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Towards the Importance of Fenugreek Proteins
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Allergenicity risks of legumes might include mild skin reaction, oral allergy or extreme anaphylactic reactions. Allergenic legumes are reported in the order of peanut > soybean > lentil > chickpea > pea > mung bean. Allergenic proteins of peanut, as the most serious potential allergen among legumes, are reported as peanut profilin (Ara h 5), pathogenesis-related (PR-10), pollen protein (Ara h 8), prolamins (Ara h 2, Ara h 6, Ara h 7, and Ara h 9), cupins (Ara h 1, Ara h 3, and Ara h 4) and oleosins (Ara h 10 and Ara h 11) (Fæste et al., 2010). Allergenic legumes proteins usually show high resistance to prolonged heat treatments or extensive proteolysis (Carbonaro et al., 2014). Research studies indicate that sensitization might happen in peanut allergic patients by consumption of fenugreek-containing foods, probably owing to extensive cross-reactivity between these two legumes. Cross‐reactivity occurs when one antibody binds to different allergens due to highly similar epitopes, homologous proteins containing conserved sequence motifs (Vinge et al., 2012). Such cross-reactivity between other members of the Leguminosae family such as peanut, soy, and lupin has previously been documented (Lallès & Peltre, 1996; Jensen et al., 2008; Fæste et al., 2010).
Mite allergens
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Enrique Fernández-Caldas, Leonardo Puerta, Luis Caraballo, Victor Iraola, Richard F. Lockey
The allergenicity of B. tropicalis, Lepidoglyphus destructor, Glycyphagus domesticus, Tyrophagus putrescentiae, Acarus siro, Aleuroglyphus ovatus, Suidasia medanensis, and Thyreophagus entomophagus has been demonstrated in different populations, and for most of them several allergens are characterized [151]. Some of these allergens can be considered as pan-allergens, while some have sequence homology and biological functions like those previously described in the Dermatophagoides spp. As we presented before, the main allergens described in storage mites include FABPs, tropomysin and paramyosin homologues, apolipophorine-like proteins, α-tubulines, and others, such as groups 2, 5, and 7 allergens. The allergenicity of other species such as Acarus farris, Austroglycyphagus malaysiensis, B. kulagini, B. tjibodas, Cheyletus eruditus, Chortoglyphus arcuatus, Gohieria fusca, Thyreophagus entomophagus, and Tyrophagus longior also has been investigated. Table 14.2 shows a list of the main families and species of storage mites described as allergenic [152].
Lactic Acid Bacteria Application to Decrease Food Allergies
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Vanessa Biscola, Marcela Albuquerque Cavalcanti de Albuquerque, Tatiana Pacheco Nunes, Antonio Diogo Silva Vieira, Bernadette Dora Gombossy de Melo Franco
Currently, the only effective method to prevent food allergy is to avoid the responsible allergen. However, this strategy is particularly difficult due to the ubiquitous nature of food allergens and the risks of cross-contamination. Furthermore, it leads to dietary restrictions that may cause relevant nutritional deficiencies, especially for young children, the most affected population. Therefore, the study of new strategies to reduce food allergy is of great scientific interest. Trying to find new alternatives to fulfill this purpose, many studies have addressed the role of food processing in reducing allergic reactions. The principle of these approaches relies on the modification of the structural conformation of the antigenic proteins present in the food, causing alterations on their specific IgE-binding sites (called IgE-binding epitopes) and preventing allergy to set off. Some of the modifications caused by food processing include unfolding, aggregation, cross-linking between ingredients, oxidation, glycosylation, and disruption of IgE-binding epitopes. However, the efficacy of food processing on allergy reduction is affected by its nature, the exposure time and the intensity of the treatment applied. Since food allergens differ in molecular and structural properties, the techniques used can reduce allergy, but can also present no effect or even increase allergenicity, by exposing hidden epitopes or contributing to the formation of neo-allergens (Verhoeckx et al. 2015, Okolie et al. 2018).
Kidney-bean (Phaseolus Vulgaris) Dependent, Exercise-induced Anaphylaxis in Patients Comorbid with Mugwort (Artemisia Vulgaris) Pollinosis
Published in Immunological Investigations, 2021
The present study evaluated the allergenicity of patients with kidney-bean-induced anaphylaxis that was comorbid with mugwort pollinosis. Patients’ sera were sensitive to both mugwort pollen and kidney bean extracts. Immunoblotting analysis revealed a 100% positivity of crude mugwort pollen extract, and a 83.3% positivity of crude kidney bean extract of patients’ sera. Both mugwort and kidney beans presented reactive proteins with a molecular weight of ~60 kDa and 10–15 kDa. The ~26 kDa protein in mugwort and 30 kDa protein in kidney beans might consist of the same components. Immunoblot-inhibition assay further suggested the cross-reactivity between mugwort and kidney beans. All of these findings implicated the 26–30 kDa, 10–15 kDa, and 60 kDa proteins as potential causative agents of the cross-reactivity between mugwort and kidney beans. These findings are clinically important, because kidney beans are one of the most common foods in China, and in kidney beans, few allergens have been found to induce allergic diseases. No reports about the cross-reactivity between mugwort and kidney bean have been published; therefore, this study evaluated for the first time such cross-reactivity in clinical patients.
Dietary advanced glycation end-products elicit toxicological effects by disrupting gut microbiome and immune homeostasis
Published in Journal of Immunotoxicology, 2021
AGEs are known for imparting detrimental effects on human health, in part because they accumulate in the extracellular matrix of various tissues; ultimately, such effects contribute to aging and chronic diseases (Kellow and Coughlan 2015). The modes of action by which AGEs act in situ include: (1) crosslinking of proteins, lipids, and nucleic acids, leading to alterations in cell structures and functions; (2) activation of receptors for AGEs, resulting in cell proliferation, autophagy, inflammation, and/or apoptosis; (3) generation of reactive oxygen species (ROS) that contribute to oxidative stress; and, (4) impairing mitochondrial function. Furthermore, some AGEs can be recognized as antigens to induce immune responses. Dietary AGEs are also known to possess allergenicity and immunogenicity properties that may play a role in food allergy (Gupta et al. 2018).
Dermatophagoides spp. hypoallergens design: what has been achieved so far?
Published in Expert Opinion on Therapeutic Patents, 2020
Eduardo Santos da Silva, Carina Silva Pinheiro, Luis Gustavo Carvalho Pacheco, Neuza Maria Alcantara-Neves
These allergenic serine proteases of Dermatophagoides spp. were only identified in our analyses as hypoallergenic variants in articles (Figure 3(b)) [41,45]. Previous studies conducted in tropical regions showed that 14–54% and 16% of Dermatophagoides spp.-allergic patients displayed IgE reactivity to Der p 3 and Der f 3, respectively [41,45,99,100]. Recently, it has been proposed that Der f 3 may trigger the Th17-skewed allergic response through protease-activated receptors [101]. In addition, these allergens have a participation in the maturation cascade of other Dermatophagoides spp. proteases [95–97], showing that, despite classified as minor allergens, their contribution in the whole context of Dermatophagoides spp. allergenicity maybe be currently underestimated.