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Kato Y, Morikawa T, Fujieda S. Comprehensive review of pollen-food allergy syndrome: Pathogenesis, epidemiology, and treatment approaches. Allergol Int 2024:S1323-8930(24)00089-3. [PMID: 39278756 DOI: 10.1016/j.alit.2024.08.007] [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: 06/07/2024] [Revised: 08/06/2024] [Accepted: 08/18/2024] [Indexed: 09/18/2024] Open
Abstract
Pollen-food allergy syndrome (PFAS) is caused by cross-reaction of a specific pollen antigen with the corresponding food allergen in sensitized individuals. The manifestations are usually limited to oral symptoms; however, sometimes, rhinitis, respiratory and skin symptoms, and anaphylactic shock may occur. In PFAS pathogenesis, when food containing protein antigens (pan-allergens) with high homology to pollen antigens is ingested, mast cells bound to pollen antigen-specific IgE distributed in the oral mucosa cross-react with the food antigen, causing a local type I allergic reaction. The prevalence of PFAS depends on the geographic conditions, such as the type and amount of pollen in the area. PFAS is prevalent in all regions owing to the wide variety of pollen antigens implicated in the disease, such as alder and grass pollen, even outside of the birch habitat area. Basic research on PFAS is expected to significantly contribute to elucidating the pathogenesis and development of therapeutic strategies for PFAS. Currently, effective treatment for patients with PFAS that allows safe consumption of raw foods is lacking, and avoiding the intake of causative foods is the basis of prevention. Furthermore, allergen immunotherapy for PFAS has not yet been established, but various attempts are underway to develop it into a novel treatment strategy. This review highlights the current research landscape on the pathophysiology, epidemiology, and clinical aspects of PFAS. We outline the research gaps that should be addressed to improve the outcomes of patients with PFAS.
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Affiliation(s)
- Yukinori Kato
- Department of Otorhinolaryngology-Head and Neck Surgery, Faculty of Medical Science, University of Fukui, Fukui, Japan.
| | - Taiyo Morikawa
- Department of Otorhinolaryngology-Head and Neck Surgery, Faculty of Medical Science, University of Fukui, Fukui, Japan
| | - Shigeharu Fujieda
- Department of Otorhinolaryngology-Head and Neck Surgery, Faculty of Medical Science, University of Fukui, Fukui, Japan
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Parrón‐Ballesteros J, Martín‐Pedraza L, Gordo RG, Mayorga C, Pastor‐Vargas C, Titaux‐Delgado GA, Villalba M, Batanero E, Pantoja‐Uceda D, Turnay J. Long-chain fatty acids block allergic reaction against lipid transfer protein Sola l 7 from tomato seeds. Protein Sci 2024; 33:e5154. [PMID: 39180496 PMCID: PMC11344279 DOI: 10.1002/pro.5154] [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: 04/09/2024] [Revised: 07/23/2024] [Accepted: 08/09/2024] [Indexed: 08/26/2024]
Abstract
Due to the benefits of tomato as an antioxidant and vitamin source, allergy to this vegetable food is a clinically concerning problem. Sola l 7, a class I lipid transfer protein found in tomato seeds, has been identified as an allergen linked to severe anaphylaxis. However, the role of lipid binding in Sola l 7-induced allergy remains unclear. Here, the three-dimensional structure of recombinant Sola l 7 (rSola l 7) has been elucidated using nuclear magnetic resonance spectroscopy (NMR). Its interaction with free fatty acids has been deeply studied; fluorescence emission spectroscopy revealed that different long-chain fatty acids interact with the protein, affecting the only tyrosine residue present in Sola l 7. On the contrary, no changes in the overall secondary structure were observed after the analysis of the circular dichroism spectra in the presence of fatty acids. Unsaturated oleic and linoleic fatty acids presented higher affinity and promoted more significant changes than saturated or short-chain fatty acids. 1H-15N HSQC NMR spectra allowed to determine the regions of the protein that were modified when rSola l 7 interacts with the fatty acids, suggesting epitope modification after the interaction. For corroboration, IgG and IgE binding to rSola l 7 were assessed in the presence of free fatty acids, revealing that both IgE and IgG binding were significantly lower than in their absence, suggesting a potential protective role of unsaturated fatty acids in tomato allergy.
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Affiliation(s)
- Jorge Parrón‐Ballesteros
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
| | - Laura Martín‐Pedraza
- Infectious Diseases DepartmentHospital Universitario Ramón y Cajal, Universidad de Alcalá, IRYCISMadridSpain
- CIBERINFEC, Instituto de Salud Carlos IIIMadridSpain
| | - Rubén G. Gordo
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
| | - Cristobalina Mayorga
- Allergy Research GroupInstituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina—IBIMA Plataforma BIONANDMálagaSpain
- Allergy UnitHospital Regional Universitario de Málaga‐HRUMMálagaSpain
| | - Carlos Pastor‐Vargas
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
| | - Gustavo A. Titaux‐Delgado
- Department Biological Physical Chemistry, “Blas Cabrera” Institute for Physical ChemistrySpanish National Research CouncilMadridSpain
| | - Mayte Villalba
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
| | - Eva Batanero
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
| | - David Pantoja‐Uceda
- Department Biological Physical Chemistry, “Blas Cabrera” Institute for Physical ChemistrySpanish National Research CouncilMadridSpain
| | - Javier Turnay
- Department of Biochemistry and Molecular Biology, Faculty of ChemistryComplutense University of MadridMadridSpain
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Aytekin Guvenir F, Sengul Emeksiz Z, Buyuk Yaytokgil S, Toyran M, Dibek Misirlioglu E. Fruit allergy and anaphylaxis in children: Culprit fruits and clinical findings. Allergy Asthma Proc 2024; 45:e31-e37. [PMID: 38982605 DOI: 10.2500/aap.2024.45.240027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Background: Fruit allergy usually presents with mild-to-moderate symptoms but serious systemic reactions, e.g., anaphylaxis, may also occur. Objective: This study aimed to examine the clinical and laboratory characteristics of patients with fruit allergy and fruit-induced anaphylaxis. Methods: Patients diagnosed with fruit allergy at Dışkapı Hematology and Oncology Hospital and Bilkent City Hospital between January 2017 and January 2023 were included in the study. The diagnosis of anaphylaxis was made according to the European Allergy and Clinical Immunology Anaphylaxis Guideline. Results: During the study period, skin-prick tests with food allergens were performed on 9432 patients in our clinic, and fruit allergy was detected in 78 patients (0.82%). Five patients with inaccessible medical records were excluded from the study. 40 (54.8%) were boys. The median (interquartile range) age at the onset of symptoms was 72 months (12.5-144 months). Sixty-eight of the patients (93.2%) had a concomitant allergic disease, the most common of which was allergic rhinitis (n = 48 [65.8%]). The 73 patients had a history of reaction to 126 fruits. Twenty-five patients (19.8%) were allergic to multiple fruits. The most common fruit allergen was banana (22/126 [17.4%]), followed by peach (18/126 [14.2%]) and kiwi (17/126 [13.5%]). Mucocutaneous findings were observed most frequently after fruit consumption (120/126 [95.2%]). Anaphylaxis occurred in 17 patients (23.2%) with 21 fruits.The fruits most commonly associated with anaphylaxis were banana (6/21 [28.6%]) and kiwi (6/21 [28.6%]). Conclusion: Fruit allergy generally presents with mild symptoms, e.g., oral allergy syndrome, but severe systemic symptoms, e.g., anaphylaxis, can also be observed. Kiwi and banana are the fruits that most commonly cause anaphylaxis. Although more comprehensive studies are needed to comment on the development of tolerance, especially in patients with anaphylaxis, responsible fruit avoidance is still the most important strategy.
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Affiliation(s)
- Funda Aytekin Guvenir
- From the Department of Pediatric Allergy/Immunology, Ankara Bilkent City Hospital, Ankara, Turkey, and
| | - Zeynep Sengul Emeksiz
- From the Department of Pediatric Allergy/Immunology, Ankara Bilkent City Hospital, Ankara, Turkey, and
| | - Sule Buyuk Yaytokgil
- From the Department of Pediatric Allergy/Immunology, Ankara Bilkent City Hospital, Ankara, Turkey, and
| | - Muge Toyran
- From the Department of Pediatric Allergy/Immunology, Ankara Bilkent City Hospital, Ankara, Turkey, and
| | - Emine Dibek Misirlioglu
- From the Department of Pediatric Allergy/Immunology, Ankara Bilkent City Hospital, Ankara, Turkey, and
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Lindström I, Hölttä P, Airaksinen L, Suuronen K, Suomela S, Suojalehto H. Occupational asthma, rhinitis and contact urticaria from greenhouse work. Occup Med (Lond) 2023; 73:470-478. [PMID: 38041867 DOI: 10.1093/occmed/kqad099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2023] Open
Abstract
BACKGROUND The current knowledge about occupational allergic diseases among greenhouse workers is scant. AIMS To describe greenhouse workers' occupational allergic diseases. METHODS We identified 28 greenhouse workers with occupational allergic diseases in 2002-2020 by conducting a systematic search in the patient register of the Finnish Institute of Occupational Health. All the patients worked in tomato- or cucumber-growing greenhouses and showed immunoglobulin-E-mediated sensitization to occupational agents. Specific inhalation challenges or workplace peak expiratory flow monitoring confirmed occupational asthma (OA), nasal allergen challenges confirmed occupational rhinitis (OR) and open skin tests confirmed occupational contact urticaria (OCU). RESULTS Most patients had more than one occupational disease and were sensitized to several workplace agents. Tomato plants were the most common cause of occupational diseases and induced 22 allergic diseases in 14 patients. Cucumber plants caused occupational diseases in 10 patients (3 OA, 7 OR and 6 OCU). The pest control mite Amblyseius swirskii and a mixture of parasitic wasps Encarsia formosa and Eretmocerus eremicus both induced two OA cases. Three patients had an occupational disease caused by storage mites and three others had a work-related systemic reaction to a bumblebee sting. CONCLUSIONS The greenhouse workers typically suffered from several occupational allergic diseases and were sensitized to cultivated plants, various pest control organisms and storage mites. All these can cause OA and OR, but in this study, OCU was only induced by cultivation plants. Cucumber plant is a novel cause of OA and OR, and A. swirskii is a novel cause of OA.
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Affiliation(s)
- I Lindström
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
| | - P Hölttä
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
| | - L Airaksinen
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
| | - K Suuronen
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
| | - S Suomela
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
| | - H Suojalehto
- Department of Occupational Medicine, Finnish Institute of Occupational Health, Helsinki, FI-00032, Finland
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Lis K, Bartuzi Z. Plant Food Dyes with Antioxidant Properties and Allergies-Friend or Enemy? Antioxidants (Basel) 2023; 12:1357. [PMID: 37507897 PMCID: PMC10376437 DOI: 10.3390/antiox12071357] [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: 06/10/2023] [Revised: 06/25/2023] [Accepted: 06/27/2023] [Indexed: 07/30/2023] Open
Abstract
Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.
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Affiliation(s)
- Kinga Lis
- Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, Poland
| | - Zbigniew Bartuzi
- Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, Poland
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Conti V, Parrotta L, Romi M, Del Duca S, Cai G. Tomato Biodiversity and Drought Tolerance: A Multilevel Review. Int J Mol Sci 2023; 24:10044. [PMID: 37373193 DOI: 10.3390/ijms241210044] [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: 04/18/2023] [Revised: 06/07/2023] [Accepted: 06/10/2023] [Indexed: 06/29/2023] Open
Abstract
Ongoing global climate change suggests that crops will be exposed to environmental stresses that may affect their productivity, leading to possible global food shortages. Among these stresses, drought is the most important contributor to yield loss in global agriculture. Drought stress negatively affects various physiological, genetic, biochemical, and morphological characteristics of plants. Drought also causes pollen sterility and affects flower development, resulting in reduced seed production and fruit quality. Tomato (Solanum lycopersicum L.) is one of the most economically important crops in different parts of the world, including the Mediterranean region, and it is known that drought limits crop productivity, with economic consequences. Many different tomato cultivars are currently cultivated, and they differ in terms of genetic, biochemical, and physiological traits; as such, they represent a reservoir of potential candidates for coping with drought stress. This review aims to summarize the contribution of specific physio-molecular traits to drought tolerance and how they vary among tomato cultivars. At the genetic and proteomic level, genes encoding osmotins, dehydrins, aquaporins, and MAP kinases seem to improve the drought tolerance of tomato varieties. Genes encoding ROS-scavenging enzymes and chaperone proteins are also critical. In addition, proteins involved in sucrose and CO2 metabolism may increase tolerance. At the physiological level, plants improve drought tolerance by adjusting photosynthesis, modulating ABA, and pigment levels, and altering sugar metabolism. As a result, we underline that drought tolerance depends on the interaction of several mechanisms operating at different levels. Therefore, the selection of drought-tolerant cultivars must consider all these characteristics. In addition, we underline that cultivars may exhibit distinct, albeit overlapping, multilevel responses that allow differentiation of individual cultivars. Consequently, this review highlights the importance of tomato biodiversity for an efficient response to drought and for preserving fruit quality levels.
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Affiliation(s)
- Veronica Conti
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
| | - Luigi Parrotta
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
| | - Marco Romi
- Department of Life Sciences, University of Siena, 53100 Siena, Italy
| | - Stefano Del Duca
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
- Interdepartmental Center for Agri-Food Industrial Research, University of Bologna, 40126 Bologna, Italy
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, 53100 Siena, Italy
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Curulli A. Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection. BIOSENSORS 2022; 12:bios12070503. [PMID: 35884306 PMCID: PMC9313194 DOI: 10.3390/bios12070503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 02/06/2023]
Abstract
Food allergy has been indicated as the most frequent adverse reaction to food ingredients over the past few years. Since the only way to avoid the occurrence of allergic phenomena is to eliminate allergenic foods, it is essential to have complete and accurate information on the components of foodstuff. In this framework, it is mandatory and crucial to provide fast, cost-effective, affordable, and reliable analysis methods for the screening of specific allergen content in food products. This review reports the research advancements concerning food allergen detection, involving electrochemical biosensors. It focuses on the sensing strategies evidencing different types of recognition elements such as antibodies, nucleic acids, and cells, among others, the nanomaterial role, the several electrochemical techniques involved and last, but not least, the ad hoc electrodic surface modification approaches. Moreover, a selection of the most recent electrochemical sensors for allergen detection are reported and critically analyzed in terms of the sensors’ analytical performances. Finally, advantages, limitations, and potentialities for practical applications of electrochemical biosensors for allergens are discussed.
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Affiliation(s)
- Antonella Curulli
- Consiglio Nazionale delle Ricerche (CNR), Istituto per lo Studio dei Materiali Nanostrutturati (ISMN), 00161 Rome, Italy
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Adedayo AA, Babalola OO, Prigent-Combaret C, Cruz C, Stefan M, Kutu F, Glick BR. The application of plant growth-promoting rhizobacteria in Solanum lycopersicum production in the agricultural system: a review. PeerJ 2022; 10:e13405. [PMID: 35669957 PMCID: PMC9165593 DOI: 10.7717/peerj.13405] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/18/2022] [Indexed: 01/14/2023] Open
Abstract
Food safety is a significant challenge worldwide, from plantation to cultivation, especially for perishable products such as tomatoes. New eco-friendly strategies are needed, and beneficial microorganisms might be a sustainable solution. This study demonstrates bacteria activity in the tomato plant rhizosphere. Further, it investigates the rhizobacteria's structure, function, and diversity in soil. Rhizobacteria that promote the growth and development of tomato plants are referred to as plant growth-promoting bacteria (PGPR). They form a series of associations with plants and other organisms in the soil through a mutualistic relationship where both parties benefit from living together. It implies the antagonistic activities of the rhizobacteria to deter pathogens from invading tomato plants through their roots. Some PGPR are regarded as biological control agents that hinder the development of spoilage organisms and can act as an alternative for agricultural chemicals that may be detrimental to the health of humans, animals, and some of the beneficial microbes in the rhizosphere soil. These bacteria also help tomato plants acquire essential nutrients like potassium (K), magnesium (Mg), phosphorus (P), and nitrogen (N). Some rhizobacteria may offer a solution to low tomato production and help tackle food insecurity and farming problems. In this review, an overview of soil-inhabiting rhizobacteria focused on improving the sustainable production of Solanum lycopersicum.
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Affiliation(s)
- Afeez Adesina Adedayo
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | - Olubukola Oluranti Babalola
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | | | - Cristina Cruz
- Department of Plant Biology, Faculdade de Ciências, Universidade de Lisboa, Lisboa, Portugal
| | - Marius Stefan
- Faculty of Biology, Universitatea Alexandru Ioan Cuza, Iasi, Romania
| | - Funso Kutu
- Faculty of Agiculture and Natural Sciences, University of Mpumalanga, Mpumalanga, South Africa
| | - Bernard R. Glick
- Department of Biology, University of Waterloo, Waterloo, Ontario, Canada
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