Identification of grape and wine allergens as an Endochitinase 4, a lipid-transfer protein, and a Thaumatin

Pastorello, Elide A.; Farioli, Laura; Pravettoni, Valerio; Ortolani, Claudio; Fortunato, Donatella; Giuffrida, Maria Gabriella; Garoffo, Lorenza Perono; Calamari, A; Brenna, Oreste V.; Conti, Amedeo

doi:10.1067/mai.2003.35

Cited by 167 publications

(140 citation statements)

References 19 publications

Supporting

Mentioning

130

Contrasting

Unclassified

Order By: Relevance

“…Especially for small proteins, an alcohol-dependent increase in the intestinal absorption seems to be an underlying mechanism for anaphylaxis (55,56); however, experimental evidence is still sparse.…”

Section: Alcohol As Cofactor Of Anaphylaxismentioning

confidence: 99%

About the role and underlying mechanisms of cofactors in anaphylaxis

Wölbing

Fischer

Köberle

et al. 2013

Allergy

174

163

View full text Add to dashboard Cite

Anaphylaxis is the systemic and most severe presentation of type I allergy. A number of conditions were identified that modulate the onset of anaphylaxis such as co-or augmentation factors, which significantly lower the allergen dose necessary for triggering anaphylaxis. Next to physical exercise or alcohol consumption, co-administration of nonsteroidal anti-inflammatory drugs (NSAID) or concomitant infectious diseases are well-documented cofactors of anaphylaxis. Registries for anaphylaxis document a role for cofactors in about 30% of anaphylactic reactions. Some disease entities such as 'wheat-dependent exercise-induced anaphylaxis' (WDEIA) are explicitly characterized by elicitation of anaphylaxis only in the presence of at least one such cofactor. Using WDEIA as a model disease, studies demonstrated that exercise increases skin prick test reactivity to and bioavailability of the allergen. Additional data indicate that alcohol consumption and NSAID administration display similar effects. Modulation of the cellular activation threshold is another mechanism underlying cofactor-induced anaphylaxis, most likely also functional when infectious diseases orchestrate elicitation of anaphylaxis. Cofactors are increasingly accepted to play a fundamental role in eliciting anaphylaxis. Consequently, to improve patient management modalities, a better understanding of the underlying mechanisms is warranted. This review aims to update clinicians and clinical scientists on recent developments.

show abstract

Section: Alcohol As Cofactor Of Anaphylaxismentioning

confidence: 99%

About the role and underlying mechanisms of cofactors in anaphylaxis

Wölbing

Fischer

Köberle

et al. 2013

Allergy

174

163

View full text Add to dashboard Cite

show abstract

“…Pru p 3 обладает высокой перекрестной реак-тивностью со многими гомологичными белка-ми из группы nsLTP, содержащимися в овощах и фруктах, таких как абрикос, вишня, черешня, слива, каштан, белокочанная капуста, салат-ла-тук, грецкий орех, фундук [28,32]. Виноград и ви-ноградное вино, ячменное пиво могут содержать гомологи nsLTP с перекрестной реактивностью с Pru p 3 [5,29]. Но все-таки при всех упомянутых реакциях песик признается первичным сенсиби-лизирующим агентом [4].…”

Section: сенсибилизация к Pru Punclassified

Diverse Peach Allergy: Sensitization to Molecular Components of Allergens From Prunus Persica

Mokronosova¹,

Коровкина²

2014

Med.Imm.Rus

View full text Add to dashboard Cite

“…Consequently they resist thermal denaturation and may refold to the original native conformation. In general the allergenic properties of these proteins is retained following processing as has been found for the ns LTP allergens which retain their allergenic properties after heating including cooking of foods such as polenta (Pastorello et al, 2000) or fermentation to produce beer (Asero et al, 2001) or wine (Pastorello et al, 2003).…”

Section: Processing Stable Allergensmentioning

confidence: 99%

The role of processing and the food matrix in allergenicity of foods

Mills¹,

Sancho²,

Rigby³

et al. 2006

13th World Congress of Food Science &Amp; Technology

View full text Add to dashboard Cite

The agents that cause IgE-mediated allergies are known as allergens and are almost always proteins. It is emerging that the way in which food proteins elicit an allergic reaction can be modified by food processing procedures. This is because food processing alters the structure of food proteins through either unfolding and aggregation, or covalent modification by other food components such as sugars. In this way the IgE-recognition sites on an allergen, known as epitopes, can either be destroyed or new epitopes formed. Processing can destroy the allergenicity of some proteins, notably the Bet v 1 homologues, which both unfold and become modified with plant polyphenols. Others, such as the prolamin superfamily members, the nsLTP and 2S albumin allergens, have stable protein scaffolds and either do not unfold or re-fold on cooling, retaining their allergenicity. Some allergens are highly thermostable because of their mobile structures which are not disrupted on heating, such as the caseins and seed storage prolamins of wheat. Others, such as seed storage globulins, only partially-unfold and can retain much of their allergenicity. The structure of the food matrix may also affect the release and stability of allergens impacting on the elicitation of reactions in food allergic individuals. Such complexity makes it a challenge to develop generic food processing procedures capable of removing or reducing allergenicity which are effective for all allergic consumers. A better knowledge of how processing affects the allergenicity of food is also important for risk assessors and managers involved in managing allergenic hazards in food.

show abstract

Identification of grape and wine allergens as an Endochitinase 4, a lipid-transfer protein, and a Thaumatin

Cited by 167 publications

References 19 publications

About the role and underlying mechanisms of cofactors in anaphylaxis

About the role and underlying mechanisms of cofactors in anaphylaxis

Diverse Peach Allergy: Sensitization to Molecular Components of Allergens From Prunus Persica

The role of processing and the food matrix in allergenicity of foods

Contact Info

Product

Resources

About