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Zhang P, Gao J, Che H, Xue W, Yang D. Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization. Nutrients 2021; 13:3397. [PMID: 34684397 PMCID: PMC8540294 DOI: 10.3390/nu13103397] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Crustacean allergy, especially to shrimp, is the most predominant cause of seafood allergy. However, due to the high flexibility of immunoglobulin E (IgE), its three-dimensional structure remains unsolved, and the molecular mechanism of shrimp allergen recognition is unknown. Here a chimeric IgE was built in silico, and its variable region in the light chain was replaced with sequences derived from shrimp tropomyosin (TM)-allergic patients. A variety of allergenic peptides from the Chinese shrimp TM were built, treated with heating, and subjected to IgE binding in silico. Amino acid analysis shows that the amino acid residue conservation in shrimp TM contributes to eliciting an IgE-mediated immune response. In the shrimp-allergic IgE, Glu98 in the light chain and other critical residues that recognize allergens from shrimp are implicated in the molecular basis of IgE-mediated shrimp allergy. Heat treatment could alter the conformations of TM allergenic peptides, impact their intramolecular hydrogen bonding, and subsequently decrease the binding between these peptides and IgE. We found Glu98 as the characteristic amino acid residue in the light chain of IgE to recognize general shrimp-allergic sequences, and heat-induced conformational change generally desensitizes shrimp allergens.
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Affiliation(s)
- PeiAo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jihui Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huilian Che
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
| | - Dong Yang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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2
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Species-specific evaluation of 2 patients with suspected crab allergy. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2020; 9:511-513. [PMID: 32693217 DOI: 10.1016/j.jaip.2020.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 06/11/2020] [Accepted: 07/04/2020] [Indexed: 11/23/2022]
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3
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Laly SJ, Sankar TV, Panda SK. Identification of allergic proteins of Flower tail shrimp ( Metapenaeus dobsonii). Journal of Food Science and Technology 2019; 56:5415-5421. [PMID: 31749489 DOI: 10.1007/s13197-019-04012-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2019] [Accepted: 08/07/2019] [Indexed: 11/30/2022]
Abstract
Allergy to seafood mainly fish and shellfish has been reported. Tropomyosin is recognized as a major allergen in many crustaceans especially shrimps. A study was carried out to identify the IgE reactive proteins of allergic nature in Flower tail shrimp (Metapenaeus dobsonii), a frequently consumed shrimp in India mainly in dried form. Protein profiling and identification of IgE reactive proteins in raw and cooked extracts of Flower tail shrimp was carried out by SDS-PAGE and immunoblotting using sera of 13 patients having allergic reactions on consumption of shrimp and positive to skin prick test. The IgE binding ability was determined by ELISA and it was found higher in the case of cooked extracts ranging from 0.244 to 0.440 at 490 nm. The SDS-PAGE of raw extract revealed many protein bands between 205 and 6.5 KDa, while in the case of cooked extracts bands of 36, 20, 29 and 70 KDa were prominent. Heat resistant protein of 37 KDa, tropomyosin was showing a clear immune reaction both in the case of raw and cooked extracts was identified as the major allergen by all the patient sera. The minor proteins of raw extract identified by immune reaction are 50, 75 and 100 KDa. The identified allergen can be used for the diagnosis and management of shrimp allergy.
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Affiliation(s)
- S J Laly
- ICAR - Mumbai Research Center of Central Institute of Fisheries Technology, Vashi, Navi Mumbai, India
| | - T V Sankar
- 2Kerala University of Fisheries and Ocean Studies, Cochin, India
| | - Satyen Kumar Panda
- 3ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682 029 India
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Zhang Z, Xiao H, Zhou P. Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin via epitope loss and the generation of advanced glycation end products. Food Funct 2019; 10:7042-7051. [PMID: 31580362 DOI: 10.1039/c9fo01547g] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Tropomyosin is the most potent allergen of shrimp that can cause severe food allergy. However, to date, an effective approach to eliminate this allergenicity is still lacking. Glycation is a promising approach that can reduce the allergenicity of shrimp tropomyosin by destroying the epitopes; however, advanced glycation end products (AGEs) are also generated during glycation, which can function as neoallergens to strengthen the allergenicity; therefore, it is hard to tell how the glycation of an allergen with different saccharides affects the allergenicity via epitope loss and neoallergen generation. This study was aimed at the elucidation of how the glycation of tropomyosin (TM) with saccharides of different molecular sizes (glucose, maltose, and maltotriose) affected the allergenicity through epitope loss and the generation of neoallergns that belonged to advanced glycation end products (AGEs). Saccharides of higher molecular sizes (maltotriose) could lead to higher glycated TM than saccharides of smaller molecular sizes (glucose and maltose). Compared with TM, the TM glycated by glucose (TM-G) and maltotriose (TM-MTS) had lower allergenicity and contributed to weaker mouse allergy symptoms; on the other hand, the TM glycated by maltose (TM-M) had no significant impact on the allergenicity due to the generation of AGE-related neoallergens, which might offset the glycation-induced epitope loss. The glycation of TM by maltotriose led to lower generation of AGE neoallergens (e.g. CML) than that in the cases of glucose and maltose; therefore, maltotriose could be applied to desensitize TM-induced food allergy through glycation, and this could be a potential immunotherapy for shrimp allergy patients.
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Affiliation(s)
- Ziye Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China and Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
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5
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IgE-binding epitope mapping of tropomyosin allergen (Exo m 1) from Exopalaemon modestus, the freshwater Siberian prawn. Food Chem 2019; 309:125603. [PMID: 31707198 DOI: 10.1016/j.foodchem.2019.125603] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/25/2019] [Accepted: 09/25/2019] [Indexed: 12/18/2022]
Abstract
Exopalaemon modestus (EM) is a shrimp delicacy that could cause food allergy, the major allergen of EM is Exo m 1. The amino acid (AA) sequence, IgE-binding epitopes and allergenic peptides in gastrointestinal (GI) digests of Exo m 1, and their effects on basophil function were investigated. Exo m 1 has an AA-sequence of high similarity with other shrimp tropomyosins, while not 100% matching. The IgE-binding epitopes of Exo m 1 are epitope 1 (43-59, VHNLQKRMQQLENDLDS), epitope 2 (85-105, VAALNRRIQLLEEDLERSEER), epitope 3 (131-164, ENRSLSDEERMDALENQLKEARFLAEEADRKYDE), epitope 4 (187-201, ESKIVELEEELRVVG) and epitope 5 (243-280, ERSVQKLQKEVDRLEDELVNEKEKYKSITDELDQTFSE). Among the thirty-three peptides of Exo m 1 identified in GI digests, two were highly recognized by IgE, twenty-four moderately or weakly bound IgE, and seven had no IgE-reactivities. These IgE-binding epitopes and GI digestion induced-allergenic peptides could activate basophil degranulation, and CD63 and CD203c expression, they could be potential peptide-based immunotherapy for shrimp allergic individuals.
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Dogan V, Çelik O, Özlek B, Özlek E, Çil C, Başaran Ö, Biteker M. Allergic myocardial infarction: Type I Kounis syndrome following blue crab consumption. Acta Clin Belg 2019; 74:375-377. [PMID: 30325266 DOI: 10.1080/17843286.2018.1535927] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Objectives: Allergic myocardial infarction, known as Kounis syndrome, is an acute myocardial infarction after an allergic reaction to food, drugs, or insect stings, etc. Kounis syndrome can also be caused by all kinds of seafood, such as finned fish, molluscan shellfish, cephalopods, and crustacean shellfish. Methods: Herein, we report a case of a 67-year-old man, with hypertension, referred for itchiness, facial rash, chest pain, and palpitations developed after consumption of blue crab. Results: Electrocardiogram showed ST elevations in leads II,III,aVF. Transthoracic echocardiography revealed inferior wall hypokinezia with a left ventricular ejection fraction of 55%. Coronary angiography revealed no sign of atherosclerosis. The patient was diagnosed to have Kounis Syndrome type I variant, secondary to blue crab ingestion. He was treated with oral antihistamines and prednisolone.The repeated cardiac markers were within normal limits, with resolution of electrocardiographic abnormalities and inferior wall motion echocardiographic changes. Conclusion: All patients admitted to the emergency department with chest pain and ST elevation on electrocardiography should be asked about allergic insults.
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Affiliation(s)
- Volkan Dogan
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Oğuzhan Çelik
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Bülent Özlek
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Eda Özlek
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Cem Çil
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Özcan Başaran
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
| | - Murat Biteker
- Department of Cardiology, Faculty of Medicine, Mugla Sitki Kocman University, Muğla, Turkey
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7
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Li MS, Xia F, Liu M, He XR, Chen YY, Bai TL, Chen GX, Wang L, Cao MJ, Liu GM. Cloning, Expression, and Epitope Identification of Myosin Light Chain 1: An Allergen in Mud Crab. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10458-10469. [PMID: 31469568 DOI: 10.1021/acs.jafc.9b04294] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Mud crab (Scylla paramamosain) is a commonly consumed seafood as a result of its high nutritional value; however, it is associated with food allergy. The current understanding of crab allergens remains insufficient. In the present study, an 18 kDa protein was purified from crab muscle and confirmed to be myosin light chain 1 (MLC1) by matrix-assisted laser desorption/ionization-tandem time-of-flight mass spectrometry. Total RNA was isolated and amplified to obtain a MLC1 open reading frame of 462 bp, encoding 154 amino acids. A structural analysis revealed that recombinant MLC1 (rMLC1) expressed in Escherichia coli contained α-helix and random coil. Moreover, rMLC1 displayed strong immunoactivity by dot blot and a basophil activation test. Furthermore, seven allergenic epitopes of MLC1 were predicted, and five critical epitope regions were identified by an inhibition enzyme-linked immunosorbent assay and human mast cell degranulation assay. This comprehensive research of an allergen helps to conduct component-resolved diagnoses and immunotherapies related to crab allergies.
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Affiliation(s)
- Meng-Si Li
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Fei Xia
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Meng Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Xin-Rong He
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Yi-Yu Chen
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Tian-Liang Bai
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Gui-Xia Chen
- Women and Children's Hospital Affiliated to Xiamen University , Xiamen , Fujian 361003 , People's Republic of China
| | - Li Wang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Min-Jie Cao
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian 361021 , People's Republic of China
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8
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Jacob M, Lopata AL, Dasouki M, Abdel Rahman AM. Metabolomics toward personalized medicine. MASS SPECTROMETRY REVIEWS 2019; 38:221-238. [PMID: 29073341 DOI: 10.1002/mas.21548] [Citation(s) in RCA: 206] [Impact Index Per Article: 41.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Accepted: 09/14/2017] [Indexed: 05/21/2023]
Abstract
Metabolomics, which is the metabolites profiling in biological matrices, is a key tool for biomarker discovery and personalized medicine and has great potential to elucidate the ultimate product of the genomic processes. Over the last decade, metabolomics studies have identified several relevant biomarkers involved in complex clinical phenotypes using diverse biological systems. Most diseases result in signature metabolic profiles that reflect the sums of external and internal cellular activities. Metabolomics has a major role in clinical practice as it represents >95% of the workload in clinical laboratories worldwide. Many of these metabolites require different analytical platforms, such as Nuclear Magnetic Resonance (NMR), Mass Spectrometry (MS), and Ultra Performance Liquid Chromatography (UPLC), while many clinically relevant metabolites are still not routinely amenable to detection using currently available assays. Combining metabolomics with genomics, transcriptomics, and proteomics studies will result in a significantly improved understanding of the disease mechanisms and the pathophysiology of the target clinical phenotype. This comprehensive approach will represent a major step forward toward providing precision medical care, in which individual is accounted for variability in genes, environment, and personal lifestyle. In this review, we compare and evaluate the metabolomics strategies and studies that focus on the discovery of biomarkers that have "personalized" diagnostic, prognostic, and therapeutic value, validated for monitoring disease progression and responses to various management regimens.
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Affiliation(s)
- Minnie Jacob
- Department of Genetics, King Faisal Specialist Hospital and Research Center (KFSH-RC), Riyadh, Saudi Arabia
- Department of Molecular and Cell Biology, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Andreas L Lopata
- Department of Molecular and Cell Biology, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Majed Dasouki
- Department of Genetics, King Faisal Specialist Hospital and Research Center (KFSH-RC), Riyadh, Saudi Arabia
| | - Anas M Abdel Rahman
- Department of Genetics, King Faisal Specialist Hospital and Research Center (KFSH-RC), Riyadh, Saudi Arabia
- College of Medicine, Al Faisal University, Riyadh, Saudi Arabia
- Department of Chemistry, Memorial University of Newfoundland, St. John's, NL, Canada
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9
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Faisal M, Vasiljevic T, Donkor ON. A review on methodologies for extraction, identification and quantification of allergenic proteins in prawns. Food Res Int 2019; 121:307-318. [PMID: 31108753 DOI: 10.1016/j.foodres.2019.03.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/13/2019] [Accepted: 03/17/2019] [Indexed: 12/26/2022]
Abstract
Prawn allergy is one of the most common food-borne allergies and current prevention is by avoidance. This review paper summarised different methodologies for the extraction, identification and quantification of prawn protein allergens, reported in various research studies. Following extraction, allergenic components have been analysed using well-established methodologies, such as SDS-PAGE, Immunoblotting, ELISA, CD Spectroscopy, HPLC, DBPCFC, SPT etc. Moreover, the preference towards Aptamer-based technique for allergenicity analysis has also been highlighted in this review paper. The summary of these methodologies will provide a reference platform for present and future research directions.
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Affiliation(s)
- M Faisal
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - T Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - O N Donkor
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
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10
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Pascal M, Kamath SD, Faber M. Diagnosis and Management of Shellfish Allergy: Current Approach and Future Needs. CURRENT TREATMENT OPTIONS IN ALLERGY 2018. [DOI: 10.1007/s40521-018-0186-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Liu GY, Mei XJ, Hu MJ, Yang Y, Liu M, Li MS, Zhang ML, Cao MJ, Liu GM. Analysis of the Allergenic Epitopes of Tropomyosin from Mud Crab Using Phage Display and Site-Directed Mutagenesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9127-9137. [PMID: 30107732 DOI: 10.1021/acs.jafc.8b03466] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Mud crab ( Scylla serrata), which is widely consumed, can cause severe allergic symptoms. Eight linear epitopes and seven conformational epitopes of tropomyosin (TM) from S. serrata were identified using phage display. The conformational epitopes were formed based on the coiled-coil structure of TM. Most of the epitopes were located in the regions where primary structures were conserved among crustacean TM. Twelve synthetic peptides were designed according to the epitopes and trypsin-cutting sites of TM, among them, three synthetic peptides (including one linear epitope and two conformational epitopes) were recognized by all of the patient sera using inhibitory dot blotting. A triple-variant (R90A-E164A-Y267A) was constructed based on the critical amino acids of the TM epitope. The IgE-binding activity of the triple-variant was significantly reduced compared with that of native TM. The results of phage display and site-directed mutagenesis offered new information regarding conformational epitopes of TM.
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Affiliation(s)
- Guang-Yu Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Xue-Jiao Mei
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Meng-Jun Hu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Yang Yang
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Meng Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Meng-Si Li
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Ming-Li Zhang
- Xiamen Second Hospital , Xiamen , Fujian 361021 , China
| | - Min-Jie Cao
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
| | - Guang-Ming Liu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources , Jimei University , Xiamen , Fujian China
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12
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Faisal M, Vasiljevic T, Donkor ON. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis
) tropomyosin. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13922] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Md Faisal
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Osaana N. Donkor
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
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13
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Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
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14
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Seafood allergy: A comprehensive review of fish and shellfish allergens. Mol Immunol 2018; 100:28-57. [PMID: 29858102 DOI: 10.1016/j.molimm.2018.04.008] [Citation(s) in RCA: 183] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 04/11/2018] [Accepted: 04/16/2018] [Indexed: 11/23/2022]
Abstract
Seafood refers to several distinct groups of edible aquatic animals including fish, crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for culinary reasons, often combined as shellfish but belong to two very different phyla. The evolutionary and taxonomic diversity of the various consumed seafood species poses a challenge in the identification and characterisation of the major and minor allergens critical for reliable diagnostics and therapeutic treatments. Many allergenic proteins are very different between these groups; however, some pan-allergens, including parvalbumin, tropomyosin and arginine kinase, seem to induce immunological and clinical cross-reactivity. This extensive review details the advances in the bio-molecular characterisation of 20 allergenic proteins within the three distinct seafood groups; fish, crustacean and molluscs. Furthermore, the structural and biochemical properties of the major allergens are described to highlight the immunological and subsequent clinical cross-reactivities. A comprehensive list of purified and recombinant allergens is provided, and the applications of component-resolved diagnostics and current therapeutic developments are discussed.
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Dodig S, Čepelak I. The potential of component-resolved diagnosis in laboratory diagnostics of allergy. Biochem Med (Zagreb) 2018; 28:020501. [PMID: 29666553 PMCID: PMC5898957 DOI: 10.11613/bm.2018.020501] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 01/28/2018] [Indexed: 02/01/2023] Open
Abstract
The initial laboratory approach in the diagnosis of allergies is to detect the type of allergic reaction, i.e. whether the patient’s allergy is mediated by immunoglobulin E (IgE) or not. For this purpose, the concentration of total serum IgE (tIgE) and specific IgE (sIgE) are determined. Progress in laboratory diagnostics is the use of component-resolved diagnosis (CRD) which implies determination of sIgE against purified native and recombinant allergenic molecules. Component-resolved diagnosis is used in laboratory practice as singleplex and multiplex assays. The choice of allergen for singleplex assay is based on anamnesis, clinical findings of a patient and on skin prick test results. Multiplex-microarray assays simultaneously determine multiple sIgE’s against numerous allergens. The goal of CRD is to distinguish the true allergens from the cross-reactive allergen molecules. Component-resolved diagnosis allows predicting the risk of severe symptoms, as well as anticipating the development of allergies. Thus, determination of sIgE against allergenic components may significantly improve current diagnostics of allergy. Since this method is applied in laboratory practice just a few years, it is necessary to acquire new knowledge and experience, to establish good co-operation between specialist in medical biochemistry and laboratory medicine and the specialist allergologist, so that the method can be applied in a rational manner. Component-resolved diagnosis will significantly improve the diagnostics of IgE-mediated allergy in the future. The aim of this article is to present potentials of CRD in the laboratory diagnostics of allergy mediated by IgE.
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Affiliation(s)
- Slavica Dodig
- Department of medical biochemistry and hematology, Faculty of Pharmacy and Biochemistry, University of Zagreb
| | - Ivana Čepelak
- Department of medical biochemistry and hematology, Faculty of Pharmacy and Biochemistry, University of Zagreb
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Fu L, Wang J, Ni S, Wang C, Wang Y. Identification of Allergenic Epitopes and Critical Amino Acids of Major Allergens in Chinese Shrimp ( Penaeus chinensis) by Immunoinformatics Coupled with Competitive-Binding Strategy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2944-2953. [PMID: 29481756 DOI: 10.1021/acs.jafc.7b06042] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Chinese shrimp ( Penaeus chinensis) is widely cultured and consumed in Asia but is also a major food allergen locally. Although they may be the foundation for preventing and treating allergies, the allergenic epitopes of the major allergens tropomyosin (TM) and arginine kinase (AK) in Penaeus chinensis have not been identified. Here, we applied Immunoinfo-CB (immunoinformatics coupled with competitive-binding strategy) to address the point. Potential allergenic epitopes of TM and AK were predicted by multiple immunoinformatics tools, followed by validating with inhibitory dot-blot assay, indirect competition ELISA, and mast cell degranulation assay. Furthermore, critical amino acids in allergenic epitopes were also identified by Immunoinfo-CB. Our findings provide new insight into allergenic epitopes and critical amino acids of TM and AK responsible for the anaphylactic response. The Immunoinfo-CB therefore offers promises for characterization of IgE-binding epitopes that might be used as new targets for immunotherapy of food allergy.
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Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
- Zhejiang Engineering Institute of Food Quality and Safety , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Jinbao Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
- Zhejiang Engineering Institute of Food Quality and Safety , Zhejiang Gongshang University , Hangzhou 310018 , China
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Lv L, Lin H, Li Z, Ahmed I, Chen G. Determining the effect of malondialdehyde on the IgE-binding capacity of shrimp tropomyosin upon in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4588-4594. [PMID: 28349532 DOI: 10.1002/jsfa.8328] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 03/16/2017] [Accepted: 03/21/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Stability in simulated gastric fluids is considered an important parameter for the estimation of food allergenicity. Moreover, proteins in food are highly susceptible to lipid oxidation during processing and preservation. In this study, the change in the IgE-binding capacity of malondialdehyde (MDA)-treated shrimp tropomyosin (TM) following in vitro digestion was investigated by SDS-PAGE and western blot. RESULTS Shrimp TM treated with different concentrations of MDA was slightly degraded and became increasingly resistant to pepsin digestion over time. While untreated TM was rapidly degraded, MDA-treated TM showed some resistance and was degraded by trypsin only after increasing the digestion time. Results of immunoblotting studies on IgE using sera from patients allergic to shrimp indicated that the IgE-binding capacity of TM and MDA (50 mmol L-1 )-treated TM decreased slightly after pepsin digestion and significantly decreased after trypsin digestion. CONCLUSION The study indicated that the resistance of TM to degradation increased after oxidation. The treatment with proteases, especially trypsin, is quite effective in decreasing the IgG/IgE-binding capacity of shrimp TM. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Liangtao Lv
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Hong Lin
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Zhenxing Li
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Ishfaq Ahmed
- Lab of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, China
| | - Guanzhi Chen
- The Affiliated Hospital of Medical College Qingdao University, Qingdao, Shandong, China
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Zhang Y, Deng Y, Zhao Y. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Sci Rep 2017; 7:40021. [PMID: 28112159 PMCID: PMC5256278 DOI: 10.1038/srep40021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2016] [Accepted: 12/01/2016] [Indexed: 11/09/2022] Open
Abstract
The secondary, tertiary, and quaternary structures of squid hemocyanin (Hc) were characterised, and the relationship between Hc structure and allergenicity responses to high hydrostatic pressure (HHP) was modelled. The Hc allergenicity varied with its protein structure. Electrophoresis analysis revealed that HHP treatment significantly decreased the band intensity of Hc when increasing pressure from 200 and 400 MPa to 600 MPa. The protein structure analysis of squid Hc showed that while HHP treatment decreased the α-helix content, free sulfhydryl content, and Rg, it increased the random coil content, surface hydrophobicity index (Ho), Guinier aggregation number (〈Nagg〉G) and average aggregation number (〈Nagg〉Q). The α-helix and random coil contents of the 600 MPa treated samples were 23.67% and 37.54%, respectively, compared to 32.37% and 32.02% in the control, respectively. HHP treatment decreased the IgE and IgG-binding capacities, indicating a significant decrease in the allergenicity (P< 0.05) of squid Hc. This study provided meaningful information of applying HHP to reduce allergenicity, and explained the responses of Hc protein structure to HHP for lowering the allergenicity of squid.
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Affiliation(s)
- Yifeng Zhang
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yanyun Zhao
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.,Department of Food Science &Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA
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Ozawa H, Koyama M, Ishizaki S, Ochiai Y. Effect of Boiling on the Elution of the Major Allergen Tropomyosin from Shrimp and Squid Muscles. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.41] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hideo Ozawa
- Faculty of Applied Bioscience, Kanagawa Institute of Technology
| | - Maiko Koyama
- Faculty of Applied Bioscience, Kanagawa Institute of Technology
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Allergens and molecular diagnostics of shellfish allergy: Part 22 of the Series Molecular Allergology. ACTA ACUST UNITED AC 2016; 25:210-218. [PMID: 28239537 PMCID: PMC5306157 DOI: 10.1007/s40629-016-0124-2] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Accepted: 09/07/2016] [Indexed: 12/16/2022]
Abstract
Shellfish belongs to "The Big 8" food groups causing allergy, which often does not outgrow during childhood. Shellfish is one of the main food allergens in adults and constitutes a diverse group of species subdivided into crustaceans and mollusks, which seem to include similar but also different allergens. Several pan-allergens are characterized in detail, including tropomyosin and arginine kinase, responsible for clinical cross-reactivity with other invertebrate allergen sources, embracing mites, insects, and parasites. Currently, at least seven different shellfish allergens have been identified, mostly from crustaceans. However, only three recombinant allergens are available for IgE-based routine diagnostic, including tropomyosin, arginine kinase, and sarcoplasmic Ca2+-binding protein. Other allergens include myosin light chain, troponin C, triosephosphate isomerase, and actin. This review summarizes the current advances on the molecular characterization of shellfish allergens, clinical cross-reactivity, and current diagnostic approaches for the management of this life-threatening disease.
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Pedrosa M, Boyano-Martínez T, García-Ara C, Quirce S. Shellfish Allergy: a Comprehensive Review. Clin Rev Allergy Immunol 2016; 49:203-16. [PMID: 24870065 DOI: 10.1007/s12016-014-8429-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Shellfish allergy is of increasing concern, as its prevalence has risen in recent years. Many advances have been made in allergen characterization. B cell epitopes in the major allergen tropomyosin have been characterized. In addition to tropomyosin, arginine kinase, sarcoplasmic calcium-binding protein, and myosin light chain have recently been reported in shellfish. All are proteins that play a role in muscular contraction. Additional allergens such as hemocyanin have also been described. The effect of processing methods on these allergens has been studied, revealing thermal stability and resistance to peptic digestion in some cases. Modifications after Maillard reactions have also been addressed, although in some cases with conflicting results. In recent years, new hypoallergenic molecules have been developed, which constitute a new therapeutic approach to allergic disorders. A recombinant hypoallergenic tropomyosin has been developed, which opens a new avenue in the treatment of shellfish allergy. Cross-reactivity with species that are not closely related is common in shellfish-allergic patients, as many of shellfish allergens are widely distributed panallergens in invertebrates. Cross-reactivity with house dust mites is well known, but other species can also be involved in this phenomenon.
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Affiliation(s)
- María Pedrosa
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain.
| | - Teresa Boyano-Martínez
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
| | - Carmen García-Ara
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
| | - Santiago Quirce
- Allergy Department, Hospital La Paz Institute for Health Research (IdiPAZ), Paseo de la Castellana 261, 28046, Madrid, Spain
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Abstract
Shellfish are diverse, serve as main constituents of seafood, and are extensively consumed globally because of their nutritional values. Consequently, increase in reports of IgE-mediated seafood allergy is particularly food associated to shellfish. Seafood-associated shellfish consists of crustaceans (decapods, stomatopods, barnacles, and euphausiids) and molluskans (gastropods, bivalves, and cephalopods) and its products can start from mild local symptoms and lead to severe systemic anaphylactic reactions through ingestion, inhalation, or contact like most other food allergens. Globally, the most commonly causative shellfish are shrimps, crabs, lobsters, clams, oysters, and mussels. The prevalence of shellfish allergy is estimated to be 0.5-2.5% of the general population but higher in coastal Asian countries where shellfish constitute a large proportion of the diet. Diversity in allergens such as tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic binding protein are from crustaceans whereas tropomyosin, paramyosin, troponin, actine, amylase, and hemoyanin are reported from molluskans shellfish. Tropomyosin is the major allergen and is responsible for cross-reactivity between shellfish and other invertebrates, within crustaceans, within molluskans, between crustaceans vs. molluskans as well as between shellfish and fish. Allergenicity diagnosis requires clinical history, in vivo skin prick testing, in vitro quantification of IgE, immunoCAP, and confirmation by oral challenge testing unless the reactions borne by it are life-threatening. This comprehensive review provides the update and new findings in the area of shellfish allergy including demographic, diversity of allergens, allergenicity, their cross-reactivity, and innovative molecular genetics approaches in diagnosing and managing this life-threatening as well as life-long disease.
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Affiliation(s)
- Samanta S Khora
- a Medical Biotechnology Lab, Department of Medical Biotechnology , School of Biosciences and Technology, VIT University , Vellore , India
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Lin H, Li Z, Lin H, Song Y, Lv L, Hao Z. Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum). Food Chem 2015; 188:248-55. [DOI: 10.1016/j.foodchem.2015.05.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2015] [Revised: 04/27/2015] [Accepted: 05/01/2015] [Indexed: 11/28/2022]
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Yadzir ZHM, Misnan R, Bakhtiar F, Abdullah N, Murad S. Tropomyosin, the major tropical oyster Crassostrea belcheri allergen and effect of cooking on its allergenicity. Allergy Asthma Clin Immunol 2015; 11:30. [PMID: 26504467 PMCID: PMC4620636 DOI: 10.1186/s13223-015-0099-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 10/15/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Many types of shellfish including oysters are sometime cooked before ingestion and it has been demonstrated that cooking may affect the allergenicity of food. Therefore, the aim of our present study is to identify major and minor allergens of tropical oyster (Crassostrea belcheri) and to investigate the effect of different cooking processing on the allergenicity of this oyster. METHODS Raw, boiled, fried and roasted extracts of oyster were prepared. Protein profiles were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Major and minor allergens and allergenicity patterns of all extracts were then determined by immunoblotting with sera from patients with positive skin prick tests (SPT) to the raw oyster extract. Mass-spectrometry was used to identify the major allergenic proteins of this oyster. RESULTS SDS-PAGE of the raw extract showed 15 protein bands (20-180 kDa). In contrast, smaller numbers of protein bands were demonstrated in the boiled extract, those ranging between 40-42 and 55-150 kDa were denatured, whereas the protein profiles were altered to a similar degree by frying or roasting. The 37 kDa proteins had the highest frequency of IgE-binding (95 %), thus identified as the major allergen of this tropical oyster. Other minor IgE-binding proteins were observed at various molecular weights. Immunoblot of raw extract yielded 11 IgE-binding proteins. The cooked extracts showed only a single IgE-binding protein at 37 kDa. Mass spectrometry analysis of the 37 kDa major allergen identified this spot as tropomyosin. CONCLUSIONS Cooked extracts produce lower IgE-binding than raw extract, which suggest that thermal treatment can be used as a tool in attempting to reduce oyster allergenicity by reducing the number of IgE-reactive bands. The degree of allergenicity of this oyster was demonstrated in the order raw > boiled > fried ≈ roasted. A heat-resistent 37 kDa protein, corresponding to tropomyosin, was identified as the major allergen of this tropical oyster.
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Affiliation(s)
- Zailatul Hani Mohamad Yadzir
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia ; Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak Malaysia
| | - Rosmilah Misnan
- Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak Malaysia
| | - Faizal Bakhtiar
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Noormalin Abdullah
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Shahnaz Murad
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
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Usui M, Harada A, Yasumoto S, Sugiura Y, Nishidai A, Ikarashi M, Takaba H, Miyasaki T, Azakami H, Kondo M. Relationship between the risk for a shrimp allergy and freshness or cooking. Biosci Biotechnol Biochem 2015; 79:1698-701. [PMID: 25966963 DOI: 10.1080/09168451.2015.1045830] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Tropomyosins are defined as risk factors for shrimp allergy. However, their concentration in different preparations has not been clarified. We quantified the tropomyosin concentration in shrimp meat, which was cooked using several methods or was stored under various conditions. The results demonstrated that shrimp meat from various preparations and storage conditions maintained tropomyosin concentrations that were sufficient to cause food allergies.
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Affiliation(s)
- Masakatsu Usui
- a Department of Food Science and Technology , National Fisheries University , Shimonoseki , Japan
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27
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Jin Y, Deng Y, Qian B, Zhang Y, Liu Z, Zhao Y. Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure. Food Chem Toxicol 2015; 76:86-93. [DOI: 10.1016/j.fct.2014.12.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Revised: 11/05/2014] [Accepted: 12/04/2014] [Indexed: 01/12/2023]
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Sun C, Fu LL, Wang Y. IgE- and T-lymphocyte-Dependent Hypersensitivity Responses Induced in Mice by Exposure to Shrimp (Fenneropenaeus chinensis) Proteins. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2014.998635] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Hagiwara T, Suzuki M, Hasegawa Y, Isago S, Watanabe H, Sakiyama T. Temperature Effect on Pink Shrimp ( Pandalus eous) Protein Adsorption onto a Stainless Steel Surface. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Madoka Suzuki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Yuki Hasegawa
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Saki Isago
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Hisahiko Watanabe
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Takaharu Sakiyama
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Leung NYH, Wai CYY, Shu S, Wang J, Kenny TP, Chu KH, Leung PSC. Current immunological and molecular biological perspectives on seafood allergy: a comprehensive review. Clin Rev Allergy Immunol 2014; 46:180-97. [PMID: 23242979 DOI: 10.1007/s12016-012-8336-9] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Seafood is an important component in human diet and nutrition worldwide. However, seafood also constitutes one of the most important groups of foods in the induction of immediate (type I) food hypersensitivity, which significantly impacts the quality of life and healthcare cost. Extensive efforts within the past two decades have revealed the molecular identities and immunological properties of the major fish and shellfish allergens. The major allergen involved in allergy and cross-reactivity among different fish species was identified as parvalbumin while that responsible for shellfish (crustaceans and mollusks) allergy was identified as tropomyosin. The cloning and expression of the recombinant forms of these seafood allergens facilitate the investigation on the detailed mechanisms leading to seafood allergies, mapping of IgE-binding epitopes, and assessment of their allergenicity and stability. Future research focusing on the immunological cross-reactivity and discovery of novel allergens will greatly facilitate the management of seafood allergies and the design of effective and life-long allergen-specific immunotherapies.
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Affiliation(s)
- Nicki Y H Leung
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong SAR, China
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31
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Identification and characterization of new allergen troponin C (Pen m 6.0101) from Indian black tiger shrimp Penaeus monodon. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2349-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jin S, Jiang S, Xiong Y, Qiao H, Sun S, Zhang W, Li F, Gong Y, Fu H. Molecular cloning of two tropomyosin family genes and expression analysis during development in oriental river prawn, Macrobrachium nipponense. Gene 2014; 546:390-7. [DOI: 10.1016/j.gene.2014.05.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2013] [Revised: 04/26/2014] [Accepted: 05/04/2014] [Indexed: 12/19/2022]
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34
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Wu LS, Li ZX, Lu ZC, Sun M, Jamil K, Lin H, Wang GY. In-Vitro Simulated Gastric Fluid Digestion and Immunogenicity of Different Crustacean Protein Extracts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.805766] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Determination of microheterogeneous substitution in shrimp tropomyosin and its effect on IgE-binding capacity. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2291-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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36
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Gámez C, Zafra MP, Boquete M, Sanz V, Mazzeo C, Ibáñez MD, Sánchez-García S, Sastre J, del Pozo V. New shrimp IgE-binding proteins involved in mite-seafood cross-reactivity. Mol Nutr Food Res 2014; 58:1915-25. [PMID: 24978201 DOI: 10.1002/mnfr.201400122] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2014] [Revised: 04/25/2014] [Accepted: 05/08/2014] [Indexed: 12/16/2022]
Abstract
SCOPE Shrimp is a seafood consumed worldwide and the main cause of severe allergenic reactions to crustaceans. Seafood allergy has been related to mite sensitization, mainly mediated by tropomyosin, but other proteins could be involved. The aim of the study was to identify new shrimp allergens implicated in mite-seafood cross-reactivity (CR) in two different climate populations: dry and humid climates. METHODS AND RESULTS Shrimp and mite IgE-binding profiles of patients from continental dry and humid climates were analyzed by immunoblotting, and the most frequently recognized Solenocera melantho shrimp proteins were identified by MS as α-actinin, β-actin, fructose biphosphate aldolase, arginine kinase, sarcoplasmic calcium-binding protein, and ubiquitin. Using inhibition immunoblot assays, we demonstrate that tropomyosin and ubiquitin were responsible for mite-seafood CR from both climates; but also α-actinin and arginine kinase are implicated in dry- and humid-climate populations, respectively. Reciprocal inhibition assays demonstrated that mites are the primary sensitizer in humid-climate, as shrimp is in continental dry-climate population. CONCLUSION Several new shrimp allergens have been identified and should be considered in the diagnosis and treatment of shrimp allergy and mite-seafood CR. Differences in mite-seafood CR were founded to be based on the climate.
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Affiliation(s)
- Cristina Gámez
- Department of Immunology, IIS-Fundación Jiménez Díaz, Madrid, Spain; CIBER de Enfermedades Respiratorias (CIBERES), Madrid, Spain
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Suzuki M, Shimizu K, Kobayashi Y, Ishizaki S, Shiomi K. Paramyosin from the Disc Abalone Haliotis Discus Discus. J Food Biochem 2014. [DOI: 10.1111/jfbc.12072] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Midori Suzuki
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Keiko Shimizu
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Yukihiro Kobayashi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Shoichiro Ishizaki
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
| | - Kazuo Shiomi
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Tokyo 108-8477 Japan
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Abramovitch JB, Kamath S, Varese N, Zubrinich C, Lopata AL, O'Hehir RE, Rolland JM. IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating. PLoS One 2013; 8:e67487. [PMID: 23840718 PMCID: PMC3686732 DOI: 10.1371/journal.pone.0067487] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Accepted: 05/19/2013] [Indexed: 01/31/2023] Open
Abstract
Shellfish allergy is a major cause of food-induced anaphylaxis, but the allergens are not well characterized. This study examined the effects of heating on blue swimmer crab (Portunus pelagicus) allergens in comparison with those of black tiger prawn (Penaeus monodon) by testing reactivity with shellfish-allergic subjects' serum IgE. Cooked extracts of both species showed markedly increased IgE reactivity by ELISA and immunoblotting, and clinical relevance of IgE reactivity was confirmed by basophil activation tests. Inhibition IgE ELISA and immunoblotting demonstrated cross-reactivity between the crab and prawn extracts, predominantly due to tropomyosin, but crab-specific IgE-reactivity was also observed. The major blue swimmer crab allergen tropomyosin, Por p 1, was cloned and sequenced, showing strong homology with tropomyosin of other crustacean species but also sequence variation within known and predicted linear IgE epitopes. These findings will advance more reliable diagnosis and management of potentially severe food allergy due to crustaceans.
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Affiliation(s)
- Jodie B. Abramovitch
- Department of Immunology, Monash University, Melbourne, Victoria, Australia
- Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia
| | - Sandip Kamath
- School of Pharmacy and Molecular Science, James Cook University, Townsville, Queensland, Australia
| | - Nirupama Varese
- Department of Immunology, Monash University, Melbourne, Victoria, Australia
- Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia
| | - Celia Zubrinich
- School of Pharmacy and Molecular Science, James Cook University, Townsville, Queensland, Australia
| | - Andreas L. Lopata
- School of Pharmacy and Molecular Science, James Cook University, Townsville, Queensland, Australia
| | - Robyn E. O'Hehir
- Department of Immunology, Monash University, Melbourne, Victoria, Australia
- Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia
| | - Jennifer M. Rolland
- Department of Immunology, Monash University, Melbourne, Victoria, Australia
- Department of Allergy, Immunology and Respiratory Medicine, The Alfred Hospital and Monash University, Melbourne, Victoria, Australia
- * E-mail:
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Contribution of structural reversibility to the heat stability of the tropomyosin shrimp allergen. Biosci Biotechnol Biochem 2013; 77:948-53. [PMID: 23649255 DOI: 10.1271/bbb.120887] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Tropomyosins are common heat-stable crustacean allergens. However, their heat stability and their effects on antigenicity have not been clarified. We purified tropomyosin in this study from raw kuruma prawns (Marsupenaeus japonicus) without heat processing. SDS-PAGE of the purified protein showed a band at approximately 35 kDa that cross-reacted with IgE from the serum of a shrimp-allergic patient, identifying it as Pen j 1. The circular dichroism spectrum of native Pen j 1 revealed the common α-helical structure of tropomyosins which easily collapsed upon heating to 80 °C. However, there were no insoluble aggregates after heating, and the protein regained its native CD spectral pattern after cooling to 25 °C. There was no significant difference in total IgG production between mice sensitized with native and heated Pen j 1. These results suggest that heat-denatured Pen j 1 refolded upon cooling and maintained its antigenicity following the heat treatment.
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Importance of conformation for the IgE reactivity of sarcoplasmic calcium-binding protein from the black tiger shrimp Penaeus monodon. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1867-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Myrset HR, Barletta B, Di Felice G, Egaas E, Dooper MMBW. Structural and immunological characterization of recombinant Pan b 1, a major allergen of northern shrimp, Pandalus borealis. Int Arch Allergy Immunol 2012; 160:221-32. [PMID: 23075760 DOI: 10.1159/000339740] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2011] [Accepted: 05/24/2012] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Shellfish allergy is one of the major causes of life-threatening allergic reactions to food. The shrimp species Pandalus borealis is the commercially most important coldwater shrimp species, and its protein extract is commonly used in shrimp allergy diagnostics. However, the DNA sequence of its major allergen, tropomyosin, designated Pan b 1, was not previously described. Our aim was to identify the cDNA sequence of Pan b 1 and to generate a recombinant protein with similar structure and allergenicity as the natural protein. METHODS P. borealis shrimps were caught in the Oslofjord (Norway). cDNA from Pan b 1 was generated, an N-terminal histidine tag was added, and the protein was expressed in Escherichia coli. The recombinant Pan b 1 was characterized by structural and IgE-binding studies and investigated further with basophil activation tests (BATs) and skin prick tests (SPTs) on Norwegian shrimp-allergic individuals. RESULTS The open reading frame encoded 284 amino acids that shared 97-100% identity with other shrimp tropomyosins. Mass spectroscopy of natural Pan b 1 confirmed the protein's molecular mass and indicated the absence of posttranslational modifications. Circular dichroism spectroscopy revealed virtually identical spectra between recombinant and natural Pan b 1, which together with native PAGE and size exclusion chromatography results indicated a similar structure. Furthermore, immunoblot and ELISA studies as well as BATs and SPTs showed equivalent results of recombinant and natural Pan b 1. CONCLUSION A recombinant tropomyosin from P. borealis was generated that can be used in diagnostics and further studies on tropomyosin allergenicity and specific immunotherapy.
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Abstract
BACKGROUND The epidemiology and clinical spectrum of food allergies (FA) confirmed by oral food challenge tests (OFC) in the Southeast Asian countries are limited. The aim of the present study was to examine the prevalence and characteristics of FA among preschool children in northern Thailand. METHODS Five hundred and forty-six children aged 3-7 years living in Chiang Mai, Thailand participated in this study. A cross-sectional parent questionnaire survey was conducted. Families with children reporting FA were invited to undergo further investigations with skin prick testing, serum specific IgE, and OFC. RESULTS A total of 452 out of 546 questionnaires (82.8%) were returned. Forty-two children (9.3%) were reported to have FA. The five leading allergic foods reported were shrimp, cow's milk, fish, chicken eggs, and ant eggs. The most commonly reported symptom was a skin rash (78.0%), followed by abdominal pain and vomiting (31.1%). Anaphylaxis was found in two children (3.4%), from ant eggs allergy. Eighteen children underwent OFC; five of them were positive to shrimp, fish, and crab. Either skin prick test or serum-specific IgE was positive in these children. Factors associated with parent-reported FA included personal and family history of atopic dermatitis. CONCLUSIONS The prevalence of IgE-mediated FA confirmed on OFC was ≥ 1.11% (95% confidence interval: 0.41-2.98%). The most common causative food was shrimp. Ant eggs were a unique food allergen causing severe reactions in preschool children in northern Thailand.
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Affiliation(s)
- Mongkol Lao-araya
- Department of Pediatrics, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand.
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Yadzir ZHM, Misnan R, Abdullah N, Bakhtiar F, Arip M, Murad S. Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn). Asian Pac J Trop Biomed 2012; 2:50-4. [PMID: 23569834 PMCID: PMC3609200 DOI: 10.1016/s2221-1691(11)60189-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2011] [Revised: 06/07/2011] [Accepted: 06/25/2011] [Indexed: 12/24/2022] Open
Abstract
OBJECTIVE To characterize the major allergens of Macrobrachium rosenbergii (giant freshwater prawn). METHODS Raw and cooked extracts of the giant freshwater prawn were prepared. The IgE reactivity pattern was identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting technique with the sera of 20 skin prick test (SPT) positive patients. The major allergen identified was then characterized using the proteomics approach involving a combination of two-dimensional (2-DE) electrophoresis, mass spectrometry and bioinformatics tools. RESULTS SDS-PAGE of the raw extract showed 23 protein bands (15-250 kDa) but those ranging from 40 to 100 kDa were not found in the cooked extract. From immunoblotting experiments, raw and cooked extracts demonstrated 11 and 5 IgE-binding proteins, respectively, with a molecular mass ranging from 15 to 155 kDa. A heat-resistant 36 kDa protein was identified as the major allergen of both extracts. In addition, a 42 kDa heat-sensitive protein was shown to be a major allergen of the raw extract. The 2-DE gel fractionated the prawn proteins to more than 50 different protein spots. Of these, 10 spots showed specific IgE reactivity with patients' sera. Matrix assisted laser desorption/ionization-time of flight (MALDI-TOF) analysis led to identification of 2 important allergens, tropomyosin and arginine kinase. CONCLUSIONS It can be concluded that the availability of such allergens would help in component-based diagnosis and therapy of prawn allergies.
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Affiliation(s)
- Zailatul Hani Mohamad Yadzir
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Rosmilah Misnan
- Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia
| | - Noormalin Abdullah
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Faizal Bakhtiar
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Masita Arip
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
| | - Shahnaz Murad
- Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
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Zheng LN, Lin H, Pawar R, Li ZX, Li MH. Mapping IgE binding epitopes of major shrimp (Penaeus monodon) allergen with immunoinformatics tools. Food Chem Toxicol 2011; 49:2954-60. [DOI: 10.1016/j.fct.2011.07.043] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2011] [Revised: 07/09/2011] [Accepted: 07/14/2011] [Indexed: 11/30/2022]
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Acevedo N, Caraballo L. IgE cross-reactivity between Ascaris lumbricoides and mite allergens: possible influences on allergic sensitization and asthma. Parasite Immunol 2011; 33:309-21. [PMID: 21388422 DOI: 10.1111/j.1365-3024.2011.01288.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Nematode infections such as Ascariasis are important health problems in underdeveloped countries, most of them located in the tropics where environmental conditions also promote the perennial co-exposure to high concentrations of domestic mite allergens. Allergic diseases are common, and most of patients with asthma exhibit a predominant and strong IgE sensitization to mites. It is unknown whether co-exposure to Ascaris lumbricoides and the domestic mites Blomia tropicalis and Dermatophagoides pteronyssinus potentiates Th2 responses and IgE sensitization, thereby modifying the natural history of allergy. Recently, we obtained experimental evidence of a high cross-reactivity between the allergenic extracts of these invertebrates, involving well-known allergens such as tropomyosin and glutathione transferases. There is indirect evidence suggesting that the clinical impact of these findings may be important. In this review, we discuss the potential role of this cross-reactivity on several aspects of allergy in the tropics that have been a focus of a number of investigations, some of them with controversial results.
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Affiliation(s)
- N Acevedo
- Institute for Immunological Research, University of Cartagena, Cartagena, Colombia
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Bauermeister K, Wangorsch A, Garoffo LP, Reuter A, Conti A, Taylor SL, Lidholm J, Dewitt AM, Enrique E, Vieths S, Holzhauser T, Ballmer-Weber B, Reese G. Generation of a comprehensive panel of crustacean allergens from the North Sea Shrimp Crangon crangon. Mol Immunol 2011; 48:1983-92. [PMID: 21784530 DOI: 10.1016/j.molimm.2011.06.216] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2011] [Revised: 05/30/2011] [Accepted: 06/04/2011] [Indexed: 12/16/2022]
Abstract
BACKGROUND Published data on crustacean allergens are incomplete. The identification of tropomyosin (TM), arginine kinase (AK), sarcoplasmic Ca-binding protein (SCP) and myosin light chain (MLC) as shrimp allergens are all important contributions but additional allergens are required for the development of a complete set of reagents for component resolved diagnosis and the exploration of novel vaccination strategies. METHODS The North Sea shrimp (Crangon crangon), which is frequently consumed in Europe, served as a model organism in this study. TM and AK were directly cloned from mRNA based on sequence homology and produced as recombinant proteins. Additional IgE-reactive proteins were isolated by preparative SDS-PAGE and identified by mass spectrometry and corresponding cDNAs were cloned and expressed in E. coli. The relevance of the 6 cloned crustacean allergens was confirmed with sera of 31 shrimp-allergic subjects, 12 of which had a positive double-blind, placebo-controlled food challenge (DBPCFC) to shrimp and 19 a convincing history of food allergy to shrimp, including 5 cases of anaphylaxis. Quantitative IgE measurements were performed by ImmunoCAP. RESULTS Six recombinant crustacean proteins: TM, AK, SCP, a novel MLC, troponin C (TnC), and triosephosphate isomerase (TIM) bound IgE in ImmunoCAP analysis. Specific IgE to at least one of these single shrimp allergens was detected in 90% of the study population, thus the in vitro diagnostic sensitivity was comparable to that of shrimp extract (97%). In 75% of the subjects, the combined technical sensitivity was similar to or greater with single shrimp allergens than with natural shrimp extract. CONCLUSIONS We identified six IgE-binding proteins from C. crangon, three of which have not before been described as allergens in crustaceans. This extensive panel of shrimp allergens forms a valuable asset for future efforts towards the identification of clinically relevant biomarkers and as a basis to approach patient-tailored immunotherapeutic strategies.
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Affiliation(s)
- Kerstin Bauermeister
- Paul-Ehrlich-Institut, Division of Allergology, Paul-Ehrlich-Str. 51-59, D-63225 Langen, Germany
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Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2011; 8:2569-83. [PMID: 21845146 PMCID: PMC3155317 DOI: 10.3390/ijerph8072569] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Accepted: 06/19/2011] [Indexed: 11/17/2022]
Abstract
Pulsed ultraviolet light (PUV), a novel food processing and preservation technology, has been shown to reduce allergen levels in peanut and soybean samples. In this study, the efficacy of using PUV to reduce the reactivity of the major shrimp allergen, tropomyosin (36-kDa), and to attenuate immunoglobulin E (IgE) binding to shrimp extract was examined. Atlantic white shrimp (Litopenaeus setiferus) extract was treated with PUV (3 pulses/s, 10 cm from light source) for 4 min. Tropomyosin was compared in the untreated, boiled, PUV-treated and [boiled+PUV]-treated samples, and changes in the tropomyosin levels were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). IgE binding of the treated extract was analyzed via immunoblot and enzyme-linked immunosorbent assay (ELISA) using pooled human plasma containing IgE antibodies against shrimp allergens. Results showed that levels of tropomyosin and IgE binding were reduced following PUV treatment. However, boiling increased IgE binding, while PUV treatment could offset the increased allergen reactivity caused by boiling. In conclusion, PUV treatment reduced the reactivity of the major shrimp allergen, tropomyosin, and decreased the IgE binding capacity of the shrimp extract.
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Piboonpocanun S, Jirapongsananuruk O, Tipayanon T, Boonchoo S, Goodman RE. Identification of hemocyanin as a novel non-cross-reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii. Mol Nutr Food Res 2011; 55:1492-8. [PMID: 21656669 DOI: 10.1002/mnfr.201000602] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Revised: 03/16/2011] [Accepted: 04/12/2011] [Indexed: 11/09/2022]
Abstract
SCOPE Sensitization to giant freshwater shrimp Macrobrachium rosenbergii (Mr) was recently reported. However, the allergens have yet to be identified. This study aimed to identify and characterize a novel allergen of Mr shrimp. METHODS AND RESULTS Extracted proteins were separated and purified by anion and in some experiments, size-exclusion chromatography. Serum IgE from shrimp allergic donors identified a candidate protein, which was characterized by LC-MS/MS. The specificity of IgE binding was tested using immunoblotting and inhibition ELISA. The IgE-binding profiles from 12 of 13 Mr allergic subjects that were pre-incubated with an extract of Penaeus monodon showed residual binding to ~60-80 kDa proteins. The 60-80 kDa IgE-bound proteins were fractionated in the flow-through of anion chromatography showing a high IgE reactivity. Peptides identified by LC-MS/MS showed the proteins closely match subunits of hemocyanin (Hcs). Purified Hcs from hemolymph markedly inhibited binding of IgE from sera of Mr allergic subjects to solid-phased Mr proteins in inhibition ELISA. CONCLUSION Hcs were identified as heat-stable, non-cross-reactive, high-molecular-weight (MW) allergens from Mr shrimp. Since circulatory organs are not always removed during food preparation, high concentrations of Hcs may be present along with shrimp meat, which contains the known cross-reactive tropomyosin protein.
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Yu HL, Cao MJ, Cai QF, Weng WY, Su WJ, Liu GM. Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin). Food Chem Toxicol 2011; 49:791-8. [DOI: 10.1016/j.fct.2010.11.046] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2010] [Revised: 10/13/2010] [Accepted: 11/13/2010] [Indexed: 11/29/2022]
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Shiomi K. [Current knowledge on molecular features of seafood allergens]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2011; 51:139-52. [PMID: 20827050 DOI: 10.3358/shokueishi.51.139] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Kazuo Shiomi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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