Purification, characterization and allergenicity assessment of 26 kDa protein, a major allergen from Cicer arietinum

Verma, Alok; Sharma, Akanksha; Kumar, Sandeep; Gupta, Rinkesh Kumar; Kumar, Dinesh; Gupta, Kriti; Giridhar, B H; Das, Mukul; Dwivedi, Premendra D.

doi:10.1016/j.molimm.2016.05.002

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…Globulin were found putative allergens (Verma et al, 2013;Bar-El Dadon et al, 2014;Wangorsch et al, 2020). Albumins (2S and Pa2) were also considered to evoke allergic reactions in chickpea-sensitive individuals (Bar-El Dadon et al, 2013;Verma et al, 2016). Seven putative chickpea allergens (Q9SMK8, Q39450, Q9SMJ4, Q304D4, G1K3R9, G1K3S0 and O23758) were identified, where the sequences Q9SMK8, Q39450, Q9SMJ4 and Q304D4 were predicted to have cross-reactivity with the allergens Ara h 8, Gly m 4, Vig r 1 and Bet v 1 (Kulkarni et al, 2013).…”

Section: Allergenicitymentioning

confidence: 99%

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Boukid

2021

Int J of Food Sci Tech

106

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Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17-22%) that can be dry-or wet-extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.

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Section: Allergenicitymentioning

confidence: 99%

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Boukid

2021

Int J of Food Sci Tech

106

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“…Certain previously unidentified novel red gram allergens were also identified through mass spectrometry. A 26-kDa chickpea allergen was identified as plant albumin [109], which reacted with IgE antibodies of peanut-allergic subjects. A comparative study on the stability of SGF-treated allergens from most of the widely consumed legumes revealed that the majority of the allergens remained IgE reactivity after digestion, which was in agreement with the previous findings on the high prevalence of legume allergy within the Indian population.…”

Section: Molecular Allergology In Indiamentioning

confidence: 99%

Spectrum of Allergens and Allergen Biology in India

Bhattacharya

Sircar

Dasgupta³

et al. 2018

Int Arch Allergy Immunol

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The growing prevalence of allergy and asthma in India has become a major health concern with symptoms ranging from mild rhinitis to severe asthma and even life-threatening anaphylaxis. The “allergen repertoire” of this subcontinent is highly diverse due to the varied climate, flora, and food habits. The proper identification, purification, and molecular characterization of allergy-eliciting molecules are essential in order to facilitate an accurate diagnosis and to design immunotherapeutic vaccines. Although several reports on prevalent allergens are available, most of these studies were based on preliminary detection and identification of the allergens. Only a few of these allergen molecules have been characterized by recombinant technology and structural biology. The present review first describes the composition, distribution pattern, and natural sources of the predominant allergens in India along with the prevalence of sensitization to these allergens across the country. We go on to present a comprehensive report on the biochemical, immunological, and molecular information on the allergens reported so far from India. The review also covers the studies on allergy- related biosafety assessment of transgenic plants. Finally, we discuss the allergen-specific immunotherapy trials performed in India.

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“…The detailed mechanistic aspects of IgE-mediated CP allergy have been explained by a study done by our group. , The IgE-mediated reactions are also termed immediate type hypersensitivity because their consequences appear in less than a minute to hours after the ingestion of allergic foods in susceptible individuals. However, non-IgE-mediated allergic reactions are an outcome of either IgE/IgG-mediated allergic reaction or immune complex mediated responses.…”

Section: Chickpea Allergymentioning

confidence: 99%

“…59 Recently, vicilin (50 kDa) and the basic subunit of legumin (20 kDa) were reported as putative CP allergens. 68 The purification, characterization, and allergenicity assessment of 26 kDa CP allergen have been carried out 69 that may be useful for further allergen-specific immune therapy treatment. This will also help us to determine the proportion of allergy caused by individual allergens in comparison to CP crude protein.…”

Section: ■ Chickpea Allergymentioning

confidence: 99%

“…Recently, Src kinases have been found to be involved in the mast cell activation and degranulation via a signaling cascade triggered by CP allergen (Figure 4). 69 These allergic mediators are responsible for the onset of allergic and sometimes anaphylactic reactions in the body. CP allergen exposure also stimulates the production of a chemokine termed "chemokine (C−C motif) ligand-2 (CCL2)", which recruits monocytes, memory T cells, and dendritic cells to increase the inflammatory pathogenesis.…”

Section: ■ Chickpea Allergymentioning

confidence: 99%

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Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption

Gupta

Sharma

et al. 2016

J. Agric. Food Chem.

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Chickpeas (CPs) are one of the most commonly consumed legumes, especially in the Mediterranean area as well as in the Western world. Being one of the most nutritional elements of the human diet, CP toxicity and allergy have raised health concerns. CPs may contain various antinutritional compounds, including protease inhibitors, phytic acid, lectins, oligosaccharides, and some phenolic compounds that may impair the utilization of the nutrients by people. Also, high consumption rates of CPs have enhanced the allergic problems in sensitive individuals as they contain many allergens. On the other hand, beneficial health aspects of CP consumption have received attention from researchers recently. Phytic acid, lectins, sterols, saponins, dietary fibers, resistant starch, oligosaccharides, unsaturated fatty acids, amylase inhibitors, and certain bioactive compounds such as carotenoids and isoflavones have shown the capability of lowering the clinical complications associated with various human diseases. The aim of this paper is to unravel the health risks as well as health-promoting aspects of CP consumption and to try to fill the gaps that currently exist. The present review also focuses on various prevention strategies to avoid health risks of CP consumption using simple but promising ways.

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Purification, characterization and allergenicity assessment of 26 kDa protein, a major allergen from Cicer arietinum

Cited by 9 publications

References 36 publications

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Spectrum of Allergens and Allergen Biology in India

Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption

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