Cucumber Allergy (CA) and Latex IgE Sensitization

Vlaicu, Cristina; Caballer, Belén de la Hoz; Rusu, C.; Ledesma, A.; González‐Cervera, Jesús; Sola, Javier; Zamorano, María Bella Marcelo; Amérigo, D. Antolín; Gómez, Maximiliano; Cano, M. Sánchez; Álvarez-Cuesta, Emilio

doi:10.1016/j.jaci.2009.12.840

Cited by 2 publications

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“…However, once sensitised, individuals may suffer allergic reactions following any type of exposure to papaya or papaya‐derived products (Morton, 1987). Sensitisation to papaya has been regularly found in people with oral allergy syndrome (OAS) and/or in latex‐allergic patients (Isola et al., 2003); however, reports of clinically relevant allergic reactions are scarce (Mandal et al., 2009; Sharda et al., 2010; Vlaicu et al., 2011; Wan and Chiu, 2012; Bedolla‐Barajas et al., 2014; Dey et al., 2014).…”

Section: Assessment4mentioning

confidence: 99%

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus niger strain EPG

Lambré¹,

Baviera²,

Bolognesi³

et al. 2023

EFS2

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The food enzyme endo-polygalacturonase ((1-4)-a-D-galacturonan glycanohydrolase; EC 3.2.1.15) is produced with the genetically modified Aspergillus niger strain EPG by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in fruit and vegetable processing for juice production. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.122 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1,014 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure at least 8,311. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and 38 matches were found, two of which are food allergens. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, in particular for individuals sensitised to papaya or maize, but that the risk will not exceed that of consumption of papaya or maize. In addition, oral allergy reactions cannot be excluded in pollen-sensitised individuals. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

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Section: Assessment4mentioning

confidence: 99%

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus niger strain EPG

Lambré¹,

Baviera²,

Bolognesi³

et al. 2023

EFS2

View full text Add to dashboard Cite

show abstract

“…Sensitisation to papaya has been regularly found in people with oral allergy syndrome (OAS) and/or in latex-allergic patients (Isola et al, 2003). However, reports of clinically relevant allergic reactions are scarce (Mandal et al, 2009;Sharda et al, 2010;Vlaicu et al, 2011;Wan & Chiu, 2012;Bedolla-Barajas et al, 2014;Dey et al, 2014;Giangrieco et al, 2023).…”

Section: Allergenicity 38mentioning

confidence: 99%

Safety evaluation of the food enzyme endo‐polygalacturonase from the non‐genetically modified Aspergillus tubingensis strain MUCL 55013

Lambré,

Barat Baviera,

Bolognesi

et al. 2023

EFS2

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The food enzyme endo-polygalacturonase ((1→4)α-D-galacturonan glycanohydrolase (endo-cleaving); EC 3.2.1.15)) is produced with the non-genetically modified Aspergillus tubingensis strain MUCL 55013 by Soufflet Biotechnologies. The food enzyme is free from viable cells of the production organism. It is intended to be used in 10 food manufacturing processes: processing of fruits and vegetables for the production of juices, other fruit and vegetable products, wine, distilled spirits from wine, alcoholic beverages other than grape wine; processing of plant-derived products for the production of refined and unrefined sugar, edible oils from plants, green coffee beans by demucilation, coffee extracts and tea and other herbal and fruit infusions. Since residual amounts of total organic solids (TOS) are removed in three processes, dietary exposure was calculated only for the remaining seven food manufacturing processes. Exposure was estimated to be up to 7.834 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 2,097 mg TOS/kg bw per day, the highest dose tested, resulting in a margin of exposure of at least 268. A search for the similarity of the amino acid sequence of the food enzyme to known allergens found 14 matches, one of which was to a food allergen. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, in particular for individuals sensitised to papaya, but that the risk will not exceed that of consumption of papaya. In addition, oral allergy reactions cannot be excluded in pollen-sensitised individuals. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use. K E Y W O R D S (1→4)α-D-galacturonan glycanohydrolase, Aspergillus tubingensis, EC 3.2.1.15, endo-polygalacturonase, food enzyme, non-genetically modified microorganism 2 |

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Cucumber Allergy (CA) and Latex IgE Sensitization

Cited by 2 publications

References 0 publications

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus niger strain EPG

Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Aspergillus niger strain EPG

Safety evaluation of the food enzyme endo‐polygalacturonase from the non‐genetically modified Aspergillus tubingensis strain MUCL 55013

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