Oleosins: A Short Allergy Review

Majsiak, Emilia; Choina, Magdalena; Miśkiewicz, Karolina; Doniec, Zbigniew; Kurzawa, Ryszard

doi:10.1007/5584_2020_579

Cited by 15 publications

(15 citation statements)

References 12 publications

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“…Since the solubility of natural oleosin in a detergent-free buffer is still a problem, it is reported that attempts have been made to construct a water-soluble oleosin . With the development of technology and the application of various new technologies, oleosin is expected to be added to diagnostic extracts to improve risk assessment and food allergy management . In summary, this study not only increases our understanding of buckwheat allergies and oil-soluble allergens in general, it may also be used to improve diagnostic tests for buckwheat allergies in the future.…”

Section: Resultsmentioning

confidence: 93%

Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6

Chen

Fan

et al. 2021

J. Agric. Food Chem.

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Buckwheat is one of the five main allergenic foods (eggs, milk, wheat, buckwheat, and peanuts). Oleosin is an important type of allergen in some allergic foods. However, although most diagnostic nut and seed extracts are defatted, some patients with food allergies may have false negative diagnostic results of oleosin in vitro. Recently, we found that the serum of buckwheat allergic patients responded strongly to an 18 kDa protein. Mass spectrometry analysis showed it is the oleosin protein family. We further purified and evaluated the allergenicity of this buckwheat oleosin-type allergen, which is involved in the formation of buckwheat oil bodies. The tartary buckwheat oleosin allergen was named Fag t 6, according to the WHO/IUIS Allergen Nomenclature Subcommittee criteria. The DNA sequence of tartary buckwheat oleosin was cloned. Dot blot and enzyme-linked immunosorbent assay (ELISA) showed half of the 20 buckwheat allergic patients' serum had strong reactivity with purified buckwheat Fag t 6. Circular dichroism experiment analysis of its thermal stability showed a Tm of 64.65 ± 0.65 °C. A buckwheat allergy showed possible cross-reaction with a wheat allergy. In summary, this study not only increases our understanding of buckwheat allergies and oil-soluble allergens in general, it may also be used to improve diagnostic tests for buckwheat allergies in the future.

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Section: Resultsmentioning

confidence: 93%

Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6

Chen

Fan

et al. 2021

J. Agric. Food Chem.

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“…As a member of thioredoxin superfamily, glutaredoxins contain a highly conserved active site C-X-X-C motifa -a major epitope region with high immunogenicity (27). Oleosins are considered typical allergens present in some allergenic plantbased foods (28). For instance, the oleosin Fag t 6 (18 kDa) from buckwheat seeds was reported to cause allergic symptoms (29).…”

Section: Proteomics-based Identification and Epitope Prediction Of B Napus Bee Pollen Allergensmentioning

confidence: 99%

A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen

et al. 2022

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Bee pollen is consumed for its nutritional and pharmacological benefits, but it also contains hazardous allergens which have not been identified. Here, we identified two potential allergens, glutaredoxin and oleosin-B2, in Brassica napus bee pollen using mass spectrometry-based proteomics analyses, and used bioinformatics to predict their antigenic epitopes. Comparison of fermented (by Saccharomyces cerevisiae) and unfermented bee pollen samples indicated that glutaredoxin and oleosin-B2 contents were significantly decreased following fermentation, while the contents of their major constituent oligopeptides and amino acids were significantly increased based on metabolomics analyses. Immunoblot analysis indicated that the IgE-binding affinity with extracted bee pollen proteins was also significantly decreased after fermentation, suggesting a reduction in the allergenicity of fermented bee pollen. Furthermore, fermentation apparently promoted the biosynthesis of L-valine, L-isoleucine, L-tryptophan, and L-phenylalanine, as well as their precursors or intermediates. Thus, fermentation could potentially alleviate allergenicity, while also positively affecting nutritional properties of B. napus bee pollen. Our findings might provide a scientific foundation for improving the safety of bee pollen products to facilitate its wider application.

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“…Orzeszki ziemne najczęściej spożywane są w postaci prażonej, a obróbka cieplna powoduje rozpad ochronnej warstwy lipidów wokół Ara h 8, co sprzyja silniejszej stymulacji układu immunologicznego. W konsekwencji, u osoby uczulonej wobec Ara h 8 może dojść do rozwoju ciężkich objawów ogólnoustrojowych po spożyciu prażonych orzeszków [12,13].…”

Section: Opis Stanu Wiedzyunclassified

“…Inną molekułą orzeszka ziemnego, która jest połączona z ochronną warstwą tłuszczów, jest Ara h 9, przedstawiciel rodziny białek nieswoiście transportujących lipidy (ang. nonspecific lipid transfer proteins, nsLTPs) [13]. Uczulenie wobec tej molekuły może być wynikiem reakcji krzyżowych z innymi nsLTPs, na przykład molekułą brzoskwini Pru p 3.…”

Section: Opis Stanu Wiedzyunclassified

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benefits of component-resolved diagnosis in diagnostics of peanut allergy

Choina¹,

Gromek²,

Marzęda

et al. 2022

J Educ Health Sport

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Introduction: Why can a peanut allergy cause exceptionally severe reactions, but not to everyone? Is there a way to identify patients who might experience these reactions? What is molecular diagnostics of allergy and what are the benefits of diagnosing patients at risk of anaphylaxis after consuming peanuts? Purpose: The aim of the study is to show the benefits of molecular diagnostics of allergies based on the example of peanut allergy.Description of the state of knowledge: The diagnosis of peanut allergy is based on the assessment of the clinical presentation. The gold diagnostic standard is to perform a food challenge for suspected allergen. The following tests are helpful in diagnosis: skin tests or determination of allergen-specific E antibodies (asIgE) in blood serum. Until recently, the determination of asIgE concentration was possible only for allergen extracts. A milestone in diagnosing allergies is a serological diagnosis based on allergen molecules. The possibility of testing individual molecules increases the sensitivity and specificity of peanut allergy diagnostics and allows to indicate the risk of anaphylaxis in individual patients.Summary: Molecular diagnostics in individuals with peanut allergy make it possible to determine the individual patient’s allergy profile and indicate the risk of anaphylaxis. The information obtained with the help of this tool allows for precise therapeutic recommendations for people allergic to peanuts. Such diagnostics is a step towards personalized medicine in allergology. Keywords: allergy; molecular diagnostics of allergy; allergen-specific E antibodies; asIgE

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Oleosins: A Short Allergy Review

Cited by 15 publications

References 12 publications

Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6

Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6

A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen

benefits of component-resolved diagnosis in diagnostics of peanut allergy

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