Oral Allergy Syndrome: An Update for Stomatologists

Kashyap, Roopashri Rajesh; Kashyap, Rajesh

doi:10.1155/2015/543928

Cited by 15 publications

(14 citation statements)

References 32 publications

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“…s1, s3, s6, and s9 respectively represent serum samples from subjects 1, 3, 6, and 9 in the soybean group. as patients are thought to be sensitized initially to pollen allergens [31]. We confirmed that recombinant Gly m 3 and 4 are reactive with serum IgE from a soybean allergy patient, and showed that these two allergens are present in the soybean extract using a specific antibody produced in our laboratory (data not shown).…”

Section: The β-Subunit Of Soybean 7s Globulin As a Percutaneously Sensupporting

confidence: 70%

“…In addition, 4.2% of patients in their study were allergic to soybean upon food challenge, and those patients developed severe symptoms and needed to be administered anti-allergy medication. Soybean allergies develop not only in infants at a high incidence rate (class 1 food allergy), but also in adult patients with pollinosis (class 2 food allergy) [30,31]. Therefore, it remains an important task to gain a better understanding of soybean allergies.…”

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confidence: 99%

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Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Murakami

Ogawa

Takafuta

et al. 2018

Bioscience, Biotechnology, and Biochemistry

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Cutaneous exposure to food allergens can predispose individuals to food allergies. Soybean, a major allergenic food, is an ingredient in various cosmetic products. However, the types of soybean proteins that are percutaneously sensitizing in humans or animal models remain unknown. In this study, BALB/c mice were dorsally shaved and epicutaneously exposed to a crude soybean extract including sodium dodecyl sulfate or distilled water alone. Specific IgEs secreted in response to 7S globulin (Gly m 5), 11S globulin (Gly m 6), Gly m 3, and Gly m 4 were measured using enzyme-linked immunosorbent assays or immunoblots. Exposure to soybean extract elicited the secretion of soybean-specific IgEs. Of the soybean proteins, 7S and 11S globulins acted as percutaneous sensitizers in 6/9 mice (67%). Additionally, IgE bound specifically and preferentially to the 7S globulin β subunit. In conclusion, this is the first report to identify percutaneously sensitizing soybean allergens in a mouse model.

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Section: The β-Subunit Of Soybean 7s Globulin As a Percutaneously Sensupporting

confidence: 70%

mentioning

confidence: 99%

Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Murakami

Ogawa

Takafuta

et al. 2018

Bioscience, Biotechnology, and Biochemistry

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“…Gly m 5, Gly m 6, and TI are known as class 1 food allergens but Gly m 3 and Gly m 4 are known as class 2 food allergens. It is popularly believed that whereas class 1 food allergens are resistant to heat and digestion, class 2 food allergens do not have these properties (10). In addition, the content of Gly m 3 and Gly m 4 are less than Gly m 5, Gly m 6, and TI.…”

Section: Discussionmentioning

confidence: 99%

Percutaneous Sensitization to Soybean Proteins Is Attenuated by Oral Tolerance

Murakami

Ogawa

Takafuta

et al. 2018

J Nutr Sci Vitaminol

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Oral tolerance prevents allergic responses, but cutaneous exposure to food allergens predisposes individuals to food allergies. Soybean, a major allergenic food, is also an ingredient in various cosmetic products. However, it remains to be determined whether oral tolerance prevents percutaneous sensitization to soybean proteins in humans or animal models. In this study, BALB/c mice were divided into three groups; the SS group fed a soybean-containing diet, and the CS and control (C) groups fed a soybean-free diet. After being dorsally shaved, the CS and SS groups were epicutaneously exposed to a soybean extract while the control group was exposed to only the carrier. Specific IgE and IgG1 immunoglobulins secreted in response to the soybean proteins were measured using enzyme-linked immunosorbent assays. Exposure to the soybean extract elicited the secretion of IgE and IgG1 specific for Gly m 5 and Gly m 6, and trypsin inhibitor. Oral soybean consumption attenuated the secretion of all the soybean-specific IgEs and IgG1s, suggesting that percutaneous sensitization to soybean proteins is attenuated by oral tolerance.

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“…Act d 8 (15–18 kDa) is one of pathogenesis‐related (PR‐10) proteins that is found to be homologous to birch pollen (Agarwal & Agarwal, ; Oberhuber et al., ). They are unstable proteins which can be eliminated through thermal processing (for example, cooking or steaming; Kashyap & Kashyap, ). Act d 11 has been recognized as one of the main ripening‐related proteins present in kiwifruit (D'Avino et al., ).…”

Section: Main Kiwifruit Allergensmentioning

confidence: 99%

A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing

Jin

Vanga

McCusker

et al. 2019

Comp Rev Food Sci Food Safe

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Kiwifruit is rich in bioactive components including dietary fibers, carbohydrates, natural sugars, vitamins, minerals, omega‐3 fatty acids, and antioxidants. These components are beneficial to boost the human immune system and prevent cancer and heart diseases. However, kiwifruit is emerging as one of the most common elicitors of food allergies worldwide. Kiwifruit allergy results from an abnormal immune response to kiwifruit proteins and occur after consuming this fruit. Symptoms range from the oral allergy syndrome (OAS) to the life‐threatening anaphylaxis. Thirteen different allergens have been identified in green kiwifruit and, among these allergens, Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are defined as the “major allergens.” Act d 1 and Act d 2 are ripening‐related allergens and are found in abundance in fully ripe kiwifruit. Structures of several kiwifruit allergens may be altered under high temperatures or strong acidic conditions. This review discusses the pathogenesis, clinical features, and diagnosis of kiwifruit allergy and evaluates food processing methods including thermal, ultrasound, and chemical processing which may be used to reduce the allergenicity of kiwifruit. Management and medical treatments for kiwifruit allergy are also summarized.

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Oral Allergy Syndrome: An Update for Stomatologists

Cited by 15 publications

References 32 publications

Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Identification of the 7S and 11S globulins as percutaneously sensitizing soybean allergens as demonstrated through epidermal application of crude soybean extract

Percutaneous Sensitization to Soybean Proteins Is Attenuated by Oral Tolerance

A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing

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