Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum)

被引：15

作者：

Wangorsch, Andrea ^{[1
]}

Kulkarni, Anuja ^{[1
,2
]}

Jamin, Annette ^{[1
]}

Spiric, Jelena ^{[1
]}

Braecker, Julia ^{[3
]}

Brockmeyer, Jens ^{[3
]}

Mahler, Vera ^{[1
]}

Blanca-Lopez, Natalia ^{[4
]}

Ferrer, Marta ^{[5
]}

Blanca, Miguel ^{[4
,6
]}

Torres, Maria ^{[6
]}

Gomez, Paqui ^{[6
]}

Bartra, Joan ^{[7
,8
]}

Garcia-Moral, Alba ^{[7
]}

Goikoetxea, Maria J. ^{[5
]}

Vieths, Stefan ^{[1
]}

Toda, Masako ^{[1
,9
]}

Zoccatelli, Gianni ^{[10
]}

Scheurer, Stephan ^{[1
]}

机构：

[1] Paul Ehrlich Inst, Div Allergol & Sect Mol Allergol, Paul Ehrlich Str 2, D-63225 Langen, Germany

[2] Amity Univ, Mumbai, Maharashtra, India

[3] Univ Stuttgart, Analyt Food Chem, Allmandring 5B, D-70569 Stuttgart, Germany

[4] Hosp Infanta Leonor, Allergy Serv, Gran Via Este 80, Madrid 28031, Spain

[5] Clin Univ Navarra, Inst Invest Sanit Navarra, IdiSNA, Dept Allergy, Pio XII*, Pamplona 3631008, Spain

[6] Hosp Civil, Jefe Serv Alergol, Plaza Hosp Civil S-N,Pabellon 5, Malaga 29009, Spain

[7] Clin Hosp, Allergy Unit, Pneumol Dept, St Antoni Maria Claret 167, Barcelona 08025, Catalunya, Spain

[8] Univ Barcelona, Inst Invest Biomed August Pi & Sunyer IDIBAPS, Carrer Rossello 149, Barcelona 08036, Spain

[9] Tohoku Univ, Grad Sch Agr Sci, Lab Food & Biomol Sci, Aoba Ku, Aramaki 468-1, Sendai, Miyagi 9808572, Japan

[10] Univ Verona, Dept Biotechnol, Str Grazie 15, I-37134 Verona, Italy

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2020年 / 64卷 / 19期

关键词：

allergen; chickpea allergy; Cic a 1; Cicer arietinum; IgE cross-reactivity; FOOD ALLERGY; BIRCH POLLEN; MAJOR ALLERGEN; EPIDEMIOLOGY; PEA; PATHOGENESIS; POPULATION; DIAGNOSIS;

D O I：

10.1002/mnfr.202000560

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Scope Chickpea (Cicer arietinum) allergy has frequently been reported particularly in Spain and India. Nevertheless, chickpea allergens are poorly characterized. The authors aim to identify and characterize potential allergens from chickpea. Methods and Results Candidate proteins are selected by an in silico approach or immunoglobuline E (IgE)-testing. Potential allergens are prepared as recombinant or natural proteins and characterized for structural integrity by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD)-spectroscopy, and mass spectrometry (MS) analysis. IgE-sensitization pattern of Spanish chickpea allergic and German peanut and birch pollen sensitized patients are investigated using chickpea extracts and purified proteins. Chickpea allergic patients show individual and heterogeneous IgE-sensitization profiles with extracts from raw and boiled chickpeas. Chickpea proteins pathogenesis related protein family 10 (PR-10), a late embryogenesis abundant protein (LEA/DC-8), and a vicilin-containing fraction, but not 2S albumin, shows IgE reactivity with sera from chickpea, birch pollen, and peanut sensitized patients. Remarkably, allergenic vicilin, DC-8, and PR-10 are detected in the extract of boiled chickpeas. Conclusion Several IgE-reactive chickpea allergens are identified. For the first time a yet not classified DC-8 protein is characterized as minor allergen (Cic a 1). Finally, the data suggest a potential risk for peanut allergic patients by IgE cross-reactivity with homologous chickpea proteins.

引用

页数：10

共 21 条

[21] Identification and characterization of ovary development-related protein EJO1 (Eri s 2) from the ovary of Eriocheir sinensis as a new food allergen
Zhu, Lina
She, Tiantian
Zhang, Yingying
Li, Shaoshen
Xu, Zixian
Yan, Juanjuan
Li, Huiqiang
MOLECULAR NUTRITION & FOOD RESEARCH, 2016, 60 (10) : 2275 - 2287

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