Cross-reactivity among edible nuts: double immunodiffusion, crossed immunoelectrophoresis, and human specific IgE serologic surveys

Goetz, David W.; Whisman, Bonnie A.; Goetz, Andrew

doi:10.1016/s1081-1206(10)61187-8

Cited by 82 publications

(78 citation statements)

References 10 publications

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“…Grouping of tree-nuts into cross-reacting groups (Goetz et al, 2005) has been proposed. Walnut, pecan nut and hazelnut, which are members of the same botanical subclass, form a strongly cross-reactive group, whereas walnut and pecan nut, which are members of the same Juglandaceae family, showed the strongest cross-reactivity.…”

Section: Cross-reactivity Among Nuts and Between Nuts And Peanutsmentioning

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: Cross-reactivity Among Nuts and Between Nuts And Peanutsmentioning

confidence: 99%

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

Products¹

2014

EFS2

117

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“…Antibody against factor VIII can be observed in patients injected with factor VIII several times. Antibody against factor VIII in old people is seen, of course, in rare cases [19]. ) showing factor VIII is active.…”

Section: Discussionmentioning

confidence: 99%

“…It was kept at refrigerator temperature in a moist chamber for 24 h. It was stained with Coomassie blue. The presence of stained zone indicates antigen-antibody reaction [18,19] (Fig. 1).…”

Section: Immunodiffusionmentioning

confidence: 99%

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Production and Purification of Rabbit’s Polyclonal Antibody Against Factor VIII

et al. 2011

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The attempt is made to produce recombinant factor VIII but the first step in producing such product is production and purification of rabbit's polyclonal antibody against factor VIII. The second and third steps involve monoclonal antibody and recombinant factor VIII production. Factor VIII is one of the most important coagulating factor where its deficiency leads to diseases like hemophilia type A or classic. It is an inherited disease. Previously, it was obtained through fractionation of blood plasma of blood donors. After processing, factor VIII could be used to manage such patients. Due to transfer of viral disease like hepatitis and HIV through factor VIII obtained by fractionation, high cost of production, insufficiency of the donors and the process of virus removal, thus production of factor VIII through recombinant technology can be useful and helpful. The reaction between antibody and antigen is one the most specific reaction; therefore, such reaction can be employed to identify factor VIII. Thereby, rabbits were injected several times with adjuvant-linked antigen to produce antibody. The antibody was separated from the blood sample, purified and used to identify factor VIII in the research.

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“…soi, soczewicy) oraz między epitopami białek orzechów różnych gatunków [1,20,22,25]. Największe prawdopodobieństwo wystąpienia reakcji krzyżowej istnieje między orzechem włoskim a laskowym oraz orzechem pekan [6]. Możliwość zachodzenia takich reakcji może wynikać bezpośrednio z podobieństwa sekwencji aminokwasowej i struktury trzeciorzędowej białek.…”

Section: Dorota Nałęcz Justyna Pagur Iwona Szerszunowiczunclassified

In Silico Analysis of Peanut ( Arachis Hypogaea L.) Allergenic Proteins, Mainly of Ara H 9, to Predict Epitopes in Cross-Reacting Plants

Nałęcz¹,

Pagur²,

Szerszunowicz³

2014

zntj

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DOROTA NAŁĘCZ, JUSTYNA PAGUR, IWONA SZERSZUNOWICZ ANALIZA IN SILICO ALERGENNYCH BIAŁEK ORZECHA ZIEMNEGO (ARACHIS HYPOGAEA L.), GŁÓWNIE ARA H 9, W PROGNOZOWANIU EPITOPÓW SUROWCÓW ROŚLINNYCH REAGUJĄCYCH KRZYŻOWO S t r e s z c z e n i e W pracy przeprowadzono analizę in silico w celu oceny reaktywności krzyżowej białek orzecha ziemnego (Arachis hypogaea L.), ze szczególnym uwzględnieniem białka Ara h 9 -markera reaktywności krzyżowej w odniesieniu do białek owoców. Określono możliwość występowania reakcji krzyżowych między różnymi białkami orzecha ziemnego, jak również między białkami orzecha ziemnego a białkami innych alergenów pokarmowych, w tym powszechnie znanych alergenów soi, soczewicy, pomidora, orzecha laskowego, jabłoni zwyczajnej i brzoskwini oraz m.in. chińskiego liczi i daktylowca. Podobieństwo sekwencji epitopów białek orzecha ziemnego na poziomie > 80 %, oceniane na podstawie komputerowych baz danych: UniProtKB i BIOPEP oraz programu EVALLER, stwierdzono głównie w stosunku do epitopów soi, pomidora, orzecha laskowego, jabłoni i brzoskwini.Słowa kluczowe: alergenne białka orzecha ziemnego, epitopy, reaktywność krzyżowa, algorytm DFLAP, EVALLER, BIOPEP WprowadzenieAlergia pokarmowa to nieprawidłowa reakcja układu immunologicznego, która występuje u osób wrażliwych na niektóre składniki obecne w żywności (np. białka) [5,10,14]. Reakcje alergiczne wywołane przez białka orzecha ziemnego dotyczą ok. 0,5 ÷ 0,7 % populacji ogółem [22,23]. Około 7 ÷ 10 % wszystkich białek orzecha ziemnego uznano za substancje o charakterze alergennym [17]. Obecnie sklasyfikowano 13 alergenów orzecha ziemnego, określonych od Ara h 1 do Ara h 13 (wg listy alergenów opublikowanej przez Podkomitet ds. Nazewnictwa Alergenów Międzynarodowej Unii Dr inż. D. Nałęcz, mgr J. Pagur, dr inż. I. Szerszunowicz, Katedra Biochemii Żywności, Wydz. Nauki o Żywności, Pl. Cieszyński 1, 40 Dorota Nałęcz, Justyna Pagur, Iwona Szerszunowicz Towarzystw Immunologicznych (ang. Allergen Nomenclature Sub-committee of the International Union of Immunological Societies) [9,11,18,26]. Ara h 9 należy do grupy białek alergennych orzecha ziemnego, powodujących silne reakcje alergiczne. To białko transportujące lipidy (ang. Lipid Transfer Protein) o masie cząsteczkowej 9,8·10 3 Da i pI 9,45, występujące w 2 izoformach Ara h 9.0101 i Ara h 9.0201. Ze względu na podobieństwo sekwencji aminokwasowej Ara h 9 orzecha ziemnego do sekwencji aminokwasowych innych alergenów obecnych w owocach, głównie z rodziny różowatych (Rosaceae), np. alergenu jabłoni Mal d 3 oraz alergenu brzoskwini Pru p 3, istnieje możliwość wystąpienia wysokiej reaktywności krzyżowej między tymi białkami. Ara h 9 uznano za marker reaktywności krzyżowej związanej z alergią na owoc brzoskwini oraz inne owoce wywodzące się z tej samej rodziny (jabłko, gruszkę, śliwkę itp.) [11,12].Alergia wywołana spożyciem białek orzecha ziemnego jest przykładem alergii IgE-zależnej i u niektórych osób może wywołać szok anafilaktyczny [8,16,21,27]. W odpowiedź immunologiczną zaangażowane są limfocyty T i B. Lim...

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Cross-reactivity among edible nuts: double immunodiffusion, crossed immunoelectrophoresis, and human specific IgE serologic surveys

Cited by 82 publications

References 10 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

Production and Purification of Rabbit’s Polyclonal Antibody Against Factor VIII

In Silico Analysis of Peanut ( Arachis Hypogaea L.) Allergenic Proteins, Mainly of Ara H 9, to Predict Epitopes in Cross-Reacting Plants

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