Detection of the tomato allergen Sola l 1 and evaluation of its reactivity after heat and papain treatment

Kiyota, Kyohei; Yoshimitsu, Masato; Satsuki-Murakami, Taro; Akutsu, Kazuhiko; Kajimura, K.; Yamano, Tetsuo

doi:10.1080/09540105.2017.1347914

Cited by 7 publications

(4 citation statements)

References 33 publications

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“…Profilins have been considered heat labile, since their presence is commonly associated with raw or minimal processed foods (fruit, vegetables). However, there are also reports of profilins that preserve some IgE-binding capacity after being thermally processed, which is the case of celery Api g 4, tomato Sola l 1 and mustard Sin a 4 [129,149,175]. ATI proteins seem to be heat-labile [88,176], although they have also shown evidences of thermal stability [108].…”

Section: Heat Stabilitymentioning

confidence: 99%

“…On one side, deamidation decreases the IgE-binding capacity of gliadins towards the sera of wheat allergic patients [136], but on the other side, it contributes to an increased severity of the clinical symptoms in patients allergic to deamidated gluten [121,202,203]. When allied to other processes (heat, sonication), the enzymatic hydrolysis contributes to the reduction or maintenance of IgE-binding capacity of legumins or profilins, respectively [96,175]. The process of microbial fermentation has only been tested for legumins and vicilins, in the specific case of soybean, which is often consumed in the form of tempeh, miso and yogurt.…”

Section: Mechanical/chemical Stabilitymentioning

confidence: 99%

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Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Costa

Villa

Verhoeckx

et al. 2020

Clinic Rev Allerg Immunol

131

110

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This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allergens and a second one focused on animal allergens. Our extensive analysis of the available literature revealed that physicochemical characteristics had consistent effects on protein allergenicity for allergens belonging to the same protein family. For example, protein aggregation contributes to increased allergenicity of 2S albumins, while for legumins and cereal prolamins, the same phenomenon leads to a reduction. Molecular stability, related to structural resistance to heat and proteolysis, was identified as the most common feature promoting plant protein allergenicity, although it fails to explain the potency of some unstable allergens (e.g. pollen-related food allergens). Furthermore, data on physicochemical characteristics translating into clinical effects are limited, mainly because most studies are focused on in vitro IgE-binding. Clinical data assessing how these parameters affect the development and clinical manifestation of allergies is minimal, with only few reports evaluating the sensitising capacity of modified proteins (addressing different physicochemical properties) in murine allergy models. In vivo testing of modified pure proteins by SPT or DBPCFC is scarce. At this stage, a systematic approach to link the physicochemical properties with clinical plant allergenicity in real life scenarios is still missing.

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Section: Heat Stabilitymentioning

confidence: 99%

Section: Mechanical/chemical Stabilitymentioning

confidence: 99%

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Costa

Villa

Verhoeckx

et al. 2020

Clinic Rev Allerg Immunol

131

110

View full text Add to dashboard Cite

show abstract

“…Nevertheless, those two methods do not work for the major tomato allergens, profilins and LTPs. As was mentioned before, tomato profilins are resistant to heat or papain treatment [92]. The same goes for LTPs, which in general are resistant to protease digestion, as was proved by Asero et al (2000) [38].…”

Section: Food Processingmentioning

confidence: 53%

“…Tomato profilin Sola l 1 resists heat and digestion by the action of the papain enzyme, which was discovered by Kiyota et al (2017) [51]. The results of this research showed that the reactivity of Sola l 1 in heated tomato extracts was stable and independent of temperature or time.…”

Section: Profilins-sola Lmentioning

confidence: 70%

Tomato Allergy: The Characterization of the Selected Allergens and Antioxidants of Tomato (Solanum lycopersicum)—A Review

2022

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Tomatoes are one of the most broadly produced and consumed crop plants. They are the source of health-promoting nutrients such as antioxidants, including ascorbic acid, polyphenols, or carotenoids. Despite the beneficial role of tomatoes in the daily diet, they have been confirmed as one of the most prevalent allergenic vegetables. Food allergies can cause many clinical symptoms, e.g., in the gastrointestinal tract, skin, and lungs, as well as anaphylactic shock. A huge amount of clinical research has been carried out to improve the understanding of the immunological mechanisms that lead to the lack of tolerance of food antigens, which can result in either immunoglobulin E (IgE)-mediated reactions or non-IgE-mediated reactions. Lifestyle and diet play an important role in triggering food allergies. Allergy to tomatoes is also linked to other allergies, such as grass pollen and latex allergy. Numerous attempts have been made to identify and characterize tomato allergens; however, the data available on the subject are not sufficient.

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Structural insights into the amino acid usage variations in the profilin gene family

et al. 2022

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Detection of the tomato allergen Sola l 1 and evaluation of its reactivity after heat and papain treatment

Cited by 7 publications

References 33 publications

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Tomato Allergy: The Characterization of the Selected Allergens and Antioxidants of Tomato (Solanum lycopersicum)—A Review

Structural insights into the amino acid usage variations in the profilin gene family

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