scholarly journals Thaumatin-Like Protein (Pru av 2) Is a Cherry Allergen That Triggers Percutaneous Sensitization in Mice

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 134
Author(s):  
Eri Izumi ◽  
Shota Hidaka ◽  
Ayako Hiroi ◽  
Serina Kinugasa ◽  
Erika Yano ◽  
...  
Keyword(s):  
Sodium Dodecyl ◽  
Specific Ige ◽  
The Body ◽  
Food Allergies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Allergenic Food ◽  
Food Allergens ◽  
Skin Exposure ◽  
First Time ◽  
Major Cherry Allergen

Numerous recent studies have suggested that food allergens enter the skin and predispose individuals to food allergies through the production of IgE antibodies in the body. Cherries are a popular fruit eaten worldwide. However, cherries are an allergenic food and percutaneous sensitization with cherry allergens through the perioral region may occur while ingesting cherries. The identity of the cherry protein that triggers percutaneous sensitization in humans or animal models remains unknown. In this study, the backs of BALB/c mice were shaved and crude cherry extracts containing sodium dodecyl sulfate were applied to the skin. Thereafter, the cherry-specific IgE and IgG1 antibodies generated and secreted in response to the epidermal application were measured using an enzyme-linked immunosorbent assay or immunoblotting. Skin exposure to cherry extracts elevated cherry-specific IgG1 levels. Application of fractionated and purified cherry proteins (antigen candidates for percutaneous sensitization) that bound to the IgG1 antibodies led to the identification of a thaumatin-like protein (Pru av 2). This molecule is known as the major cherry allergen that affects humans. In conclusion, our study identified Pru av 2 as a cherry allergen that triggers percutaneous sensitization in mice for the first time.

scholarly journals Kiwifruit defense protein, kiwellin (Act d 5) percutaneously sensitizes mouse models through the epidermal application of crude kiwifruit extract

2021 ◽  
Author(s):  
Tatsuya Moriyama ◽  
Serina Kinugasa ◽  
Shota Hidaka ◽  
Serina Tanaka ◽  
Eri Izumi ◽  
...  
Keyword(s):  
Sodium Dodecyl ◽  
Specific Ige ◽  
Amino Acid Sequences ◽  
The Body ◽  
Enzyme Linked Immunosorbent Assay ◽  
Related Protein ◽  
Crude Extracts ◽  
Pathogenesis Related Protein ◽  
Defense Protein ◽  
Related Proteins

Background: Kiwifruit is a popular fruit consumed worldwide and is also used as a cosmetic ingredient. However, it is known to cause allergic reactions in humans. Recent studies have suggested an association between food allergy and food allergens entering the body via the skin. However, percutaneously sensitizing kiwifruit allergens have not been identified in human studies or in animal models. Objective: This study aimed to identify kiwifruit proteins that percutaneously sensitized mice through the epidermal application of crude extracts from green and gold kiwifruit on the dorsal skin, and serum IgE and IgG1 levels were used as sensitization markers. Design: BALB/c mice were back-shaved and their skin was exposed to crude extracts from green and gold kiwifruit that contained sodium dodecyl sulfate. Specific IgE and IgG1 antibodies generated and secreted in response to antigens were measured using enzyme-linked immunosorbent assay or immunoblotting. Results: Skin exposure to kiwifruit extract induced an increase in the levels of kiwifruit-specific IgE and IgG1, which are helper T cell 2-related allergenic antibodies in mice. These antibodies reacted with 18, 23, and 24 kDa proteins found in both green and gold kiwifruits. Thus, three percutaneously sensitizing allergens were identified and purified. Their amino acid sequences partially matched with that of kiwellin (Act d 5). Discussion and conclusion: Kiwellin has been identified as a plant defense-related protein. Interestingly, many plant allergens are biodefense-related proteins belonging to the pathogenesis-related protein family. Kiwellin, which was discovered to be a transdermal sensitizing antigen, might also be categorized as a biodefense-related protein. This study is the first to identify kiwellin (Act d 5) as a percutaneously sensitizing kiwifruit allergen in a mouse model.

Relative Immunogenicity of Commonly Allergenic Foods versus Rarely Allergenic and Nonallergenic Foods in Mice

2002 ◽  
Vol 65 (12) ◽  
pp. 1988-1991 ◽  
Author(s):  
NEIL BIRMINGHAM ◽  
SIRINART THANESVORAKUL ◽  
VENU GANGUR
Keyword(s):  
United States ◽  
Immune Responses ◽  
Serum Levels ◽  
The United States ◽  
Food Allergies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Hypersensitivity Reactions ◽  
Sweet Potatoes ◽  
Chicken Eggs ◽  
First Time

Food allergies affect 6 to 8% of children and 2% of adults in the United States. For reasons that are not clear, eight types of food account for a vast majority (~90%) of food-induced hypersensitivity reactions. In this study, C57Bl/6 mice were used to test the hypothesis that commonly allergenic foods are intrinsically more immunogenic than rarely allergenic or nonallergenic foods in allergy-susceptible hosts. Groups of mice (n = 4 to 5) were injected intraperitoneally with the protein extracts (plus alum as an adjuvant) from chicken eggs, peanuts, almonds, filberts-hazelnuts, walnuts, soybeans, and wheat (commonly allergenic foods) and coffee, sweet potatoes, carrots, white potatoes, cherries, lettuce, and spinach (rarely allergenic and non-allergenic foods). Primary and secondary immune responses (as measured by specific IgG1 antibody serum levels) were measured by an enzyme-linked immunosorbent assay. Proteins from peanuts, almonds, filberts, sweet potatoes, cherries, and spinach elicited robust primary and/or secondary immune responses. Proteins from eggs, walnuts, and lettuce elicited poor primary responses but significant secondary responses. In contrast, wheat, soybeans, coffee, carrots, and white potatoes elicited barely detectable to poor primary and secondary immune responses. The order of the immunogenicity levels of these foods in mice is as follows: almonds = filberts > spinach (Rubisco) > peanuts ≥ sweet potatoes > cherries > lettuce > walnuts > chicken eggs > carrots ≥ white potatoes > wheat = coffee = soybeans. In summary, these data demonstrate for the first time that: (i) foods vary widely with regard to their relative immunogenicity in allergy-susceptible hosts and (ii) intrinsic immunogenicity in mice does not distinguish commonly allergenic foods from rarely allergenic or nonallergenic foods.

Birch pollen associated soy allergy – possibilities in diagnostic and clinical relevance1)

2012 ◽  
Vol 36 (3) ◽  
Author(s):  
Susanne Beyer ◽  
Ulrich Sack ◽  
Regina Treudler
Keyword(s):  
Birch Pollen ◽  
Basophil Activation Test ◽  
Specific Ige ◽  
Oral Allergy Syndrome ◽  
Food Allergies ◽  
Food Allergens ◽  
Prick Test ◽  
The Past ◽  
Immunological Cross Reaction

AbstractBirch pollen allergic individuals frequently suffer from food allergies in the form of an oral allergy syndrome after eating pome and stone fruits. These complaints are based on an immunological cross-reaction between pollen and food allergens. In the past, it has been shown that many birch pollen allergic patients are additionally not able to tolerate high protein soy products. Some severe immediate type reactions to soy have been observed. The cause for these immediate type reactions to soy is a Bet v 1 cross-reactive soy allergen called Gly m 4.Using a collective of 73 birch pollen allergic patients with associated food allergy in Leipzig as an example, the results of a standardized questioning, prick-to-prick test with a soy drink, determination of specific IgE against rGly m 4, and basophil activation test with Gly m 4 are presented.We showed that commercially available prick test extracts and determination of specific IgE against soy bean mix/f14 are not appropriate to diagnose birch pollen associated soy allergy. Generally, soy sensitization could be proven when a prick-to-prick-test with a soy drink and determination of specific IgE against rGly m 4 were done. A positive prick-to-prick test with a soy drink was found in 79% (55/70) of the birch pollen allergic patients with 89% (65/73) showing specific IgE for rGly m 4 (CAP>1). Although not every sensitization was clinically relevant, every third patient with a proven soy sensitization was diagnosed with a clinically relevant allergy to soy.

scholarly journals The significance of cow’s milk proteins in the development of IgE-mediated food allergy among children

2019 ◽  
Vol 16 (2) ◽  
pp. 38-44
Author(s):  
S Yu Petrova ◽  
S V Khlgatian ◽  
V M Berzhets ◽  
L A Pishchulina ◽  
A V Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Food Allergens ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

Identification of offending allergens in patients with food allergy is a very important part of an allergist’s activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cow’s milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cow’s milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cow’s milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cow’s milk proteins were discussed.

Determination of Egg Proteins in Snack Food and Noodles

2004 ◽  
Vol 87 (6) ◽  
pp. 1485-1491 ◽  
Author(s):  
Kristina M Williams ◽  
Carmen D Westphal ◽  
Lisa C Shriver-Lake
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Egg Yolk ◽  
Food Allergies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Naval Research ◽  
Snack Food ◽  
Preliminary Evaluation ◽  
Array Biosensor ◽  
Egg Powder

Abstract Egg is one of the 5 major allergenic foods that are responsible for more than 3/4 of food allergies in children. Food-allergic responses can be controlled by avoidance of the offending foods. The applicability of a commercial enzyme-linked immunosorbent assay (ELISA) kit for the detection of egg in food products such as cookies, crackers, pretzels, salad dressings, and raw and cooked noodles was evaluated. A preliminary evaluation of an antibody-based biosensor was also performed. A National Institute of Standards and Technology (NIST) whole dried egg powder reference material, SRM 8415, was used as a standard. A homogeneous and stable aqueous egg suspension was prepared for the evaluation of the performance of the Veratox for Egg Allergen Test (Neogen Corp., Lansing, MI). This test does not detect egg yolk proteins. Each gram of the aqueous dried egg suspension contained 643 μg whole dried egg, 0.5 mg thimerosal, and 2.5 mg bovine serum albumin. When cookies, crackers, salad dressings, noodles, and ice cream were spiked at a level of 24 mg/kg SRM 8415, recoveries for whole egg averaged about 28%. All foods containing egg as indicated on the ingredient label were found positive by the Veratox test. No false positives occurred in samples that did not contain eggs. Similar results were obtained using the Naval Research Laboratory (NRL) array biosensor, an evanescent wave fluoroimmunosensor. Results for cooked noodles showed that they contained <1% of the egg found in uncooked noodles. A comparison of extracts from cooked and uncooked noodles by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed differences in protein profiles. The boiling of the noodles could have reduced the immunoreactivity of the egg proteins to the antibodies used in the kit or rendered the egg proteins nonextractable.

Basic diagnostic tests of IgE dependent and contact allergy

2017 ◽  
Vol 53 (3) ◽  
pp. 169-174
Author(s):  
Iga Butrym ◽  
Sylwia Płaczkowska ◽  
Lilla Pawlik-Sobecka ◽  
Sylwia Smolińska
Keyword(s):  
Current Knowledge ◽  
Contact Allergy ◽  
Serum Antibody ◽  
Specific Ige ◽  
The Body ◽  
Skin Tests ◽  
Supplementary Information ◽  
Food Allergies ◽  
Main Role ◽  
Allergy Diagnosis

Allergy is a hypersensitive immune response against non-pathogenic external factors that either enters the body or have a direct contact with the skin or mucosa. Diagnosis of allergy is a complex, multi-stage process in which the main role plays medical history analysis of the disease and its confirmation by additional tests, such as skin tests and allergen-specific IgE serum antibody assays. Skin tests can be used, with variable success, in diagnosis of all allergies. However, they have the greatest significance in diagnosing of contact and inhalation allergies. In the diagnosis of atopic, when skin tests are impossible or their results are not consistent with the interview, measurement of serum IgE levels may be very helpful. Determination of specific antibodies is very important in the diagnosis of allergy to insect venom and latex, it could bring supplementary information to food allergies diagnosis. The choice of method therefore depends on the allergy diagnosis and the current knowledge about the sensitivity, specificity and predictive value of the test used, as well as the data obtained in the medical examination, which remains are basis method in allergy diagnosis.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

ПЕТРОВАС.Ю.1,ХЛГАТЯН С.В.1,БЕРЖЕЦ ВАЛЕНТИНА МИХАЙЛОВНА1,ПИЩУЛИНАЛ.А.1,ВАСИЛЬЕВАА.В.1 1ФГБНУ НИИВС им. И.И. Мечникова Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллерген-специфических IgE в сыворотках крови детей с IgE-опосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллерген-специфических IgE к белкам - аллергенам молока. Выявляли уровень и соотношение аллерген-специфических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgE-опосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к а-лактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

scholarly journals Development and Evaluation of an Enzyme-Linked Immunosorbent Assay Using a Nonpoisonous Extraction System for the Determination of Crustacean Protein in Processed Foods

2018 ◽  
Vol 101 (3) ◽  
pp. 798-804 ◽  
Author(s):  
Daisuke Koizumi ◽  
Kazuya Shirota ◽  
Hiroshi Oda ◽  
Reiko Adachi ◽  
Shinobu Sakai ◽  
...  
Keyword(s):  
Sodium Dodecyl ◽  
High Sensitivity ◽  
High Specificity ◽  
Food Products ◽  
Extraction Process ◽  
Food Allergies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Processed Foods ◽  
Elisa Method ◽  
Routine Monitoring

Abstract Crustacean proteins are food allergens that cause severe allergic reactions in patients with food allergies; therefore, the identification of crustaceans such as shrimp, crab, and lobster as ingredients in processed food products is mandatory in Japan. We previously developed and validated an ELISA method coupled with an extraction process using the surfactant sodium dodecyl sulfate and the reductant 2-mercaptoethanol (2-ME) to quantify crustacean protein. However, 2-ME was designated as poisonous in Japan in 2008. Therefore, in this study, we developed and evaluated an ELISA method for detecting and quantifying crustacean protein that uses sodium sulfite (Na2SO3) in place of 2-ME for extraction. The proposed ELISA method showed high sensitivity, with an LOQ of 0.66 μg protein/g food sample. Furthermore, the proposed method showed high specificity for the Decapoda order within the subphylum Crustacea, with recoveries ranging from 83.8 to 100.8% for model processed foods, as well as high reproducibility (intra- and interassay CVs of ≤8.2%) and high correlation with our previously validated ELISA method for processed foods (correlation coefficient of 0.996). The proposed ELISA method does not require the use of poisonous reagents, provides acceptable accuracy, and is useful for the routine monitoring of food products.

Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S)

2017 ◽  
Vol 8 (4) ◽  
pp. 635-643 ◽  
Author(s):  
V. Biscola ◽  
A. Rodriguez de Olmos ◽  
Y. Choiset ◽  
H. Rabesona ◽  
M.S. Garro ◽  
...  
Keyword(s):  
Enterococcus Faecalis ◽  
Proteolytic Enzymes ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Reversed Phase ◽  
Food Allergies ◽  
Soy Proteins ◽  
Enzyme Linked Immunosorbent Assay ◽  
Allergenic Proteins ◽  
Hydrolysis Of

Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of the present study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyse the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results of fermented soymilk demonstrated complete hydrolysis of the β-subunit from β-conglycinin and the acidic polypeptide from glycinin. Reversed phase high performance liquid chromatography (RP-HPLC) analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolysed proteins, indicating extensive hydrolysis of the substrate. Results from competitive enzyme-linked immunosorbent assay (ELISA) tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the soymilk fermented by E. faecalis VB43 may induce lower allergic responses in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
pp. 38-44
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллергенспецифических IgE в сыворотках крови детей с IgEопосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллергенспецифических IgE к белкам аллергенам молока. Выявляли уровень и соотношение аллергенспецифических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgEопосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к алактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to аlactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

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