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Liu C, Gupta S, Zhao J. Characterization of Linear IgE-Binding Epitopes in Food Allergens. Methods Mol Biol 2024; 2717:65-76. [PMID: 37737978 DOI: 10.1007/978-1-0716-3453-0_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023]
Abstract
An IgE epitope is a part of an allergen that is capable of binding to IgE antibodies and eliciting an immune response. Identifying and characterizing human-allergy-relevant epitopes are important for diagnosis and prognosis of food allergy and development of immunotherapy treatments. This chapter describes the protocol for manual synthesis of overlapping peptides on a cellulose membrane and subsequent dot blotting of the peptides with allergic patients' IgE to map the linear IgE-binding epitopes in food allergens.
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Affiliation(s)
- Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA.
| | | | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA
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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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Konstantinou GN, Baker MG, Yu J, Ford LS, Bencharitiwong R, Grishina G, Sampson HA, Sicherer S, Nowak-Wegrzyn A. Citrin: a novel food allergen in citrus seeds and citrus-derived pectin that shows cross-reactivity with cashew and pistachio. Ann Allergy Asthma Immunol 2023; 131:759-765.e3. [PMID: 37659472 DOI: 10.1016/j.anai.2023.08.603] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/04/2023]
Abstract
BACKGROUND Patients exquisitely sensitive to cashew/pistachio are at risk for allergic reactions to citrus seeds and pectin. OBJECTIVE In this study, we sought to evaluate whether pectin is contaminated with citrus seeds, to identify a culprit antigen in citrus seeds, and to assess for cross-reactivity among allergens in citrus seeds, citrus pectin, and cashew or pistachio. METHODS Proteins from orange seed coats, orange seed endosperms, lemon seeds, grapefruit seeds, citrus pectin, apple pectin, and grapefruit pectin were extracted. Protein concentrations in all extracts were determined and visualized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis technique. Immunoglobulin E-binding capacity was determined with Western blot analyses and tandem mass spectrometry for the identification of the culprit allergen in citrus seeds and pectin. RESULTS In subjects with citrus seed, pectin, and cashew allergies, there was strong immunoglobulin E-reactivity to bands between 17 to 28 kDa and 28 to 38 kDa. The tandem mass spectrometry analysis of these bands indicated the presence of citrin as the culprit allergen. Citrin and Ana o 2 are both 11S globulins belonging to the cupin superfamily, and significant homology was found between these proteins. CONCLUSION Citrus pectin may be contaminated with citrus seeds. Citrin, a newly identified allergen in citrus seeds, seems to be the culprit antigen in citrus seeds and contaminated citrus pectin. Citrin is highly homologous with Ana o 2 in cashew and Pis v 2 in pistachio, suggesting potential for cross-reactivity and providing an explanation for co-allergenicity of cashew or pistachio, citrus seeds, and citrus pectin.
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Affiliation(s)
- George N Konstantinou
- Department of Allergy and Clinical Immunology, 424 General Military Training Hospital, Thessaloniki, Greece; Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York.
| | - Mary Grace Baker
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Joyce Yu
- Division of Allergy, Immunology & Rheumatology, Department of Pediatrics, Columbia University Irving Medical Center, New York, New York
| | - Lara S Ford
- Department of Allergy and Immunology, The Children's Hospital at Westmead, Westmead, Australia; Discipline of Child and Adolescent Health, University of Sydney School of Medicine, Sydney, Australia
| | - Ramon Bencharitiwong
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Galina Grishina
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Hugh A Sampson
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Scott Sicherer
- Elliot and Roslyn Jaffe Food Allergy Institute, Division of Pediatric Allergy & Immunology, Kravis Children's Hospital, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, New York
| | - Anna Nowak-Wegrzyn
- NYU Grossman School of Medicine, Allergy and Immunology, Hassenfeld Children's Hospital, New York, New York; Department of Pediatrics, Gastroenterology and Nutrition, Collegium Medicum, University of Warmia and Mazury, Olsztyn, Poland
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Balogh-Hartmann F, Páger C, Bufa A, Madarászné Horváth I, Verzár Z, Marosvölgyi T, Makszin L. Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks. Molecules 2023; 28:6684. [PMID: 37764460 PMCID: PMC10535950 DOI: 10.3390/molecules28186684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
The widespread consumption of plant-based drinks, driven by health and dietary reasons (including cow's milk allergy, lactose intolerance, milk protein intolerance, following a vegetarian or vegan diet) necessitates automated and accurate test methods. Our study demonstrates the simultaneous determination of protein components and total protein concentrations in plant-based milk alternatives using a rapid and reproducible microchip gel electrophoretic method. As expected, the electrophoretic profiles of each plant-based drink differed. Based on our analyses and statistical evaluation, it can be determined that the protein profiles of different plant-based beverages do not differ significantly between different manufacturers or different expiry dates. The measured total protein content was compared with the nominal values, i.e., the values stated on the beverage labels. As the number of consumers of functional and specialized plant-based milk alternatives continues to rise, it is important to prioritize methods that provide qualitative and quantitative information on protein composition and other nutrients.
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Affiliation(s)
- Fruzsina Balogh-Hartmann
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
| | - Csilla Páger
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
| | - Anita Bufa
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
| | - Ibolya Madarászné Horváth
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
| | - Zsófia Verzár
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary;
| | - Tamás Marosvölgyi
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
| | - Lilla Makszin
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, 7622 Pécs, Hungary; (F.B.-H.); (C.P.); (A.B.); (I.M.H.); (T.M.)
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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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Geng Q, Zhang Y, Song M, Zhou X, Tang Y, Wu Z, Chen H. Allergenicity of peanut allergens and its dependence on the structure. Compr Rev Food Sci Food Saf 2023; 22:1058-1081. [PMID: 36624611 DOI: 10.1111/1541-4337.13101] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 12/13/2022] [Accepted: 12/18/2022] [Indexed: 01/11/2023]
Abstract
Food allergies are a global food safety problem. Peanut allergies are common due, in part, to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin E-mediated reaction, and peanuts contain 17 allergens belonging to different families in peanut. In this review, we first introduce the mechanisms and management of peanut allergy, followed by the basic structures of associated allergens. Subsequently, we summarize methods of epitope localization for peanut allergens. These methods can be instrumental in speeding up the discovery of allergenicity-dependent structures. Many attempts have been made to decrease the allergenicity of peanuts. The structures of hypoallergens, which are manufactured during processing, were analyzed to strengthen the desensitization process and allergen immunotherapy. The identification of conformational epitopes is the bottleneck in both peanut and food allergies. Further, the identification and modification of such epitopes will lead to improved strategies for managing and preventing peanut allergy. Combining traditional wet chemistry research with structure simulation studies will help in the epitopes' localization.
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Affiliation(s)
- Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Min Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaoya Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yu Tang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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Shen Y, Yu T, Wang Z, Li X, Wu Y, Chen H. Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3. Food Funct 2023; 14:1962-1970. [PMID: 36723115 DOI: 10.1039/d2fo03057h] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Traditional thermal processing of cashews not only results in nutrient loss and harmful by-products, but also does not significantly reduce allergenicity. Irradiation could be an important non-thermal processing method to reduce cashew allergens' allergenicity and retain their nutritional properties. This study aimed to evaluate the effects of gamma irradiation processing on the structure and potential allergenicity of Ana o 3. The Ana o 3 solutions were gamma-irradiated at 0, 1, 3, 5, and 10 kGy. The structure change was monitored by Tricine-SDS-PAGE, circular dichroism spectroscopy, and fluorescence spectroscopy. The potential allergenicity was tested by immunoblotting, indirect competitive ELISA, and the human basophil KU812 degranulation assay using serum from cashew allergy patients. The results of CD spectroscopy showed that the content of α-helices decreased from 46.8% to 30.9% after 3 to 10 kGy, while the content of random coils increased from 23.7% to 33.3%. Meanwhile, a large number of hydrophobic regions were exposed, resulting in an increase in the hydrophobic surface of the protein. In terms of allergenicity, the IC50 values obtained by the competitive inhibition ELISA after irradiation increased from 0.628 to 4.054 μg mL-1, indicating that irradiation reduced the IgE binding capacity of Ana o 3, which was consistent with the results of western blotting. In addition, the basophil degranulation analysis showed that the release of IL-6, TNF-α, and histamine was decreased. It was shown that the potential allergenicity of the irradiated Ana o 3 was remarkably decreased since irradiation could mask or destroy the allergen epitopes, providing a new approach to reduce the allergenicity of cashew products.
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Affiliation(s)
- Yunpeng Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,College of Food Science and Technology, Nanchang University, Nanchang 330031, P R. China.,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Tian Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,College of Food Science and Technology, Nanchang University, Nanchang 330031, P R. China.,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Zhongliang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,College of Food Science and Technology, Nanchang University, Nanchang 330031, P R. China.,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,College of Food Science and Technology, Nanchang University, Nanchang 330031, P R. China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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Identification and Structure of Epitopes on Cashew Allergens Ana o 2 and Ana o 3 Using Phage Display. Molecules 2023; 28:molecules28041880. [PMID: 36838874 PMCID: PMC9964899 DOI: 10.3390/molecules28041880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/18/2023] Open
Abstract
BACKGROUND Cashew (Anacardium occidentale L.) is a commercially important plant. Cashew nuts are a popular food source that belong to the tree nut family. Tree nuts are one of the eight major food allergens identified by the Food and Drug Administration in the USA. Allergies to cashew nuts cause severe and systemic immune reactions. Tree nut allergies are frequently fatal and are becoming more common. AIM We aimed to identify the key allergenic epitopes of cashew nut proteins by correlating the phage display epitope prediction results with bioinformatics analysis. DESIGN We predicted and experimentally confirmed cashew nut allergen antigenic peptides, which we named Ana o 2 (cupin superfamily) and Ana o 3 (prolamin superfamily). The Ana o 2 and Ana o 3 epitopes were predicted using DNAstar and PyMoL (incorporated in the Swiss-model package). The predicted weak and strong epitopes were synthesized as peptides. The related phage library was built. The peptides were also tested using phage display technology. The expressed antigens were tested and confirmed using microtiter plates coated with pooled human sera from patients with cashew nut allergies or healthy controls. RESULTS The Ana o 2 epitopes were represented by four linear peptides, with the epitopes corresponding to amino acids 108-111, 113-119, 181-186, and 218-224. Furthermore, the identified Ana o 3 epitopes corresponding to amino acids 10-24, 13-27, 39-49, 66-70, 101-106, 107-114, and 115-122 were also screened out and chosen as the key allergenic epitopes. DISCUSSION The Ana o 3 epitopes accounted for more than 40% of the total amino acid sequence of the protein; thus, Ana o 3 is potentially more allergenic than Ana o 2. CONCLUSIONS The bioinformatic epitope prediction produced subpar results in this study. Furthermore, the phage display method was extremely effective in identifying the allergenic epitopes of cashew nut proteins. The key allergenic epitopes were chosen, providing important information for the study of cashew nut allergens.
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Foo ACY, Nesbit JB, Gipson SAY, DeRose EF, Cheng H, Hurlburt BK, Kulis MD, Kim EH, Dreskin SC, Mustafa S, Maleki SJ, Mueller GA. Structure and IgE Cross-Reactivity among Cashew, Pistachio, Walnut, and Peanut Vicilin-Buried Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2990-2998. [PMID: 36728846 PMCID: PMC10402694 DOI: 10.1021/acs.jafc.2c07061] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Peanut and tree-nut allergies are frequently comorbid for reasons not completely understood. Vicilin-buried peptides (VBPs) are an emerging family of food allergens whose conserved structural fold could mediate peanut/tree-nut co-allergy. Peptide microarrays were used to identify immunoglobulin E (IgE) epitopes from the N-terminus of the vicilin allergens Ara h 1, Ana o 1, Jug r 2, and Pis v 3 using serum from three patient diagnosis groups: monoallergic to either peanuts or cashew/pistachio, or dual allergic. IgE binding peptides were highly prevalent in the VBP domains AH1.1, AO1.1, JR2.1, and PV3.1, but not in AO1.2, JR2.2, JR2.3, and PV3.2 nor the unstructured regions. The IgE profiles did not correlate with diagnosis group. The structure of the VBPs from cashew and pistachio was solved using solution-NMR. Comparisons of structural features suggest that the VBP scaffold from peanuts and tree-nuts can support cross-reactivity. This may help understand comorbidity and cross-reactivity despite a distant evolutionary origin.
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Affiliation(s)
- Alexander C Y Foo
- Genome Integrity and Structural Biology Laboratory, National Institute of Environmental Health Sciences, 111 T.W. Alexander Drive, MD-MR01, Durham, North Carolina 27709, United States
| | - Jacqueline B Nesbit
- Agricultural Research Service, United States Department of Agriculture, 1100 Allen Toussaint Boulevard, New Orleans, Louisiana 70124, United States
| | - Stephen A Y Gipson
- Agricultural Research Service, United States Department of Agriculture, 1100 Allen Toussaint Boulevard, New Orleans, Louisiana 70124, United States
| | - Eugene F DeRose
- Genome Integrity and Structural Biology Laboratory, National Institute of Environmental Health Sciences, 111 T.W. Alexander Drive, MD-MR01, Durham, North Carolina 27709, United States
| | - Hsiaopo Cheng
- Agricultural Research Service, United States Department of Agriculture, 1100 Allen Toussaint Boulevard, New Orleans, Louisiana 70124, United States
| | - Barry K Hurlburt
- Agricultural Research Service, United States Department of Agriculture, 1100 Allen Toussaint Boulevard, New Orleans, Louisiana 70124, United States
| | - Michael D Kulis
- Department of Pediatrics, University of North Carolina School of Medicine, Chapel Hill, North Carolina 27599-7220, United States
| | - Edwin H Kim
- Department of Pediatrics, University of North Carolina School of Medicine, Chapel Hill, North Carolina 27599-7220, United States
| | - Stephen C Dreskin
- Division of Allergy and Clinical Immunology, University of Colorado Denver School of Medicine, Aurora, Colorado 80045-2560, United States
| | - Shahzad Mustafa
- Rochester Regional Health, University of Rochester School of Medicine and Dentistry, Rochester, New York 14642, United States
| | - Soheila J Maleki
- Agricultural Research Service, United States Department of Agriculture, 1100 Allen Toussaint Boulevard, New Orleans, Louisiana 70124, United States
| | - Geoffrey A Mueller
- Genome Integrity and Structural Biology Laboratory, National Institute of Environmental Health Sciences, 111 T.W. Alexander Drive, MD-MR01, Durham, North Carolina 27709, United States
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10
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Chen S, Downs ML. Proteomic Analysis of Oil-Roasted Cashews Using a Customized Allergen-Focused Protein Database. J Proteome Res 2022; 21:1694-1706. [PMID: 35658452 DOI: 10.1021/acs.jproteome.2c00095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Cashews are one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database and improve sequence quality for proteins of interest, based on a publicly available cashew genome database. As a result, two additional isoforms for cashew 2S albumins and five other isoforms for cashew 11S proteins were identified, along with several other potential allergens. Using the optimized protein database, the protein profiles of cashew nuts subjected to different oil-roasting conditions (139 and 166 °C for 2-10 min) were analyzed using discovery LC-MS/MS analysis. The results showed that the cashew 2S protein is most heat-stable, followed by 11S and 7S proteins, though protein isoforms might be affected differently. Preliminary target peptide selection indicated that out of the 29 potential targets, 18 peptides were derived from the newly developed database. In the evaluation of thermal processing effects on cashew proteins, several Maillard reaction adducts were also identified. The cashew protein database developed in this study allows for comprehensive analyses of cashew proteins and development of high-quality allergen detection methods.
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Affiliation(s)
- Shimin Chen
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
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11
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Borres MP, Sato S, Ebisawa M. Recent advances in diagnosing and managing nut allergies with focus on hazelnuts, walnuts, and cashew nuts. World Allergy Organ J 2022; 15:100641. [PMID: 35493774 PMCID: PMC9020091 DOI: 10.1016/j.waojou.2022.100641] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 11/17/2022] Open
Affiliation(s)
- Magnus P. Borres
- Department of Women's and Children's Health, Uppsala University, Uppsala, Sweden
| | - Sakura Sato
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
- Corresponding author. Sakura Sato, M.D., Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, 18-1, Sakuradai, Minami-ku, Sagamihara, Kanagawa, 252-0392, Japan.
| | - Motohiro Ebisawa
- Department of Allergy, Clinical Research Center for Allergy and Rheumatology, National Hospital Organization Sagamihara National Hospital, Kanagawa, Japan
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12
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Foo AC, Nesbit JB, Gipson SA, Cheng H, Bushel P, DeRose EF, Schein CH, Teuber SS, Hurlburt BK, Maleki SJ, Mueller GA. Structure, Immunogenicity, and IgE Cross-Reactivity among Walnut and Peanut Vicilin-Buried Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2389-2400. [PMID: 35139305 PMCID: PMC8959100 DOI: 10.1021/acs.jafc.1c07225] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Vicilin-buried peptides (VBPs) from edible plants are derived from the N-terminal leader sequences (LSs) of seed storage proteins. VBPs are defined by a common α-hairpin fold mediated by conserved CxxxCx(10-14)CxxxC motifs. Here, peanut and walnut VBPs were characterized as potential mediators of both peanut/walnut allergenicity and cross-reactivity despite their low (∼17%) sequence identity. The structures of one peanut (AH1.1) and 3 walnut (JR2.1, JR2.2, JR2.3) VBPs were solved using solution NMR, revealing similar α-hairpin structures stabilized by disulfide bonds with high levels of surface similarity. Peptide microarrays identified several peptide sequences primarily on AH1.1 and JR2.1, which were recognized by peanut-, walnut-, and dual-allergic patient IgE, establishing these peanut and walnut VBPs as potential mediators of allergenicity and cross-reactivity. JR2.2 and JR2.3 displayed extreme resilience against endosomal digestion, potentially hindering epitope generation and likely contributing to their reduced allergic potential.
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Affiliation(s)
- Alexander C.Y. Foo
- National Institute of Environmental Health Sciences, 111 T.W. Alexander Dr, MD-MR01, Research Triangle Park, NC 27615
| | - Jacqueline B. Nesbit
- US Department of Agriculture -Agricultural Research Service, 1100 Robert E. Lee Blvd, New Orleans, LA 70122
| | - Stephen A.Y. Gipson
- US Department of Agriculture -Agricultural Research Service, 1100 Robert E. Lee Blvd, New Orleans, LA 70122
| | - Hsiaopo Cheng
- US Department of Agriculture -Agricultural Research Service, 1100 Robert E. Lee Blvd, New Orleans, LA 70122
| | - Pierre Bushel
- National Institute of Environmental Health Sciences, 111 T.W. Alexander Dr, MD-MR01, Research Triangle Park, NC 27615
| | - Eugene F. DeRose
- National Institute of Environmental Health Sciences, 111 T.W. Alexander Dr, MD-MR01, Research Triangle Park, NC 27615
| | - Catherine H. Schein
- Department of Biochemistry and Molecular Biology, Institute for Human Infections and Immunity, University of Texas Medical Branch, 301 University Blvd., Galveston, TX 77555
| | - Suzanne S. Teuber
- University of California Davis School of Medicine, 2315 Stockton Blvd, Sacramento, CA 95817
| | - Barry K. Hurlburt
- US Department of Agriculture -Agricultural Research Service, 1100 Robert E. Lee Blvd, New Orleans, LA 70122
| | - Soheila J. Maleki
- US Department of Agriculture -Agricultural Research Service, 1100 Robert E. Lee Blvd, New Orleans, LA 70122
| | - Geoffrey A. Mueller
- National Institute of Environmental Health Sciences, 111 T.W. Alexander Dr, MD-MR01, Research Triangle Park, NC 27615
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13
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Washio K, Nakamura M, Sato N, Hori M, Matsubara K, Ogura K, Oda Y, Fukunaga A, Yagami A, Matsunaga K. Anaphylaxis in a pectin- and cashew nut-allergic child caused by a citrus bath. Allergol Int 2022; 71:155-157. [PMID: 34353728 DOI: 10.1016/j.alit.2021.07.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/11/2021] [Accepted: 06/29/2021] [Indexed: 11/26/2022] Open
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14
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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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15
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Abstract
Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels. Most nut allergens are seed storage proteins, pathogenesis-related (PR) proteins, profilins and lipid transfer proteins (LTP). Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis. Food processing has been proposed as the method of choice to alter the allergenicity of foods to ensure their safety and improve their organoleptic properties. The effect of processing on allergenicity is variable by abolishing existing epitopes or generating neoallergens. The alterations depend on the intrinsic characteristics of the protein and the type and duration of treatment. Many studies have evaluated the molecular changes induced by processes such as thermal, pressure or enzymatic treatments. As some processing treatments have been shown to decrease the allergenicity of certain foods, food processing may play an important role in developing hypoallergenic foods and using them for food tolerance induction. This work provides an updated overview of the applications and influence of several processing techniques (thermal, pressure and enzymatic digestion) on nut allergenicity for nuts, namely, hazelnuts, cashews, pistachios, almonds and walnuts.
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16
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An Updated Overview of Almond Allergens. Nutrients 2021; 13:nu13082578. [PMID: 34444737 PMCID: PMC8399460 DOI: 10.3390/nu13082578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/19/2022] Open
Abstract
Tree nuts are considered an important food in healthy diets. However, for part of the world’s population, they are one of the most common sources of food allergens causing acute allergic reactions that can become life-threatening. They are part of the Big Eight food groups which are responsible for more than 90% of food allergy cases in the United States, and within this group, almond allergies are persistent and normally severe and life-threatening. Almond is generally consumed raw, toasted or as an integral part of other foods. Its dietary consumption is generally associated with a reduced risk of cardiovascular diseases. Several almond proteins have been recognized as allergens. Six of them, namely Pru du 3, Pru du 4, Pru du 5, Pru du 6, Pru du 8 and Pru du 10, have been included in the WHO-IUIS list of allergens. Nevertheless, further studies are needed in relation to the accurate characterization of the already known almond allergens or putative ones and in relation to the IgE-binding properties of these allergens to avoid misidentifications. In this context, this work aims to critically review the almond allergy problematic and, specifically, to perform an extensive overview regarding known and novel putative almond allergens.
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17
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Rahman M, Guo Q, Baten A, Mauleon R, Khatun A, Liu L, Barkla BJ. Shotgun proteomics of Brassica rapa seed proteins identifies vicilin as a major seed storage protein in the mature seed. PLoS One 2021; 16:e0253384. [PMID: 34242257 PMCID: PMC8270179 DOI: 10.1371/journal.pone.0253384] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 06/04/2021] [Indexed: 11/18/2022] Open
Abstract
Proteins make up a large percentage of the Brassica seed and are second only to the oil in economic importance with uses for both animal and human nutrition. The most abundant proteins reported in the seeds of Brassica are the seed storage proteins cruciferin and napin, belonging to the 12S globulin and 2S albumin families of proteins, respectively. To gain insight into the Brassica rapa seed proteome and to confirm the presence and relative quantity of proteins encoded by candidate seed storage genes in the mature seed, shotgun proteomics was carried out on protein extracts from seeds of B. rapa inbred line R-o-18. Following liquid chromatography tandem mass spectrometry, a total of 34016 spectra were mapped to 323 proteins, where 233 proteins were identified in 3 out of 4 biological replicates by at least 2 unique peptides. 2S albumin like napin seed storage proteins (SSPs), 11/12S globulin like cruciferin SSPs and 7S globulin like vicilin SSPs were identified in the samples, along with other notable proteins including oil body proteins, namely ten oleosins and two oil body-associated proteins. The identification of vicilin like proteins in the mature B. rapa seed represents the first account of these proteins in the Brassicaceae and analysis indicates high conservation of sequence motifs to other 7S vicilin-like allergenic proteins as well as conservation of major allergenic epitopes in the proteins. This study enriches our existing knowledge on rapeseed seed proteins and provides a robust foundation and rational basis for plant bioengineering of seed storage proteins.
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Affiliation(s)
- Mahmudur Rahman
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Qi Guo
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Abdul Baten
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
- Institute of Precision Medicine & Bioinformatics, Sydney Local Health District, Royal Prince Alfred Hospital, Camperdown, New South Wales, Australia
| | - Ramil Mauleon
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Amina Khatun
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Lei Liu
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
| | - Bronwyn J. Barkla
- Southern Cross Plant Science, Faculty of Science and Engineering, Southern Cross University, Lismore, New South Wales, Australia
- * E-mail:
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18
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Zaffran VD, Gupta S, Sathe SK, Roper MG. Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew (Anacardium occidentale L.) allergen, Ana o 1. J Food Sci 2021; 86:1144-1152. [PMID: 33580498 DOI: 10.1111/1750-3841.15628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/04/2021] [Accepted: 01/10/2021] [Indexed: 11/28/2022]
Abstract
Major cashew allergen, Ana o 1, was purified in its native form from cashew seeds and subjected to enzymatic deglycosylation using PNGase F to assess the potential role of N-glycans in immunoreactivity. Western and dot blotting with pooled human plasma containing anticashew IgE revealed that deglycosylation increased IgE-binding of Ana o 1. Removal of N-glycans may have exposed previously masked Ana o 1 epitopes. Purified glycosylated and deglycosylated Ana o 1 were also subjected to in vitro pepsin digestion at pH 3.0 for 2 hr. Both glycosylated and deglycosylated Ana o 1 remained stable and reactive with IgE antibodies following digestion. PRACTICAL APPLICATION: Understanding the role of glycosylation in Ana o 1 immunoreactivity may provide insight into the potential development of hypoallergenic cashews/cashew products for sensitive individuals in the future.
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Affiliation(s)
- Valerie D Zaffran
- Department of Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL, 32306, USA
| | - Sahil Gupta
- Department of Nutrition, Food & Exercise Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL, 32306, USA
| | - Shridhar K Sathe
- Department of Nutrition, Food & Exercise Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL, 32306, USA
| | - Michael G Roper
- Department of Chemistry & Biochemistry, Florida State University, 95 Chieftain Way, Tallahassee, FL, 32306, USA
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19
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Zhang Y, Jin T. Almond allergens: update and perspective on identification and characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4657-4663. [PMID: 32270879 DOI: 10.1002/jsfa.10417] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
Almond (Prunus dulcis) is not only widely used as a human food as a result of its flavor, nutrients, and health benefits, but it is also one of the most likely tree nuts to trigger allergies. Almond allergens, however, have not been studied as extensively as those of peanuts and other selected tree nuts. This review provides an update of the molecular properties of almond allergens to clarify some confusion about the identities of almond allergens and our perspective on characterizing putative almond allergens. At present, the following almond allergens have been designated by the World Health Organization/International Union of Immunological Societies Allergen Nomenclature Sub-Committee: Pru du 3 (a non-specific lipid transfer protein 1, nsLTP1), Pru du 4 (a profilin), Pru du 5 (60S acidic ribosomal protein 2), Pru du 6 (an 11S legumin known as prunin) and Pru du 8 (an antimicrobial protein with cC3C repeats). Besides, almond vicilin and almond γ-conglutin have been identified as food allergens, although further characterization of these allergens is still of interest. In addition, almond 2S albumin was reported as a food allergen as a result of the misidentification of Pru du 8. Two more almond proteins have been called allergens based on their sequence homology with known food allergens and their 'membership' in relevant protein families that contain allergens in many species. These include the pathogenesis related-10 protein (referred to as Pru du 1) and the thaumatin-like protein (referred to as Pru du 2). Almonds thus have five known food allergens and five more likely ones that need to be investigated further. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Yuzhu Zhang
- U.S. Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, Albany, CA, USA
| | - 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, China
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20
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He Z, Dongre P, Lyu SC, Manohar M, Chinthrajah RS, Galli SJ, DeKruyff RH, Nadeau KC, Andorf S. Identification of cross-reactive allergens in cashew- and pistachio-allergic children during oral immunotherapy. Pediatr Allergy Immunol 2020; 31:709-714. [PMID: 32323379 PMCID: PMC7716697 DOI: 10.1111/pai.13258] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/18/2020] [Accepted: 04/15/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Ziyuan He
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA
| | - Prachi Dongre
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA
| | - Shu-Chen Lyu
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA
| | - Monali Manohar
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA
| | - R Sharon Chinthrajah
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA.,Division of Pulmonary, Allergy & Critical Care Medicine, Department of Medicine, Stanford University, Stanford, CA, USA
| | - Stephen J Galli
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA.,Department of Pathology and of Microbiology and Immunology, Stanford University, Stanford, CA, USA
| | - Rosemarie H DeKruyff
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA
| | - Kari C Nadeau
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA.,Division of Pulmonary, Allergy & Critical Care Medicine, Department of Medicine, Stanford University, Stanford, CA, USA
| | - Sandra Andorf
- Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine, Stanford, CA, USA.,Divisions of Biomedical Informatics and Allergy & Immunology, Cincinnati Children's Hospital Medical Center, Cincinnati, OH, USA.,Department of Pediatrics, University of Cincinnati College of Medicine, Cincinnati, OH, USA
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21
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Larsen JM, Bang-Berthelsen CH, Qvortrup K, Sancho AI, Hansen AH, Andersen KIH, Thacker SSN, Eiwegger T, Upton J, Bøgh KL. Production of allergen-specific immunotherapeutic agents for the treatment of food allergy. Crit Rev Biotechnol 2020; 40:881-894. [PMID: 32515236 DOI: 10.1080/07388551.2020.1772194] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Allergen-specific immunotherapy (IT) is emerging as a viable avenue for the treatment of food allergies. Clinical trials currently investigate raw or slightly processed foods as therapeutic agents, as trials using food-grade agents can be performed without the strict regulations to which conventional drugs are subjected. However, this limits the ability of standardization and may affect clinical trial outcomes and reproducibility. Herein, we provide an overview of methods used in the production of immunotherapeutic agents for the treatment of food allergies, including processed foods, allergen extracts, recombinant allergens, and synthetic peptides, as well as the physical and chemical processes for the reduction of protein allergenicity. Commercial interests currently favor producing standardized drug-grade allergen extracts for therapeutic use, and clinical trials are ongoing. In the near future, recombinant production could replace purification strategies since it allows the manufacturing of pure, native allergens or sequence-modified allergens with reduced allergenicity. A recurring issue within this field is the inadequate reporting of production procedures, quality control, product physicochemical characteristics, allergenicity, and immunological properties. This information is of vital importance in assessing therapeutic standardization and clinical safety profile, which are central parameters for the development of future therapeutic agents.
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Affiliation(s)
- Jeppe Madura Larsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Katrine Qvortrup
- Department of Chemistry, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Ana Isabel Sancho
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | | | | | - Thomas Eiwegger
- Division of Immunology and Allergy, Food Allergy and Anaphylaxis Program, The Department of Pediatrics, The Hospital for Sick Children, Toronto, Canada.,Research Institute, The Hospital for Sick Children, Translational Medicine Program, Toronto, Canada.,Department of Immunology, The University of Toronto, Toronto, Canada
| | - Julia Upton
- Division of Immunology and Allergy, Food Allergy and Anaphylaxis Program, The Department of Pediatrics, The Hospital for Sick Children, Toronto, Canada
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22
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Vicente F, Sanchiz A, Rodríguez-Pérez R, Pedrosa M, Quirce S, Haddad J, Besombes C, Linacero R, Allaf K, Cuadrado C. Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts. Molecules 2020; 25:molecules25071742. [PMID: 32290123 PMCID: PMC7180768 DOI: 10.3390/molecules25071742] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 01/12/2023] Open
Abstract
Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes in proteins by altering their allergenic capacity. In this study, the influence of instant controlled pressure drop (DIC) on pistachio and cashew allergenic capacity has been studied. Western blot was carried out using IgG anti-11S and anti-2S and IgE antibodies from sera of patients sensitized to pistachio and cashew. DIC processing causes changes in the electrophoretic pattern, reducing the number and intensity of protein bands, as the pressure and temperature treatment increment, which results in a remarkable decrease in detection of potentially allergenic proteins. The harshest conditions of DIC (7 bar, 120 s) markedly reduce the immunodetection of allergenic proteins, not only by using IgG (anti 11S and anti 2S) but also when IgE sera from sensitized patients were used for Western blots. Such immunodetection is more affected in pistachio than in cashew nuts, but is not completely removed. Therefore, cashew proteins are possibly more resistant than pistachio proteins. According these findings, instant controlled pressure drop (DIC) can be considered a suitable technique in order to obtain hypoallergenic tree nut flour to be used in the food industry.
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Affiliation(s)
- Fatima Vicente
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
| | - Africa Sanchiz
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
| | - Rosa Rodríguez-Pérez
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Maria Pedrosa
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Santiago Quirce
- Allergy Service, University Hospital La Paz, IdiPAZ, 28046 Madrid, Spain; (R.R.-P.); (M.P.); (S.Q.)
| | - Joseph Haddad
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Colette Besombes
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Rosario Linacero
- Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University, 28040 Madrid, Spain, 28040 Madrid, Spain;
| | - Karim Allaf
- Laboratory Engineering Science for Environment (UMR 7356 CNRS), La Rochelle University, venue Michel Crepeau, 17042 La Rochelle, France; (J.H.); (C.B.); (K.A.)
| | - Carmen Cuadrado
- Food Technology DepartmentSGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (F.V.); (A.S.)
- Correspondence: ; Tel.: +34-91-347-6925
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23
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Chen JM, Al KF, Craven LJ, Seney S, Coons M, McCormick H, Reid G, O’Connor C, Burton JP. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients 2020; 12:nu12030648. [PMID: 32121191 PMCID: PMC7146175 DOI: 10.3390/nu12030648] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 02/06/2023] Open
Abstract
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.
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Affiliation(s)
- Jennifer M. Chen
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Kait F. Al
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Laura J. Craven
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
| | - Shannon Seney
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
| | - Margaret Coons
- Nuts for Cheese, London, ON N5V 3K4, Canada; (M.C.); (H.M.)
| | | | - Gregor Reid
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
- Department of Surgery, Western University, London, ON N6A 4V2, Canada
| | | | - Jeremy P. Burton
- Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada; (J.M.C.); (K.F.A.); (L.J.C.); (G.R.)
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada;
- Department of Surgery, Western University, London, ON N6A 4V2, Canada
- Correspondence:
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Cuadrado C, Sanchiz A, Vicente F, Ballesteros I, Linacero R. Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts. Molecules 2020; 25:E954. [PMID: 32093394 PMCID: PMC7070680 DOI: 10.3390/molecules25040954] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 12/27/2022] Open
Abstract
Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.
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Affiliation(s)
- Carmen Cuadrado
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Africa Sanchiz
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Fatima Vicente
- Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain; (A.S.); (F.V.)
| | - Isabel Ballesteros
- Facultad de Ingeniería y Ciencias Aplicadas, Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, 72819 Quito, Ecuador;
| | - Rosario Linacero
- Departamento de Genética, Fisiología y Microbiología Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain;
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25
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Cold plasma processing effect on cashew nuts composition and allergenicity. Food Res Int 2019; 125:108621. [PMID: 31554108 DOI: 10.1016/j.foodres.2019.108621] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 11/21/2022]
Abstract
The study investigated the influence of atmospheric plasma processing on cashew nut composition as well as on its allergenicity. The cashew nuts were processed by low-pressure plasma, using glow discharge plasma (80 W and 50 kHz power supply). Anacardic acids and allergens were quantified by HPLC and immunoassay, respectively. Additionally, the overall composition was evaluated by 1H qNMR. Increases in amounts of anacardic acids (15:1, 15:2, and 15:3) and fatty acids (oleic, linoleic, palmitic and stearic) were detected after all process conditions, with 70.92% of total variance captured using 2 LVs. The total amount of anacardic acids increased from 0.7 to 1.2 μg·mg-1 of nut. The major change was observed for anacardic acid (C15:3) with an increase from 0.2 to 0.55 μg/mg of nut for the samples treated with a flow of 10 mL·min-1 and 30 min of processing. On the other hand, the amount of sucrose decreased, from 33 to 18 mg·g-1 of nut, after all processing conditions. Plasma processing of cashew nuts did not affect binding of either the rabbit anti-cashew or human cashew allergic IgE binding. Among the treatments, 10 min of plasma processing at flow rate of 30 mL·min-1 of synthetic air followed by 20 min at flow rate 5.8 mL·min-1 had the least effect on nut composition as a whole.
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26
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A cashew specific monoclonal antibody recognizing the small subunit of Ana o 3. Toxicol Rep 2019; 6:736-744. [PMID: 31388501 PMCID: PMC6676374 DOI: 10.1016/j.toxrep.2019.06.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 06/13/2019] [Accepted: 06/27/2019] [Indexed: 01/07/2023] Open
Abstract
Food allergies represent a substantial medical liability and preventing accidental exposure to food allergens requires constant attention. Allergic reaction to cashew nuts is frequently serious, and the small 2S albumin, Ana o 3, is an immuno-dominant cashew allergen. Ana o 3 is composed of five alpha helices, contains 2 subunits linked by cysteine disulfide bonds, and remains soluble even after extensive heating of cashew nuts. The stability and solubility properties of Ana o 3 make it an excellent target for diagnostic and detection methods and tools. In this work, a monoclonal antibody, designated 2H5, aimed at amino acids 39–54 within helices I and II of the small subunit of Ana o 3 was developed that recognizes both recombinant and native Ana o 3 and is cashew specific in ELISA experiments. The KD against the targeted amino-acid sequence was found to be approximately 7.0 × 10−6 mg/ml (3.3 nM), while the KD against the native protein was found to be approximately 1.2 × 10-3 mg/ml (92 nM). The 2H5 monoclonal anti-Ana o 3 antibody can distinguish between native and recombinant proteins and represents a useful reagent for the study of antibody cashew-allergen interactions and may enable the development of cashew-specific diagnostic tools that can be used to prevent accidental cashew allergen exposures.
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27
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Albunni BA, Wessels H, Paschke-Kratzin A, Fischer M. Antibody Cross-Reactivity between Proteins of Chia Seed ( Salvia hispanica L.) and Other Food Allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7475-7484. [PMID: 31117490 DOI: 10.1021/acs.jafc.9b00875] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Chia seeds are becoming increasingly common in Europe because of their functional and nutritional properties. Despite this, few studies have focused on the allergic potential and antibody cross-reactivity among storage proteins in chia seed and other plants. The aim of this study was to identify chia seed's immunoglobulin G (IgG) and immunoglobulin E (IgE) binding proteins ( Salvia hispanica L.) and to investigate the antibody cross-reactivity among its storage proteins and those of other seeds. Extracted chia seed proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Immunodetection was performed with commercial antibodies against sesame seed, hazelnut, and peanut and sera from 33 patients with a hazelnut allergy and five with a sesame allergy. Cross-reactivity of certain antibodies with storage proteins of chia seed, sesame seed, and hazelnut was assessed using an enzyme-linked immunosorbent assay (ELISA) inhibition, blot inhibition, and surface plasmon resonance (SPR) spectroscopy. IgG binding proteins were identified at molecular weight (MW) 70, 49, 34, 23, and 20 kDa by applying commercial antibodies. Furthermore, the interaction of chia proteins with sera from sesame-allergic patients led to identify IgE binding proteins at MW 49, 45, 31, 20, and 12 kDa, while IgEs in sera from hazelnut-allergic patients reacted with proteins at MW 300, 140, 49, 45, 31, 20, and 6 kDa. The results of ELISA inhibition and blot inhibition indicated chia seed proteins are similar to sesame seed and hazelnut proteins in the primary structure. The antisesame antibodies' binding to sesame proteins was more strongly inhibited by the chia globulin fraction (GLO) than the antihazelnut antibodies' binding to hazelnut proteins. SPR results confirmed the presence of IgG binding proteins in GLO and the high similarity of epitopes on globulins of chia seed and sesame seed. Thus, chia seed consumption might lead to cross-sensitization in patients with a sesame allergy.
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Affiliation(s)
- Ben Abdulrahman Albunni
- Hamburg School of Food Science; Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
| | - Hauke Wessels
- Hamburg School of Food Science; Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
| | - Angelika Paschke-Kratzin
- Hamburg School of Food Science; Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
| | - Markus Fischer
- Hamburg School of Food Science; Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
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28
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Che H, Zhang Y, Lyu SC, Nadeau KC, McHugh T. Identification of Almond ( Prunus dulcis) Vicilin As a Food Allergen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:425-432. [PMID: 30512943 DOI: 10.1021/acs.jafc.8b05290] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Almond is one of the tree nuts listed by U.S. FDA as a food allergen source. A food allergen identified with patient sera has been debated to be the 2S albumin or the 7S vicilin. However, neither of these proteins has been defined as a food allergen. The purpose of this study was to clone, express, and purify almond vicilin and test whether it is a food allergen. Western blot experiment was performed with 18 individual sera from patients with double-blind, placebo-controlled clinical almond allergy. The results showed that 44% of the sera contained IgE antibodies that recognized the recombinant almond vicilin, indicating that it is an almond allergen. Identifying this and additional almond allergens will facilitate the understanding of the allergenicity of seed proteins in tree nuts and their cross-reactivity.
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Affiliation(s)
- Huilian Che
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , No. 17 Qinghua Donglu, Haidian District , Beijing 100038 , P. R. China
- Agricultural Research Service, Pacific West Area, Western Regional Research Center , U. S. Department of Agriculture , 800 Buchanan Street , Albany , California 94710 , United States
| | - Yuzhu Zhang
- Agricultural Research Service, Pacific West Area, Western Regional Research Center , U. S. Department of Agriculture , 800 Buchanan Street , Albany , California 94710 , United States
| | - Shu-Chen Lyu
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics , Stanford University School of Medicine , 269 Campus Drive , Stanford , California 94305 , United States
| | - Kari C Nadeau
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics , Stanford University School of Medicine , 269 Campus Drive , Stanford , California 94305 , United States
| | - Tara McHugh
- Agricultural Research Service, Pacific West Area, Western Regional Research Center , U. S. Department of Agriculture , 800 Buchanan Street , Albany , California 94710 , United States
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29
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Li Y, Bren‐Mattison Y, Grimm CC, Mattison CP. Acid‐etching of zinc metal particles augments adsorption and removal of cashew allergens from extracts. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yichen Li
- USDA‐ARS, Southern Regional Research Center, FPSQ, 1100 Robert E Lee BlvdNew Orleans Louisiana
| | | | - Casey C. Grimm
- USDA‐ARS, Southern Regional Research Center, FPSQ, 1100 Robert E Lee BlvdNew Orleans Louisiana
| | - Christopher P. Mattison
- USDA‐ARS, Southern Regional Research Center, FPSQ, 1100 Robert E Lee BlvdNew Orleans Louisiana
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30
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Sanchiz Á, Ballesteros I, Marqués E, Dieguez MC, Rueda J, Cuadrado C, Linacero R. Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Poly(anhydride) nanoparticles containing cashew nut proteins can induce a strong Th1 and Treg immune response after oral administration. Eur J Pharm Biopharm 2018; 127:51-60. [DOI: 10.1016/j.ejpb.2018.02.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 01/23/2018] [Accepted: 02/07/2018] [Indexed: 02/06/2023]
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32
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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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33
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Sanchiz A, Cuadrado C, Dieguez MC, Ballesteros I, Rodríguez J, Crespo JF, de las Cuevas N, Rueda J, Linacero R, Cabanillas B, Novak N. Thermal processing effects on the IgE-reactivity of cashew and pistachio. Food Chem 2018; 245:595-602. [DOI: 10.1016/j.foodchem.2017.10.132] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 10/25/2017] [Accepted: 10/25/2017] [Indexed: 10/18/2022]
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34
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Reitsma M, Bastiaan-Net S, Sijbrandij L, de Weert E, Sforza S, Gerth van Wijk R, Savelkoul HFJ, de Jong NW, Wichers HJ. Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale). J Food Sci 2018. [PMID: 29524213 DOI: 10.1111/1750-3841.14003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in-shell heat treatments (steamed, fried, drum-roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N- and C-terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.
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Affiliation(s)
- Marit Reitsma
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands.,Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Shanna Bastiaan-Net
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Lutske Sijbrandij
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Evelien de Weert
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
| | - Stefano Sforza
- Lab. of Food Chemistry, Wageningen Univ. and Research Centre, Wageningen, the Netherlands.,Dept. of Food Science, Univ. of Parma, 43124 Parma, Italy
| | - Roy Gerth van Wijk
- Dept. of Allergology, Internal Medicine, Erasmus MC, Rotterdam, the Netherlands
| | - Huub F J Savelkoul
- Cell Biology and Immunology Group, Wageningen Univ., Wageningen, the Netherlands
| | - Nicolette W de Jong
- Dept. of Allergology, Internal Medicine, Erasmus MC, Rotterdam, the Netherlands
| | - Harry J Wichers
- Food and Biobased Research, Wageningen Univ. and Research Centre, Wageningen, the Netherlands
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35
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Li Y, Mattison CP. Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1632-1638. [PMID: 28842925 DOI: 10.1002/jsfa.8639] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 07/03/2017] [Accepted: 08/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol-rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol-rich juices is evaluated biochemically and immunologically. RESULTS Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes. Among the various juices studied, POM juice showed a greater capacity to form complexes with cashew proteins. Dynamic light scattering (DLS) demonstrated a sharp increase in cashew protein extract particle size to around 3580 nm, and fewer cashew proteins were resolved by electrophoresis after treatment with POM juice. Immunoassays demonstrated reduced IgG and IgE binding to cashew allergens due to allergen precipitation by POM juice. These observations support the formation of complexes between polyphenol and cashew proteins that can prevent antibody recognition of cashew allergens through allergen precipitation. CONCLUSION POM juice treatment of cashew extract effectively reduces antibody binding through allergen precipitation, and these findings could be applied to the development of less allergenic cashew nut products and oral immunotherapy. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Yichen Li
- USDA-ARS, Southern Regional Research Center, FPSQ, New Orleans, LA, USA
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36
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Abstract
Recombinant protein allergens have been used in allergy studies, allergy diagnosis, and epitope mapping. Messenger RNAs (mRNAs) are isolated from tissues of interest for complementary DNA (cDNA) library construction. Subsequently, the allergen gene is amplified by polymerase chain reaction (PCR) and sequenced. The amplified gene is then cloned into an expression vector, expressed in Escherichia coli cells, and purified from the cell lysate. This chapter describes the protocols for recombinant allergen production.
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Affiliation(s)
- Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, 308 ENS Bldg., 5500 Campanile Drive, San Diego, CA, 92182-7251, USA
| | - LeAnna N Willison
- School of Science, Mathematics and Computing, Albany State University, Albany, GA, 31707, USA
| | - Shridhar K Sathe
- Department of Nutrition, Food and Exercise Sciences, Florida State University, 420 Sandels Bldg., 120 Convocation Way, Tallahassee, FL, 32306-1493, USA.
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37
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Cuadrado C, Cheng H, Sanchiz A, Ballesteros I, Easson M, Grimm CC, Dieguez MC, Linacero R, Burbano C, Maleki SJ. Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio. Food Chem 2018; 241:372-379. [DOI: 10.1016/j.foodchem.2017.08.120] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 08/30/2017] [Accepted: 08/31/2017] [Indexed: 11/26/2022]
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38
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Archila LD, Chow IT, McGinty JW, Renand A, Jeong D, Robinson D, Farrington ML, Kwok WW. Ana o 1 and Ana o 2 cashew allergens share cross-reactive CD4(+) T cell epitopes with other tree nuts. Clin Exp Allergy 2017; 46:871-83. [PMID: 27129138 DOI: 10.1111/cea.12746] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 02/12/2016] [Accepted: 02/18/2016] [Indexed: 11/29/2022]
Abstract
BACKGROUND Allergies to cashew are increasing in prevalence, with clinical symptoms ranging from oral pruritus to fatal anaphylactic reaction. Yet, cashew-specific T cell epitopes and T cell cross-reactivity amongst cashew and other tree nut allergens in humans remain uncharacterized. OBJECTIVES In this study, we characterized cashew-specific T cell responses in cashew-allergic subjects and examined cross-reactivity of these cashew-specific cells towards other tree nut allergens. METHODS CD154 up-regulation assay was used to determine immunodominance hierarchy among cashew major allergens at the T cell level. The phenotype, magnitude and functionality of cashew-specific T cells were determined by utilizing ex vivo staining with MHC class II tetramers. Dual tetramer staining and proliferation experiments were used to determine cross-reactivity to other tree nuts. RESULTS CD4(+) T cell responses were directed towards cashew allergens Ana o 1 and Ana o 2. Multiple Ana o 1 and Ana o 2 T cell epitopes were then identified. These epitopes elicited either TH 2 or TH 2/TH 17 responses in allergic subjects, which were either cashew unique epitope or cross-reactive epitopes. For clones that recognized the cross-reactive epitope, T cell clones responded robustly to cashew, hazelnut and/or pistachio but not to walnut. CONCLUSIONS Phylogenetically diverse tree nut allergens can activate cashew-reactive T cells and elicit a TH 2-type response at an epitope-specific level. CLINICAL RELEVANCE Lack of cross-reactivity between walnut and cashew suggests that cashew peptide immunotherapy approach may not be most effective for walnut.
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Affiliation(s)
- L D Archila
- Benaroya Research Institute at Virginia Mason, Seattle, WA, USA
| | - I-T Chow
- Benaroya Research Institute at Virginia Mason, Seattle, WA, USA
| | - J W McGinty
- Benaroya Research Institute at Virginia Mason, Seattle, WA, USA
| | - A Renand
- Benaroya Research Institute at Virginia Mason, Seattle, WA, USA
| | - D Jeong
- Virginia Mason Medical center, Seattle, WA, USA.,Department of Medicine, University of Washington, Seattle, WA, USA
| | - D Robinson
- Virginia Mason Medical center, Seattle, WA, USA
| | | | - W W Kwok
- Benaroya Research Institute at Virginia Mason, Seattle, WA, USA.,Department of Medicine, University of Washington, Seattle, WA, USA
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39
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Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE. Food Chem 2017; 240:370-376. [PMID: 28946285 DOI: 10.1016/j.foodchem.2017.07.146] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/28/2017] [Accepted: 07/26/2017] [Indexed: 11/22/2022]
Abstract
Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration ranged from 6.2 to 82.6mg/g during processing, and this variation was attributed to cashew nut shell liquid incorporation during storage and humidification. Dehydrated and selected samples did not significantly differ in anacardic acid content, having values similar to the raw sample. SDS-PAGE and immunoassay analysis with rabbit polyclonal sera and human IgE indicated only minor differences in protein solubility and antibody binding following processing steps. The findings indicate that appreciable amounts of anacardic acid remain in processed nuts, and that changes to cashew allergens during industrial processing may only mildly affect antibody recognition.
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40
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Vanga SK, Raghavan V. Processing effects on tree nut allergens: A review. Crit Rev Food Sci Nutr 2017; 57:3794-3806. [DOI: 10.1080/10408398.2016.1175415] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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何 嘉, 孙 洁, 闫 文, 王 方. [Expression, purification and activity analysis of GGDEF and EAL domain-containing proteins from Lactobacillus acidophilus]. NAN FANG YI KE DA XUE XUE BAO = JOURNAL OF SOUTHERN MEDICAL UNIVERSITY 2017; 37:633-639. [PMID: 28539286 PMCID: PMC6780469 DOI: 10.3969/j.issn.1673-4254.2017.05.11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Indexed: 06/07/2023]
Abstract
OBJECTIVE To identify the functions of the proteins containing the GGDEF or EAL domain in Lactobacillus acidophilus for investigation of the regulatory mechanism of c-di-GMP in this strain. METHODS The DNA fragments of NH13_07045-GGDEF, NH13_07050 and NH13_07055 from Lactobacillus acidophilus ATCC4356 were amplified by PCR and cloned into the expression vector pMAL-His-c2. After sequencing, the recombinant plasmids were transformed into competent Escherichia coli cells, which were induced by IPTG to express the recombinant proteins fused with maltose binding protein (MBP). The fusion proteins were purified using amylose resin column for diguanylate cyclase (DGC) or phosphodiesterase (PDE) activity assays in vitro followed by analysis with high-performance liquid chromatography (HPLC). RESULTS The target DNA fragments were obtained by PCR, and their sequences were all identical to that in GenBank. The purified and concentrated fusion proteins, which were identified by SDS-PAGE and Western blotting, had relative molecular masses of 59 kD, 67 kD and 72 kD. HPLC analysis showed no DGC activity in NH13_07045-GGDEF, while PDE activity was found in NH13_07050 but not in NH13_07055. CONCLUSION We obtained the protein encoded by NH13_07050 that possesses PDE activity in vitro. This protein may facilitate the evaluation of the regulatory function of c-di-GMP in Lactobacillus acidophilus.
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Affiliation(s)
- 嘉辉 何
- 南方医科大学 南方医院口腔科,广东 广州 510515Department of Stomatology, Nanfang Hospital, Guangzhou 510515, China
| | - 洁丽 孙
- 南方医科大学 南方医院口腔科,广东 广州 510515Department of Stomatology, Nanfang Hospital, Guangzhou 510515, China
| | - 文娟 闫
- 南方医科大学 南方医院口腔科,广东 广州 510515Department of Stomatology, Nanfang Hospital, Guangzhou 510515, China
| | - 方 王
- 南方医科大学 基础医学院神经生物学教研室,广东 广州 510515Department of Neurobiology, College of Basic Medical Science, Southern Medical University, Guangzhou 510515, China
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Mattison CP, Grimm CC, Li Y, Chial HJ, McCaslin DR, Chung SY, Bren-Mattison Y, Wasserman RL. Identification and Characterization of Ana o 3 Modifications on Arginine-111 Residue in Heated Cashew Nuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:411-420. [PMID: 27966914 DOI: 10.1021/acs.jafc.6b04134] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Raw and roasted cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roasted but not raw cashew nuts. The mass changes of 72.0064 or 53.9529 Da are consistent with the formation of carboxyethyl and hydroimidazolone modifications at the Arg-111 residue. These same modifications were observed in Ana o 3 purified from roasted but not raw cashew nuts, albeit at a relatively low occurrence. Circular dichroism indicated that Ana o 3 purified from raw and roasted cashew nuts had similar secondary structure, and dynamic light scattering analysis indicated there was no observable difference in particle size. The stability of Ana o 3 purified from raw and roasted cashew nuts to trypsin was similar in the absence of or following treatment with a reducing agent. Only minor differences in IgE binding to Ana o 3 were observed by ELISA among a cohort of cashew-allergic patient sera.
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Affiliation(s)
- Christopher P Mattison
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Casey C Grimm
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Yichen Li
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Heidi J Chial
- BioMed Bridge, LLC , 3700 Quebec Street, Suite 100-230, Denver, Colorado 80207, United States
| | - Darrell R McCaslin
- Biophysics Instrumentation Facility, Biochemistry Department, University of Wisconsin , 433 Babcock Drive, Madison, Wisconsin 53706, United States
| | - Si-Yin Chung
- Southern Regional Research Center, FPSQ, ARS, U.S. Department of Agriculture , 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
| | - Yvette Bren-Mattison
- BioMed Bridge, LLC , 3700 Quebec Street, Suite 100-230, Denver, Colorado 80207, United States
| | - Richard L Wasserman
- Allergy Partners of North Texas Research, Department of Pediatrics, Medical City Children's Hospital , 7777 Forest Lane, Dallas, Texas 75230, United States
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Zhang YZ, Du WX, Fan Y, Yi J, Lyu SC, Nadeau KC, Thomas AL, McHugh T. Purification and Characterization of a Black Walnut (Juglans nigra) Allergen, Jug n 4. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:454-462. [PMID: 27936684 DOI: 10.1021/acs.jafc.6b04387] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Tree nuts as a group cause a significant number of fatal anaphylactic reactions to foods. Walnuts (Juglans spp.) are one of the leading causes of allergic reactions to tree nuts in the U.S. and Japan. The purpose of this study was to purify and characterize potential food allergens from black walnut. Here, we report the isolation of the black walnuts allergen Jug n 4 (an 11S globulin) by ammonium sulfate precipitation, hydrophobic interaction, and size exclusion chromatography. Reducing SDS-PAGE analysis indicated that purified Jug n 4 consists of three major bands. N-Terminal sequencing data of these bands indicated that they were the results of a post-transcriptional protease cleavage of the mature protein at a site that consists of a known conserved protease recognition motif, NGXEET. Western blot experiments revealed that 32% of the sera from 25 patients with double-blind, placebo-controlled clinical walnut allergy contained IgE antibodies that recognized Jug n 4, indicating that it is a walnut allergen. Identifying this and additional allergens may facilitate the understanding of the allergenicity of seed storage proteins in tree nuts and their cross-reactivity.
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Affiliation(s)
- Yu-Zhu Zhang
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Wen-Xian Du
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Yuting Fan
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
- School of Food Science and Technology, Jiangnan University , 214122 Wuxi, China
| | - Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Shu-Chen Lyu
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics, Stanford University School of Medicine , 269 Campus Drive, Stanford, California 94305, United States
| | - Kari C Nadeau
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics, Stanford University School of Medicine , 269 Campus Drive, Stanford, California 94305, United States
| | - Andrew L Thomas
- Southwest Research Center, Division of Plant Sciences, University of Missouri , 14548 Highway H, Mt Vernon, Missouri 65712, United States
| | - Tara McHugh
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
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van der Valk JPM, Gerth van Wijk R, Vergouwe Y, Steyerberg EW, Reitsma M, Wichers HJ, Savelkoul HFJ, Vlieg-Boerstra B, de Groot H, Dubois AEJ, de Jong NW. sIgE Ana o 1, 2 and 3 accurately distinguish tolerant from allergic children sensitized to cashew nuts. Clin Exp Allergy 2016; 47:113-120. [DOI: 10.1111/cea.12794] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/20/2016] [Accepted: 07/28/2016] [Indexed: 12/13/2022]
Affiliation(s)
| | - R. Gerth van Wijk
- Department of Internal Medicine, Allergology; Erasmus MC; Rotterdam The Netherlands
| | - Y. Vergouwe
- Center for Medical Decision Making; Department of Public Health; Erasmus MC; Rotterdam The Netherlands
| | - E. W. Steyerberg
- Center for Medical Decision Making; Department of Public Health; Erasmus MC; Rotterdam The Netherlands
| | - M. Reitsma
- Wageningen UR Food & Biobased Research; Wageningen The Netherlands
| | - H. J. Wichers
- Wageningen UR Food & Biobased Research; Wageningen The Netherlands
| | - H. F. J. Savelkoul
- Laboratory of Cell Biology and Immunology; Wageningen University; Wageningen The Netherlands
| | - B. Vlieg-Boerstra
- Department of Paediatrics; Onze Lieve Vrouwe Gasthuis (OLVG); Amsterdam The Netherlands
| | - H. de Groot
- Department of Pediatric Allergology; Diaconessenhuis Voorburg; RdGG; Delft The Netherlands
| | - A. E. J. Dubois
- Department of Pediatric Pulmonology and Pediatric Allergology; University Medical Centre Groningen; GRIAC Research Institute; University of Groningen; Groningen The Netherlands
| | - N. W. de Jong
- Department of Internal Medicine, Allergology; Erasmus MC; Rotterdam The Netherlands
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Zhang Y, Lee B, Du WX, Lyu SC, Nadeau KC, Grauke LJ, Zhang Y, Wang S, Fan Y, Yi J, McHugh TH. Identification and Characterization of a New Pecan [Carya illinoinensis (Wangenh.) K. Koch] Allergen, Car i 2. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4146-4151. [PMID: 27128197 DOI: 10.1021/acs.jafc.6b00884] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The 7S vicilin and 11S legumin seed storage globulins belong to the cupin protein superfamily and are major food allergens in many foods from the "big eight" food allergen groups. Here, for the first time, pecan vicilin was found to be a food allergen. Western blot experiments revealed that 30% of 27 sera used in this study and 24% of the sera from 25 patients with double-blind, placebo controlled clinical pecan allergy contained IgE antibodies specific to pecan vicilin. This allergen consists of a low-complexity region at its N-terminal and a structured domain at the C-terminal that contains two cupin motifs and forms homotrimers. The crystal structure of recombinant pecan vicilin was determined. The refined structure gave R/Rfree values of 0.218/0.262 for all data to 2.65 Å. There were two trimeric biological units in the crystallographic asymmetric unit. Pecan vicilin is also a copper protein. These data may facilitate the understanding of the nutritional value and the allergenicity relevance of the copper binding property of seed storage proteins in tree nuts.
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Affiliation(s)
- Yuzhu Zhang
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - BoRam Lee
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Wen-Xian Du
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
| | - Shu-Chen Lyu
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics, Stanford University School of Medicine , 269 Campus Drive, Stanford, California 94305, United States
| | - Kari C Nadeau
- Division of Pediatric Immunology, Allergy, and Rheumatology, Department of Pediatrics, Stanford University School of Medicine , 269 Campus Drive, Stanford, California 94305, United States
| | - Larry J Grauke
- Crop Germplasm Research, Southern Plains Agricultural Research Center, USDA-ARS-SPA , 2881 F&B Road, College Station, Texas 77845, United States
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300222, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin, 300222, China
| | - Yuting Fan
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
- School of Food Science and Technology, Jiangnan University , 214122, Wuxi, China
| | - Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Tara H McHugh
- Western Regional Research Center, Pacific West Area, Agricultural Research Service, U.S. Department of Agriculture , 800 Buchanan Street, Albany, California 94710, United States
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Korte R, Lepski S, Brockmeyer J. Comprehensive peptide marker identification for the detection of multiple nut allergens using a non-targeted LC-HRMS multi-method. Anal Bioanal Chem 2016; 408:3059-69. [PMID: 26894760 DOI: 10.1007/s00216-016-9384-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 01/28/2016] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
Abstract
Food allergies have emerged as a global problem over the last few decades; therefore, reliable and sensitive analytical methods to ensure food safety for allergic consumers are required. The application of mass spectrometry is of growing interest in this field and several procedures based on low resolution tandem mass spectrometry using single tryptic peptides as analytical targets have recently been described. However, a comprehensive survey of marker peptides for the development of multi-methods is still missing, as is a consensus guide to marker identification. In this study, we therefore report a consistent approach to the development of liquid chromatography-mass spectrometry (LC-MS) multi-screening methods for the detection of allergens in food matrices. Proteotypic peptides were identified by a shotgun proteomics approach and verified through a thorough investigation of specificity and sensitivity. On the basis of this procedure, we identified 44 suitable tryptic marker peptides from six allergenic nut species and developed the first analytical LC-MS method for the detection of trace nut contaminations in processed foods using high resolution mass spectrometry (HRMS). The analysis of spiked matrix samples gave limits of detection (LODs) below 10 μg/g for several nuts; these LODs are comparable with routinely used methods such as ELISA and PCR. Notably, the HRMS approach can be used in an untargeted fashion to identify multiple allergens also retrospectively. In conclusion, we present here the so far largest consensus set of analytical markers from nut allergens and to the best of our knowledge the first multi-allergen method based on LC-HRMS.
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Affiliation(s)
- Robin Korte
- Department of Chemistry, Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Corrensstr. 45, 48149, Münster, Germany
| | - Silke Lepski
- Department of Chemistry, Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Corrensstr. 45, 48149, Münster, Germany
| | - Jens Brockmeyer
- Department of Chemistry, Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, Corrensstr. 45, 48149, Münster, Germany.
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Reitsma M, Bastiaan-Net S, Sforza S, van der Valk JPM, van Gerth van Wijk R, Savelkoul HFJ, de Jong NW, Wichers HJ. Purification and Characterization of Anacardium occidentale (Cashew) Allergens Ana o 1, Ana o 2, and Ana o 3. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1191-1201. [PMID: 26769082 DOI: 10.1021/acs.jafc.5b04401] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In this study a fast and simple purification procedure for the three known allergens from cashew (7S globulin Ana o 1, 11S globulin Ana o 2, and 2S albumin Ana o 3) is described. The purified allergens are characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, glycoprotein stain, and protein identification. The purified proteins still bind IgE, and this IgE binding varied between different pools of patient serum. Ana o 1 was found to be a glycoprotein. Ana o 3 has been studied more in detail to identify both the small and large subunits, both displaying microheterogeneity, and epitope mapping of Ana o 3 has been performed.
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Affiliation(s)
| | | | - Stefano Sforza
- Department of Food Science, University of Parma , 43124 Parma, Italy
| | - Johanna P M van der Valk
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
| | - Roy van Gerth van Wijk
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
| | | | - Nicolette W de Jong
- Department of Internal Medicine, section Allergology, ErasmusMC , 3015 CE Rotterdam, The Netherlands
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Heat-induced alterations in cashew allergen solubility and IgE binding. Toxicol Rep 2016; 3:244-251. [PMID: 28959544 PMCID: PMC5615785 DOI: 10.1016/j.toxrep.2015.12.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 12/07/2015] [Accepted: 12/28/2015] [Indexed: 11/24/2022] Open
Abstract
Cashew nuts are an increasingly common cause of food allergy. We compare the soluble protein profile of cashew nuts following heating. SDS-PAGE indicate that heating can alter the solubility of cashew nut proteins. The 11S legumin, Ana o 2, dominates the soluble protein content in ready to eat and mildly heated cashew nuts. However, we found that in dark-roasted cashew nuts, the soluble protein profile shifts and the 2S albumin Ana o 3 composes up to 40% of the soluble protein. Analysis of trypsin-treated extracts by LC/MS/MS indicate changes in the relative number and intensity of peptides. The relative cumulative intensity of the 5 most commonly observed Ana o 1 and 2 peptides are altered by heating, while those of the 5 most commonly observed Ana o 3 peptides remaine relatively constant. ELISA experiments indicate that there is a decrease in rabbit IgG and human serum IgE binding to soluble cashew proteins following heating. Our findings indicate that heating can alter the solubility of cashew allergens, resulting in altered IgE binding. Our results support the use of both Ana o 2 and Ana o 3 as potential cashew allergen diagnostic targets.
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50
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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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