Open sesame: Shedding light on an emerging global allergen

Weiss, Samuel; Smith, Derek

doi:10.1016/j.anai.2022.08.002

Cited by 7 publications

(1 citation statement)

References 61 publications

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“…However, there are reports of numerous foods that have the potential to cause food allergy [ 12 ]. For example, in the United States the Food Allergy Safety, Treatment, Education and Research (FASTER) Act will require, beginning January 2023, that sesame be included as the ninth major source of food allergens [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Cross-Serological Reaction of Glandless Cottonseed Proteins to Peanut and Tree Nut Allergic IgE

Mattison

Zhang

et al. 2023

Molecules

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Food allergy is a potentially life-threatening health concern caused by immunoglobulin E (IgE) antibodies that mistakenly recognize normally harmless food proteins as threats. Peanuts and tree nuts contain several seed storage proteins that commonly act as allergens. Glandless cottonseed, lacking the toxic compound gossypol, is a new food source. However, the seed storage proteins in cottonseed may act as allergens. To assess this risk, glandless cottonseed protein extracts were evaluated for IgE binding by peanut and tree nut allergic volunteers. ELISA demonstrated that 25% of 32 samples had significant binding to cottonseed extracts. Immunoblot analysis with pooled sera indicated that IgE recognized a pair of bands migrating at approximately 50 kDa. Excision of these bands and subsequent mass-spectrometric analysis demonstrated peptide matches to cotton C72 and GC72 vicilin and legumin A and B proteins. Further, in silico analysis indicated similarity of the cotton vicilin and legumin proteins to peanut vicilin (Ara h 1) and cashew nut legumin (Ana o 2) IgE-binding epitopes among others. The observations suggest both the cotton vicilin and legumin proteins were recognized by the nut allergic IgE, and they should be considered for future allergen risk assessments evaluating glandless cottonseed protein products.

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Section: Introductionmentioning

confidence: 99%