Soybean Allergens Affecting North American Patients Identified by 2D Gels and Mass Spectrometry

Gagnon, Christine; Poysa, Vaino; Cober, Elroy R.; Gleddie, S.

doi:10.1007/s12161-009-9090-3

Cited by 32 publications

(20 citation statements)

References 34 publications

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“…3, 5, 12, and 22) were identified as corresponding to allergenic molecules (Table 2 ). It has reported that class I small heat shock protein (Hsp) is one of allergens in soybean (Gagnon et al, 2010 ). Hsp70 proteins have been demonstrated to bind to human IgE from patients sensitized to penicillium (Shen et al, 1997 ), cystic echinococcosis (Ortona et al, 2003 ), and to corn and wheat dust (Chiung et al, 2000 ).…”

Section: Resultsmentioning

confidence: 99%

Proteomic analysis and candidate allergenic proteins in Populus deltoides CL. “2KEN8” mature pollen

Zhang

Fan

et al. 2015

Front. Plant Sci.

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Proteomic analysis was used to generate a map of Populus deltoides CL. “2KEN8” mature pollen proteins. By applying 2-D electrophoresis, we resolved 403 protein spots from mature pollen. Using the matrix-assisted laser desorption/ionization time time-of-flight/time-of-flight tandem mass spectrometry method, we identified 178 distinct proteins from 218 protein spots expressed in mature pollen. Moreover, out of these, 28 proteins were identified as putative allergens. The expression patterns of these putative allergen genes indicate that several of these genes are highly expressed in pollen. In addition, the members of profilin allergen family were analyzed and their expression patterns were compared with their homologous genes in Arabidopsis and rice. Knowledge of these identified allergens has the potential to improve specific diagnosis and allergen immunotherapy treatment for patients with poplar pollen allergy.

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Section: Resultsmentioning

confidence: 99%

Proteomic analysis and candidate allergenic proteins in Populus deltoides CL. “2KEN8” mature pollen

Zhang

Fan

et al. 2015

Front. Plant Sci.

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“…Protein extracts were obtained by centrifugation and stored at 4°C until further use. The Tris extracts were prepared by homogenising 1 g of sample in 10 mL Tris buffer (20 mM Tris pH 7.6; 150 mM NaCl; 1 mM EDTA) [34] using the same procedure as described for the urea/phosphate buffer. The same extraction procedures were applied for pink peppercorn and sumac, except that 2.5 and 5 g of sample was used per urea/phosphate or Tris buffer, respectively.…”

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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“…With respect to heavy metals such as cadmium, the importance of selecting low-Cd uptake genotypes is obviously clear and indisputable when considering the accumulation effect and long half-life of Cd in the human body as a consequence of chronical intake (JÄRUP and ÅKESSON, 2009; JHA and BOHRA, 2016). In contrast, in the field of allergen removal, the prevalence of particular allergens and the clinical relevance of null-mutants such as the P34-null soybean need to be better confirmed prior to introgression of the trait; while P34 is regarded as the immunodominant allergen in most reports, other allergenic proteins are considered as more significant in some studies (GAGNON et al, 2010). Apart from the human food safety discussion, soybean allergen removal might also become relevant in livestock and aquaculture feeding, as pigs and other mammals have been described to show allergic reaction against P34 or other soybean proteins, and salmonoids are developing hypersensitivity to soy-based feeds (SEWEKOW et al, 2012;SCHMIDT et al, 2015;HERMAN and SCHMIDT, 2016).…”

Section: Discussionmentioning

confidence: 99%

From proteomics to ionomics: Soybean genetic improvement for better food safety

2018

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Soybean is a major protein and oilseed crop for food and livestock feed production, which is increasingly utilized in the food industry due to its favorable protein content and a superior overall seed composition with a high nutritional value. However, some of the soybean seed components have the potential to reduce the value of soy-food products as they are posing different food safety risks. Therefore, the objective of the present review was to evaluate options of soybean genetic improvement for the development of food-grade soybeans with a focus on food safety traits. To date, useful genetic variation in soybean germplasm collections and breeding materials has been described for protein components such as allergens or anti-nutritional factors, for fatty acid composition relevant to food safety, and for toxic heavy metal accumulation. Due to the progress in genomic research, genetic markers are available for assisting the introgression of major food safety traits into breeding populations, and the genetic mechanisms behind particular food safety traits have been clarified. Moreover, analytical methods from the fields of proteomics or ionomics are helpful for validating selection response and for monitoring quality features across genotypes. As consumer demand for food safety is steadily increasing, plant breeding approaches are gaining in importance as they can provide high-quality soybean raw materials to the food industry. For implementing better food safety on the consumer level, however, it appears that coordinated action between plant breeding and genetic research, food processing and marketing of products needs to be developed.

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Soybean Allergens Affecting North American Patients Identified by 2D Gels and Mass Spectrometry

Abstract: In this study, we compared the immunoglobulin E immunological reactions of 23 soy-allergic, nine soysensitive, and four non-allergic human sera to soybean proteins separated by 1D and 2D gel

Cited by 32 publications

References 34 publications

Proteomic analysis and candidate allergenic proteins in Populus deltoides CL. “2KEN8” mature pollen

Proteomic analysis and candidate allergenic proteins in Populus deltoides CL. “2KEN8” mature pollen

IgE Cross-Reactivity of Cashew Nut Allergens

From proteomics to ionomics: Soybean genetic improvement for better food safety

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