Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy

Abstract

Wheat allergens are responsible for symptoms in 60–70% of bakers with work-related allergy, and knowledge, at the molecular level, of this disorder is progressively accumulating. The aim of the present study is to investigate the panel of wheat IgE positivity in allergic Italian bakers, evaluating a possible contribution of novel wheat allergens included in the water/salt soluble fraction. The water/salt-soluble wheat flour proteins from the Italian wheat cultivar Bolero were separated by using 1-DE and 2-DE gel electrophoresis. IgE-binding proteins were detected using the pooled sera of 26 wheat allergic bakers by immunoblotting and directly recognized in Coomassie stained gel. After a preparative electrophoretic step, two enriched fractions were furtherly separated in 2-DE allowing for detection, by Coomassie, of three different proteins in the range of 21–27 kDa that were recognized by the pooled baker’s IgE. Recovered spots were analyzed by nanoHPLC Chip tandem mass spectrometry (MS/MS). The immunodetected spots in 2D were subjected to mass spectrometry (MS) analysis identifying two new allergenic proteins: a glucose/ribitol dehydrogenase and a 16.9 kDa class I heat shock protein 1. Mass spectrometer testing of flour proteins of the wheat cultivars utilized by allergic bakers improves the identification of until now unknown occupational wheat allergens.

iTRAQ-Based Quantitative Proteomic Analysis of Arthrobacter simplex in Response to Cortisone Acetate and Its Mutants with Improved Δ1-Dehydrogenation Efficiency

“…Notably, domains of DEPs in the three groups were mainly concentrated on "glucose/ribitol dehydrogenase", which was found to be involved in glucose degradation. 15 This finding accorded with COG annotation, where proteins were primarily related to C (energy production and conversion) (Figure 2B).…”

“…Totally, DEPs in ST3-vs-NS3, ST12-vs-NS12, and ST12-vs-ST3 possessed 203, 122, and 119 domains, respectively (Figure S3, Table S5), which were further enriched on 8, 36, and 54 domains ( p value of <0.05) (Figure D, Table S5). Notably, domains of DEPs in the three groups were mainly concentrated on “glucose/ribitol dehydrogenase”, which was found to be involved in glucose degradation . This finding accorded with COG annotation, where proteins were primarily related to C (energy production and conversion) (Figure B).…”

Advances and potential of omics studies for understanding the development of food allergy

“…Not all RNA transcripts are translated into functional proteins therefore, out of all the single-target omics approaches, proteomics provides the strongest predictive power (68), likely due to proteins being one of the closest measures for biological activity in the cell. Although many studies have used proteomics for the identification of novel allergenic peptides (69)(70)(71)(72)(73)(74), only a few studies have leveraged the power of proteomics for FA development.…”

Proteomics and Metabolomics in Biomedicine

“…Non-human organisms have been analyzed by some authors, resulting in the identification of two proteins, glucose/ribitol dehydrogenase and 16.9 kDa class I heat shock protein 1, as novel wheat allergens [37], or the obtainment of insights into triterpene saponin biosynthesis in the tea plant (Camellia sinensis) [38]. Moreover, the effects of different molecules have been investigated, such as the antiviral effects of Isatis root polysaccharides against porcine reproductive and respiratory syndrome virus [39] or the possible anticoagulant and antithrombotic effects of the venom of the snake Deinagkistrodon acutus [40].…”