Genetically Modified α-Amylase Inhibitor Peas Are Not Specifically Allergenic in Mice

Abstract

Weevils can devastate food legumes in developing countries, but genetically modified peas (Pisum sativum), chickpeas and cowpeas expressing the gene for alpha-amylase inhibitor-1 (αAI) from the common bean (Phaseolus vulgaris) are completely protected from weevil destruction. αAI is seed-specific, accumulated at high levels and undergoes post-translational modification as it traverses the seed endomembrane system. This modification was thought to be responsible for the reported allergenicity in mice of the transgenic pea but not the bean. Here, we observed that transgenic αAI peas, chickpeas and cowpeas as well as non-transgenic beans were all allergenic in BALB/c mice. Even consuming non-transgenic peas lacking αAI led to an anti-αAI response due to a cross-reactive response to pea lectin. Our data demonstrate that αAI transgenic peas are not more allergenic than beans or non-transgenic peas in mice. This study illustrates the importance of repeat experiments in independent laboratories and the potential for unexpected cross-reactive allergic responses upon consumption of plant products in mice.

No Adjuvant Effect of Bacillus thuringiensis-Maize on Allergic Responses in Mice

“…Prescott et al found that GM alpha-amylase inhibitor (AAI) peas had an adjuvant effect on non-cross-reactive OVA responses. However, in a more comprehensive study, we demonstrated the absence of an adjuvant effect also using AAI peas in the same experimental model reported herein [22]. Additionally, we found that a cross-reactive allergic response against pea lectin and AAI developed upon AAI and nGM pea consumption.…”

Achievements and Challenges in Legume Breeding for Pest and Disease Resistance

“…While uncommon, some adverse effects have been occasionally detected in transgenic lines such as the unexpected immune reaction in mice consuming peas expressing the α-amylase 1 inhibitor (Prescott et al, 2005) although this early finding has not been confirmed in a more extensive study (Lee et al, 2013b).…”

Allergen Immunization Induces Major Changes in Microbiota Composition and Short-Chain Fatty Acid Production in Different Gut Segments in a Mouse Model of Lupine Food Allergy

“…In several food allergy models, including ours, some of the immunized animals even appear to be non- or low responders, i.e., responding with no or weak anaphylaxis after allergen challenge and/or weaker allergen-specific IgE and IgG1 production than the rest of the group [25-29]. Further, food allergy responses have been reported to vary between labs [30] and the same strain of mice from different mouse providers [31] (and unpublished observations). Microbiota variations may contribute to these inter-individual and inter-lab variations in food allergy responses in mice, yet there is limited knowledge on how the microbiota influence food allergy models.…”