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Üzülmez Ö, Kalic T, Mayr V, Lengger N, Tscheppe A, Radauer C, Hafner C, Hemmer W, Breiteneder H. The Major Peanut Allergen Ara h 2 Produced in Nicotiana benthamiana Contains Hydroxyprolines and Is a Viable Alternative to the E. Coli Product in Allergy Diagnosis. FRONTIERS IN PLANT SCIENCE 2021; 12:723363. [PMID: 34671372 PMCID: PMC8522509 DOI: 10.3389/fpls.2021.723363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Accepted: 08/17/2021] [Indexed: 05/12/2023]
Abstract
Peanut allergy is a potentially life-threatening disease that is mediated by allergen-specific immunoglobulin E (IgE) antibodies. The major peanut allergen Ara h 2, a 2S albumin seed storage protein, is one of the most dangerous and potent plant allergens. Ara h 2 is posttranslationally modified to harbor four disulfide bridges and three hydroxyprolines. These hydroxyproline residues are required for optimal IgE-binding to the DPYSPOHS motifs representing an immunodominant IgE epitope. So far, recombinant Ara h 2 has been produced in Escherichia coli, Lactococcus lactis, Trichoplusia ni insect cell, and Chlamydomonas reinhardtii chloroplast expression systems, which were all incapable of proline hydroxylation. However, molecular diagnosis of peanut allergy is performed using either natural or E. coli-produced major peanut allergens. As IgE from the majority of patients is directed to Ara h 2, it is of great importance that the recombinant Ara h 2 harbors all of its eukaryotic posttranslational modifications. We produced hydroxyproline-containing and correctly folded Ara h 2 in the endoplasmic reticulum of leaf cells of Nicotiana benthamiana plants, using the plant virus-based magnICON® transient expression system with a yield of 200 mg/kg fresh biomass. To compare prokaryotic with eukaryotic expression methods, Ara h 2 was expressed in E. coli together with the disulfide-bond isomerase DsbC and thus harbored disulfide bridges but no hydroxyprolines. The recombinant allergens from N. benthamiana and E. coli were characterized and compared to the natural Ara h 2 isolated from roasted peanuts. Natural Ara h 2 outperformed both recombinant proteins in IgE-binding and activation of basophils via IgE cross-linking, the latter indicating the potency of the allergen. Interestingly, significantly more efficient IgE cross-linking by the N. benthamiana-produced allergen was observed in comparison to the one induced by the E. coli product. Ara h 2 from N. benthamiana plants displayed a higher similarity to the natural allergen in terms of basophil activation due to the presence of hydroxyproline residues, supporting so far published data on their contribution to the immunodominant IgE epitope. Our study advocates the use of N. benthamiana plants instead of prokaryotic expression hosts for the production of the major peanut allergen Ara h 2.
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Affiliation(s)
- Öykü Üzülmez
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | - Tanja Kalic
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
- Department of Dermatology, University Hospital St. Pölten, Karl Landsteiner University of Health Sciences, St. Pölten, Austria
| | - Vanessa Mayr
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | - Nina Lengger
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | - Angelika Tscheppe
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | - Christian Radauer
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
| | - Christine Hafner
- Department of Dermatology, University Hospital St. Pölten, Karl Landsteiner University of Health Sciences, St. Pölten, Austria
- Karl Landsteiner Institute for Dermatological Research, St. Pölten, Austria
| | | | - Heimo Breiteneder
- Institute of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria
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Hoffmann-Sommergruber K. Proteomics and its impact on food allergy diagnosis. EUPA OPEN PROTEOMICS 2016; 12:10-12. [PMID: 29900114 PMCID: PMC5988494 DOI: 10.1016/j.euprot.2016.03.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 03/15/2016] [Accepted: 03/31/2016] [Indexed: 10/25/2022]
Abstract
Food allergies are a relevant health problem and symptoms range from mild to severe life-threatening reactions. With the help of up to date proteomics the causative food allergens can be identified from individual food sources. A short overview on the application of proteomics to assess the physicochemical properties of food allergens is presented.
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Affiliation(s)
- Karin Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
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Abstract
IgE-mediated food allergy is a relevant health problem inducing symptoms ranging from mild local reactions up to severe life-threatening situations. Currently, no immunotherapy is available and avoidance of the incriminating food is the method of choice. Therefore, reliable diagnostic tools to formulate dietary recommendations and to avoid unnecessary exclusion diets for the individual patient are urgently needed. This review provides an update on the current knowledge on food allergens and their application in various diagnostic approaches such as skin prick test, basophil activation test, and serum IgE testing. Furthermore, these new approaches are discussed and compared to conventional extract-based assays and correlated to the gold standard of food allergy diagnosis, the double-blind placebo-controlled food challenge. Finally, the application of food allergens for preventive measurements such as allergen detection assays and the determination of threshold levels for allergen levels are discussed.
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Affiliation(s)
- Karin Hoffmann-Sommergruber
- Department of Pathophysiology and Allergy Research, Medical University of Vienna, AKH-EBO3Q, Waehringer Guertel 18-20, 1090 Vienna, Austria
| | - Sabine Pfeifer
- Department of Pathophysiology and Allergy Research, Medical University of Vienna, AKH-EBO3Q, Waehringer Guertel 18-20, 1090 Vienna, Austria
| | - Merima Bublin
- Department of Pathophysiology and Allergy Research, Medical University of Vienna, AKH-EBO3Q, Waehringer Guertel 18-20, 1090 Vienna, Austria
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Flodrová D, Benkovská D, Laštovičková M. Study of quantitative changes of cereal allergenic proteins after food processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:983-990. [PMID: 24912629 DOI: 10.1002/jsfa.6773] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2014] [Revised: 06/01/2014] [Accepted: 06/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Within last few years, the occurrence of food allergens and corresponding food allergies has been increasing, therefore research into the individual allergens is required. In the present work, the effect of cereal processing on the amounts of allergenic proteins is studied by modern proteomic-based approaches. The most important wheat and barley allergens are low-molecular-weight (LMW) proteins. Therefore we investigated the relative quantitative changes of these proteins after food technological processing, namely wheat couscous production and barley malting. RESULTS A comparative study using mass spectrometry in connection with the technique of isobaric tag for relative and absolute quantification (iTRAQ) revealed that the amount of wheat allergenic LMW proteins decreased significantly during couscous production (approximately to 5-26% of their initial content in wheat flour). After barley malting, the amounts of the majority of LMW proteins decreased as well, although to a lesser extent than in the case of wheat/couscous. The level of two allergens even slightly increased. CONCLUSION Suggested proteomic strategy proved as universal and sensitive method for fast and reliable identification of various cereal allergens and monitoring of their quantitative changes during food processing. Such information is important for consumers who suffer from allergies.
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Affiliation(s)
- Dana Flodrová
- Institute of Analytical Chemistry of the Academy of Sciences of the Czech Republic, v. v. i., Veveří 97, Brno, 602 00, Czech Republic
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Poulsen LK, Ladics GS, McClain S, Doerrer NG, van Ree R. Sensitizing properties of proteins: executive summary. Clin Transl Allergy 2014; 4:10. [PMID: 24735755 PMCID: PMC3989794 DOI: 10.1186/2045-7022-4-10] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 03/11/2014] [Indexed: 01/23/2023] Open
Abstract
The scope of allergy risk is diverse considering the myriad ways in which protein allergenicity is affected by physiochemical characteristics of proteins. The complexity created by the matrices of foods and the variability of the human immune system add additional challenges to understanding the relationship between sensitization potential and allergy disease. To address these and other issues, an April 2012 international symposium was held in Prague, Czech Republic, to review and discuss the state-of-the-science of sensitizing properties of protein allergens. The symposium, organized by the Protein Allergenicity Technical Committee of the International Life Sciences Institute’s Health and Environmental Sciences Institute, featured presentations on current methods, test systems, research trends, and unanswered questions in the field of protein sensitization. A diverse group of over 70 interdisciplinary scientists from academia, government, and industry participated in the symposium. Experts provided overviews on known mechanisms by which proteins in food may cause sensitization, discussed experimental models to predict protein sensitizing potential, and explored whether such experimental techniques may be applicable in regulatory settings. Three accompanying reviews address critical factors and methods for assessing allergic sensitization: 1) food-and protein-related factors; 2) host-specific factors and 3) screening methods, i.e., the ability of experimental models to predict the sensitizing potential of proteins and whether such models are applicable within regulatory settings.
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Affiliation(s)
- Lars K Poulsen
- Allergy Clinic, Copenhagen University Hospital at Gentofte, Niels Andersens Vej 65, DK-2900 Hellerup, Denmark.
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Production and analysis of recombinant tree nut allergens. Methods 2014; 66:34-43. [DOI: 10.1016/j.ymeth.2013.07.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 07/15/2013] [Accepted: 07/19/2013] [Indexed: 01/08/2023] Open
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Bignardi C, Mattarozzi M, Penna A, Sidoli S, Elviri L, Careri M, Mangia A. A Rapid Size-Exclusion Solid-Phase Extraction Step for Enhanced Sensitivity in Multi-Allergen Determination in Dark Chocolate and Biscuits by Liquid Chromatography–Tandem Mass Spectrometry. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9521-4] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alessandri S, Sancho A, Vieths S, Mills CEN, Wal JM, Shewry PR, Rigby N, Hoffmann-Sommergruber K. High-throughput NMR assessment of the tertiary structure of food allergens. PLoS One 2012; 7:e39785. [PMID: 22768312 PMCID: PMC3388089 DOI: 10.1371/journal.pone.0039785] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Accepted: 05/30/2012] [Indexed: 11/25/2022] Open
Abstract
Background In vitro component-resolved diagnosis of food allergy requires purified allergens that have to meet high standards of quality. These include the authentication of their conformation, which is relevant for the recognition by specific IgE antibodies from allergic patients. Therefore, highly sensitive and reliable screening methods for the analysis of proteins/allergens are required to assess their structural integrity. In the present study one-dimensional 1H Nuclear Magnetic Resonance (1D 1H-NMR) analysis was adopted for the assessment of overall structural and dynamic properties and authentication of a set of relevant food allergens, including non-specific lipid transfer proteins from apple, peach and hazelnut, 7/8S seed storage globulins from hazelnut and peanut, 11S seed storage globulins from hazelnut and peanut, caseins from cows' and goats' milk and tropomyosin from shrimp. Methodology/Principal Findings Two sets of 1D 1H-NMR experiments, using 700 MHz and 600 MHz instruments at 298 K were carried out to determine the presence and the extent of tertiary structure. Structural similarity among members of the individual allergen families was also assessed and changes under thermal stress investigated. The nuclear magnetic resonance (NMR) results were compared with structural information available either from the literature, Protein Data Bank entries, or derived from molecular models. Conclusions/Significance 1D 1H-NMR analysis of food allergens allowed their classification into molecules with rigid, extended and ordered tertiary structures, molecules without a rigid tertiary structure and molecules which displayed both features. Differences in thermal stability were also detected. In summary, 1D 1H-NMR gives insights into molecular fold of proteins and offers an independent method for assessing structural properties of proteins.
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Affiliation(s)
- Stefano Alessandri
- CERM, Centro di Ricerca di Risonanze Magnetiche and Department of Agricultural Biotechnology, University of Florence, Florence, Italy
| | - Ana Sancho
- Institute of Food Research, Norwich, United Kingdom
| | | | | | - Jean-Michel Wal
- INRA, UR496 Immuno-Allergie Alimentaire, CEA/iBiTeC-S/SPI, CEA de Saclay, Gif sur Yvette, France
| | | | - Neil Rigby
- Institute of Food Research, Norwich, United Kingdom
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Caubet JC, Sampson HA. Beyond skin testing: state of the art and new horizons in food allergy diagnostic testing. Immunol Allergy Clin North Am 2012; 32:97-109. [PMID: 22244235 DOI: 10.1016/j.iac.2011.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Food allergy affects approximately 1% to 10.8% of the general population, and its prevalence seems to be increasing. An accurate diagnosis is particularly important because a misdiagnosis could lead to life-threatening reactions or to unnecessary restrictive diets. However, allergy tests currently used in clinical practice have limited accuracy, and an oral food challenge, considered as the gold standard, is often required to confirm or exclude a food allergy. This article reviews several promising novel approaches for the diagnosis of food allergy, such as new molecular diagnostic technologies and functional assays, along with their potential clinical applications.
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Affiliation(s)
- Jean-Christoph Caubet
- Division of Pediatric Allergy and Immunology, Department of Pediatrics, Mount Sinai School of Medicine, One Gustave L. Levy Place, New York City, NY 10029-6574, USA
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Aleksic I, Popovic M, Dimitrijevic R, Andjelkovic U, Vassilopoulou E, Sinaniotis A, Atanaskovic-Markovic M, Lindner B, Petersen A, Papadopoulos NG, Gavrovic-Jankulovic M. Molecular and immunological characterization of Mus a 5 allergen from banana fruit. Mol Nutr Food Res 2011; 56:446-53. [PMID: 22162266 DOI: 10.1002/mnfr.201100541] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2011] [Revised: 09/20/2011] [Accepted: 09/23/2011] [Indexed: 11/07/2022]
Abstract
SCOPE Banana fruit has become an important cause of fruit allergy in the recent years. Among the five registered IUIS allergens, Mus a 1 and Mus a 2 have been characterized in detail. In this study, molecular characterization and evaluation of the allergenic properties of β-1,3-glucanase from banana (Musa acuminata), denoted as Mus a 5, were performed. METHODS AND RESULTS The gene of Mus a 5 was cloned and sequenced. The obtained cDNA revealed a novel Mus a 5 isoform with an open reading frame encoding a protein of 340 amino acids comprising a putative signal peptide of 28 amino acid residues. By MALDI-TOF analysis Mus a 5 isolated from banana fruit revealed a molecular mass of 33451±67 Da. Two Mus a 5 isoforms (pI 7.7 and 8.0) were detected by 2D immunoblot with an identical N-terminal sequence. By mass fingerprint, 76 and 83% of the primary structure was confirmed for the two mature Mus a 5 isoforms, respectively. IgE reactivity to Mus a 5 was found in 74% of patients sensitized to banana fruit. Upregulation of basophil activation markers CD63 and CD203c was achieved with Mus a 5 in a concentration-dependent manner. CONCLUSION Mus a 5 is a functional allergen and a candidate for the component-resolved allergy diagnosis of banana allergy.
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Affiliation(s)
- Ivana Aleksic
- Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
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Abstract
The last years have witnessed novel findings with exciting developments in the field of allergy-related diseases including asthma, bronchial hyperresponsiveness, eczema, and atopy that have enormously increased over the past few years. This issue of the Reviews is timely dedicated to comprehensive articles discussing the current trends in the study of these conditions. In particular, the impact of new data in genomics, environmental factors through epigenetics and proteomics will be reviewed and critically discussed.
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Affiliation(s)
- Carlo Selmi
- Department of Medicine, Autoimmunity and Metabolism Unit, IRCCS Istituto Clinico Humanitas, via A. Manzoni 56, 20089, Rozzano, Milan, Italy.
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Picariello G, Mamone G, Addeo F, Ferranti P. The frontiers of mass spectrometry-based techniques in food allergenomics. J Chromatogr A 2011; 1218:7386-98. [PMID: 21737089 DOI: 10.1016/j.chroma.2011.06.033] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2011] [Revised: 06/06/2011] [Accepted: 06/07/2011] [Indexed: 12/20/2022]
Abstract
In the last years proteomic science has started to provide an important contribution to the disclosure of basic aspects of food-related diseases. Among these, the identification of proteins involved in food allergy and their mechanism of activation of toxicity. Elucidation of these key issues requires the integration of clinical, immunological, genomic and proteomic approaches. These combined research efforts are aimed to obtain structural and functional information to assist the development of novel, more reliable and powerful diagnostic protocols alternative to the currently available procedures, mainly based on food challenge tests. Another crucial aspect related to food allergy is the need for methods to detect trace amounts of allergenic proteins in foods. Mass spectrometry is the only non-immunological method for high-specificity and high-sensitivity detection of allergens in foods. Nowadays, once provided the appropriate sample handling and the correct operative conditions, qualitative and quantitative determination of allergens in foods and ingredients can be efficiently obtained by MALDI-TOF-MS and LC-MS/MS methods, with limits of detection and quantification in the low-ppb range. The availability of accurate and fast alternatives to immunological ELISA tests may also enable the development of novel therapeutic strategies and food processing technologies to aid patients with food allergy or intolerance, and to support allergen labelling and certification processes, all issues where the role of proteomic science is emerging.
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Affiliation(s)
- Gianluca Picariello
- Istituto di Scienze dell'Alimentazione (ISA) - CNR, Via Roma 52 A/C, 83100 Avellino, Italy
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Hurlburt BK, Schmitt D, Isleib TG, Cheng H, Garvey C, Koenig RL, Maleki SJ. Production of pure protein and antibodies and development of immunoassays to detect Ara h 3 levels in peanut varieties. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02645.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sancho AI, Mills ENC. Proteomic approaches for qualitative and quantitative characterisation of food allergens. Regul Toxicol Pharmacol 2010; 58:S42-6. [PMID: 20828591 DOI: 10.1016/j.yrtph.2010.08.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 08/18/2010] [Accepted: 08/31/2010] [Indexed: 10/19/2022]
Abstract
Food allergy is an IgE-mediated hypersensitive reaction estimated to affect up to 4% of infants and adults in developed countries. Proteins termed allergens are mostly responsible for food allergic reactions, consisting of mild to severe systemic reactions. Proteomics include multi-dimensional separation and protein identification by mass spectrometry, followed by data analysis by bioinformatic tools. Proteomics have increasingly been used in the allergy field to (i) identify the genetic and phenotypic variability of allergens in crops, (ii) obtain well-characterised allergens as reported within the EC-funded Integrated Project EuroPrevall, (iii) detect and quantify allergens, either in their native form or in forms resulting from food processing, in complex foods such as bread, cookies, etc., as considered by the EC-funded MoniQA project. These approaches are helping to improve food allergy diagnosis, therapy, and allergenic risk assessment. In the future, the development of more cost effective and sensitive technologies will further enhance the value of proteomics to the allergy field allowing routine use of this approach. We review the applications of proteomics in the field of food allergy.
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Affiliation(s)
- A I Sancho
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
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