Food allergen extracts to diagnose food-induced allergic diseases

David, Natalie A.; Penumarti, Anusha; Burks, A. Wesley; Slater, Jay E.

doi:10.1016/j.anai.2016.11.008

Cited by 14 publications

(11 citation statements)

References 74 publications

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“…2,3 We have previously shown the increase of IgG4 to peanut seed storage proteins, and the dosedependent increase of IgG4-IgE ratios in children and adolescents receiving peanut OIT. 4,5 Further, we showed that IgE to the 2S albumins Ara h 2 and Ara h 6, which are the most important peanut allergens, 6 were the only IgE responses affected during OIT. 5 In this study, we screened IgG4 responses for a wide spectrum of allergens with the ISAC ImmunoCAP microarray in children and adolescents who underwent peanut OIT.…”

mentioning

confidence: 74%

Apovitellin identified as a novel major egg allergen in goose egg allergy

Colombo

Restani

Novembre

et al. 2018

Pediatric Allergy Immunology

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mentioning

confidence: 74%

Apovitellin identified as a novel major egg allergen in goose egg allergy

Colombo

Restani

Novembre

et al. 2018

Pediatric Allergy Immunology

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“…Purified antigens in diagnostic allergy tests are not necessarily more effective than complex protein solutions [21]. Albeit all efforts there are still inconsistencies between manufacturers of food allergens which may turn the tests unreliable in the clinical setting [22].…”

Section: Discussionmentioning

confidence: 99%

Allergen Extraction: Factors Influencing Immunogenicity and Sensitivity of Immunoassays

Soares

Silva

Guimarães

et al. 2021

Preprint

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Because of the high social impact of Food allergy, it is of great importance to correctly diagnose this disease using reliable tests. Knowledge of the allergenicity properties of proteins, how they react in the body and in diagnostic tests is necessary to adequately assess the potential immunogenicity of both natural foods and those produced through biotechnological processes. Thus, our aim was to analyze the factors that influence the protein extraction of foods in terms of, immunogenicity and immunoassays sensitivity. Peanut proteins were extracted using four distinct extraction buffers (physiological saline, tris buffer, borate buffer with and without β-mercaptoethanol), the protein concentration was determined by the Lowry method and polyacrylamide electrophoresis (SDS-PAGE) was used to compare the protein profile of each extract. The immunogenicity of each extract was verified by sensitizing two mouse strains (Balb/c and C57/BL6) with solution containing 100μg of the extracted proteins and determined by ELISA. Results show that extraction with the distinct buffers resulted in protein solutions with different yields and profiles. The immunogenicity of the different extracts also demonstrated distinct patterns that varied depending on the extraction methods, mouse strain and in-vitro test. Immunoreactivity varied in accordance to the protein extract used to coat the microtitration plates. In conclusion, the protein profile in the extracts is critically influenced by the salt composition and pH of the extraction buffers, this in turn influences both in vivo immunogenicity and in vitro immunoreactivity.

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“…37 Depending upon the specific food item, heating and/or cooking may increase, decrease or have no effect on its allergenicity. [37][38][39] For example, in humans, heat-induced Maillard reactions between carbohydrates and amino acids have been demonstrated to create new IgE-binding epitopes in peanuts, whereas the same process decreased the allergenicity of tropomyosin derived from mud crabs. 40,41 Re-evaluation using cooked ingredients (preferably under conditions similar to those involved in processing into kibble) may be required.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, commercially available food allergen extracts are typically prepared from raw source materials, whereas most dogs eat these proteins in their processed (i.e. cooked) form . Depending upon the specific food item, heating and/or cooking may increase, decrease or have no effect on its allergenicity .…”

Section: Discussionmentioning

confidence: 99%

Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions

Pucheu‐Haston

Mougeot²

2019

Veterinary Dermatology

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Background It is suspected that many canine cutaneous adverse food reactions (CAFR) are true immunological hypersensitivities; however, few specific dietary allergens have been identified. Objective To compare serum immunoglobulin (Ig)E and IgG reactivity to specific food antigens in privately owned dogs with and without CAFR. Animals Eighteen adult dogs with nonseasonal pruritus recruited from a hospital population. Methods and materials Dogs were fed an extensively hydrolysed poultry‐based diet exclusively for 12 weeks. Serum was collected at the beginning of the trial. Canine atopic dermatitis extent and severity index and pruritus Visual Analog Scale scoring were performed at the beginning and end of the trial. Immunoblotting was performed to identify IgE and/or IgG binding to specific proteins in beef, egg, milk, chicken, pork, soy and wheat extracts. Results A CAFR (defined as an unequivocal relapse of pruritus after dietary challenge) was diagnosed in 10 dogs, with 60% relapsing when fed chicken‐based diets. Binding of subjects’ IgG to almost all proteins in all extracts was seen regardless of reported dietary history. Few proteins were exclusively or predominantly bound by IgE in CAFR dogs. Exceptions included a 42 kDa band (chicken), a 52 kDa band (beef), a 46 kDa band (beef and milk) and a poorly defined high molecular weight protein or proteins (beef and milk). Conclusion This study demonstrated three protein bands and a poorly defined band predominantly recognized by sera from dogs with CAFR relative to non‐CAFR dog sera. Almost all proteins were bound by IgG in all dogs, suggesting prior exposure to unreported foods.

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Food allergen extracts to diagnose food-induced allergic diseases

Cited by 14 publications

References 74 publications

Apovitellin identified as a novel major egg allergen in goose egg allergy

Apovitellin identified as a novel major egg allergen in goose egg allergy

Allergen Extraction: Factors Influencing Immunogenicity and Sensitivity of Immunoassays

Serum IgE and IgG responses to dietary antigens in dogs with and without cutaneous adverse food reactions

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