1
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Endo M, Yoshida T, Ishii K, Iwamoto T, Totsuka M, Hattori M. Site-specific glycosylation and single amino acid substitution dramatically reduced the immunogenicity of β-lactoglobulin. Biosci Biotechnol Biochem 2023; 87:426-433. [PMID: 36577145 DOI: 10.1093/bbb/zbac210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022]
Abstract
To reduce the immunogenicity of β-lactoglobulin (BLG), we prepared recombinant BLG which has both site-specific glycosylation and single amino acid substitution (D28N/P126A), and expressed it in the methylotrophic yeast Pichia pastoris by fusion of the cDNA to the sequence coding for the α-factor signal peptide from Saccharomyces cerevisiae. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the D28N/P126A was conjugated with a ∼4 kDa high-mannose chain. D28N/P126A retained ∼61% of the retinol-binding activity of BLG. Structural analyses by circular dichroism (CD) spectra, intrinsic fluorescence, and Enzyme-linked immunosorbent assay (ELISA) with monoclonal antibodies indicated that the surface structure of BLG was slightly changed by using protein engineering techniques, but D28N/P126A was covered by high-mannose chains and substituted amino acid without substantial disruption of native conformation. Antibody responses to the D28N/P126A considerably reduced in C57BL/6 mice. We conclude that inducing both site-specific glycosylation and single amino acid substitution simultaneously is an effective method to reduce the immunogenicity of BLG.
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Affiliation(s)
- Michio Endo
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Keisatoi Ishii
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Taku Iwamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan
| | - Mamoru Totsuka
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
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2
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Tagle-Freire D, Mennah-Govela Y, Bornhorst GM. Starch and protein hydrolysis in cooked quinoa ( Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion. Food Funct 2022; 13:920-932. [PMID: 35005748 DOI: 10.1039/d1fo02685b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Quinoa is a pseudocereal that has a favorable nutrient profile and may be a beneficial addition to the diet. To evaluate potential health-promoting properties of foods, it is important to understand the rate of macronutrient hydrolysis, which is commonly quantified through in vitro digestion studies. Additionally, limited information is available comparing starch and protein hydrolysis of solid foods using static and dynamic digestion models. The objective of this study was to examine starch and protein hydrolysis in cooked quinoa using a combination of a static (saliva only) or dynamic (saliva + mincing) oral digestion model with a static (gastric fluids only) or dynamic (Human Gastric Simulator) gastric digestion model. Disruption of the pericarp of the cooked quinoa seeds during dynamic oral digestion released additional surface area, which led to faster gastric emptying during dynamic gastric digestion. Starch and protein hydrolysis were impacted by type of gastric model due to differences in pH and variations in structural breakdown. Starch hydrolysis was 29.04 ± 1.83% after 180 min dynamic gastric digestion compared to 2.85 ± 1.88% during static gastric digestion (averaged across both oral digestion models). The degree of protein hydrolysis was 4.85 ± 0.01% after 180 min in the static gastric model compared to 3.94 ± 0.18% in the dynamic gastric model (averaged across both oral digestion models). This information provides evidence on the role of food structure and breakdown (through use of static vs. dynamic oral and gastric digestion models) on quinoa starch and protein hydrolysis.
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Affiliation(s)
- Danny Tagle-Freire
- ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Yamile Mennah-Govela
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA.
| | - Gail M Bornhorst
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA. .,Riddet Institute, Massey University, Palmerston North, New Zealand
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3
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Kumar A, Allison A, Henry M, Scales A, Fouladkhah AC. Development of Salmonellosis as Affected by Bioactive Food Compounds. Microorganisms 2019; 7:microorganisms7090364. [PMID: 31540475 PMCID: PMC6780870 DOI: 10.3390/microorganisms7090364] [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: 08/30/2019] [Revised: 09/15/2019] [Accepted: 09/17/2019] [Indexed: 02/07/2023] Open
Abstract
Infections caused by Salmonella serovars are the leading cause of foodborne hospitalizations and deaths in Americans, extensively prevalent worldwide, and pose a considerable financial burden on public health infrastructure and private manufacturing. While a comprehensive review is lacking for delineating the role of dietary components on prevention of Salmonellosis, evidence for the role of diet for preventing the infection and management of Salmonellosis symptoms is increasing. The current study is an evaluation of preclinical and clinical studies and their underlying mechanisms to elaborate the efficacy of bioactive dietary components for augmenting the prevention of Salmonella infection. Studies investigating dietary components such as fibers, fatty acids, amino acids, vitamins, minerals, phenolic compounds, and probiotics exhibited efficacy of dietary compounds against Salmonellosis through manipulation of host bile acids, mucin, epithelial barrier, innate and adaptive immunity and gut microbiota as well as impacting the cellular signaling cascades of the pathogen. Pre-clinical studies investigating synergism and/or antagonistic activities of various bioactive compounds, additional randomized clinical trials, if not curtailed by lack of equipoise and ethical concerns, and well-planned epidemiological studies could augment the development of a validated and evidence-based guideline for mitigating the public health burden of human Salmonellosis through dietary compounds.
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Affiliation(s)
- Ajay Kumar
- Division of Gastroenterology, Hepatology and Nutrition, Department of Pediatrics, University of Virginia School of Medicine, Charlottesville, VA 22908, USA.
| | - Abimbola Allison
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Monica Henry
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Anita Scales
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Cyrus Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA.
- Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA.
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4
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Carlson G, Coop C. Pollen food allergy syndrome (PFAS): A review of current available literature. Ann Allergy Asthma Immunol 2019; 123:359-365. [PMID: 31376490 DOI: 10.1016/j.anai.2019.07.022] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/16/2019] [Accepted: 07/24/2019] [Indexed: 12/15/2022]
Abstract
OBJECTIVE Pollen food allergy syndrome (PFAS) is a complex syndrome posing a diagnostic and therapeutic challenge. Our objective was to summarize the available literature regarding its prevalence, pathogenesis, diagnosis, and treatment. DATA SOURCES A PubMed search was performed to include English language articles with the following search terms: pollen food syndrome, pollen food allergy syndrome, PFAS, oral allergy syndrome, OAS, food anaphylaxis, food components. STUDY SELECTIONS Human articles discussing PFAS. RESULTS Varying reports have been made of the prevalence of PFAS, ranging from 4.7% to greater than 20% in children and 13% to 58% in adults. Prevalence varies widely by geographic region. PFAS is typically the results of class II food allergens (e.g. sensitized to anaeroallergen, but reaction occurs due to cross reactivity from a food allergen). Commonly these reactions are limited to the oropharynx due to the lability of the proteins causing the reaction. As multiple families of proteins with varying stability cause PFAS, severe systemic reactions are also possible, as anaphylactic shock has been documented in up to 1.7% of reactions. CONCLUSION Pollen food allergy syndrome therefore cannot be dismissed as a benign food allergy, but it needs to be approached individually based on known risk factors.
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Affiliation(s)
- Geoffrey Carlson
- Wilford Hall Ambulatory Surgical Center, Joint Base San Antonio-Lackland AFB, Texas.
| | - Christopher Coop
- Wilford Hall Ambulatory Surgical Center, Joint Base San Antonio-Lackland AFB, Texas
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5
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Verhoeckx K, Bøgh KL, Dupont D, Egger L, Gadermaier G, Larré C, Mackie A, Menard O, Adel-Patient K, Picariello G, Portmann R, Smit J, Turner P, Untersmayr E, Epstein MM. The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST. Food Chem Toxicol 2019; 129:405-423. [PMID: 31063834 DOI: 10.1016/j.fct.2019.04.052] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/25/2019] [Accepted: 04/27/2019] [Indexed: 01/09/2023]
Abstract
The current allergenicity assessment of novel proteins is based on the EFSA GMO guidance. Recently, EFSA launched a new guidance document on allergenicity assessment of GM plants (2017). This document describes, amongst other topics, the new scientific and regulatory developments on in vitro protein digestibility tests. The EFSA GMO Panel stated that for in vitro protein digestibility tests, additional investigations are needed before any additional recommendation in the form of guidance can be provided. To this end, an interim phase is considered necessary to evaluate the revisions to the in vitro gastrointestinal digestion test, proposed by EFSA. This prompted the establishment of a joint workshop through two COST Action networks: COST Action ImpARAS and COST Acton INFOGEST. In 2017, a workshop was organised to discuss the relevance of digestion in allergenicity risk assessment and how to potentially improve the current methods and readouts. The outcome of the workshop is that there is no rationale for a clear readout that is predictive for allergenicity and we suggest to omit the digestion test from the allergenicity assessment strategy for now, and put an effort into filling the knowledge gaps as summarized in this paper first.
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Affiliation(s)
| | - Katrine Lindholm Bøgh
- National Food Institute, Technical University of Denmark, DK-2800, Kgs. Lyngby, Denmark.
| | | | - Lotti Egger
- Agroscope, Schwarzenburgstr. 161, 3003, Bern, Charlotte, Switzerland.
| | - Gabriele Gadermaier
- University of Salzburg, Department of Biosciences, Hellbrunnerstraße 34, 5020 Salzburg, Austria.
| | - Colette Larré
- INRA UR1268 BIA, Rue de la Géraudière, BP 71627, 44316 Nantes, France.
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | | | - Karine Adel-Patient
- UMR Service de Pharmacologie et Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, CEA, INRA, Université Paris-Saclay, F-91191, Gif-sur-Yvette Cedex, France.
| | | | - Reto Portmann
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland.
| | - Joost Smit
- Institute of Risk Assessment Sciences, Utrecht University, Yalelaan 104, 3584CM, Utrecht, the Netherlands.
| | - Paul Turner
- Section of Paediatrics, Imperial College London, London, United Kingdom.
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, 1090, Vienna, Austria.
| | - Michelle M Epstein
- Department of Dermatology, Experimental Allergy Laboratory, Medical University of Vienna, Waehringer Guertel 18-20 room 4P9.02, 1090, Vienna, Austria.
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6
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Bøgh KL, Madsen CB. Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity? Crit Rev Food Sci Nutr 2017; 56:1545-67. [PMID: 25607526 DOI: 10.1080/10408398.2013.779569] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Food allergy is a major health problem in the Western countries, affecting 3-8% of the population. It has not yet been established what makes a dietary protein a food allergen. Several characteristics have been proposed to be shared by food allergens. One of these is resistance to digestion. This paper reviews data from digestibility studies on purified food allergens and evaluates the predictive value of digestibility tests on the allergenic potential. We point out that food allergens do not necessarily resist digestion. We discuss how the choice of in vitro digestibility assay condition and the method used for detection of residual intact protein as well as fragments hereof may greatly influence the outcome as well as the interpretation of results. The finding that digests from food allergens may retain allergenicity, stresses the importance of using immunological assays for evaluating the allergenic potential of food allergen digestion products. Studies assessing the allergenicity of digestion products, by either IgE-binding, elicitation or sensitizing capacity, shows that digestion may abolish, decrease, have no effect, or even increase the allergenicity of food allergens. Therefore, the predictive value of the pepsin resistance test for assessing the allergenic potential of novel proteins can be questioned.
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Affiliation(s)
- Katrine Lindholm Bøgh
- a National Food Institute , Division for Diet, Disease Prevention and Toxicology, Technical University of Denmark , Søborg , Denmark
| | - Charlotte Bernhard Madsen
- a National Food Institute , Division for Diet, Disease Prevention and Toxicology, Technical University of Denmark , Søborg , Denmark
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7
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Lectin Digestibility and Stability of Elderberry Antioxidants to Heat Treatment In Vitro. Molecules 2017; 22:molecules22010095. [PMID: 28067841 PMCID: PMC6155927 DOI: 10.3390/molecules22010095] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 12/18/2016] [Accepted: 12/29/2016] [Indexed: 01/01/2023] Open
Abstract
Elderberry contains healthy low molecular weight nutraceuticals and lectins which are sequence-related to the elderberry allergen Sam n1. Some of these lectins are type II ribosome-inactivating proteins. The sensitivity of native lectins present in elderberry fruits and bark to the proteolysis triggered by in vitro simulated gastric and duodenal fluids has been investigated. It was found that these lectins are refractory to proteolysis. Nonetheless, incubation for 5-10 min in a boiling water bath completely sensitized them to the hydrolytic enzymes in vitro. Under these conditions neither total Folin-Ciocalteau's reagent reactive compounds, total anthocyanins and the mixture of cyanidin-3-glucoside plus cyanidin-3-sambubioside, nor antioxidant and free-radical scavenging activities were affected by more than 10% for incubations of up to 20 min. Therefore, short-time heat treatment reduces potential allergy-related risks deriving from elderberry consumption without seriously affecting its properties as an antioxidant and free-radical scavenging food.
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8
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Ahmad N, Imran M, Khan MK, Nisa MU. Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2015.1079595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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9
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Pomés A, Chruszcz M, Gustchina A, Wlodawer A. Interfaces between allergen structure and diagnosis: know your epitopes. Curr Allergy Asthma Rep 2015; 15:506. [PMID: 25750181 DOI: 10.1007/s11882-014-0506-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Allergy diagnosis is based on the patient's clinical history and can be strengthened by tests that confirm the origin of sensitization. In the past 25 years, these tests have evolved from the exclusive in vivo or in vitro use of allergen extracts, to complementary molecular-based diagnostics that rely on in vitro measurements of IgE reactivity to individual allergens. For this to occur, an increase in our understanding of the molecular structure of allergens, largely due to the development of technologies such as molecular cloning and expression of recombinant allergens, X-ray crystallography, or nuclear magnetic resonance (NMR), has been essential. New in vitro microarray or multiplex systems are now available to measure IgE against a selected panel of purified natural or recombinant allergens. The determination of the three-dimensional structure of allergens has facilitated detailed molecular studies, including the analysis of antigenic determinants for diagnostic purposes.
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Affiliation(s)
- Anna Pomés
- Basic Research, Indoor Biotechnologies, Inc., 1216 Harris Street, Charlottesville, VA, 22903, USA,
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10
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Mattison CP, Dinter J, Berberich MJ, Chung SY, Reed SS, Le Gall S, Grimm CC. In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides. Food Sci Nutr 2015; 3:273-83. [PMID: 26288719 PMCID: PMC4534154 DOI: 10.1002/fsn3.215] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Accepted: 02/10/2015] [Indexed: 12/15/2022] Open
Abstract
Ara h 1 is a major peanut allergen. Processing-induced modifications may modulate the allergenic potency of Ara h 1. Carboxymethyl lysine (CML) modifications are a commonly described nonenzymatic modification on food proteins. In the current study, we tested the ability of digestive and endolysosomal proteases to cleave CML-modified and unmodified Ara h 1 peptides. Mass spectrometric analyses of the digested peptides demonstrate that carboxymethylation of lysine residues renders these peptides refractory to trypsin digestion. We did not detect observable differences in the simulated gastric fluid or endolysosomal digestion between the parental and CML-modified peptides. One of the tested peptides contains a lysine residue previously shown to be CML modified laying in a previously mapped linear IgE epitope, but we did not observe a difference in IgE binding between the modified and parental peptides. Our findings suggest a molecular mechanism for the increased resistance of peanut allergens modified by thermal processing, such as Ara h 1, to digestion in intestinal fluid after heating and could help explain how food processing-induced modifications may lead to more potent food allergens by acting to protect intact IgE epitopes from digestion by proteases targeting lysine residues.
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Affiliation(s)
- Christopher P Mattison
- United States Department of Agriculture - Agricultural Research Service - Southern Regional Research Center 1100 Robert E. Lee Blvd., New Orleans, Louisiana, 70124
| | - Jens Dinter
- Ragon Institute of MGH, MIT and Harvard 400 Technology Square, Cambridge, Massachusetts, 02139 ; Harvard Medical School Boston, Massachusetts
| | - Matthew J Berberich
- Ragon Institute of MGH, MIT and Harvard 400 Technology Square, Cambridge, Massachusetts, 02139
| | - Si-Yin Chung
- United States Department of Agriculture - Agricultural Research Service - Southern Regional Research Center 1100 Robert E. Lee Blvd., New Orleans, Louisiana, 70124
| | - Shawndrika S Reed
- United States Department of Agriculture - Agricultural Research Service - Southern Regional Research Center 1100 Robert E. Lee Blvd., New Orleans, Louisiana, 70124
| | - Sylvie Le Gall
- Ragon Institute of MGH, MIT and Harvard 400 Technology Square, Cambridge, Massachusetts, 02139 ; Harvard Medical School Boston, Massachusetts
| | - Casey C Grimm
- United States Department of Agriculture - Agricultural Research Service - Southern Regional Research Center 1100 Robert E. Lee Blvd., New Orleans, Louisiana, 70124
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Van Wey A, Cookson A, Roy N, McNabb W, Soboleva T, Wieliczko R, Shorten P. A mathematical model of the effect of pH and food matrix composition on fluid transport into foods: An application in gastric digestion and cheese brining. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Dearman RJ, Beresford L, Foster ES, McClain S, Kimber I. Characterization of the allergenic potential of proteins: an assessment of the kiwifruit allergen actinidin. J Appl Toxicol 2013; 34:489-97. [PMID: 23754484 DOI: 10.1002/jat.2897] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 04/18/2013] [Accepted: 04/18/2013] [Indexed: 12/29/2022]
Abstract
Assessment of the potential allergenicity (IgE-inducing properties) of novel proteins is an important challenge in the overall safety assessment of foods. Resistance to digestion with pepsin is commonly measured to characterize allergenicity, although the association is not absolute. We have previously shown that specific IgE antibody production induced by systemic [intraperitoneal (i.p.)] exposure of BALB/c strain mice to a range of proteins correlates with allergenic potential for known allergens. The purpose of the present study was to explore further the utility of these approaches using the food allergen, actinidin. Recently, kiwifruit has become an important allergenic foodstuff, coincident with its increased consumption, particularly as a weaning food. The ability of the kiwifruit allergen actinidin to stimulate antibody responses has been compared with the reference allergen ovalbumin, and with the non-allergen bovine haemoglobin. Haemoglobin was rapidly digested by pepsin whereas actinidin was resistant unless subjected to prior chemical reduction (reflecting intracellular digestion conditions). Haemoglobin stimulated detectable IgG antibody production at relatively high doses (10%), but failed to provoke detectable IgE. In contrast, actinidin was both immunogenic and allergenic at relatively low doses (0.25% to 1%). Vigorous IgG and IgG1 antibody and high titre IgE antibody responses were recorded, similar to those provoked by ovalbumin. Thus, actinidin displays a marked ability to provoke IgE, consistent with allergenic potential. These data provide further encouragement that in tandem with analysis of pepsin stability, the induction of IgE after systemic exposure of BALB/c strain mice provides a useful approach for the prospective identification of protein allergens.
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Affiliation(s)
- Rebecca J Dearman
- Faculty of Life Sciences, The University of Manchester, Michael Smith Building, Oxford Road, Manchester, M13 9PT, UK
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13
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Foster ES, Kimber I, Dearman RJ. Relationship between protein digestibility and allergenicity: comparisons of pepsin and cathepsin. Toxicology 2013; 309:30-8. [PMID: 23624183 DOI: 10.1016/j.tox.2013.04.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 04/06/2013] [Accepted: 04/16/2013] [Indexed: 11/16/2022]
Abstract
An association between protein allergenicity and resistance to pepsin digestion in the gastrointestinal tract has been proposed. However, although widely accepted, such an association is inconsistent with known labile allergens and resistant nonallergens. Given the central role of antigen presenting cells, and in particular dendritic cells (DC), in the development of allergic responses, the stability of allergens to intracellular processing may be more relevant than resistance to extracellular pepsin digestion. We have characterised the expression by DC of cathepsins (proteolytic enzymes), and compared the proteolytic activity of the most highly expressed cathepsin with pepsin for a range of 9 allergens and 4 putative nonallergens. Cathepsin expression in bone marrow-derived DC (BM-DC) derived from BALB/c strain mice was characterised by flow cytometry; cathepsins D, E and S were identified, with cathepsin D being the most highly expressed. Digestion studies revealed that the majority of allergens (5/9) were pepsin resistant, whereas non-allergens (3/4) were labile. If the generation of pepsin-resistant fragments was considered as a feature of allergenicity, this increased to 7/9 allergens and 4/4 nonallergens. In contrast, most of the proteins examined were resistant to cathepsin digestion, with significant digestion recorded for only 2/9 allergens and 2/4 non-allergens. Chemical reduction (to mimic intracellular reducing conditions) increased the susceptibility of proteins to digestion by cathepsins, but did not improve discrimination between allergens and nonallergens on this basis. These data confirm that there is a general relationship between resistance to digestion with pepsin and allergenicity. The relationship is not absolute, but the information gained from this characteristic does provide useful information in a weight of evidence approach for allergenicity assessment. The most abundant cathepsin detected in antigen processing BM-DC, cathepsin D, is not an appropriate substitute for pepsin. The hypothesis that pepsin stability may be a surrogate for stability to digestion within DC may still hold true, but consideration of a single enzyme in this context is possibly an oversimplification.
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Affiliation(s)
- Emily S Foster
- Faculty of Life Sciences, The University of Manchester, Michael Smith Building, Oxford Road, Manchester M13 9PT, UK
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14
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Boland M. Kiwifruit proteins and enzymes: actinidin and other significant proteins. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 68:59-80. [PMID: 23394982 DOI: 10.1016/b978-0-12-394294-4.00004-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Protein is a minor but significant component of kiwifruit. Crude protein is typically measured at about 1% of fresh weight; however, soluble protein is much less, around 0.3%. The difference can be accounted for by nonprotein nitrogen and insoluble protein, such as polypeptide chains forming part of the cell wall. Kiwifruit soluble protein is mostly accounted for by the proteolytic enzyme actinidin and its inactive forms, a so-called thaumatin-like protein and an unusual protein called kiwellin, which has no known function. Actinidin is the predominant enzyme in kiwifruit and can play a role in aiding the digestive process. There is also a wide range of enzymes involved in the ripening of kiwifruit, particularly enzymes involved in polysaccharide and oligosaccharide metabolism and in the development of flavor and aroma compounds. Whether the enzymatic actions of these have any effect during the consumption and digestion of kiwifruit is not known, although any noticeable effect is unlikely. Some enzymes are likely to have an effect on flavor, texture, and nutritional values, during storage, processing, and preparation of kiwifruit.
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Affiliation(s)
- Mike Boland
- Massey University, Palmerston North, New Zealand.
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16
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Digestible nutrients and available (ATP) energy contents of two varieties of kiwifruit (Actinidia deliciosa and Actinidia chinensis). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.06.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Bossios A, Theodoropoulou M, Mondoulet L, Rigby NM, Papadopoulos NG, Bernard H, Adel-Patient K, Wal JM, Mills CE, Papageorgiou P. Effect of simulated gastro-duodenal digestion on the allergenic reactivity of beta-lactoglobulin. Clin Transl Allergy 2011; 1:6. [PMID: 22410304 PMCID: PMC3339358 DOI: 10.1186/2045-7022-1-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2011] [Accepted: 08/09/2011] [Indexed: 02/02/2023] Open
Abstract
Background Cow's milk (CM) allergy affects about 2% of infants. The allergenicity of dietary proteins, including those from CM, has been related to their digestibility although the generality of the link and its causality remains to be demonstrated. In this study we use an in vitro digestion system, to investigate the digestibility of β-lactoglobulin (blg) during gastrointestinal transit and to assess the impact of this process on blg allergenic reactivity in CM allergic children. Methods Blg digesta were prepared using an in vitro digestion protocol simulating either gastric digestion alone or followed by duodenal digestion with or without phosphatidylcholine (PC). Biochemical analysis of blg digesta was performed by SDS-PAGE and their concentration was measured by a sandwich ELISA. Assessment of their allergenic reactivity was done in vitro by EAST inhibition, specific basophil activation (basotest) and lymphocyte proliferation (PCNA-flow cytometry) assays using sera and cells from patients allergic to blg and in vivo by skin prick testing (SPT) of these patients. Results Blg was only broken down to smaller peptides after gastro-duodenal digestion although a sizeable amount of intact protein still remained. Digestion did not modify the IgE binding capacity of blg except for gastro-duodenal digestion performed in the absence of PC. These results are consistent with the quantity of intact blg remaining in the digesta. Overall both gastric and gastroduodenal digestion enhanced activation of sensitized basophils and proliferation of sensitized lymphocytes by blg. However, there was a tendency towards reduction in mean diameter of SPT following digestion, the PC alone during phase 1 digestion causing a significant increase in mean diameter. Conclusions Digestion did not reduce the allergenic reactivity of blg to a clinically insignificant extent, PC inhibiting digestion and thereby protecting blg allergenic reactivity. SPT reactivity was reduced compared to blg immunoreactivity in in vitro tests.
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Affiliation(s)
- Apostolos Bossios
- Athens University, P. & A. Kyriakou Children's Hospital, Athens, Greece.,Krefting Research Centre, Department of Internal Medicine, Institute of Medicine, The Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Maria Theodoropoulou
- Athens University, P. & A. Kyriakou Children's Hospital, Athens, Greece.,Thessaly University Hospital, Larissa, Greece
| | - Lucie Mondoulet
- Lab d'Immuno-Allergie Alimentaire, INRA-CEA, Saclay, France.,DBV Technologies, 92220, Bagneux, France
| | - Neil M Rigby
- Institute of Food Research, Norwich Research Park, Colney NR4 7UA UK
| | | | - Hervé Bernard
- Lab d'Immuno-Allergie Alimentaire, INRA-CEA, Saclay, France
| | | | | | - Clare En Mills
- Institute of Food Research, Norwich Research Park, Colney NR4 7UA UK
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Martos G, Lopez-Exposito I, Bencharitiwong R, Berin MC, Nowak-Węgrzyn A. Mechanisms underlying differential food allergy response to heated egg. J Allergy Clin Immunol 2011; 127:990-7.e1-2. [PMID: 21377717 DOI: 10.1016/j.jaci.2011.01.057] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2010] [Revised: 01/20/2011] [Accepted: 01/31/2011] [Indexed: 11/15/2022]
Abstract
BACKGROUND Egg white proteins are usually subjected to heating, making them edible for the majority of children with egg allergy. OBJECTIVE We sought to investigate the underlying mechanisms responsible for the reduced allergenicity displayed by heat-treated egg white allergens. METHODS C3H/HeJ mice were orally sensitized with ovalbumin (OVA) or ovomucoid and challenged with native or heated proteins to evaluate their allergenicity. Immunoreactivity was assessed by immunoblotting using sera from children with egg allergy. In vitro gastrointestinal digestion of native and heated OVA and ovomucoid was studied by SDS-PAGE and liquid chromatography. Intestinal uptake of intact native and heated OVA and ovomucoid by human intestinal epithelial (Caco-2) cells was investigated. Rat basophil leukemia cells passively sensitized with mouse serum and human basophils passively sensitized with serum from children with egg allergy were used to assess the effector cell activation by heated, digested, and transported OVA and ovomucoid. RESULTS Heated OVA and ovomucoid did not induce symptoms of anaphylaxis in sensitized mice when administered orally. Heating did not completely destroy IgE-binding capacity of OVA or ovomucoid but enhanced in vitro digestibility of OVA. Digestion of both OVA and ovomucoid diminished mediator release in rat basophil leukemia assay and basophil activation. Heating of allergens prevented transport across human intestinal epithelial cells in a form capable of triggering basophil activation or T-cell activation. CONCLUSION Heat treatment reduces allergenicity of OVA and ovomucoid. This is partially a result of the enhanced gastrointestinal digestibility of heated OVA and the inability of heated OVA or ovomucoid to be absorbed in a form capable of triggering basophils.
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Affiliation(s)
- Gustavo Martos
- Department of Pediatrics and Jaffe Food Allergy Institute, Mount Sinai School of Medicine, New York, NY 10029, USA
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Scientific Opinion on the assessment of allergenicity of GM plants and microorganisms and derived food and feed. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1700] [Citation(s) in RCA: 243] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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Webber CM, England RW. Oral allergy syndrome: a clinical, diagnostic, and therapeutic challenge. Ann Allergy Asthma Immunol 2010; 104:101-8; quiz 109-10, 117. [PMID: 20306812 DOI: 10.1016/j.anai.2009.11.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
OBJECTIVES To provide a review of the literature and discuss the clinical, pathophysiologic, diagnostic, and therapeutic challenges of oral allergy syndrome (OAS). DATA SOURCES English-language publications on OAS (and pollen-food allergy syndrome) were identified through MEDLINE and through the reference lists of each identified article and review. STUDY SELECTION Articles pertaining to OAS with respect to its varied clinical presentation, underlying pathophysiology, available and investigational diagnostic testing, and evidence-based treatment options were selected. RESULTS OAS occurs in patients with a prior cross-reactive aeroallergen sensitization and clinically presents with initial oralpharyngeal symptoms after ingestion of a triggering fruit or vegetable. Although controversial, these symptoms may progress to systemic symptoms outside the gastrointestinal tract in 8.7% of patients and anaphylactic shock in 1.7%. OAS's underlying pathophysiology may play a role in clinical presentation and outcome, depending on whether the cross-reactive protein is a heat-labile PR-10 protein, a partially labile profilin, or a relatively heat-stable lipid transfer protein. Diagnostic testing is variable based on the underlying food tested, but fresh food skin prick test typically has the highest sensitivity. Treatment centers on avoidance and the consideration of self-injectable epinephrine. Because of its relationship with a cross-reactive aeroallergen sensitization, subcutaneous immunotherapy and sublingual immunotherapy have also been therapeutically tried with mixed results. CONCLUSION OAS is a challenging diagnosis to the practicing allergist because of its many clinical, diagnostic, and therapeutic considerations. Understanding these challenges and their underlying mechanisms can facilitate a knowledgeable approach to treating an oral allergy patient.
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Affiliation(s)
- Christopher M Webber
- Department of Allergy and Immunology, Wilford Hall Medical Center, Lackland Air Force Base, San Antonio, Texas 78236, USA.
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Purification, characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Guimaraes V, Drumare MF, Lereclus D, Gohar M, Lamourette P, Nevers MC, Vaisanen-Tunkelrott ML, Bernard H, Guillon B, Créminon C, Wal JM, Adel-Patient K. In vitro digestion of Cry1Ab proteins and analysis of the impact on their immunoreactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3222-31. [PMID: 20136083 DOI: 10.1021/jf903189j] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
A pepsin resistance test performed at pH 1.2 and with high pepsin to protein ratio is one of the steps of the weight-of-evidence approach used for assessment of allergenicity of new proteins. However, the use of other in vitro digestibility tests, performed in more physiologically relevant conditions and in combination with immunological assays so as to increase the value of the information gained from the studies of stability of a novel protein to digestion for the overall allergenicity assessment, has been proposed. This study then aimed to investigate the stability to digestion of Cry1Ab protoxin and toxin, insecticidal proteins expressed in genetically modified crops, using simulated gastric fluid (SGF) at different pH values and pepsin-to-substrate ratios, in the presence or absence of physiological surfactant phosphatidylcholine (PC). Electrophoresis and immunoblot patterns and residual immunoreactivity of digesta were analyzed. Although Cry1Ab protoxin is extensively degraded at pH 1.2 with high pepsin-to-protein ratio, it is only slightly degraded at pH 2.0 and conserved its immunoreactivity. Furthermore, Cry1Ab proteins were demonstrated to be stable in a more physiologically relevant in vitro digestibility test (pH 2.5, pepsin-to-substrate ratio 1:20 (w/w) with PC). Factors such as pH, SGF composition, and pepsin-to-substrate ratio then greatly influence the digestion of Cry1Ab proteins, confirming that new and more physiologically relevant in vitro digestibility tests should be also considered to study the relationship between the resistance of a protein to digestion and its allergenicity.
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Affiliation(s)
- Valeria Guimaraes
- INRA, UR496, Laboratoire d'Immuno-Allergie Alimentaire, F-78352 Jouy-en-Josas, France
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Blanc F, Adel-Patient K, Drumare MF, Paty E, Wal JM, Bernard H. Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors. Clin Exp Allergy 2009; 39:1277-85. [PMID: 19538351 DOI: 10.1111/j.1365-2222.2009.03294.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Peanut is a most common and potent food allergen. Many peanut allergens have been characterized using, in particular, IgE-binding studies. OBJECTIVES We optimized an in vitro functional assay to assess the capacity of peanut allergens to degranulate humanized rat basophilic leukaemia cells, RBL SX-38 cells, after sensitization by serum IgE from peanut-allergic patients. We thus compared the activity of the main peanut allergens, i.e. Ara h 1, Ara h 2, Ara h 3 and Ara h 6, purified from roasted peanut. METHODS Sera of 12 peanut-allergic patients were collected and total and peanut-specific IgE were measured. They were used to sensitize RBL SX-38 cells and the degranulation was induced by incubation with ranging concentrations of a whole peanut protein extract or of purified peanut allergens. The mediator release was quantified by the determination of beta-hexosaminidase activity in the supernatant. The intensity of the degranulation was expressed as maximum release and as EC50, corresponding to the dose of allergen that induced 50% of the maximum release. RESULTS For each serum, only 10 IU/mL of human IgE was necessary to sensitize the cells and obtain an optimal degranulation. With all the allergens, the release was positively correlated with the concentration of allergen-specific IgE in the serum used to sensitize the cells. The medians of EC50 obtained for Ara h 2 and Ara h 6 were 2.1 and 2.8 pm, respectively, while they were much higher for Ara h 3 and Ara h 1 (65 and 150 pm, respectively). CONCLUSION The RBL SX-38 release assay proved to be sensitive, specific and reproducible. It allowed the comparison of the degranulation potential of different peanut allergens. For all the sera tested, Ara h 2 and Ara h 6 were more potent than Ara h 1 or Ara h 3.
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Affiliation(s)
- F Blanc
- INRA, UR496, Unité d'Immuno-Allergie Alimentaire, Gif sur Yvette, Cedex, France
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