Characterization of potential allergens in fenugreek (Trigonella foenum-graecum) using patient sera and MS-based proteomic analysis

Fæste, Christiane Kruse; Christians, Uwe; Egaas, Eliann; Jonscher, Karen R.

doi:10.1016/j.jprot.2010.02.011

Cited by 43 publications

(26 citation statements)

References 33 publications

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“…While no crossreactivity could be observed by Western blotting in the fenugreek model, IgE binding to fenugreek was detected in lupin sensitized mice. The 50 kDa fenugreek band has been characterized by Faeste et al [43] as a 7S globulin with the proposed name Tri f1, a homologue to the major allergens Ara h1 in peanut, Lup an 1 in lupin and Gly m 5 in soy [44][45][46]. It has been reported that different allergens need different doses to inhibit responses in Western blotting [47], which may correspond to different affinity of the cross-reacting epitopes to IgE.…”

Section: Discussionmentioning

confidence: 99%

Cross‐allergic Reactions to Legumes in Lupin and Fenugreek‐Sensitized Mice

Vinje

Løvik

2012

Scand J Immunol

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Several legumes may induce allergy, and there is extensive serological cross‐reactivity among legumes. This cross‐reactivity has traditionally been regarded to have limited clinical relevance. However, the introduction of novel legumes to Western countries may have changed this pattern, and in some studies cross‐allergy to lupin has been reported in more than 60% of peanut‐allergic patients. We wanted to explore cross‐reactions among legumes using two newly established mouse models of food allergy. Mice were immunized perorally with fenugreek or lupin with cholera toxin as adjuvant. The mice were challenged with high doses of fenugreek, lupin, peanut or soy, and signs of anaphylactic reactions were observed. Cross‐allergic mechanisms were investigated using serum mouse mast cell protease‐1 (MMCP‐1), antibody responses, immunoblotting and ex vivo production of cytokines by spleen cells. Signs of cross‐allergy were observed for all the tested legumes in both models. The cross‐allergic symptoms were milder and affected fewer mice than the primary allergic responses. The cross‐allergy was reflected to a certain extent in the antibody and T‐cell responses, but not in serum MMCP‐1 levels. Cross‐allergy to peanut, soy, fenugreek and lupin was observed in lupin‐sensitized and fenugreek‐sensitized mice. Differences in serological responses between primary allergy and cross‐allergy might be due to mediation through different immune mechanisms or reflect different epitope affinity to IgE. These differences need to be further investigated.

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Section: Discussionmentioning

confidence: 99%

Cross‐allergic Reactions to Legumes in Lupin and Fenugreek‐Sensitized Mice

Vinje

Løvik

2012

Scand J Immunol

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“…Many different plant food allergens have now been identified and characterized by MS‐based proteomic analysis, including but not limited to allergens from peanuts, soybean, fenugreek, hazelnut, and wheat flour (Houston et al, ; Akagawa et al, ; Chassaigne, Norgaard, & Arjon, ; Chassaigne et al, ; Weber et al, ; Faeste et al, ). Proteomics techniques for quantification of the biomarkers have also been employed.…”

Section: Translating Plant Proteomics Knowledge Towards Food Securitymentioning

confidence: 99%

A decade of plant proteomics and mass spectrometry: Translation of technical advancements to food security and safety issues

Agrawal¹,

Sarkar

Righetti

et al. 2013

Mass Spectrometry Reviews

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Agrawal, G.K. et al. (2013). A decade of plant proteomics and mass spectrometry: Translation of technical advancements to food security and safety issues. AbstractTremendous progress in plant proteomics driven by mass spectrometry (MS) techniques has been made since 2000 when few proteomics reports were published and plant proteomics was in its infancy. These achievements include the refinement of existing techniques and the search for new techniques to address food security, safety, and health issues. It is projected that in 2050, the world's population will reach 9-12 billion people demanding a food production increase of 34-70% (FAO, 2009) from today's food production. Provision of food in a sustainable and environmentally committed manner for such a demand without threatening natural resources, requires that agricultural production increases significantly and that postharvest handling and food manufacturing systems become more efficient requiring lower energy expenditure, a decrease in postharvest losses, less waste generation and food with longer shelf life. There is also a need to look for alternative protein sources to animal based (i.e., plant based) to be able to fulfill the increase in protein demands by 2050. Thus, plant biology has a critical role to play as a science capable of addressing such challenges. In this review, we discuss proteomics especially MS, as a platform, being utilized in plant biology research for the past 10 years having the potential to expedite the process of understanding plant biology for human benefits. The increasing application of proteomics technologies in food security, analysis, and safety is emphasized in this review. But, we are aware that no unique approach/technology is capable to address the global food issues. Proteomics-generated information/resources must be integrated and correlated with other omics-based approaches, information, and conventional programs to ensure sufficient food and resources for human development now and in the future

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“…Several types of exposure, such as a recent change in tobacco consumption, are thought to be responsible for AEP [2]. Given that the clinical presentation of AEP is nonspecific (cough, fever, pleural effusion), the condition can often be mistaken for acute infectious pneumonia or acute respiratory distress syndrome (ARDS) [3]. The key investigation is bronchoalveolar lavage (BAL), which confirms AEP by revealing an eosinophilic cell pattern (>25% eosinophils) in the differential cell count of BAL fluid.…”

Section: Fundingmentioning

confidence: 99%

“…Allergic reactions to fenugreek are uncommon [1,2]. Patients sensitized to the peanut allergens Ara h 1 and Ara h 3 were reported to show cross-reactivity to 7S vicilin-like and 11S legumin-like allergens in fenugreek [3].…”

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confidence: 99%