Ana o 3, an important cashew nut (Anacardium occidentale L.) allergen of the 2S albumin family

Robotham, Jason M.; Wang, Fang; Seamon, Vanessa; Teuber, Suzanne S.; Sathe, Shridhar K.; Sampson, Hugh A.; Beyer, Kirsten; Seavy, Margaret; Roux, Kenneth H.

doi:10.1016/j.jaci.2005.02.028

Cited by 126 publications

(127 citation statements)

References 35 publications

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“…Ana o 1, Ana o 2, and Ana o 3 have been recognised by the serum of 50 % (Wang et al, 2002), 62 % (Wang et al, 2003), and 81 % (Robotham et al, 2005) of patients with an allergy to cashew nut, respectively. The molecular structure of Ana o 2 closely resembles that of soybean Gy2 glycinin (Robotham et al, 2010).…”

Section: Cashew Nutmentioning

confidence: 97%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Cashew Nutmentioning

confidence: 97%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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“…Ana o 1 is a 50 kDa vicilin-like protein resistant to heat and proteolysis. The other two known allergens are Ana o 2, a 33 kDa legume-like protein, and Ana o 3, a 13 kDa 2S albumin (14)(15)(16). All three allergens are classified as seed storage proteins.…”

Section: Allergensmentioning

confidence: 99%

“…All three allergens are classified as seed storage proteins. Of patients allergic to cashew nut, 50% (10 of 20 sera) are sensitized to recombinant Ana o 1, 62% (13 of 21 sera) to recombinant Ana o 2 and 81% (21 of 26 sera) to recombinant Ana o 3 determined by Western immunoblotting (14,15,17).…”

Section: Allergensmentioning

confidence: 99%

Systematic review on cashew nut allergy

Valk

Dubois

Wijk

et al. 2014

Allergy

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Recent studies on cashew nut allergy suggest that the prevalence of cashew nut allergy is increasing. Cashew nut consumption by allergic patients can cause severe reactions, including anaphylaxis. This review summarizes current knowledge on cashew nut allergy to facilitate timely clinical recognition and to promote awareness of this emerging food allergy amongst clinicians. The goal of this study is to present a systematic review focused on the clinical aspects of allergy to cashew nut including the characteristics of cashew nut, the prevalence, allergenic components, cross-reactivity, diagnosis and management of cashew nut allergy. The literature search yielded 255 articles of which 40 met our selection criteria and were considered to be relevant for this review. The 40 articles included one prospective study, six retrospective studies and seven case reports. The remaining 26 papers were not directly related to cashew nut allergy. The literature suggests that the prevalence of cashew nut allergy is increasing, although the level of evidence for this is low. A minimal amount of cashew nut allergen may cause a severe allergic reaction, suggesting high potency comparable with other tree nuts and peanuts. Cashew allergy is clearly an underestimated important healthcare problem, especially in children.Although peanut allergy has been on the increase for two decades or more, studies indicate that cashew nut is also becoming an important food allergen (1, 2). The rapid increase in consumption of cashew nuts and the change in eating and cooking habits may be responsible for the increasing significance of cashew nut allergy (2).In this paper, we summarize the relevant information available on epidemiology, allergen components, clinical features, diagnosis, clinical and in vitro cross-sensitization and management of cashew nut allergy. Data sources and literature searchIn our search, we adhered to the methods and procedures of the Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA) guidelines for reporting this systematic review, excluding irrelevant items. Registration number in PROSPERO is CRD42013004047.We used Ovid MEDLINE and EMBASE databases to identify relevant articles using the string: (Anacardi* sensitiv*) OR allerg*): de, ab, ti for EMBASE. We also checked references to relevant articles ('snowballing').We aimed to include studies focused on the clinical aspects of cashew nut allergy. We considered only studies in English. There was no restriction on publication date. Mouse model studies were excluded. Initially, all articles on cashew nut allergy or on cashew nuts were included. Thereafter articles on contact dermatitis, genetics, product labelling, poisoning, detection methods and possible medicinal effects of cashew plants were excluded. Forty of 255 articles found with the literature search (244 articles) and by 'snowballing (11 articles) were considered relevant for the review. Of these 40 articles, one article was a prospective study and six articles were retrospective stu...

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“…Recombinant allergens were generated as previously described for Ana o 1 [19], Ana o 2 [20], Ana o 3 [21], Pru du 4 [22], Pru du 6 [23] and Pis v 3 [24].…”

Section: 22mentioning

confidence: 99%

Advances in allergen-microarray technology for diagnosis and monitoring of allergy: The MeDALL allergen-chip

Lupinek

Wollmann

Baar

et al. 2014

Methods

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Allergy diagnosis based on purified allergen molecules provides detailed information regarding the individual sensitization profile of allergic patients, allows monitoring of the development of allergic disease and of the effect of therapies on the immune response to individual allergen molecules. Allergen microarrays contain a large variety of allergen molecules and thus allow the simultaneous detection of allergic patients' antibody reactivity profiles towards each of the MeDALL is a European research program in which allergen microarray technology is used for the monitoring of the development of allergic disease in childhood, to draw a geographic map of the recognition of clinically relevant allergens in different populations and to establish reactivity profiles which are associated with and predict certain disease manifestations. We describe technical advances of the MeDALL allergen-chip regarding specificity, sensitivity and its ability to deliver test results which are close to in vivo reactivity. In addition, the usefulness and numerous advantages of allergen microarrays for allergy research, refined allergy diagnosis, monitoring of disease, of the effects of therapies, for improving the prescription of specific immunotherapy and for prevention are discussed. Europe PMC Funders Group

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Ana o 3, an important cashew nut (Anacardium occidentale L.) allergen of the 2S albumin family

Cited by 126 publications

References 35 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Systematic review on cashew nut allergy

Advances in allergen-microarray technology for diagnosis and monitoring of allergy: The MeDALL allergen-chip

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