prevalence of legume allergy and concomitant sensitization to different allergens was evaluated in patients of asthma and/ or rhinitis. Skin prick test with 27 common food allergens and 61 aeroallergens in 76 subjects was performed. Out of 76 subjects, 41 perceived allergenic problems with different food items as contributing factor. Only six patients showed prick test positivity compatible with their anamnesis. However, 35 subjects showed sensitization to different food items, out of which thirty were sensitive to legumes. The common foods in decreasing order of allergenicity were chickpea, followed by green gram, egg white, and bean fresh/red gram. Concomitant sensitization to different legume crops was found in patients.
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Affiliation(s)
- Amita Misra
- Food Toxicology Division, Indian Institute of Toxicology Research, Lucknow, Uttar Pradesh, India
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Goodman RE, Vieths S, Sampson HA, Hill D, Ebisawa M, Taylor SL, van Ree R. Allergenicity assessment of genetically modified crops—what makes sense? Nat Biotechnol 2008; 26:73-81. [DOI: 10.1038/nbt1343] [Citation(s) in RCA: 159] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Mur Gimeno P, Feo Brito F, Martín Iglesias A, Lombardero Vega M, Bautista Martínez P. Allergic reaction caused by a new hidden food, broad bean flour. Allergy 2007; 62:1340-1. [PMID: 17822452 DOI: 10.1111/j.1398-9995.2007.01471.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- P Mur Gimeno
- Allergy Unit, Hospital Santa Bárbara, Puertollano, Spain
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Reis AM, Fernandes NP, Marques SL, Paes MJ, Sousa S, Carvalho F, Conde T, Trindade M. Lupin sensitisation in a population of 1,160 subjects. Allergol Immunopathol (Madr) 2007; 35:162-3. [PMID: 17663927 DOI: 10.1016/s0301-0546(07)70259-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Lupin is part of the Mediterranean diet and is also used as a thickener of food products. It has been recognised as a cause of serious allergic reactions. This study aims at determining the prevalence of lupin sensitisation in 1,160 subjects consulting allergologists. This population performed skin prick tests (SPT) to lupin. In case of positivity, a clinical questionnaire was applied and the subjects were tested for other legumes, common inhalants and latex. We find a 4.1% sensitisation rate to lupin, a 75% co-sensitisation between lupin and legumes, a 82.1% co-sensitisation between lupin and pollen and a 28.5% co-sensitisation between lupin and latex. To conclude, we documented a high lupin sensitisation in a selected population, thus stressing the importance of lupin as a food allergen.
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Affiliation(s)
- A M Reis
- Hospital Pulido Valente, Service of Immuno-Allegology, Lisboa, Portugal.
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Momma M. A pepsin-resistant 20 kDa protein found in red kidney bean (Phaseolus vulgaris L.) identified as basic subunit of legumin. Biosci Biotechnol Biochem 2006; 70:3058-61. [PMID: 17151447 DOI: 10.1271/bbb.60392] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The digestibility of proteins in red kidney bean (Phaseolus vulgaris L.) was examined by in vitro pepsin assay. A 20-kDa polypeptide that remained highly stable after heat processing was identified as a basic subunit of legumin. The results of a monobromobimane (mBBr) labeling test implied that this protein contained rigid intramolecular disulfide bonds, which might contribute to pepsin resistance.
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Fontanella G, Bassan N, Vinuesa M. Sensitization increases esterase-positive macrophage number in appendix from an animal model of food allergy. Allergol Immunopathol (Madr) 2005; 33:277-81. [PMID: 16287547 DOI: 10.1157/13080931] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
BACKGROUND Macrophages are mononuclear cells with phagocytic and antigen presenting properties. The role of macrophages in IgE-dependent allergic reactions and oral tolerance remains unclear. In previous works we demonstrated that ovalbumin (OVA)-sensitized rabbits present histopathological modifications of the mucosa in different regions of the digestive tract. The present study analyzes macrophage distribution and quantitative modifications in the cecal appendix of OVA-sensitized animals. METHODS Adult new Zealand rabbits were divided into two groups: G1 (non-sensitized normal controls) and G2 (rabbits sensitized to OVA twice by subcutaneous route, with aluminum hydroxide as adjuvant). The alpha-naphthyl esterase technique was used for macrophage detection. RESULTS Specific anti-OVA IgE was detected in sensitized animals by the PCA (passive cutaneous anaphylaxis) method. In 5 regions of the cecal appendix we observed a significant increase in the number of macrophages in sensitized animals (G2) versus the control group (G1). The observed sensitization-mediated increase in cells is probably related to enhanced recruitment of monocytes from peripheral blood towards the appendix. This process could be induced by chemical mediators, and demonstrates macrophage participation in local immune response during sensitization phenomena.
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Affiliation(s)
- G Fontanella
- Department of Histology and Embryology, Faculty of Medical Sciences, Rosario National University, Rosario, Argentina
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Sanchez-Monge R, Lopez-Torrejón G, Pascual CY, Varela J, Martin-Esteban M, Salcedo G. Vicilin and convicilin are potential major allergens from pea. Clin Exp Allergy 2004; 34:1747-53. [PMID: 15544600 DOI: 10.1111/j.1365-2222.2004.02085.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
BACKGROUND Allergic reactions to pea (Pisum sativum) ingestion are frequently associated with lentil allergy in the Spanish population. Vicilin have been described as a major lentil allergen. OBJECTIVE To identify the main IgE binding components from pea seeds and to study their potential cross-reactivity with lentil vicilin. METHODS A serum pool or individual sera from 18 patients with pea allergy were used to detect IgE binding proteins from pea seeds by immunodetection and immunoblot inhibition assays. Protein preparations enriched in pea vicilin were obtained by gel filtration chromatography followed by reverse-phase high-performance liquid chromatography (HPLC). IgE binding components were identified by means of N-terminal amino acid sequencing. Complete cDNAs encoding pea vicilin were isolated by PCR, using primers based on the amino acid sequence of the reactive proteins. RESULTS IgE immunodetection of crude pea extracts revealed that convicilin (63 kDa), as well as vicilin (44 kDa) and one of its proteolytic fragments (32 kDa), reacted with more than 50% of the individual sera tested. Additional proteolytic subunits of vicilin (36, 16 and 13 kDa) bound IgE from approximately 20% of the sera. The lentil vicilin allergen Len c 1 strongly inhibited the IgE binding to all components mentioned above. The characterization of cDNA clones encoding pea vicilin has allowed the deduction of its complete amino acid sequence (90% of sequence identity to Len c 1), as well as those of its reactive proteolytic processed subunits. CONCLUSIONS Vicilin and convicilin are potential major allergens from pea seeds. Furthermore, proteolytic fragments from vicilin are also relevant IgE binding pea components. All these proteins cross-react with the major lentil allergen Len c 1.
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Affiliation(s)
- R Sanchez-Monge
- Unidad de Bioquímica, Departamento de Biotecnología, E.T.S. Ingenieros Agrónomos, Madrid, Spain
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