Cloning, sequencing, and recombinant production of Sin a 2, an allergenic 11S globulin from yellow mustard seeds

Palomares, Óscar; Vereda, Andrea; Cuesta‐Herranz, Javier; Villalba, Mayte; Rodrı́guez, Rosalı́a

doi:10.1016/j.jaci.2007.01.027

Cited by 29 publications

(21 citation statements)

References 35 publications

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“…Sin a 2, an 11S globulin of the cupin superfamily, is a multimeric protein (Palomares et al, 2005;Palomares et al, 2007). The single-chain nsLTP Sin a 3 and the profilin Sin a 4 are contained in yellow mustard seeds in very low amounts (Sirvent et al, 2009).…”

Section: Identified Allergensmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Identified Allergensmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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“…The principal allergen of B. juncea seed is Bra j 1 with a structure very close to Sin a 1 [129]. Another storage protein the 11S globulin Sin a 2 of 51 kDa has recently been identified as an important allergen [130, 131]. A couple of allergens derived from nonstorage seed proteins have also been identified ( Sin a 3 a nonspecific LTP of 12.3 kDa and Sin a 4 a profilin of 13-14 kDa) which show IgE cross-reactivity with peach and melon fruits, respectively [132].…”

Section: Food Ingredients Allergenic Fractions and Recognized Almentioning

confidence: 99%

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Álvarez

Boye

2012

Journal of Allergy

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Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

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“…Identifi ed Allergens. The allergen dissociates to two subunits of 36 and 23 kDa, belonging to the seed storage 11S globulin [56,57] . A major allergen of white mustard, Sin a 1, is characterized as a seed storage protein, belonging to the 2S albumin family, with a MW of 14 kDa [48 -53] .…”

Section: Mustard Allergymentioning

confidence: 99%

Emerging Allergens and the Future

Achouri

Boye

2010

Allergen Management in the Food Industry

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Cloning, sequencing, and recombinant production of Sin a 2, an allergenic 11S globulin from yellow mustard seeds

Cited by 29 publications

References 35 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Emerging Allergens and the Future

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