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Lokya V, Parmar S, Pandey AK, Sudini HK, Huai D, Ozias-Akins P, Foyer CH, Nwosu CV, Karpinska B, Baker A, Xu P, Liao B, Mir RR, Chen X, Guo B, Nguyen HT, Kumar R, Bera SK, Singam P, Kumar A, Varshney RK, Pandey MK. Prospects for developing allergen-depleted food crops. THE PLANT GENOME 2023; 16:e20375. [PMID: 37641460 DOI: 10.1002/tpg2.20375] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 06/08/2023] [Accepted: 07/21/2023] [Indexed: 08/31/2023]
Abstract
In addition to the challenge of meeting global demand for food production, there are increasing concerns about food safety and the need to protect consumer health from the negative effects of foodborne allergies. Certain bio-molecules (usually proteins) present in food can act as allergens that trigger unusual immunological reactions, with potentially life-threatening consequences. The relentless working lifestyles of the modern era often incorporate poor eating habits that include readymade prepackaged and processed foods, which contain additives such as peanuts, tree nuts, wheat, and soy-based products, rather than traditional home cooking. Of the predominant allergenic foods (soybean, wheat, fish, peanut, shellfish, tree nuts, eggs, and milk), peanuts (Arachis hypogaea) are the best characterized source of allergens, followed by tree nuts (Juglans regia, Prunus amygdalus, Corylus avellana, Carya illinoinensis, Anacardium occidentale, Pistacia vera, Bertholletia excels), wheat (Triticum aestivum), soybeans (Glycine max), and kidney beans (Phaseolus vulgaris). The prevalence of food allergies has risen significantly in recent years including chance of accidental exposure to such foods. In contrast, the standards of detection, diagnosis, and cure have not kept pace and unfortunately are often suboptimal. In this review, we mainly focus on the prevalence of allergies associated with peanut, tree nuts, wheat, soybean, and kidney bean, highlighting their physiological properties and functions as well as considering research directions for tailoring allergen gene expression. In particular, we discuss how recent advances in molecular breeding, genetic engineering, and genome editing can be used to develop potential low allergen food crops that protect consumer health.
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Affiliation(s)
- Vadthya Lokya
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Sejal Parmar
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Arun K Pandey
- College of Life Science of China Jiliang University (CJLU), Hangzhou, China
| | - Hari K Sudini
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
| | - Dongxin Huai
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Peggy Ozias-Akins
- Horticulture Department, The University of Georgia Tifton Campus, Tifton, GA, USA
| | - Christine H Foyer
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, UK
| | | | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, UK
| | - Alison Baker
- Centre for Plant Sciences and School of Molecular and Cellular Biology, Faculty of Biological Sciences, University of Leeds, Leeds, UK
| | - Pei Xu
- College of Life Science of China Jiliang University (CJLU), Hangzhou, China
| | - Boshou Liao
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Reyazul Rouf Mir
- Division of Genetics and Plant Breeding, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, India
| | - Xiaoping Chen
- Guangdong Provincial Key Laboratory for Crops Genetic Improvement, Crops Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Baozhu Guo
- USDA-ARS, Crop Genetics and Breeding Research Unit, Tifton, GA, USA
| | - Henry T Nguyen
- Division of Plant Sciences and National Center for Soybean Biotechnology, University of Missouri, Columbia, MO, USA
| | - Rakesh Kumar
- Department of Life Sciences, Central University of Karnataka, Gulbarga, India
| | | | - Prashant Singam
- Department of Genetics, Osmania University, Hyderabad, India
| | - Anirudh Kumar
- Central Tribal University of Andhra Pradesh, Vizianagaram, Andhra Pradesh, India
| | - Rajeev K Varshney
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
- State Agricultural Biotechnology Centre, Crop Research Innovation Centre, Food Futures Institute, Murdoch University, Murdoch, Western Australia, Australia
| | - Manish K Pandey
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India
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Zhang Y, Che H, Li C, Jin T. Food Allergens of Plant Origin. Foods 2023; 12:foods12112232. [PMID: 37297475 DOI: 10.3390/foods12112232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
This review presents an update on the physical, chemical, and biological properties of food allergens in plant sources, focusing on the few protein families that contribute to multiple food allergens from different species and protein families recently found to contain food allergens. The structures and structural components of the food allergens in the allergen families may provide further directions for discovering new food allergens. Answers as to what makes some food proteins allergens are still elusive. Factors to be considered in mitigating food allergens include the abundance of the protein in a food, the property of short stretches of the sequence of the protein that may constitute linear IgE binding epitopes, the structural properties of the protein, its stability to heat and digestion, the food matrix the protein is in, and the antimicrobial activity to the microbial flora of the human gastrointestinal tract. Additionally, recent data suggest that widely used techniques for mapping linear IgE binding epitopes need to be improved by incorporating positive controls, and methodologies for mapping conformational IgE binding epitopes need to be developed.
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Affiliation(s)
- Yuzhu Zhang
- US Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Huilian Che
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Caiming Li
- US Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Tengchuan Jin
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
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3
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Cabrera CM. Feasibility of the ALEX multiplex platform in the diagnosis of nut allergy from a Mediterranean population. Clin Chim Acta 2022; 535:112-119. [PMID: 36030884 DOI: 10.1016/j.cca.2022.08.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/16/2022] [Accepted: 08/22/2022] [Indexed: 11/19/2022]
Abstract
BACKGROUND ALEX multiplex platform has been recently commercialized but its clinical utility as quantitative technique respect to ImmunoCAP-singleplex as the reference method has not yet been confirmed on patients suffering from nut allergy and co-sensitization to different nuts. METHODS 58 serum samples from patients with nut allergy from a Mediterranean population were assayed in parallel by ALEX-multiplex and ImmunoCAP-singleplex techniques. Patients were diagnosed based on clinical symptoms and positive skin prick tests (SPTs). The following whole extracts were compared between both techniques: walnut, hazelnut, peanut, almond, pistachio and sunflower seed; besides the recombinant Pru p 3. A qualitative and quantitative study was carried out. RESULTS Both techniques had similar sensitivities respect to whole extracts from walnut, hazelnut and peanut as well as to Pru p 3 (p > 0.05). However for whole extracts from almond, pistachio and sunflower seed the sensitivity obtained by ALEX was much lower than ImmunoCAP (9.09 % vs 88.63 %; 14.81 vs 70.37 %; and 8.51 % vs 88.88 %; respectively). The concordance between both techniques showed only a substantial agreement for Pru p 3 (k = 0.791); moderate agreement for hazelnut and peanut (k = 0.550 and k = 0.544, respectively); fair agreement for walnut (k = 0.386) and poor agreement for almond, pistachio and sunflower seed (k < 0.2). Quantitative analysis showed that ImmunoCAP for walnut, peanut and sunflower seed had higher mean values than ALEX. Relationships were significant for all specific IgE levels except to for almond, pistachio and sunflower seed. CONCLUSIONS ALEX platform is a suitable technique to patients with nut allergy from the Mediterranean area except to for those suffering from allergy to almond, pistachio and sunflower seed.
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Affiliation(s)
- Carmen Maria Cabrera
- Allergy and Immunology Section, Ciudad Real University General Hospital, Ciudad Real, Spain; Associate Professor of Immunology, University of Castilla-La Mancha, Faculty of Medicine of Ciudad Real, Spain.
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Fuhrmann V, Huang HJ, Akarsu A, Shilovskiy I, Elisyutina O, Khaitov M, van Hage M, Linhart B, Focke-Tejkl M, Valenta R, Sekerel BE. From Allergen Molecules to Molecular Immunotherapy of Nut Allergy: A Hard Nut to Crack. Front Immunol 2021; 12:742732. [PMID: 34630424 PMCID: PMC8496898 DOI: 10.3389/fimmu.2021.742732] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 08/23/2021] [Indexed: 12/02/2022] Open
Abstract
Peanuts and tree nuts are two of the most common elicitors of immunoglobulin E (IgE)-mediated food allergy. Nut allergy is frequently associated with systemic reactions and can lead to potentially life-threatening respiratory and circulatory symptoms. Furthermore, nut allergy usually persists throughout life. Whether sensitized patients exhibit severe and life-threatening reactions (e.g., anaphylaxis), mild and/or local reactions (e.g., pollen-food allergy syndrome) or no relevant symptoms depends much on IgE recognition of digestion-resistant class I food allergens, IgE cross-reactivity of class II food allergens with respiratory allergens and clinically not relevant plant-derived carbohydrate epitopes, respectively. Accordingly, molecular allergy diagnosis based on the measurement of allergen-specific IgE levels to allergen molecules provides important information in addition to provocation testing in the diagnosis of food allergy. Molecular allergy diagnosis helps identifying the genuinely sensitizing nuts, it determines IgE sensitization to class I and II food allergen molecules and hence provides a basis for personalized forms of treatment such as precise prescription of diet and allergen-specific immunotherapy (AIT). Currently available forms of nut-specific AIT are based only on allergen extracts, have been mainly developed for peanut but not for other nuts and, unlike AIT for respiratory allergies which utilize often subcutaneous administration, are given preferentially by the oral route. Here we review prevalence of allergy to peanut and tree nuts in different populations of the world, summarize knowledge regarding the involved nut allergen molecules and current AIT approaches for nut allergy. We argue that nut-specific AIT may benefit from molecular subcutaneous AIT (SCIT) approaches but identify also possible hurdles for such an approach and explain why molecular SCIT may be a hard nut to crack.
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Affiliation(s)
- Verena Fuhrmann
- Division of Immunopathology, Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Huey-Jy Huang
- Division of Immunopathology, Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Aysegul Akarsu
- Division of Allergy and Asthma, Department of Pediatrics, Hacettepe University Faculty of Medicine, Ankara, Turkey
| | - Igor Shilovskiy
- Laboratory for Molecular Allergology, National Research Center (NRC) Institute of Immunology Federal Medical-Biological Agency (FMBA) of Russia, Moscow, Russia
| | - Olga Elisyutina
- Laboratory for Molecular Allergology, National Research Center (NRC) Institute of Immunology Federal Medical-Biological Agency (FMBA) of Russia, Moscow, Russia
| | - Musa Khaitov
- Laboratory for Molecular Allergology, National Research Center (NRC) Institute of Immunology Federal Medical-Biological Agency (FMBA) of Russia, Moscow, Russia
- Pirogov Russian National Research Medical University, Moscow, Russia
| | - Marianne van Hage
- Department of Medicine Solna, Division of Immunology and Allergy, Karolinska Institutet and Karolinska University, Hospital, Stockholm, Sweden
| | - Birgit Linhart
- Division of Immunopathology, Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Margarete Focke-Tejkl
- Division of Immunopathology, Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
- Karl Landsteiner University of Health Sciences, Krems, Austria
| | - Rudolf Valenta
- Division of Immunopathology, Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
- Laboratory for Molecular Allergology, National Research Center (NRC) Institute of Immunology Federal Medical-Biological Agency (FMBA) of Russia, Moscow, Russia
- Karl Landsteiner University of Health Sciences, Krems, Austria
- Laboratory of Immunopathology, Department of Clinical Immunology and Allergology, Sechenov First Moscow State Medical University, Moscow, Russia
| | - Bulent Enis Sekerel
- Division of Allergy and Asthma, Department of Pediatrics, Hacettepe University Faculty of Medicine, Ankara, Turkey
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5
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Clinical Manifestations of Pediatric Food Allergy: a Contemporary Review. Clin Rev Allergy Immunol 2021; 62:180-199. [PMID: 34519995 DOI: 10.1007/s12016-021-08895-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/24/2021] [Indexed: 12/12/2022]
Abstract
Food allergies (FAs) are an emerging health care issue, and a "second wave of the allergy epidemic" was named. There are extensive data that documented the prevalence rate as high as approximately 10%. FAs are immunological adverse reactions, including IgE-mediated mechanisms, cell-mediated mechanisms, or mixed IgE- and cell-mediated mechanisms. A diagnosis of FA is made by specific symptoms encounter with food, detailed past history, sensitization tests, and oral food challenges (OFCs) if necessary. The component-resolved diagnostics (CRD) test can distinguish true or cross-reaction. "Minimal elimination" from the results of CRD and OFC could avoid unnecessary food restriction. Strict food limitation is harsh and stressful on patients and their families. Children with FAs experience a higher rate of post-traumatic stress symptoms (PTSS) and bullying than others. In the last 20 years, oral immunotherapy (OIT), sublingual immunotherapy (SLIT), and epicutaneous immunotherapy (EPIT) are treatment strategies. OIT and EPIT are the most two encouraging treatments for FA. This review aims to introduce FAs in diverse clinical disorders, new perspectives, and their practical implications in diagnosing and treating FA.
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Midun E, Radulovic S, Brough H, Caubet JC. Recent advances in the management of nut allergy. World Allergy Organ J 2021; 14:100491. [PMID: 33510829 PMCID: PMC7811165 DOI: 10.1016/j.waojou.2020.100491] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 11/25/2022] Open
Abstract
Peanut/tree nut allergy is common and has been associated with particularly severe reactions. Epidemiological data have shown that the prevalence ranges between 0.05% and 4.9% for tree nut and between 0.5% and 3% for peanut. These large variations can be explained by differences in the age of included patients and the geographical region. In addition, the food consumption modality (ie, raw versus roasted) plays a major role, as heat treatment has the capacity to modify the allergenicity of nuts and legumes. Nut allergies tend to persist into adulthood and consequently have a high impact on quality of life. Recently, it has been demonstrated that a significant proportion of nut allergic patients are able to tolerate other nuts. As opposed to the avoidance of all nuts, this approach is currently proposed in several tertiary allergy centers. However, diagnosis of nut allergy is particularly difficult due to co-sensitization leading to high rate of false positive skin prick tests and/or specific IgE to whole allergen extracts. The use of component resolved diagnosis leads to major improvement of diagnosis, particularly to distinguish between primary and secondary nut allergies. The basophil activation test has been suggested to be useful but is still used mainly as a research tool. Thus, diagnosis remains mainly based on the oral food challenge, which is considered as the gold standard. Regarding treatment, avoidance remains the cornerstone of management of nut allergy. Oral immunotherapy is increasingly proposed as an alternative management strategy.
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Key Words
- Component-resolved diagnostic, CRD
- Cross reactivity
- Double-blind, placebo-controlled, food challenge, DBPCFC
- Food allergy
- Lipid transfer protein, LTP
- Oral allergy syndrome, OAS
- Oral food challenge, OFC
- Oral immunotherapy
- Oral induction tolerance, OIT
- Pathogenesis related protein type 10, PR-10
- Peanut
- Platelet-activating factor, PAF
- Pollen-food syndrome, PFS
- Precautionary Allergen Labels, (PAL)
- Skin prick test, SPT
- Tree nut
- Tree nut, TN
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Affiliation(s)
- Elise Midun
- Pediatric Allergy Unit, University Hospitals of Geneva and University of Geneva, Rue Willy Donzé 6, 1205 Geneva, Switzerland, University Lyon 1 Claude Bernard, 43 Boulevard Du 11-Novembre-1918, 69100, Villeurbanne, France
- Corresponding author.
| | - Suzana Radulovic
- Paediatric Allergy Group, Department of Women and Children's Health, King's College London, London, United Kingdom, Paediatric Allergy Group, Peter Gorer Dept of Immunobiology, School of Immunology & Microbial Sciences, King's College London, Guys' Hospital, London, United Kingdom, Children's Allergy Service, Evelina Children's Hospital, Guy's and St. Thomas' Hospital NHS Foundation Trust, London, United Kingdom
| | - Helen Brough
- Paediatric Allergy Group, Department of Women and Children's Health, King's College London, London, United Kingdom, Paediatric Allergy Group, Peter Gorer Dept of Immunobiology, School of Immunology & Microbial Sciences, King's College London, Guys' Hospital, London, United Kingdom, Children's Allergy Service, Evelina Children's Hospital, Guy's and St. Thomas' Hospital NHS Foundation Trust, London, United Kingdom
| | - Jean-Christoph Caubet
- Pediatric Allergy Unit, University Hospitals of Geneva and University of Geneva, Rue Willy Donzé 6, 1205, Geneva, Switzerland
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Lamberti C, Nebbia S, Antoniazzi S, Cirrincione S, Marengo E, Manfredi M, Smorgon D, Monti G, Faccio A, Giuffrida MG, Balestrini R, Cavallarin L. Effect of hot air and infrared roasting on hazelnut allergenicity. Food Chem 2020; 342:128174. [PMID: 33077287 DOI: 10.1016/j.foodchem.2020.128174] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 08/26/2020] [Accepted: 09/21/2020] [Indexed: 01/23/2023]
Abstract
Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.
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Affiliation(s)
- Cristina Lamberti
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Stefano Nebbia
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Sara Antoniazzi
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Simona Cirrincione
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Emilio Marengo
- Center for Translational Research on Autoimmune and Allergic Disease - CAAD, University of Piemonte Orientale, Corso Trieste 15/A, 28100 Novara, Italy.
| | - Marcello Manfredi
- Center for Translational Research on Autoimmune and Allergic Disease - CAAD, University of Piemonte Orientale, Corso Trieste 15/A, 28100 Novara, Italy.
| | - Denis Smorgon
- Istituto Nazionale di Ricerca Metrologica, Strada delle Cacce 91, 10135 Torino, Italy.
| | - Giovanna Monti
- SC Pediatria, Regina Margherita Children's Hospital, Città della Scienza e della Salute, Piazza Polonia 94, 10126 Torino, Italy.
| | - Antonella Faccio
- Institute for Sustainable Plant Protection - National Research Council, Viale Mattioli 25, 10125 Torino, Italy.
| | - Maria Gabriella Giuffrida
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Raffaella Balestrini
- Institute for Sustainable Plant Protection - National Research Council, Viale Mattioli 25, 10125 Torino, Italy.
| | - Laura Cavallarin
- Institute of the Science of Food Production - National Research Council, Largo Braccini 2, 10095 Grugliasco, TO, Italy.
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Abstract
This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allergens and a second one focused on animal allergens. Our extensive analysis of the available literature revealed that physicochemical characteristics had consistent effects on protein allergenicity for allergens belonging to the same protein family. For example, protein aggregation contributes to increased allergenicity of 2S albumins, while for legumins and cereal prolamins, the same phenomenon leads to a reduction. Molecular stability, related to structural resistance to heat and proteolysis, was identified as the most common feature promoting plant protein allergenicity, although it fails to explain the potency of some unstable allergens (e.g. pollen-related food allergens). Furthermore, data on physicochemical characteristics translating into clinical effects are limited, mainly because most studies are focused on in vitro IgE binding. Clinical data assessing how these parameters affect the development and clinical manifestation of allergies is minimal, with only few reports evaluating the sensitising capacity of modified proteins (addressing different physicochemical properties) in murine allergy models. In vivo testing of modified pure proteins by SPT or DBPCFC is scarce. At this stage, a systematic approach to link the physicochemical properties with clinical plant allergenicity in real-life scenarios is still missing.
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9
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Pitre M, L’Hocine L, Achouri A, Blaquière M, Des Roches A. Immunoglobulin E-Binding Pattern of Canadian Peanut Allergic Children and Cross-Reactivity with Almond, Hazelnut and Pistachio. Biomolecules 2020; 10:E1091. [PMID: 32707944 PMCID: PMC7464554 DOI: 10.3390/biom10081091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/24/2022] Open
Abstract
Peanut allergic individuals can be both co-sensitized and co-allergic to peanut and tree nuts. At the moment, standard diagnostic approaches do not always allow differentiation between clinically relevant sensitization and nonsignificant cross-reactions, and the responsibility of each allergen remains unclear. The objective of this study was therefore to determine a peanut sensitization profile in a cohort of Canadian peanut allergic children and assess the immunoglobulin E (IgE) molecular cross-reactivity between peanut, almond, hazelnut and pistachio. The specific IgE (sIgE) levels of each patient serum were determined by ImmunoCAP, indirect ELISA and immunoblot to examine their sIgE-binding levels and profiles to peanut proteins. Reciprocal inhibition ELISA and immunoblotting were used to study sIgE cross-reactions between peanut and the selected tree nuts using an adjusted and representative serum pool of the nine allergic patients. The results showed that the prepared peanut and tree nut protein extracts allowed for the detection of the majority of peanut and selected tree nut known allergens. The reciprocal inhibition ELISA experiments showed limited sIgE cross-reactivities between peanut and the studied tree nuts, with peanut being most likely the sensitizing allergen and tree nuts the cross-reactive ones. In the case of hazelnut and pistachio, a coexisting primary sensitization to hazelnut and pistachio was also demonstrated in the serum pool. Reciprocal inhibition immunoblotting further revealed that storage proteins (2S albumin, 7S vicilin and 11S legumin) could possibly account for the observed IgE-cross-reactions between peanut and the studied tree nuts in this cohort of allergic individuals. It also demonstrated the importance of conformational epitopes in the exhibited cross-reactions.
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Affiliation(s)
- Mélanie Pitre
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada; (M.P.); (A.A.)
| | - Lamia L’Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada; (M.P.); (A.A.)
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada; (M.P.); (A.A.)
| | - Martin Blaquière
- Sherbrooke University Hospital Center, Hôtel-Dieu de Sherbrooke, Department of Pediatrics, 580 Bowen south, Sherbrooke, QC J1G 2E3, Canada;
| | - Anne Des Roches
- Immunoallergy and Rheumatology Service Department of Pediatrics Medical School CHU Sainte-Justine Institution, 3175 Côte Sainte-Catherine, Montreal, QC H3T 1C5, Canada;
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Natural Variation of Hazelnut Allergenicity: Is There Any Potential for Selecting Hypoallergenic Varieties? Nutrients 2020; 12:nu12072100. [PMID: 32708541 PMCID: PMC7400875 DOI: 10.3390/nu12072100] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 12/15/2022] Open
Abstract
Hazelnuts (Corylus avellana L.) have an important role in human nutrition and health. However, they are a common cause of food allergy. Due to hazelnut varietal diversity, variety-dependent differences in the IgE-binding properties may be suspected, which could allow therapeutic strategies based on the use of hypoallergenic varieties to induce desensitization. In a proteogenomic approach, we aimed to evaluate the allergenic potential of a genetically diverse set of hazelnuts (n = 13 varieties). Minor differences were found at the level of genes encoding important allergens, namely Cor a 8, Cor a 9, and Cor a 14. Nevertheless, IgE-reactivity was similar for all varieties using sera from seven allergic individuals. The predominant IgE-reactive proteins were Cor a 9 (100%) and Cor a 1.04 (60%), with the former being the most frequently identified by a two-dimensional gel electrophoresis (2-DE)-based proteomic approach. Therefore, it seems that the conventional exclusion diet will hold its ground for the time being.
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11
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Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry. Food Res Int 2019; 128:108747. [PMID: 31955787 DOI: 10.1016/j.foodres.2019.108747] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 11/20/2022]
Abstract
Peptide marker identification is one of the most important steps in the development of a mass spectrometry (MS) based method for allergen detection, since the robustness and sensitivity of the overall analytical method will strictly depend on the reliability of the proteotypic peptides tracing for each allergen. The European legislation in place issues the mandatory labelling of fourteen allergenic ingredients whenever used in different food formulations. Among these, six allergenic ingredients, namely milk, egg, peanut, soybean, hazelnut and almond, can be prioritized in light of their higher occurrence in food recalls for undeclared presence with serious risk decision. In this work, we described the results of a comprehensive evaluation of the current literature on MS-based allergen detection aiming at collecting all available information about proteins and peptide markers validated in independent studies for the six allergenic ingredients of interest. The main features of the targeted proteins were commented reviewing all details available about known isoforms and sequence homology particularly in plant-derived allergens. Several critical aspects affecting peptide markers reliability were discussed and according to this evaluation a final short-list of candidate markers was compiled likely to be standardized and implemented in MS methods for allergen analysis.
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Vencia W, Minale P, Migone L, Lazzara F, Vito G, Ferrari A, Razzuoli E. Effects of thermal treatment on walnut detection and allergenicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2636-2640. [PMID: 30324619 DOI: 10.1002/jsfa.9428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 09/06/2018] [Accepted: 10/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial enzyme-linked immunosorbent assay (ELISA) kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The effects of thermal treatment of samples were evaluated by exposing walnuts to different heat treatments. All samples were first analysed by two different commercial ELISA assays. Then, we performed a skin prick test (SPT) on nine patients with proven nut allergy using small walnut pieces from raw and treated samples. RESULTS The presence of nuts proteins in thermally processed foods was not accurately detected by ELISA kits. All patients had a positive SPT reaction with raw walnut, while thermal treatments affected walnut allergenicity. The ELISA test gives a negative result in the case of strong thermal treatment, but at the same time allergic subjects react positively to stimulation with the same sample. CONCLUSION This study suggests that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Finally, the clinical results highlight that thermal treatment might induce a reduction in walnut allergenicity. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Walter Vencia
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Paola Minale
- U.O. Allergologia, A. O. San Martino, Largo Rosanna Benzi 10, Genova, Italy
| | - Laura Migone
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Fabrizio Lazzara
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Guendalina Vito
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Angelo Ferrari
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Elisabetta Razzuoli
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
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Ladics GS. Assessment of the potential allergenicity of genetically-engineered food crops. J Immunotoxicol 2018; 16:43-53. [PMID: 30409058 DOI: 10.1080/1547691x.2018.1533904] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
An extensive safety assessment process exists for genetically-engineered (GE) crops. The assessment includes an evaluation of the introduced protein as well as the crop containing the protein with the goal of demonstrating the GE crop is "as-safe-as" non-GE crops in the food supply. One of the evaluations for GE crops is to assess the expressed protein for allergenic potential. Currently, no single factor is recognized as a predictor for protein allergenicity. Therefore, a weight-of-the-evidence approach, which accounts for a variety of factors and approaches for an overall assessment of allergenic potential, is conducted. This assessment includes an evaluation of the history of exposure and safety of the gene(s) source; protein structure (e.g. amino acid sequence identity to human allergens); stability of the protein to pepsin digestion in vitro; heat stability of the protein; glycosylation status; and when appropriate, specific IgE binding studies with sera from relevant clinically allergic subjects. Since GE crops were first commercialized over 20 years ago, there is no proof that the introduced novel protein(s) in any commercialized GE food crop has caused food allergy.
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Sensitization profiles to hazelnut allergens across the United States. Ann Allergy Asthma Immunol 2018; 122:111-116.e1. [PMID: 30292797 DOI: 10.1016/j.anai.2018.09.466] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 08/28/2018] [Accepted: 09/28/2018] [Indexed: 12/21/2022]
Abstract
BACKGROUND Measurement of IgE antibody to hazelnut components can aid in the prediction of allergic responses to the food. OBJECTIVE To investigate the association between patient demographics (age, location) and patterns of allergic sensitization to hazelnut components across the United States and to investigate the degree of correlation between hazelnut sensitization with sensitization to other tree nuts, peanuts, and their components. METHODS Serum samples from 10,503 individuals with hazelnut extract specific IgE (sIgE) levels of 0.35 kUA/L or higher were analyzed for IgE antibodies to Cor a 1, 8, 9, and 14 by ImmunoCAP. A subset of these patients were analyzed for IgE antibodies to peanut, walnut, and cashew nut IgE along with associated components. RESULTS Among hazelnut sensitized individuals, children (<3 years old) were predominantly sensitized to Cor a 9 and Cor a 14. Conversely, Cor a 1 sIgE sensitization was much higher in adults than children, especially in the Northeastern United States. Cor a 8 sensitization was relatively constant (near 10%) across all ages. Cosensitization of hazelnut with other tree nuts and peanuts was related to correlation of IgE concentrations of individual component families. CONCLUSION We conclude that sensitization to individual hazelnut components is highly dependent on age and/or geographic location. Component correlations suggest that cosensitization to hazelnut and walnut may be caused by their pathogenesis-related protein 10 allergens, nonspecific lipid transfer proteins, or seed storage proteins, whereas hazelnut and peanut cosensitization is more often caused by cross-reactivity of pathogenesis-related protein 10 (Cor a 1 and Ara h 8) and nonspecific lipid transfer proteins (Cor a 8 and Ara h 9).
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Rib-Schmidt C, Riedl P, Meisinger V, Schwaben L, Schulenborg T, Reuter A, Schiller D, Seutter von Loetzen C, Rösch P. pH and Heat Resistance of the Major Celery Allergen Api g 1. Mol Nutr Food Res 2018; 62:e1700886. [PMID: 29800504 DOI: 10.1002/mnfr.201700886] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 03/09/2018] [Indexed: 01/24/2023]
Abstract
SCOPE The major celery allergen Api g 1 is a member of the pathogenesis-related 10 class protein family. This study aims to investigate the impact of heat and pH on the native protein conformation required for Immunoglobulin E (IgE) recognition. METHODS AND RESULTS Spectroscopic methods, MS and IgE-binding analyses are used to study the effects of pH and thermal treatment on Api g 1.0101. Heat processing results in a loss of the native protein fold via denaturation, oligomerization, and precipitation along with a subsequent reduction of IgE recognition. The induced effects and timescales are strongly pH dependent. While Api g 1 refolds partially into an IgE-binding conformation at physiological pH, acidic pH treatment leads to the formation of structurally heat-resistant, IgE-reactive oligomers. Thermal processing in the presence of a celery matrix or at pH conditions close to the isoelectric point (pI = 4.63) of Api g 1.0101 results in almost instant precipitation. CONCLUSION This study demonstrates that Api g 1.0101 is not intrinsically susceptible to heat treatment in vitro. However, the pH and the celery matrix strongly influence the stability of Api g 1.0101 and might be the main reasons for the observed temperature lability of this important food allergen.
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Affiliation(s)
- Carina Rib-Schmidt
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Philipp Riedl
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Veronika Meisinger
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Luisa Schwaben
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Andreas Reuter
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | - Dirk Schiller
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Paul Rösch
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
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Geiselhart S, Hoffmann-Sommergruber K, Bublin M. Tree nut allergens. Mol Immunol 2018; 100:71-81. [PMID: 29680588 DOI: 10.1016/j.molimm.2018.03.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 03/19/2018] [Indexed: 12/21/2022]
Abstract
Tree nuts are considered as part of a healthy diet due to their high nutritional quality. However, they are also a potent source of allergenic proteins inducing IgE mediated hypersensitivity often causing serious, life-threatening reactions. The reported prevalence of tree nut allergy is up to 4.9% worldwide. The general term "tree nuts" comprises a number of nuts, seeds, and drupes, derived from trees from different botanical families. For hazelnut and walnut several allergens have been identified which are already partly applied in component resolved diagnosis, while for other tree nuts such as macadamia, coconut, and Brazil nut only individual allergens were identified and data on additional allergenic proteins are missing. This review summarizes the current knowledge on tree nut allergens and describes their physicochemical and immunological characterization and clinical relevance.
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Affiliation(s)
- Sabine Geiselhart
- Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | | | - Merima Bublin
- Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
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Abstract
Tree nut (TN) allergy is common and often severe. It has become an important health concern as availability and consumption have increased. Prevalence varies by age and geographic region and appears to have increased in children. Accidental ingestion of TNs is common. Unfortunately, there is a lower likelihood of resolution of TN allergy, roughly 10%. TN-specific skin tests and serum immunoglobulin E levels can help aid in the diagnosis of TN allergy, but a careful medical history is important because a positive test in isolation is not typically diagnostic. Component-resolved diagnostic tests are being increasingly utilized and may improve accuracy. Management consists of strict avoidance of the causal nut(s) and prompt treatment of symptoms upon accidental exposure. A specific consideration with regard to the management of TN allergy is the decision to avoid all TNs or only the TNs to which a patient is clinically allergic. There are currently no data on the primary or secondary prevention of TN allergy. Treatment strategies are being evaluated.
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Affiliation(s)
- Tamar Weinberger
- The Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA
| | - Scott Sicherer
- The Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA
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Datema MR, van Ree R, Asero R, Barreales L, Belohlavkova S, de Blay F, Clausen M, Dubakiene R, Fernández-Perez C, Fritsche P, Gislason D, Hoffmann-Sommergruber K, Jedrzejczak-Czechowicz M, Jongejan L, Knulst AC, Kowalski M, Kralimarkova TZ, Le TM, Lidholm J, Papadopoulos NG, Popov TA, del Prado N, Purohit A, Reig I, Seneviratne SL, Sinaniotis A, Versteeg SA, Vieths S, Zwinderman AH, Mills ENC, Fernández-Rivas M, Ballmer-Weber B. Component-resolved diagnosis and beyond: Multivariable regression models to predict severity of hazelnut allergy. Allergy 2018; 73:549-559. [PMID: 28986984 DOI: 10.1111/all.13328] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/02/2017] [Indexed: 11/28/2022]
Abstract
BACKGROUND Component-resolved diagnosis (CRD) has revealed significant associations between IgE against individual allergens and severity of hazelnut allergy. Less attention has been given to combining them with clinical factors in predicting severity. AIM To analyze associations between severity and sensitization patterns, patient characteristics and clinical history, and to develop models to improve predictive accuracy. METHODS Patients reporting hazelnut allergy (n = 423) from 12 European cities were tested for IgE against individual hazelnut allergens. Symptoms (reported and during Double-blind placebo-controlled food challenge [DBPCFC]) were categorized in mild, moderate, and severe. Multiple regression models to predict severity were generated from clinical factors and sensitization patterns (CRD- and extract-based). Odds ratios (ORs) and areas under receiver-operating characteristic (ROC) curves (AUCs) were used to evaluate their predictive value. RESULTS Cor a 9 and 14 were positively (OR 10.5 and 10.1, respectively), and Cor a 1 negatively (OR 0.14) associated with severe symptoms during DBPCFC, with AUCs of 0.70-073. Combining Cor a 1 and 9 improved this to 0.76. A model using a combination of atopic dermatitis (risk), pollen allergy (protection), IgE against Cor a 14 (risk) and walnut (risk) increased the AUC to 0.91. At 92% sensitivity, the specificity was 76.3%, and the positive and negative predictive values 62.2% and 95.7%, respectively. For reported symptoms, associations and generated models proved to be almost identical but weaker. CONCLUSION A model combining CRD with clinical background and extract-based serology is superior to CRD alone in assessing the risk of severe reactions to hazelnut, particular in ruling out severe reactions.
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Affiliation(s)
- M. R. Datema
- Department of Experimental Immunology; Academic Medical Center; Amsterdam The Netherlands
| | - R. van Ree
- Department of Experimental Immunology; Academic Medical Center; Amsterdam The Netherlands
- Department of Otorhinolaryngology; Academic Medical Center; Amsterdam The Netherlands
| | - R. Asero
- Ambulatorio di Allergologia; Clinica San Carlo; Paderno Dugnano Italy
| | - L. Barreales
- Allergy Department; Hospital Clinico San Carlos, IdISSC; Madrid Spain
| | | | - F. de Blay
- Allergy Division; Chest Disease Department; Strasbourg University Hospital; Strasbourg France
| | - M. Clausen
- Faculty of Medicine; University of Iceland; Landspitali University Hospital; Reykjavik Iceland
| | - R. Dubakiene
- Medical Faculty; Vilnius University; Vilnius Lithuania
| | | | - P. Fritsche
- Allergy Unit; Department of Dermatology; University Hospital Zürich; Zürich Switzerland
| | - D. Gislason
- Faculty of Medicine; University of Iceland; Landspitali University Hospital; Reykjavik Iceland
| | - K. Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research; Medical University of Vienna; Vienna Austria
| | - M. Jedrzejczak-Czechowicz
- Department of Immunology, Rheumatology and Allergy; Faculty of Medicine; Medical University of Lodz; Lodz Poland
| | - L. Jongejan
- Department of Experimental Immunology; Academic Medical Center; Amsterdam The Netherlands
| | - A. C. Knulst
- Department of Dermatology and Allergology; University Medical Center Utrecht; Utrecht The Netherlands
| | - M. Kowalski
- Department of Immunology, Rheumatology and Allergy; Faculty of Medicine; Medical University of Lodz; Lodz Poland
| | - T. Z. Kralimarkova
- Clinic of Allergy and Asthma; Medical University of Sofia; Sofia Bulgaria
| | - T.-M. Le
- Department of Dermatology and Allergology; University Medical Center Utrecht; Utrecht The Netherlands
| | - J. Lidholm
- Thermo Fisher Scientific; Uppsala Sweden
| | - N. G. Papadopoulos
- Allergy Department; 2nd Pediatric Clinic; University of Athens; Athens Greece
- Centre for Paediatrics and Child Health; Institute of Human Development; University of Manchester; Manchester UK
| | - T. A. Popov
- Clinic of Allergy and Asthma; Medical University of Sofia; Sofia Bulgaria
| | - N. del Prado
- Clinical epidemiology Unit; Preventive Medicine Department; Hospital Clinico San Carlos, IdISSC; Madrid Spain
| | - A. Purohit
- Allergy Division; Chest Disease Department; Strasbourg University Hospital; Strasbourg France
| | - I. Reig
- Allergy Department; Hospital Clinico San Carlos, IdISSC; Madrid Spain
| | - S. L. Seneviratne
- Institute of Immunity and Transplantation; University College London; London UK
| | - A. Sinaniotis
- Allergy Department; 2nd Pediatric Clinic; University of Athens; Athens Greece
| | - S. A. Versteeg
- Department of Experimental Immunology; Academic Medical Center; Amsterdam The Netherlands
| | - S. Vieths
- Division of Allergology; Paul-Ehrlich-Institut; Federal Institute for Vaccines and Biomedicines; Langen Germany
| | - A. H. Zwinderman
- Department of Clinical Epidemiology, Biostatistics and Bioinformatics; Academic Medical Center; Amsterdam The Netherlands
| | - E. N. C. Mills
- Institute of Inflammation and Repair; Manchester Academic Health Science Centre; Manchester Institute of Biotechnology; The University of Manchester; Manchester UK
| | | | - B. Ballmer-Weber
- Allergy Unit; Department of Dermatology; University Hospital Zürich; Zürich Switzerland
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Abstract
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.
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Affiliation(s)
- Beatriz Cabanillas
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
| | - Natalija Novak
- a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany
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Ciprandi G, Comite P, Bruzzone M, Fontana V. Can pan-allergens affect the sensitization pattern? Immunobiology 2017; 222:726-729. [PMID: 28159395 DOI: 10.1016/j.imbio.2017.01.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2017] [Revised: 01/20/2017] [Accepted: 01/22/2017] [Indexed: 11/29/2022]
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21
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Marquinez JIA, Lopez MA. Food Allergy and Food Poisoning. PHARMACEUTICAL SCIENCES 2017. [DOI: 10.4018/978-1-5225-1762-7.ch023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).
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Marquinez JIA, Lopez MA. Food Allergy and Food Poisoning. EXAMINING THE DEVELOPMENT, REGULATION, AND CONSUMPTION OF FUNCTIONAL FOODS 2017. [DOI: 10.4018/978-1-5225-0607-2.ch009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Taken into account data from which is considered a product not safe, estimate the safe level of a contaminant on food, for example, always have many unavoidable uncertainties. It cannot be overemphasized enough, that this also happens as in any other human activity. In most cases, we hope, to define as clearly as possible the eventual risk associated with particular conditions of exposure to a given substance in food. There are numerous toxic compounds that reside naturally in certain foods that unable these to be consumed above certain limits or even are fully prohibited in some other countries. Chapter starts with a clear explanation of differences and relationships between food allergy and food poisoning, continued with main allergens in food and main toxics. Finally, authors summarize different origins of toxins and allergens (natural from foods, from additives, pollutants and food processing).
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Ortiz T, Para R, Gonipeta B, Reitmeyer M, He Y, Srkalovic I, Ng PKW, Gangur V. Effect of extrusion processing on immune activation properties of hazelnut protein in a mouse model. Int J Food Sci Nutr 2016; 67:660-9. [PMID: 27251648 DOI: 10.1080/09637486.2016.1191445] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Although food processing can alter food allergenicity, the impact of extrusion processing on in vivo hazelnut allergenicity is unknown. Here, we tested the hypothesis that extrusion processing will alter the immune activation properties of hazelnut protein (HNP) in mice. Soluble extrusion-processed HNP (EHNP) was prepared and evaluated for immune response using an established transdermal sensitization mouse model. Mice were sensitized with identical amounts of EHNP versus raw HNP. After confirming systemic IgE, IgG1 and IgG2a antibody responses, oral hypersensitivity reaction was quantified by hypothermia shock response (HSR). Mechanism was studied by measuring mucosal mast cell (MMC) degranulation. Compared to raw HNP, the EHNP elicited slower but similar IgE antibody (Ab) response, lower IgG1 but higher IgG2a Ab response. The EHNP exhibited significantly lower oral HSR as well as MMC degranulation capacity. These results demonstrate that the extrusion technology can be used to produce soluble HNP with altered immune activation properties.
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Affiliation(s)
- Tina Ortiz
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Radhakrishna Para
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Babu Gonipeta
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Mike Reitmeyer
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Yingli He
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Ines Srkalovic
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Perry K W Ng
- b Cereal Science Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
| | - Venu Gangur
- a Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition , Michigan State University , East Lansing , MI , USA
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Breiteneder H. Grundlagen natürlicher Allergene. ALLERGOLOGIE 2016. [DOI: 10.1007/978-3-642-37203-2_17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Uasuf CG, Villalta D, Conte ME, Di Sano C, Barrale M, Cantisano V, Pace E, Gjomarkaj M, Gangemi S, Brusca I. Different co-sensitizations could determine different risk assessment in peach allergy? Evaluation of an anaphylactic biomarker in Pru p 3 positive patients. Clin Mol Allergy 2015; 13:30. [PMID: 26633941 PMCID: PMC4667484 DOI: 10.1186/s12948-015-0035-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2015] [Accepted: 10/22/2015] [Indexed: 11/10/2022] Open
Abstract
Background In Italy, the nsLTP (Pru p 3) has been identified as the most frequent cause of food allergy and anaphylaxis. In order to estimate the risk assessment in peach allergy, we investigated the presence of correlations between the levels of sIgE to Pru p 3 with the severity of the clinical symptoms in two Pru p 3 positive populations from two different areas of Italy. Methods 133 consecutively Pru p 3 positive patients were recruited from South Italy, where the prevalence of PR-10 and profilin sensitization is low, and from North-East Italy, where the sensitization to pathogenesis related protein -10 (PR-10) and profilin is higher. Skin prick test (SPT) to peach extract and sIgE to peach panallergens were performed. Results All 133 patients were positive to SPT to peach extract and to sIgE to Pru p 3. The North-East population was simultaneously positive to Pru p 1 (42.8 %) and Pru p 4 (12.7 %), while no Southern patients were positive to PR-10 or to profilin. A significant difference in the levels of sIgE to Pru p 3 was found only in South Italy Pru p 3 + patients vs. asymptomatic patients (p = 0.01) and in mild reactions vs. severe reactions (p = 0.0008). In South Italy patients, it was also found a significant correlation between the severity of the clinical reaction and the levels of sIgE to Pru p 3 (p = 0.001). Conclusion Level of sIgE to Pru p 3 indicates the possibility of development a severe food allergic reaction. Pru p 3 positive patients from different geographical areas and with different co-sensitizations to Pru p 1 and/or Pru p 4 could have a different risk assessment in peach allergy.
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Affiliation(s)
- Carina Gabriela Uasuf
- Allergy Diseases Center "Prof. G. Bonsignore", Institute of Biomedicine and Molecular Immunology "A. Monroy"(IBIM)-National Research Council (CNR), Palermo, Italy
| | - Danilo Villalta
- Allergy and Clinical Immunology Unit, A.O "S. Maria degli Angeli di Pordenone", Pordenone, Italy
| | - Maria Elisabetta Conte
- Allergy and Clinical Immunology Unit, A.O "S. Maria degli Angeli di Pordenone", Pordenone, Italy
| | - Caterina Di Sano
- Allergy Diseases Center "Prof. G. Bonsignore", Institute of Biomedicine and Molecular Immunology "A. Monroy"(IBIM)-National Research Council (CNR), Palermo, Italy
| | - Maria Barrale
- Clinical Pathology, Allergy Unit, Buccheri La Ferla Hospital, Palermo, Italy
| | - Vincenzo Cantisano
- Clinical Pathology, Allergy Unit, Buccheri La Ferla Hospital, Palermo, Italy
| | - Elisabetta Pace
- Allergy Diseases Center "Prof. G. Bonsignore", Institute of Biomedicine and Molecular Immunology "A. Monroy"(IBIM)-National Research Council (CNR), Palermo, Italy
| | - Mark Gjomarkaj
- Allergy Diseases Center "Prof. G. Bonsignore", Institute of Biomedicine and Molecular Immunology "A. Monroy"(IBIM)-National Research Council (CNR), Palermo, Italy
| | - Sebastiano Gangemi
- School and Division of Allergy and Clinical Immunology, Department of Clinical and Experimental Medicine, University of Messina, Messina, Italy
| | - Ignazio Brusca
- Clinical Pathology, Allergy Unit, Buccheri La Ferla Hospital, Palermo, Italy
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26
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Martín-Fernández B, Manzanares-Palenzuela CL, Sánchez-Paniagua López M, de-los-Santos-Álvarez N, López-Ruiz B. Electrochemical genosensors in food safety assessment. Crit Rev Food Sci Nutr 2015; 57:2758-2774. [DOI: 10.1080/10408398.2015.1067597] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Begoña Martín-Fernández
- Sección Departamental de Química Analítica, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain
| | | | - Marta Sánchez-Paniagua López
- Sección Departamental de Química Analítica, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain
| | | | - Beatriz López-Ruiz
- Sección Departamental de Química Analítica, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain
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27
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Offermann LR, Bublin M, Perdue ML, Pfeifer S, Dubiela P, Borowski T, Chruszcz M, Hoffmann-Sommergruber K. Structural and Functional Characterization of the Hazelnut Allergen Cor a 8. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9150-8. [PMID: 26417906 PMCID: PMC4616228 DOI: 10.1021/acs.jafc.5b03534] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 09/23/2015] [Accepted: 09/28/2015] [Indexed: 05/28/2023]
Abstract
Nonspecific lipid transfer proteins (nsLTPs) are basic proteins, stabilized by four disulfide bonds, and are expressed throughout the plant kingdom. These proteins are also known as important allergens in fruits and tree nuts. In this study, the nsLTP from hazelnuts, Cor a 8, was purified and its crystal structure determined. The protein is stable at low pH and refolds after thermal denaturation. Molecular dynamics simulations were used to provide an insight into conformational changes of Cor a 8 upon ligand binding. When known epitope areas from Pru p 3 were compared to those of Cor a 8, differences were obvious, which may contribute to limited cross-reactivity between peach and hazelnut allergens. Differences in epitope regions may contribute to limited cross-reactivity between Cor a 8 and nsLTPs from other plant sources. The structure of Cor a 8 represents the first resolved structure of a hazelnut allergen.
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Affiliation(s)
- Lesa R. Offermann
- Department
of Chemistry and Biochemistry, University
of South Carolina, Columbia, South Carolina 29208, United States
- Department
of Chemistry, Davidson College, Davidson, North Carolina 28035, United States
| | - Merima Bublin
- Department
of Pathophysiology and Allergy Research, Center for Pathophysiology,
Infectiology and Immunology, Medical University
of Vienna, Vienna, Austria
| | - Makenzie L. Perdue
- Department
of Chemistry and Biochemistry, University
of South Carolina, Columbia, South Carolina 29208, United States
| | - Sabine Pfeifer
- Department
of Pathophysiology and Allergy Research, Center for Pathophysiology,
Infectiology and Immunology, Medical University
of Vienna, Vienna, Austria
| | - Pawel Dubiela
- Department
of Pathophysiology and Allergy Research, Center for Pathophysiology,
Infectiology and Immunology, Medical University
of Vienna, Vienna, Austria
| | - Tomasz Borowski
- Jerzy Haber
Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Kraków, Poland
| | - Maksymilian Chruszcz
- Department
of Chemistry and Biochemistry, University
of South Carolina, Columbia, South Carolina 29208, United States
| | - Karin Hoffmann-Sommergruber
- Department
of Pathophysiology and Allergy Research, Center for Pathophysiology,
Infectiology and Immunology, Medical University
of Vienna, Vienna, Austria
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28
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Schussler E, Kattan J. Allergen Component Testing in the Diagnosis of Food Allergy. Curr Allergy Asthma Rep 2015; 15:55. [PMID: 26233426 DOI: 10.1007/s11882-015-0554-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
IgE-mediated food allergies are an important public health problem, affecting 5 % of adults and 8 % of children, with numerous studies indicating that the prevalence is increasing. Food allergic reactions can range in severity from mild to severe and life threatening. Accurate diagnosis of food allergy is necessary not only to provide appropriate and potentially life-saving preventive measures but also to prevent unwarranted dietary restrictions. The diagnosis of food allergy has traditionally been based on clinical history and food specific IgE (sIgE) testing, including skin prick testing (SPT), serum tests, or both. These tests tend to be extremely sensitive, but positive test results to foods that are tolerated are common. Studies of allergen component-resolved diagnostics (CRD) show that adjuvant use of this modality may provide a more accurate assessment in the diagnosis of food allergy, though the reported benefits are questionable for a number of major allergens. Furthermore, diagnostic cutoff values have been difficult to determine for allergens where component testing has been demonstrated to be beneficial.
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Affiliation(s)
- Edith Schussler
- Division of Allergy and Immunology, Department of Pediatrics, Elliot and Roslyn Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, Box 1198, New York, NY, 10029-6574, USA,
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29
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Werfel T, Asero R, Ballmer-Weber BK, Beyer K, Enrique E, Knulst AC, Mari A, Muraro A, Ollert M, Poulsen LK, Vieths S, Worm M, Hoffmann-Sommergruber K. Position paper of the EAACI: food allergy due to immunological cross-reactions with common inhalant allergens. Allergy 2015; 70:1079-90. [PMID: 26095197 DOI: 10.1111/all.12666] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/04/2015] [Indexed: 01/22/2023]
Abstract
In older children, adolescents, and adults, a substantial part of all IgE-mediated food allergies is caused by cross-reacting allergenic structures shared by inhalants and foods. IgE stimulated by a cross-reactive inhalant allergen can result in diverse patterns of allergic reactions to various foods. Local, mild, or severe systemic reactions may occur already after the first consumption of a food containing a cross-reactive allergen. In clinical practice, clinically relevant sensitizations are elucidated by skin prick testing or by the determination of specific IgE in vitro. Component-resolved diagnosis may help to reach a diagnosis and may predict the risk of a systemic reaction. Allergy needs to be confirmed in cases of unclear history by oral challenge tests. The therapeutic potential of allergen immunotherapy with inhalant allergens in pollen-related food allergy is not clear, and more placebo-controlled studies are needed. As we are facing an increasing incidence of pollen allergies, a shift in sensitization patterns and changes in nutritional habits, and the occurrence of new, so far unknown allergies due to cross-reactions are expected.
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Affiliation(s)
- T. Werfel
- Department of Dermatology and Allergy; Hannover Medical University; Hannover Germany
| | - R. Asero
- Ambulatorio di Allergologia; Clinica San Carlo; Paderno Dugnano; Milan Italy
| | - B. K. Ballmer-Weber
- Allergy Unit; Department of Dermatology; University Hospital Zürich; Zürich Switzerland
| | - K. Beyer
- Division of Paediatric Pneumology and Immunology; Charité University Hospital; Berlin Germany
| | - E. Enrique
- Allergy Division; Hospital General de Castellón; Castellón Spain
| | - A. C. Knulst
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht The Netherlands
| | - A. Mari
- Associated Center for Molecular Allergology (CAAM); Latina Italy
| | - A. Muraro
- The Referral Centre for Food Allergy Diagnosis and Treatment Veneto Region; Department of Mother and Child Health; University of Padua; Padua Italy
| | - M. Ollert
- Department of Infection and Immunity; Luxembourg Institute of Health; Esch-sur-Alzette; Luxembourg and Department of Dermatology and Allergy; Biederstein; Technische Universität München (TUM); Munich Germany
| | - L. K. Poulsen
- Allergy Clinic Copenhagen University Hospital at Gentofte; Copenhagen Denmark
| | - S. Vieths
- Division of Allergology; Paul-Ehrlich Institute; Langen Germany
| | - M. Worm
- Department of Dermatology and Allergy; of Charité - Universitätsmedizin Berlin; Berlin Germany
| | - K. Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research; Medical University of Vienna; Vienna Austria
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30
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Pfeifer S, Bublin M, Dubiela P, Hummel K, Wortmann J, Hofer G, Keller W, Radauer C, Hoffmann-Sommergruber K. Cor a 14, the allergenic 2S albumin from hazelnut, is highly thermostable and resistant to gastrointestinal digestion. Mol Nutr Food Res 2015; 59:2077-86. [PMID: 26178695 PMCID: PMC4973671 DOI: 10.1002/mnfr.201500071] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 05/07/2015] [Accepted: 06/25/2015] [Indexed: 01/23/2023]
Abstract
Scope Allergens from nuts frequently induce severe allergic reactions in sensitive individuals. The aim of this study was to elucidate the physicochemical characteristics of natural Cor a 14, the 2S albumin from hazelnut. Methods and results Cor a 14 was purified from raw hazelnuts using a combination of precipitation and chromatographic techniques. The protein was analyzed using gel electrophoresis, MS, and far‐UV circular dichroism (CD) analyses. The immunoglobulin E (IgE) binding of native, heat‐treated, and in vitro digested Cor a 14 was studied. We identified two different Cor a 14 isoforms and showed microclipping at the C‐terminus. CD spectra at room temperature showed the typical characteristics of 2S albumins, and temperatures of more than 80°C were required to start unfolding of Cor a 14 demonstrating its high stability to heat treatment. In vitro digestion experiments revealed that Cor a 14 is resistant to proteolytic degradation. Native and heat‐treated protein was recognized by sera from hazelnut allergic patients. However, denaturation of the allergen led to significantly reduced IgE binding. Conclusion We identified two different isoforms of Cor a 14 displaying high stability under heating and gastric and duodenal conditions. Data from IgE‐binding experiments revealed the existence of both, linear and conformational epitopes.
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Affiliation(s)
- Sabine Pfeifer
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Merima Bublin
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Pawel Dubiela
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Karin Hummel
- VetCore Facility, University of Veterinary Medicine, Vienna, Austria
| | - Judith Wortmann
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Gerhard Hofer
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Walter Keller
- Institute of Molecular Biosciences, Structural Biology, University of Graz, Graz, Austria
| | - Christian Radauer
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Karin Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
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Blanc F, Bernard H, Ah-Leung S, Przybylski-Nicaise L, Skov PS, Purohit A, de Blay F, Ballmer-Weber B, Fritsche P, Rivas MF, Reig I, Sinaniotis A, Vassilopoulou E, Hoffmann-Sommergruber K, Vieths S, Rigby N, Mills C, Adel-Patient K. Further studies on the biological activity of hazelnut allergens. Clin Transl Allergy 2015; 5:26. [PMID: 26191402 PMCID: PMC4506444 DOI: 10.1186/s13601-015-0066-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Accepted: 05/20/2015] [Indexed: 01/13/2023] Open
Abstract
Background Sensitization to hazelnut allergens vary depending on the geographic origin and age of the patients. The objective of this study was to further investigate the allergenic activity of hazelnut allergens using sera from patients recruited in various European regions and presenting different sensitization patterns to hazelnut proteins. Methods Natural Cor a 11 and Cor a 9 were purified from hazelnut whereas Cor a 1 and Cor a 8 were produced as recombinant proteins (rCor a 1.04 and rCor a 8). Sera from hazelnut allergic patients were collected in France (n = 5), Switzerland (n = 2), Greece (n = 11) and Spain (n = 3), within the Europrevall project. Total and allergen-specific IgE were quantified by enzyme allergosorbent test and IgE immunoblot were performed using pooled sera from birch-pollen endemic region or from Greece. Histamine Release (HR) assays were performed with stripped basophils passively sensitized with individual sera and challenged by a hazelnut extract or the different hazelnut allergens. Results As previously described, hazelnut allergic patients from Mediterranean countries are mainly sensitized to the nsLTP Cor a 8 whereas patients from France and Switzerland are sensitized to pollen-related allergens. Interestingly, an intermediate profile was evidenced in patients from Madrid. Hazelnut 7S globulin (Cor a 11) and 11S globulin (Cor a 9) were found to be minor allergens, recognized only by patients from Mediterranean countries. The biologic activity of the 4 tested allergens, analysed by HR assay, further confirmed the sensitization patterns, but also demonstrated the very high elicitation potency of Cor a 8. Conclusions This work, extending previously published researches, represents a step towards the better understanding of the complexity of hazelnut allergy and provides new data on the biological activity of hazelnut allergens and extracts. Electronic supplementary material The online version of this article (doi:10.1186/s13601-015-0066-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- F Blanc
- INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât. 136-CEA de Saclay, 91191 Gif-sur-Yvette, France
| | - H Bernard
- INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât. 136-CEA de Saclay, 91191 Gif-sur-Yvette, France
| | - S Ah-Leung
- INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât. 136-CEA de Saclay, 91191 Gif-sur-Yvette, France
| | - L Przybylski-Nicaise
- INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât. 136-CEA de Saclay, 91191 Gif-sur-Yvette, France
| | | | - A Purohit
- Hôpitaux Universitaires de Strasbourg, Strasbourg, France
| | - F de Blay
- Hôpitaux Universitaires de Strasbourg, Strasbourg, France
| | | | - P Fritsche
- University Hospital Zurich, Zurich, Switzerland
| | | | - I Reig
- Hospital Clinico San Carlos, Madrid, Spain
| | - A Sinaniotis
- University of Athens & "Sotiria" Regional Chest Diseases Hospital of Athens, Athens, Greece
| | | | | | - S Vieths
- Paul-Ehrlich-Institut, Langen, Germany
| | - N Rigby
- Institute of Food Research, Norwich, UK
| | - C Mills
- University of Manchester, Manchester, UK
| | - K Adel-Patient
- INRA-CEA, Service de Pharmacologie et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât. 136-CEA de Saclay, 91191 Gif-sur-Yvette, France
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32
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Food processing and allergenicity. Food Chem Toxicol 2015; 80:223-240. [PMID: 25778347 DOI: 10.1016/j.fct.2015.03.005] [Citation(s) in RCA: 301] [Impact Index Per Article: 33.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/06/2015] [Accepted: 03/08/2015] [Indexed: 11/22/2022]
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
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Datema MR, Zuidmeer-Jongejan L, Asero R, Barreales L, Belohlavkova S, de Blay F, Bures P, Clausen M, Dubakiene R, Gislason D, Jedrzejczak-Czechowicz M, Kowalski ML, Knulst AC, Kralimarkova T, Le TM, Lovegrove A, Marsh J, Papadopoulos NG, Popov T, Del Prado N, Purohit A, Reese G, Reig I, Seneviratne SL, Sinaniotis A, Versteeg SA, Vieths S, Zwinderman AH, Mills C, Lidholm J, Hoffmann-Sommergruber K, Fernández-Rivas M, Ballmer-Weber B, van Ree R. Hazelnut allergy across Europe dissected molecularly: A EuroPrevall outpatient clinic survey. J Allergy Clin Immunol 2015; 136:382-91. [PMID: 25772593 DOI: 10.1016/j.jaci.2014.12.1949] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 11/25/2014] [Accepted: 12/04/2014] [Indexed: 12/11/2022]
Abstract
BACKGROUND Hazelnut allergy is birch pollen-driven in Northern/Western Europe and lipid transfer protein-driven in Spain and Italy. Little is known about other regions and other allergens. OBJECTIVE Establishing a molecular map of hazelnut allergy across Europe. METHODS In 12 European cities, subjects reporting reactions to hazelnut (n = 731) were evaluated and sensitization to 24 foods, 12 respiratory allergen sources, and latex was tested by using skin prick test and ImmunoCAP. A subset (124 of 731) underwent a double-blind placebo-controlled food challenge to hazelnut. Sera of 423 of 731 subjects were analyzed for IgE against 7 hazelnut allergens and cross-reactive carbohydrate determinants by ImmunoCAP. RESULTS Hazelnut allergy was confirmed in 70% of those undergoing double-blind placebo-controlled food challenges. Birch pollen-driven hazelnut sensitization (Cor a 1) dominated in most cities, except in Reykjavik, Sofia, Athens, and Madrid, where reporting of hazelnut allergy was less frequent anyhow. In Athens, IgE against Cor a 8 dominated and strongly correlated with IgE against walnut, peach, and apple and against Chenopodium, plane tree, and mugwort pollen. Sensitization to seed storage proteins was observed in less than 10%, mainly in children, and correlated with IgE to nuts, seeds, and legumes. IgE to Cor a 12, observed in all cities (10% to 25%), correlated with IgE to nuts, seeds, and pollen. CONCLUSIONS In adulthood, the importance of hazelnut sensitization to storage proteins, oleosin (Cor a 12), and Cor a 8 is diluted by the increased role of birch pollen cross-reactivity with Cor a 1. Cor a 8 sensitization in the Mediterranean is probably driven by diet in combination with pollen exposure. Hazelnut oleosin sensitization is prevalent across Europe; however, the clinical relevance remains to be established.
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Affiliation(s)
- Mareen R Datema
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands
| | | | - Riccardo Asero
- Ambulatorio di Allergologia, Clinica San Carlo, Paderno Dugnano, Italy
| | - Laura Barreales
- Clinical Epidemiology Unit, Preventive Medicine Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | | | - Frédéric de Blay
- Allergy Division, Chest Disease Department, University Hospital of Strasbourg, Strasbourg, France
| | - Peter Bures
- Allergy Unit, Department of Dermatology, University Hospital Zürich, Zürich, Switzerland
| | - Michael Clausen
- Faculty of Medicine, University of Iceland, Landspitali University Hospital, Reykjavik, Iceland
| | | | - David Gislason
- Faculty of Medicine, University of Iceland, Landspitali University Hospital, Reykjavik, Iceland
| | | | - Marek L Kowalski
- Department of Immunology, Rheumatology and Allergy, Faculty of Medicine, Medical University of Lodz, Lodz, Poland
| | - André C Knulst
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Tanya Kralimarkova
- Clinic of Allergy and Asthma, Medical University of Sofia, Sofia, Bulgaria
| | - Thuy-My Le
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Alison Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, United Kingdom
| | - Justin Marsh
- Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Nikolaos G Papadopoulos
- Allergy Department, 2nd Pediatric Clinic, University of Athens, Athens, Greece; Centre for Paediatrics and Child Health, Institute of Human Development, University of Manchester, Manchester, United Kingdom
| | - Todor Popov
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Náyade Del Prado
- Clinical Epidemiology Unit, Preventive Medicine Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | - Ashok Purohit
- Allergy Division, Chest Disease Department, University Hospital of Strasbourg, Strasbourg, France
| | - Gerald Reese
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Isabel Reig
- Allergy Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | - Suranjith L Seneviratne
- Department of Clinical Immunology, St Mary's Hospital, and Imperial College London, London, United Kingdom
| | | | - Serge A Versteeg
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands
| | - Stefan Vieths
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Aeilko H Zwinderman
- Department of Clinical Epidemiology, Biostatistics and Bioinformatics, Academic Medical Centre, Amsterdam, The Netherlands
| | - Clare Mills
- Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | | | | | | | - Barbara Ballmer-Weber
- Allergy Unit, Department of Dermatology, University Hospital Zürich, Zürich, Switzerland
| | - Ronald van Ree
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands; Department of Otorhinolaryngology, Academic Medical Center, Amsterdam, The Netherlands.
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Costa J, Mafra I, Carrapatoso I, Oliveira MBPP. Hazelnut Allergens: Molecular Characterization, Detection, and Clinical Relevance. Crit Rev Food Sci Nutr 2015; 56:2579-2605. [DOI: 10.1080/10408398.2013.826173] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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35
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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36
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Aalberse JA, Aalberse RC. A Lesson from Component-resolved Testing: We Need Better Extracts. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2014; 2:635-6. [DOI: 10.1016/j.jaip.2014.07.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/04/2014] [Accepted: 07/08/2014] [Indexed: 11/27/2022]
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37
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Production and analysis of recombinant tree nut allergens. Methods 2014; 66:34-43. [DOI: 10.1016/j.ymeth.2013.07.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 07/15/2013] [Accepted: 07/19/2013] [Indexed: 01/08/2023] Open
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38
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Anaphylaxis to plant-foods and pollen allergens in patients with lipid transfer protein syndrome. Curr Opin Allergy Clin Immunol 2014; 13:379-85. [PMID: 23426007 DOI: 10.1097/aci.0b013e32835f5b07] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
PURPOSE OF REVIEW Nonspecific lipid transfer protein (LTP) is the main cause of primary food allergy in adults living in the Mediterranean area. The way allergic patients get sensitized to this protein is all but established, and the clinical expression of sensitization is extremely variable, ranging from long-lasting symptomless sensitization to severe anaphylaxis. Such variability is seemingly due to the presence/absence of a number of cofactors. RECENT FINDINGS The possibility that LTP sensitization occurs via the inhalation of LTP-containing pollen particles seems unlikely; in contrast, peach particles containing the protein seem able to sensitize both via the airways and the skin. Cosensitization to pollen allergens as well as to labile plant food allergens makes LTP allergy syndrome less severe. In some LTP sensitized subjects clinical food allergy occurs only in the presence of cofactors such as exercise, NSAIDs, or chronic urticaria. SUMMARY Lipid transfer protein allergy syndrome shows some peculiarities that are unique in the primary food allergy panorama: geographical distribution, frequent asymptomatic sensitization, frequent need for cofactors, and reduced severity when pollen allergy is present. Future studies will have to address these points as the results may have favorable effects on other, more severe, types of food allergy.
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39
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Masthoff LJ, Hoff R, Verhoeckx KCM, van Os-Medendorp H, Michelsen-Huisman A, Baumert JL, Pasmans SG, Meijer Y, Knulst AC. A systematic review of the effect of thermal processing on the allergenicity of tree nuts. Allergy 2013; 68:983-93. [PMID: 23889537 DOI: 10.1111/all.12185] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2013] [Indexed: 12/22/2022]
Abstract
BACKGROUND Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity. OBJECTIVE To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts. METHODS A systematic literature search of PubMed and Embase databases was performed, with screening of references, related articles and citations. Studies were included if they assessed the allergenicity or immunogenicity of processed nuts. RESULTS The search resulted in 32 articles suitable for analysis. Clinical studies indicate that roasting reduces the allergenicity of hazelnut in individuals with a birch pollen allergy and reactivity to raw hazelnut. Thermal processing may reduce the allergenicity of the PR-10 protein in hazelnut and almond in vitro. The majority of the in vitro studies investigating the allergenicity of nonspecific lipid transfer proteins (nsLTPs) and seed storage proteins in hazelnut, almond, cashew nut, Brazil nut, walnut, pecan nut and pistachio nut show heat stability towards different thermal processing methods. CONCLUSION Thermal processing may reduce allergenicity of PR-10 proteins in hazelnut and almond, in contrast to nsLTPs and seed storage proteins. This has important implications for source materials used for IgE testing and food challenges and diet advice.
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Affiliation(s)
- L. J. Masthoff
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - R. Hoff
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | | | - H. van Os-Medendorp
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - A. Michelsen-Huisman
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
| | - J. L. Baumert
- Food Allergy Research and Resource Program; University of Nebraska; Lincoln; NE; USA
| | | | | | - A. C. Knulst
- Department of Dermatology/Allergology; University Medical Center Utrecht; Utrecht; The Netherlands
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40
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Iniesto E, Jiménez A, Prieto N, Cabanillas B, Burbano C, Pedrosa MM, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R. Real Time PCR to detect hazelnut allergen coding sequences in processed foods. Food Chem 2013; 138:1976-81. [DOI: 10.1016/j.foodchem.2012.11.036] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2011] [Revised: 03/02/2012] [Accepted: 11/08/2012] [Indexed: 11/16/2022]
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41
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Proteomic and immunological characterization of a new food allergen from hazelnut (Corylus avellana). J Proteomics 2013; 86:16-26. [DOI: 10.1016/j.jprot.2013.05.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 04/29/2013] [Accepted: 05/01/2013] [Indexed: 11/20/2022]
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42
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Wine allergy in a wine-growing district: tolerance induction in a patient with allergy to grape lipid-transfer protein. World Allergy Organ J 2013; 3:1-5. [PMID: 23282379 PMCID: PMC3650998 DOI: 10.1097/wox.0b013e3181c82113] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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43
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Javaloyes G, Goikoetxea MJ, García Nuñez I, Aranda A, Sanz ML, Blanca M, Diaz Perales A, da Souza J, Esparza I, del Pozo V, Blazquez AB, Scheurer S, Vieths S, Ferrer M. Pru p 3 acts as a strong sensitizer for peanut allergy in Spain. J Allergy Clin Immunol 2012; 130:1432-4.e3. [PMID: 23069486 DOI: 10.1016/j.jaci.2012.08.038] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 08/24/2012] [Accepted: 08/27/2012] [Indexed: 11/19/2022]
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44
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Garino C, Zitelli F, Travaglia F, Colsson JD, Cravotto G, Arlorio M. Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8755-8762. [PMID: 22881291 DOI: 10.1021/jf302027e] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Peach lipid transfer protein (LTP) can cause severe allergic reactions to peach-allergic patients. It belongs to the nonspecific LTPs family, a class of proteins extremely resistant both to proteolytic digestion and to high temperatures. Food processing can either drop or increase the allergenicity, depending on the process and on the food. As far as peach-derived products (pulp, juice) are concerned, it has been previously shown how thermal treatment performed in an autoclave does not decrease LTP allergenicity. In this work, it was attempted to investigate whether sequential microwave and ultrasound processing could affect the allergenicity of peach juice. Incubation with specific anti-Pru p 3 serum showed how treating peach peel with microwave at 140 °C and with ultrasound does not eliminate Pru p 3 IgE binding properties. The application of MW/US protocol on peach pulp appeared to be insufficient for the reduction of IgE binding to Pru p 3.
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Affiliation(s)
- Cristiano Garino
- Dipartimento di Scienze del Farmaco and DFB Center, Università degli Studi del Piemonte Orientale A. Avogadro-largo Donegani 2, 28100 Novara, Italy.
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45
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Le TM, van Hoffen E, Lebens AFM, Bruijnzeel-Koomen CAFM, Knulst AC. Anaphylactic versus mild reactions to hazelnut and apple in a birch-endemic area: different sensitization profiles? Int Arch Allergy Immunol 2012; 160:56-62. [PMID: 22948203 DOI: 10.1159/000339244] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Accepted: 05/02/2012] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Hazelnut and apple are common causes of food allergy in Europe. In northern Europe, symptoms are usually mild and associated with cross-reactivity to the birch pollen allergen, Bet v 1. In the Mediterranean area, symptoms are more frequently severe and associated with sensitization to lipid transfer protein (LTP). This study compared patients with anaphylactic versus mild reactions to hazelnut and apple in The Netherlands, a birch-endemic area, with respect to sensitization to Bet v 1-homologues (i.e. PR10-proteins) and LTP. METHODS Twenty-one patients fulfilling the criteria for anaphylaxis and 21 with only mild symptoms (oral allergy) to hazelnut and/or apple were recruited. Specific immunoglobulin E to birch pollen, apple, hazelnut and PR10-proteins (rBet v 1, rPru p 1, rMal d 1 and rCor a 1) and recombinant LTP (rPru p 3 and rCor a 8) was measured by ImmunoCAP. RESULTS Both mild and anaphylactic apple-allergic patients were sensitized to PR10-proteins, whereas only 1/7 of the mild and none of the anaphylactic apple-allergic patients was sensitized to LTP. In contrast, anaphylactic hazelnut-allergic patients displayed no such clear sensitization pattern: some were sensitized to both PR10-proteins and hazelnut LTP (1/9), and others to only LTP (2/9) or to only PR10-proteins (4/9) or to neither PR10-proteins nor LTP (2/9). CONCLUSION This study shows that in a birch-endemic area, the sensitization profile to PR10-proteins and LTP in anaphylactic patients may differ between different plant foods. In this patient group, anaphylaxis to hazelnut can be LTP-associated, whereas anaphylaxis to apple is not.
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Affiliation(s)
- T M Le
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands.
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46
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Wolthers OD. Component-resolved diagnosis in pediatrics. ISRN PEDIATRICS 2012; 2012:806920. [PMID: 22919510 PMCID: PMC3420125 DOI: 10.5402/2012/806920] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Accepted: 06/28/2012] [Indexed: 11/23/2022]
Abstract
Component resolved diagnosis is a new concept in the investigation of pediatric allergic disease. The aim of the present paper is to review the available data on component resolved diagnosis with respect to implications for investigation of children with allergic disease. In most conditions head-to-head comparisons of component resolved diagnosis with traditional IgE testing have not been performed. Rather than alternatives the molecular methods should be seen as adjuncts to the cheaper traditional specific IgE tests. It may be appropriate to determine IgE antibodies to components as part of the diagnostic work-up in selected cases of peanut and birch pollen allergy and in hymenoptera allergy. However, cost benefit analyses of component resolved diagnosis compared with traditional work-up of allergy are needed. Prospectively planned protocols for assessment of the extent to which component resolved diagnosis may be able to improve the selection of children to immunotherapy and, thus, the efficacy of immunotherapy, are needed. Finally, studies of component resolved diagnosis with microarray technology in screening panels with hundreds of components should be undertaken before it can be determined to which extent such panel screening, if at all, may be helpful in children.
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Affiliation(s)
- Ole D Wolthers
- Asthma and Allergy Clinic, Children's Clinic Randers, Dytmærsken 9, 8900 Randers, Denmark
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47
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Cucu T, De Meulenaer B, Bridts C, Devreese B, Ebo D. Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients. Food Chem Toxicol 2012; 50:1722-8. [PMID: 22406579 DOI: 10.1016/j.fct.2012.02.069] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 02/21/2012] [Accepted: 02/22/2012] [Indexed: 01/23/2023]
Abstract
Food allergy, an abnormal immunological response due to sensitization to a food component, has become an important health problem, especially in industrialized countries. The aim of this study was to investigate the impact of thermal processing and glycation on the basophil activation by hazelnut proteins using a basophil activation test. Patients with systemic allergic reactions (SR; n=6) to hazelnut as well as patients with an isolated oral allergy syndrome (OAS; n=4) were investigated. Thermal processing of hazelnut proteins either in the presence or absence of wheat proteins did not result in major changes in the stimulatory activity of the basophils for patients with SR or OAS. For the patients with OAS, incubation of hazelnut proteins with glucose led to complete depletion of the stimulatory activity of the basophils. An increase in stimulatory activity of the basophils for two out of six patients with SR was observed. For the other four patients slight or complete abolition of the stimulatory activity was observed. These results indicate that some patients with SR to hazelnut are at risk when exposed to hazelnut proteins, even in processed foods.
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Affiliation(s)
- Tatiana Cucu
- Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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48
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Abstract
Food-induced anaphylaxis (FIA) is a serious allergic reaction that may cause death rapidly in otherwise healthy individuals. There is no universal agreement on its definition or criteria for diagnosis. Hospital admissions for FIA have more than doubled in the last decade. Food is one of the most common causes of anaphylaxis, with most surveys indicating that food-induced reactions account for 30% to 50% of cases. The most commonly implicated foods are peanut, tree nuts, milk, eggs, sesame seeds, fish, and shellfish. The only life-saving treatment for anaphylaxis is allergen avoidance, and epinephrine injection if an anaphylactic event occurs.
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Affiliation(s)
- Antonella Cianferoni
- Allergy and Immunology Division, The Children's Hospital of Philadelphia, University of Pennsylvania, ARC 1216H, 3615 Civic Center Boulevard, Philadelphia, PA 19104, USA.
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49
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Privalle L, Bannon G, Herman R, Ladics G, McClain S, Stagg N, Ward J, Herouet-Guicheney C. Heat stability, its measurement, and its lack of utility in the assessment of the potential allergenicity of novel proteins. Regul Toxicol Pharmacol 2011; 61:292-5. [PMID: 21906650 DOI: 10.1016/j.yrtph.2011.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Revised: 08/11/2011] [Accepted: 08/22/2011] [Indexed: 11/17/2022]
Abstract
Thermal stability has been reported as a shared characteristic among some of the major food allergens and appears to have originated from the observation that some cooked foods retain their ability to cause allergic reactions by Immunoglobulin E (IgE) binding and the subsequent cascade of events that mediate allergic reactions. Based on this observation, the thermal stability of novel food proteins, like those in transgenic crops, is considered correlative with allergenic risk and has prompted requests from some regulatory agencies for additional testing to address safety concerns. Because human testing and serum IgE screening are not feasible nor are they necessarily useful for evaluating the thermal stability of a novel food protein, a protein function assay is often used to assess the thermal stability in the context of an allergenicity risk assessment. Some regulatory authorities also require immunodetection using polyclonal IgG antibodies and gel based methods. Here we review why heat stability as measured by these functional and immunodetection assays does not correlate with allergenicity and provides no useful safety information in assessing the allergenic potential of novel food proteins.
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Affiliation(s)
- Laura Privalle
- BASF Plant Science, 26 Davis Drive, Research Triangle Park, NC 27709, USA.
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50
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Iwan M, Vissers YM, Fiedorowicz E, Kostyra H, Kostyra E, Savelkoul HFJ, Wichers HJ. Impact of Maillard reaction on immunoreactivity and allergenicity of the hazelnut allergen Cor a 11. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7163-7171. [PMID: 21563837 DOI: 10.1021/jf2007375] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the purified hazelnut 7S globulin, Cor a 11. After heating, the extent of the Maillard reaction, sensitivity to proteolysis, binding of human IgE or rabbit IgG, and degranulation capacity were analyzed. Changes in electrophoretic mobility, amount of free amino groups, and contents of bound sugar and fructosamine indicated that glycation of Cor a 11 occurred at all conditions. Glycation at 37 °C did not influence the specific IgG or IgE binding and was decreased after heating at 60 and 145 °C. Heating, with or without glucose, at 145 °C increased basophil degranulation capacity. The results suggest that glycation of Cor a 11 at 60 and 145 °C may decrease the IgE/IgG binding properties but not the degranulation capacity of basophils. This is possibly related to aggregation of the proteins as a result of the Maillard reaction.
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