Engineered recombinant ovomucoid third domain can modulate allergenic response in Balb/c mice model

Rupa, Prithy; Mine, Yoshinori

doi:10.1016/j.bbrc.2006.01.174

Cited by 15 publications

(8 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mouse model has been and will continue to be an extremely useful tool for life sciences research. The fine mapping of OVM B-cell epitopes was recently reported in the inbred BALB/c mouse strain, a commonly accepted murine model of food allergy , . In line with the epitope results obtained from egg-allergic patients’ sera, the study showed that OVM domain III exhibited the highest IgE-binding intensity in BALB/c mice.…”

Section: Molecular Properties Of Egg Allergenssupporting

confidence: 68%

See 1 more Smart Citation

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

Self Cite

168

123

View full text Add to dashboard Cite

The emergence of egg allergy has had both industrial and clinical implications. In industrialized countries, egg allergy accounts for one of the most prevalent food hypersensitivities, especially in children. Atopic dermatitis represents the most common clinical manifestation in infancy; however, the range of clinical signs is broad and encompasses life-threatening anaphylaxis. The dominant egg allergens are proteins and are mainly present in the egg white, for example, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. However, egg yolk also displays low-level allergenicity, for example, alpha-livetin. Strict avoidance of the offending food remains the most common recommendation for egg-allergic individuals. Nevertheless, the omnipresence of egg-derived components in prepackaged or prepared foods makes it difficult. Therefore, more efficient preventive approaches are investigated to protect consumers from inadvertent exposure and ensuing adverse reactions. On the one hand, commercial kits have become readily available that allow for the detection of egg contaminants at trace levels. On the other hand, attempts to produce hypoallergenic egg-containing products through food-processing techniques have met with promising results, but the approach is limited due to its potentially undesirable effects on the unique functional and sensory attributes of egg proteins. Therefore, the development of preventive or curative strategies for egg allergy remains strongly warranted. Pilot studies have suggested that oral immunotherapy (IT) with raw or cooked preparations of egg may represent a safe alternative, immediately available to allergic subjects, but remains applicable to only nonanaphylactic patients. Due to the limitations of conventional IT, novel forms of immunotherapy are sought based on information obtained from the molecular characterization of major egg allergens. In the past decade, promising approaches to the treatment and prevention of egg allergy have been explored and include, among others, the production of hypoallergenic recombinant egg proteins, the development of customized peptides, and bacterial-mediated immunotherapy. Nonspecific approaches have also been evaluated, and preliminary trials with the use of probiotic bacteria have yielded encouraging results. The current understanding of egg allergens offers novel approaches toward the making of food products safe for human consumption and the development of efficient immunotherapeutic strategies.

show abstract

Section: Molecular Properties Of Egg Allergenssupporting

confidence: 68%

“…The molecule consists of three structurally independent tandem homologous domains (domains Gal d 1.1, 1.2 and 1.3), possesses nine intramolecular disulfide bridges, and 20−25% of carbohydrates entities . Domain Gal d 1.3 was reported as the immunodominant fraction , .…”

Section: Molecular Properties Of Egg Allergensmentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

Self Cite

168

123

View full text Add to dashboard Cite

show abstract

“…Modified, hypoallergenic allergens that have been synthesized include peanut (Ara h 1,2,3) [159], milk (casein) [160,161], fish (parvalbumin) [162], peach (Pru p 1) [163] and apple (Mal d 1) [164]. Human trials have yet to be performed, but recombinant ovomucoid was found to decrease anaphylaxis scores and histamine responses, while increasing IFN-γ, suggesting a Th1 shift [165,166]. Another modification being assessed is the addition of sugar moieties to the allergen to mimic pathogens and drive the Th1 response.…”

Section: Treatment Of Fa: Current and Future Potentialmentioning

confidence: 99%

Food Allergy Diagnosis and Therapy: Where are we Now?

2013

View full text Add to dashboard Cite

Food allergy is a growing worldwide epidemic that adversely effects up to 10% of the population. Causes and risk factors remain unclear and diagnostic methods are imprecise. There is currently no accepted treatment for food allergy. Therefore, there is an imminent need for greater understanding of food allergies, revised diagnostics and development of safe, effective therapies. Oral immunotherapy provides a particularly promising avenue, but is still highly experimental and not ready for clinical use.

show abstract

“…The molecule is composed of 186 amino acids which are arranged in three domains and secured with disulfide bonds. This structural characteristic may be the cause of its high resistance to heat and proteolytic digestion, as well as its allergenic capacity [3][4][5].…”

Section: Introductionmentioning

confidence: 99%