scholarly journals Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 101 ◽  
Author(s):  
Silvio Tundo ◽  
Roberta Lupi ◽  
Mickael Lafond ◽  
Thierry Giardina ◽  
Colette Larré ◽  
...  
Keyword(s):  
Food Allergy ◽  
Pichia Pastoris ◽  
Human Population ◽  
Adverse Reactions ◽  
Large Range ◽  
Staple Food ◽  
Human Sera ◽  
Wheat Sensitivity ◽  
Major Allergens ◽  
Wheat Kernels

Although wheat is a staple food for most of the human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease inhibitors and include several polypeptides. The three ATI polypeptides named CM3, CM16 and 0.28 are considered major allergens, and might also play a role in other common wheat-related pathologies, such as Non Celiac Wheat Sensitivity and even Celiac Disease. On this basis, we pointed to obtain high amounts of them in purity and to evaluate their allergenicity potential. We thus isolated the mRNA corresponding to the three ATI genes CM3, CM16 and 0.28 from 28 days post-anthesis wheat kernels and the corresponding cDNAs were used for heterologous expression in Pichia pastoris. The three purified proteins were tested in degranulation assay against human sera of patients with food allergy to wheat. A large range of degranulation values was observed for each protein according to the sera tested. All of the three purified proteins CM3, CM16 and 0.28 were active as allergens because they were able to induce basophils degranulation on wheat allergic patients’ sera, with the highest values of β-hexosaminidase release observed for CM3 protein.

scholarly journals Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat

2018 ◽  
Author(s):  
Silvio Tundo ◽  
Roberta Lupi ◽  
Mickael Lafond ◽  
Thierry Giardina ◽  
Colette Larré ◽  
...  
Keyword(s):  
Food Allergy ◽  
Pichia Pastoris ◽  
Human Population ◽  
Adverse Reactions ◽  
Large Range ◽  
Staple Food ◽  
Human Sera ◽  
Wheat Sensitivity ◽  
Major Allergens ◽  
Wheat Kernels

Although wheat is a staple food for most of human population, some of its components trigger adverse reactions. Among wheat components, the alpha-amylase/trypsin inhibitors (ATI) are important triggers of several allergies and activators of innate immunity. ATI are a group of exogenous protease inhibitors and include several polypeptides. The three ATI polypeptides named CM3, CM16 and 0.28 are considered major allergens, and might also play a role in other common wheat-related pathologies, such as Non Celiac Wheat Sensitivity and even Celiac Disease. On this basis, we pointed to obtain high amounts of them in purity and evaluating their allergenicity potential. We thus isolated the mRNA corresponding to the three ATI genes CM3, CM16 and 0.28 from 28 days post-anthesis wheat kernels and the corresponding cDNAs were used for heterologous expression in Pichia pastoris. The three purified proteins were tested in degranulation assay against human sera of patients with food allergy to wheat. A large range of degranulation values was observed for each protein according to the sera tested. All the three purified proteins CM3, CM16 and 0.28 were active as allergens because able to induce basophils degranulation on wheat allergic patients’ sera, but the highest values of β-hexosaminidase release were observed for CM3 protein.

Adverse reactions to food and food allergy in young children in Iceland and Sweden

1999 ◽  
Vol 17 (1) ◽  
pp. 30-34 ◽  
Author(s):  
Ingolfur Kristjansson ◽  
Björn Ardal ◽  
Jon Steinar Jonsson ◽  
Johann Agust Sigurdsson ◽  
Mats Foldevi ◽  
...  
Keyword(s):  
Food Allergy ◽  
Young Children ◽  
Adverse Reactions

Food Allergy and Adverse Reactions

1986 ◽  
pp. 317-333
Author(s):  
Fergus Shanahan ◽  
Stephan R. Targan
Keyword(s):  
Food Allergy ◽  
Adverse Reactions

Advances in Management of Food Allergy in Children

2020 ◽  
Vol 16 (2) ◽  
pp. 123-128
Author(s):  
Fernanda Chiera ◽  
Lucia Caminiti ◽  
Giuseppe Crisafulli ◽  
Giovanni Battista Pajno
Keyword(s):  
Food Allergy ◽  
Adverse Reactions ◽  
Medical Condition ◽  
Oral Immunotherapy ◽  
Health Concern ◽  
Therapeutic Approaches ◽  
Herbal Supplements ◽  
Significant Public Health Concern ◽  
Significant Public Health ◽  
Life Threatening

Food allergy is a potentially life-threatening medical condition and a significant public health concern worldwide. The current management consists of strict avoidance of the culprit food and treating any adverse reactions from unintended food ingestion. The increasing prevalence of food allergy encouraged research and clinical trials in the field of specific allergen immunotherapy (AIT) which represents an appealing approach, especially in pediatric age. AIT consists of the gradual administration of growing amounts of the offending allergen in order to induce food desensitization, which is an increase in the threshold for reactivity while continuing on regular exposure to the allergen. AIT can be administered through oral, sublingual, epicutaneous, and subcutaneous routes. Reports on oral immunotherapy (OIT) thus far have been more extensive. The desirable goal is to achieve "post desensitization effectiveness", that is the ability to introduce food without reaction even after a period of discontinuation of the offending food. Other therapeutic approaches are being studied alongside immunotherapy such as modified proteins, probiotics, Chinese herbal supplements, biologic therapies, and DNA vaccines.

A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

A Survey of Food Allergen Control Practices in the U.S. Food Industry

2013 ◽  
Vol 76 (2) ◽  
pp. 302-306 ◽  
Author(s):  
STEVEN M. GENDEL ◽  
NAZLEEN KHAN ◽  
MONALI YAJNIK
Keyword(s):  
Public Health ◽  
United States ◽  
Food Allergy ◽  
Food Allergen ◽  
High Frequency ◽  
Food Industry ◽  
Adverse Reactions ◽  
The United States ◽  
Public Health Issue ◽  
The U.S

Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

scholarly journals Serological titres to Leptospira fainei serovar hurstbridge in human sera in Australia

1998 ◽  
Vol 121 (2) ◽  
pp. 473-475 ◽  
Author(s):  
R. J. CHAPPEL ◽  
D. A. KHALIK ◽  
B. ADLER ◽  
D. M. BULACH ◽  
S. FAINE ◽  
...  
Keyword(s):  
Human Population ◽  
Alternative Explanation ◽  
Agglutination Test ◽  
Control Population ◽  
Microscopic Agglutination Test ◽  
Laboratory Staff ◽  
Cross Reactions ◽  
Human Sera ◽  
The Difference

A set of 723 diagnostic sera from human patients, submitted for the microscopic agglutination test (MAT) for antibodies to a group of 6 leptospiral serovars, was also tested by MAT for antibodies to the recently-discovered Leptospira fainei serovar hurstbridge. MAT titres of [ges ]128 to serovar hurstbridge were detected in 13·4% of these sera, and titres of [ges ]512 in 7·2%. In contrast, none of 62 sera obtained from a control population of laboratory staff gave titres of [ges ]128. The difference between the number of titres of [ges ]128 given by the two groups of sera was highly significant (P<0·01). The titres observed may have been due to cross-reactions with other leptospiral serovars, but this could not be demonstrated. An alternative explanation is that serovar hurstbridge is present in the human population.

scholarly journals Molecular and Immunological Characterization of Gamma Gliadins As Major Allergens in Wheat Food Allergy

2016 ◽  
Vol 137 (2) ◽  
pp. AB269
Author(s):  
Sandra Wieser ◽  
Alexandra Baar ◽  
Bharani Srinivasan ◽  
Nikolaos G. Papadopoulos ◽  
Stavroula Giavi ◽  
...  
Keyword(s):  
Food Allergy ◽  
Immunological Characterization ◽  
Major Allergens

Food Allergies

2018 ◽  
Author(s):  
Matthew Greenhawt
Keyword(s):  
United States ◽  
Adverse Reaction ◽  
Food Allergy ◽  
Eosinophilic Esophagitis ◽  
Adverse Reactions ◽  
Action Plan ◽  
The United States ◽  
Oral Allergy Syndrome ◽  
Food Allergies ◽  
Food Protein

Food allergy represents a rapidly growing public health problem in the United States and other westernized nations. Adverse reactions to foods are categorized as either immunologic or nonimmunologic reactions. This distinction is highly important but often confusing to patients and physicians unfamiliar with allergy, who may simply describe any adverse reaction to a food as an “allergy.” A food allergy is an immune-mediated, adverse reaction to one or more protein allergens in a particular food item involving recognition of that protein by specifically targeted IgE or allergen-specific T cells. This chapter discusses the definition, pathophysiology, epidemiology, testing, management, prognosis, and natural history of food allergy. Clinical manifestations are systematically covered, including cutaneous, respiratory, cardiovascular, and gastrointestinal reactions, as well as eosinophilic esophagitis, food protein–induced enterocolitis syndrome, and oral allergy syndrome. Emerging treatments such as food oral immunotherapy are also reviewed. Tables outline signs and symptoms of immediate hypersensitivity reactions to food, the prevalence of major food allergens in the United States, common patterns of cross-reactivity among foods, clinical criteria for the diagnosis of anaphylaxis, and clinical studies involving treatment for food allergies. Figures illustrate the classification of adverse reactions to food, esophageal histology, visual and radiographic features of eosinophilic esophagitis, and a food allergy action plan. This review contains 4 figures, 8 tables, and 64 references. KeyWords: Food allergy, Hypersensitivity, IgE-mediated allergy, Eosinophilic esophagitis, Anaphylaxis

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