Recently introduced foods as new allergenic sources: Sensitisation to Goji berries (Lycium barbarum)

Carnés, Jerónimo; Larramendi, Carlos H.; Ferrer, A.; Huertas, A.J.; López-Matas, M. Ángeles; Pagán, Juan Antonio; Navarro, L.A.; García-Abujeta, José Luis; Vicario, Sandra; Peña, Maribel

doi:10.1016/j.foodchem.2012.10.005

Cited by 42 publications

(33 citation statements)

References 27 publications

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“…This could be explained by the fact that ns-LTPs resist to gastroduodenal proteolysis (Cavatorta et al 2010;Wijesinha-Bettoni et al 2010) and thermal processing (Matejkova et al 2009;Sancho et al 2005;Scheurer et al 2004). However, it should also be kept in mind that in addition to plant food allergies, sensitization to Can s 3 might also explain cross-reactions to Hevea latex (Beezhold et al 2003;Faber et al 2015b;Quadri and Nasserullah 2001;Rihs et al 2006), alcoholic beverages such as beer and wine (Asero et al 2001;Jegou et al 2000) and tobacco (Nicotinia tabaccum) (Carnes et al 2013;Faber et al 2015a). Figure 1 gives a non-exhaustive overview of this ''cannabis-fruit/vegetable syndrome''.…”

Section: Clinical Manifestationsmentioning

confidence: 99%

Cannabis Allergy: What do We Know Anno 2015

Decuyper

Ryckebosch

Gasse

et al. 2015

Arch. Immunol. Ther. Exp.

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For about a decade, IgE-mediated cannabis (marihuana) allergy seems to be on the rise. Both active and passive exposure to cannabis allergens may lead to a cannabis sensitization and/or allergy. The clinical manifestations of a cannabis allergy can vary from mild to lifethreatening reactions, often depending on the route of exposure. In addition, sensitization to cannabis allergens can trigger various secondary cross-allergies, mostly for plant-derived food. This clinical entity, which we have designated as the ''cannabis-fruit/vegetable syndrome'' might also imply cross-reactivity with tobacco, latex and plant-food derived alcoholic beverages. These secondary cross-allergies are mainly described in Europe and appear to result from cross-reactivity between non-specific lipid transfer proteins or thaumatin-like proteins present in Cannabis sativa and their homologues that are ubiquitously distributed throughout plant kingdom. At present, diagnosis of cannabis-related allergies rests upon a thorough history completed with skin testing using native extracts from buds and leaves. However, quantification of specific IgE antibodies and basophil activation tests can also be helpful to establish correct diagnosis. In the absence of a cure, treatment comprises absolute avoidance measures including a stop of any further cannabis (ab)use.

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Section: Clinical Manifestationsmentioning

confidence: 99%

Cannabis Allergy: What do We Know Anno 2015

Decuyper

Ryckebosch

Gasse

et al. 2015

Arch. Immunol. Ther. Exp.

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“…A high number of species was localized into membrane and implicated in nucleotide binding, in red-ox processes, in ATP binding and in metabolic processes. As regards Goji berries allergens, reported by recent literature [47,48], it has been possible to identify the well-known lipid transfer proteins (LTP) and some other proteins suspected to be allergenic in goji berries or with confirmed allergenic activity in other fruits, like a 11s globulin, also called legumin, a peroxidase and a pectinesterase. This study offered the development of detection methods for goji berry allergens in order to reveal the presence of potential allergenic proteins, never identified because of their lowabundance, ensuring thus consumers' protection.…”

Section: Fruit Proteomicsmentioning

confidence: 99%

Proteomics of fruits and beverages

Fasoli

Righetti

2015

Current Opinion in Food Science

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“…Goji berry, a fruit originated from Asian countries such as China and India, has been used for many years in herbal medicine (Carnés et al, 2013;Donno et al, 2015). This fruit is considered a functional food of great importance for the China and has become increasingly common in the Europe and North America (Li et al, 2007, Dong et al, 2009Carnés et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…This fruit is considered a functional food of great importance for the China and has become increasingly common in the Europe and North America (Li et al, 2007, Dong et al, 2009Carnés et al, 2013). Goji berry has gained prominence in recent years in the scientific community due to its anti-inflammatory (Potterat, 2010;Nardi et al, 2016), antioxidant (Amagase and Farnsworth, 2011;Donno et al, 2015) and antitumor (Wawruszak et al, 2016) activities.…”

Section: Introductionmentioning

confidence: 99%

Optimization of phenolic compounds extraction with antioxidant activity from açaí, blueberry and goji berry using response surface methodology

Moura¹,

Lima²,

Oldoni

et al. 2018

Emir J Food Agric

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The aim of this study was to determine the best extraction conditions of phenolic compounds present in açaí, blueberry and goji berry fruits using the response surface methodology (RSM). The phenolic compounds profile by high-performance liquid chromatography, antioxidant activity was also determined. A factorial 23 design was used to analyze the effect of the solvent (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction of total phenolic compounds (TPC) and activity antioxidant (AA). The variables time and temperature had a positive effect on antioxidant activity (AA) in their highest levels, 60 min and 60 °C, respectively. The solvent ethanol 800 g/mL was more efficient in TPC extracting with AA in all matrices. Rutin was present in high amounts in blueberry and goji berry, and the myricetin in açaí. The açaí showed higher in vitro antioxidant activity when extracted at 60 °C for 60 min. The high correlation coefficient (0.98) of global response (GR) showed that we can find out single and global response in research with multiple dependent variables. The GR analysis indicated the highest values of the TPC and AA when the fruits were extracted at 60°C for 60 min using ethanol as solvent and it was very useful for simplifying and improving the phenolic compounds extraction performance.

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Recently introduced foods as new allergenic sources: Sensitisation to Goji berries (Lycium barbarum)

Cited by 42 publications

References 27 publications

Cannabis Allergy: What do We Know Anno 2015

Cannabis Allergy: What do We Know Anno 2015

Proteomics of fruits and beverages

Optimization of phenolic compounds extraction with antioxidant activity from açaí, blueberry and goji berry using response surface methodology

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