Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species

Broekhoven, Sarah van; Bastiaan‐Net, Shanna; Jong, Nicolette W. de; Wichers, Harry J.

doi:10.1016/j.foodchem.2015.10.033

Cited by 95 publications

(96 citation statements)

References 36 publications

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“…The allergenicity of mealworm was further studied by two studies, which confirmed that IgE from patients allergic to HDM or crustaceans is able to bind to proteins from unprocessed extracts of yellow mealworm , giant mealworm and lesser mealworm . These two studies also assessed the effects of processing methods . According to Broekman et al , heat processing changes the solubility of mealworm allergens like tropomyosin or AK .…”

Section: Resultsmentioning

confidence: 96%

See 1 more Smart Citation

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

128

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The expected future demand for food and animal-derived protein will require environmentfriendly novel food sources with high nutritional value. Insects may be one of such novel food sources. However, there needs to be an assessment of the risks associated with their consumption, including allergic risks. Therefore, we performed a systematic review aiming to analyse current data available regarding the allergic risks of consuming insects. We reviewed all reported cases of food allergy to insects, and studied the possibility of cross-reactivity and co-sensitisation between edible insects, crustaceans and house dust mites. We analysed a total of 25 articles -eight assessing the cross-reactivity/co-sensitisation between edible insects, crustaceans and house dust mites; three characterizing allergens in edible insects and 14 case reports, describing case series or prevalence studies of food allergy caused by insects. Cross-reactivity/co-sensitisation between edible insects and crustaceans seems to be clinically relevant, while it is still unknown if co-sensitisation between house dust mites and edible insects can lead to a food allergy. Additionally, more information is also needed about the molecular mechanisms underlying food allergy to insects, although current data suggest that an important role is played by arthropod pan-allergens such as tropomyosin or arginine kinase.

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Section: Resultsmentioning

confidence: 96%

“…Similar results were also found by van Broekhoven et al . , who identified tropomyosin from yellow mealworm to react with IgE from crustacean allergic patients. Boiling or in vitro digestion did not significantly alter tropomyosin IgE‐binding capacity, while frying eliminated it.…”

Section: Resultsmentioning

confidence: 99%

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

128

View full text Add to dashboard Cite

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“…Each strip was then dried for 1 h at 37°C and stored at room temperature in the dark for up to 1 week. Per patient, one strip was used to analyse the IgE reactivity to the different nuts, seeds, and mango protein fractions using the dot blot technique as described earlier [35]. A maximum of 10 patients’ sera were screened per handling, every time taking along an antibody background control strip incubated with TBS buffer instead of patient serum.…”

Section: Methodsmentioning

confidence: 99%

IgE Cross-Reactivity of Cashew Nut Allergens

Bastiaan‐Net

Reitsma

Cordewener

et al. 2018

Int Arch Allergy Immunol

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Background: Allergic sensitisation towards cashew nut often happens without a clear history of eating cashew nut. IgE cross-reactivity between cashew and pistachio nut is well described; however, the ability of cashew nut-specific IgE to cross-react to common tree nut species and other Anacardiaceae, like mango, pink peppercorn, or sumac is largely unknown. Objectives: Cashew nut allergic individuals may cross-react to foods that are phylogenetically related to cashew. We aimed to determine IgE cross-sensitisation and cross-reactivity profiles in cashew nut-sensitised subjects, towards botanically related proteins of other Anacardiaceae family members and related tree nut species. Method: Sera from children with a suspected cashew nut allergy (n = 56) were assessed for IgE sensitisation to common tree nuts, mango, pink peppercorn, and sumac using dot blot technique. Allergen cross-reactivity patterns between Anacardiaceae species were subsequently examined by SDS-PAGE and immunoblot inhibition, and IgE-reactive allergens were identified by LC-MS/MS. Results: From the 56 subjects analysed, 36 were positive on dot blot for cashew nut (63%). Of these, 50% were mono-sensitised to cashew nuts, 19% were co-sensitised to Anacardiaceae species, and 31% were co-sensitised to tree nuts. Subjects co-sensitised to Anacardiaceae species displayed a different allergen recognition pattern than subjects sensitised to common tree nuts. In pink peppercorn, putative albumin- and legumin-type seed storage proteins were found to cross-react with serum of cashew nut-sensitised subjects in vitro. In addition, a putative luminal binding protein was identified, which, among others, may be involved in cross-reactivity between several Anacardiaceae species. Conclusions: Results demonstrate the in vitro presence of IgE cross-sensitisation in children towards multiple Anacardiaceae species. In this study, putative novel allergens were identified in cashew, pistachio, and pink peppercorn, which may pose factors that underlie the observed cross-sensitivity to these species. The clinical relevance of this widespread cross-sensitisation is unknown.

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“…Heat processing and in vitro digestion reduces the allergic reaction but does not eliminate it completely [85]. The feeding of freezedried mealworm powder to rats in a safety assessment study did not show any adverse effects, toxicity, or allergy [88].…”

Section: Allergensmentioning

confidence: 95%

“…There are only a few studies reporting the potential allergy risk posed by mealworms or insects in general. However, mealworm proteins cross-reacted in vitro with IgE produced by patients allergic to house dust mites and crustaceans, in response to tropomyosin, a well-known allergen in arthropods [85,86]. A recent double-blind placebo study in humans showed that mealworm allergy is most likely in patients allergic to shrimp, with a potentially severe outcome [87].…”

Section: Allergensmentioning

confidence: 99%

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Grau

Vilcinskas

Joop

2017

Zeitschrift Für Naturforschung C

144

100

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Abstract:The farming of edible insects is an alternative strategy for the production of protein-rich food and feed with a low ecological footprint. The industrial production of insect-derived protein is more cost-effective and energy-efficient than livestock farming or aquaculture. The mealworm Tenebrio molitor is economically among the most important species used for the large-scale conversion of plant biomass into protein. Here, we review the mass rearing of this species and its conversion into food and feed, focusing on challenges such as the contamination of food/feed products with bacteria from the insect gut and the risk of rapidly spreading pathogens and parasites. We propose solutions to prevent the outbreak of infections among farmed insects without reliance on antibiotics. Transgenerational immune priming and probiotic bacteria may provide alternative strategies for sustainable insect farming.

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Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species

Cited by 95 publications

References 36 publications

Allergic risks of consuming edible insects: A systematic review

Allergic risks of consuming edible insects: A systematic review

IgE Cross-Reactivity of Cashew Nut Allergens

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

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