Stability of Transgene Expression in Reduced Allergen Peanut (<i>Arachis hypogaea</i> L.) across Multiple Generations and at Different Soil Sulfur Levels

Chandran, Manju; Chu, Ye; Maleki, Soheila J.; Ozias‐Akins, Peggy

doi:10.1021/jf504892f

Cited by 9 publications

(4 citation statements)

References 67 publications

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“…Some exotic, naturally occurring, peanut varieties that have clearly different allergenicity attributes have been described in literature (Krause et al, 2010;Ramos et al, 2009;Schmidt et al, 2009), but these peanut types are not commonly consumed in Western countries. Using genetic modification, attempts were made to develop new varieties of peanut that are low in certain allergens (Chandran et al, 2015;Chu et al, 2008;Knoll et al, 2011;Riascos et al, 2010). None of these peanuts are commercially available or used by the food industry in the U.S. or other Western countries.…”

Section: Consequences For Allergenicitymentioning

confidence: 99%

Allergenicity attributes of different peanut market types

Koppelman

Jayasena

Luykx

et al. 2016

Food and Chemical Toxicology

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a b s t r a c tFour different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparative allergenicity of these distinct market classes. The aim of this study was to compare allergenicity attributes of different peanut cultivars.The protein content and protein profiles were highly comparable for all tested cultivars. All cultivar samples contained the major allergens Ara h 1, Ara h 2, Ara h 3 and Ara h 6, as assessed by SDS-PAGE and RP-HPLC, although some minor differences in major allergen content were found between samples. All samples were reactive in commercial ELISAs for detection and quantification of peanut protein. IgEbinding potency differed between samples with a maximum factor of 2, indicating a highly comparable allergenicity.Based on our observations, we conclude that peanuts from the main market types consumed in Western countries are highly comparable in their allergenicity attributes, indicating that safety considerations with regard to peanut allergy are not dependent on the peanut cultivar in question.

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Section: Consequences For Allergenicitymentioning

confidence: 99%

Allergenicity attributes of different peanut market types

Koppelman

Jayasena

Luykx

et al. 2016

Food and Chemical Toxicology

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“…Other studies have also sought to decrease peanut allergy by silencing Ara h 2 using a specific RNAi gene silencing (Dodo et al., 2008). Transgenic peanut lines with suppressed Ara h 2 and Ara h 6 protein expression remained stable for several generations (Chandran et al., 2015). In the case of wheat, silencing of gluten synthesis led to the production of a low gluten wheat variety, which is safe for many gluten allergy‐sensitive individuals (Wen et al., 2012).…”

Section: Scope For Developing Hypoallergenic Crops With Minimal Effec...mentioning

confidence: 99%

“…Decreased allergenicity to the immune dominant Ara h 2 protein was achieved in peanuts using RNAi technology (Dodo et al., 2008). In addition, RNAi approaches have been successfully used to suppress the expression of Ara h 2 and Ara h 6 allergens without adverse effects on seed germination and plant growth and development (Chandran et al., 2015; Chu et al., 2008). Similarly, the silencing of gluten synthesis in wheat led to the production of a low‐gluten wheat variety (Wen et al., 2012).…”

Section: Phenomics and Omics Approaches To Reducing Allergensmentioning

confidence: 99%

Prospects for developing allergen‐depleted food crops

Lokya,

Parmar,

Pandey

et al. 2023

The Plant Genome

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In addition to the challenge of meeting global demand for food production, there are increasing concerns about food safety and the need to protect consumer health from the negative effects of foodborne allergies. Certain bio‐molecules (usually proteins) present in food can act as allergens that trigger unusual immunological reactions, with potentially life‐threatening consequences. The relentless working lifestyles of the modern era often incorporate poor eating habits that include readymade prepackaged and processed foods, which contain additives such as peanuts, tree nuts, wheat, and soy‐based products, rather than traditional home cooking. Of the predominant allergenic foods (soybean, wheat, fish, peanut, shellfish, tree nuts, eggs, and milk), peanuts (Arachis hypogaea) are the best characterized source of allergens, followed by tree nuts (Juglans regia, Prunus amygdalus, Corylus avellana, Carya illinoinensis, Anacardium occidentale, Pistacia vera, Bertholletia excels), wheat (Triticum aestivum), soybeans (Glycine max), and kidney beans (Phaseolus vulgaris). The prevalence of food allergies has risen significantly in recent years including chance of accidental exposure to such foods. In contrast, the standards of detection, diagnosis, and cure have not kept pace and unfortunately are often suboptimal. In this review, we mainly focus on the prevalence of allergies associated with peanut, tree nuts, wheat, soybean, and kidney bean, highlighting their physiological properties and functions as well as considering research directions for tailoring allergen gene expression. In particular, we discuss how recent advances in molecular breeding, genetic engineering, and genome editing can be used to develop potential low allergen food crops that protect consumer health.

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“…Using random mutagenesis or traditional breeding strategies to obtain allergen‐free plants is difficult and time consuming, especially for polyploid crops with multiple gene copies. Genetic engineering technologies such as RNA interference (RNAi) have been used to alleviate peanut ( Arachis hypogaea ) allergy by silencing genes encoding allergens (Chandran et al., 2015; Dodo et al., 2008). Using programmable nucleases, like CRISPR/Cas9 or TALEN, targeted random mutations and deletions can be induced (Manghwar et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Removing the major allergen Bra j I from brown mustard (Brassica juncea) by CRISPR/Cas9

et al. 2021

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SUMMARY Food allergies are a major health issue worldwide. Modern breeding techniques such as genome editing via CRISPR/Cas9 have the potential to mitigate this by targeting allergens in plants. This study addressed the major allergen Bra j I, a seed storage protein of the 2S albumin class, in the allotetraploid brown mustard (Brassica juncea). Cotyledon explants of an Indian gene bank accession (CR2664) and the German variety Terratop were transformed using Agrobacterium tumefaciens harboring binary vectors with multiple single guide RNAs to induce either large deletions or frameshift mutations in both Bra j I homoeologs. A total of 49 T0 lines were obtained with up to 3.8% transformation efficiency. Four lines had large deletions of 566 up to 790 bp in the Bra j IB allele. Among 18 Terratop T0 lines, nine carried indels in the targeted regions. From 16 analyzed CR2664 T0 lines, 14 held indels and three had all four Bra j I alleles mutated. The majority of the CRISPR/Cas9‐induced mutations were heritable to T1 progenies. In some edited lines, seed formation and viability were reduced and seeds showed a precocious development of the embryo leading to a rupture of the testa already in the siliques. Immunoblotting using newly developed Bra j I‐specific antibodies revealed the amount of Bra j I protein to be reduced or absent in seed extracts of selected lines. Removing an allergenic determinant from mustard is an important first step towards the development of safer food crops.

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Stability of Transgene Expression in Reduced Allergen Peanut (Arachis hypogaea L.) across Multiple Generations and at Different Soil Sulfur Levels

Cited by 9 publications

References 67 publications

Allergenicity attributes of different peanut market types

Allergenicity attributes of different peanut market types

Prospects for developing allergen‐depleted food crops

Removing the major allergen Bra j I from brown mustard (Brassica juncea) by CRISPR/Cas9

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