AllergenOnline: A peer‐reviewed, curated allergen database to assess novel food proteins for potential cross‐reactivity

Goodman, Richard E.; Ebisawa, Motohiro; Ferreira, Fátima; Sampson, Hugh A.; Ree, Ronald van; Vieths, Stefan; Baumert, Joseph L.; Bohle, Barbara; Lalithambika, Sreedevi; Wise, John Pierce; Taylor, Steve L.

doi:10.1002/mnfr.201500769

Cited by 165 publications

(106 citation statements)

References 82 publications

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“…The AOL database (http://www.allergenonline.org/) is a peer‐reviewed allergen list and sequence database that is updated each year . We used the AOL as the primary tool in searching for matches to allergenic sequences.…”

Section: Methodsmentioning

confidence: 99%

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

Yuan

Andoh-Kumi

et al. 2017

Molecular Nutrition Food Res

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ScopeThe Soybean (Glycine max) leghemoglobin c2 (LegHb) gene was introduced into Pichia pastoris yeast for sustainable production of a heme‐carrying protein, for organoleptic use in plant‐based meat. The potential allergenicity and toxicity of LegHb and 17 Pichia host‐proteins each representing ≥1% of total protein in production batches are evaluated by literature review, bioinformatics sequence comparisons to known allergens or toxins, and in vitro pepsin digestion.Methods and resultsLiterature searches found no evidence of allergenicity or toxicity for these proteins. There are no significant sequence matches of LegHb to known allergens or toxins. Eleven Pichia proteins have modest identity matches to minor environmental allergens and 13 Pichia proteins have significant matches to proteins from toxic sources. Yet the matched allergens and toxins have similar matches to proteins from the commonly consumed yeast Saccharomyces cerevisiae, without evidence of food allergy or toxicity. The demonstrated history of safe use indicates additional tests for allergenicity and toxicity are not needed. The LegHb and Pichia sp. proteins were rapidly digested by pepsin at pH 2.ConclusionThese results demonstrate that foods containing recombinant soy LegHb produced in Pichia sp. are unlikely to present an unacceptable risk of allergenicity or toxicity to consumers.

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Section: Methodsmentioning

confidence: 99%

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

Yuan

Andoh-Kumi

et al. 2017

Molecular Nutrition Food Res

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“…The allergen database most often used currently in the assessment of novel proteins is the Allergen Online database from the Food Allergy Research and Resource Program (FARRP; www.allergenonline.org). It is updated annually and curated based on predefined criteria (Goodman et al, 2016). On the same concept, a new database called COMPARE is being built by the Health and Environment Science Institute (HESI) and aims to be a publicly accessible and transparent resource of allergens (HESI, 2016).…”

Section: Bioinformatics Approachesmentioning

confidence: 99%

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Remington¹,

Broekman

Blom³

et al. 2018

Food and Chemical Toxicology

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A B S T R A C TThe development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

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“…The database was developed within the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska [46]. For each allergen, data on source organism, common name, IUIS official nomenclature, protein length, class of allergen like food allergen, contact allergen, etc., and a link to the NCBI protein (GenPept) [32] database are provided.…”

Section: Allergenonline Databasementioning

confidence: 99%

“…Allermatch [66], AllerTool [67], and AllergenPro [53] are some of the prominent web servers which employ these FAO/WHO guidelines for allergen prediction. Additionally, some of the major allergen databases such as SDAP [41] and AllergenOnline [46] also utilize this strategy for allergenicity prediction. A recent study performed by Verma et al [68] has shown that the sequence similarity-based approach gives substantially better results when used in combination with other bioinformatics methods.…”

Section: Sequence Similarity-based Approachesmentioning

confidence: 99%

Databases and Algorithms in Allergen Informatics

Kadam¹,

Sawant²,

Jayaraman³

et al. 2016

Bioinformatics - Updated Features and Applications

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Allergic diseases are considered as one of the major health problems worldwide due to their increasing prevalence. Advancements in genomic, proteomic, and analytical techniques have resulted in considerable progress in the field of allergology, which has led to accumulation of huge amount of data. Allergen bioinformatics comprises allergenrelated data resources and computational methods/tools, which deal with an efficient archival, management, and analysis of allergological data. Significant work has been done in the area of allergen bioinformatics that has proven pivotal for the development and progress of this field. In this chapter, we describe the current status of databases and algorithms, encompassing the field of allergen bioinformatics by examining work carried out thus far with respect to features such as allergens and allergenicity, allergen databases, algorithms/tools for allergen/allergenicity prediction, allergen epitope prediction, and allergenic cross-reactivity assessment. This chapter illustrates concepts and algorithms in allergen bioinformatics, as well as it outlines the key areas for potential development in allergology field.

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AllergenOnline: A peer‐reviewed, curated allergen database to assess novel food proteins for potential cross‐reactivity

Abstract: AllergenOnline provides a useful peer-reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003).

Cited by 165 publications

References 82 publications

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Databases and Algorithms in Allergen Informatics

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