pH and Heat Resistance of the Major Celery Allergen Api g 1

Rib-Schmidt, Carina; Riedl, Philipp; Meisinger, Veronika; Schwaben, Luisa; Schulenborg, Thomas; Reuter, Andreas; Schiller, Dirk; Loetzen, Christian Seutter von; Rösch, Paul

doi:10.1002/mnfr.201700886

Cited by 10 publications

(9 citation statements)

References 81 publications

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“…Size Exclusion Chromatography: SEC was carried out as described previously. [12] Dau c 1.0104 (1 mg mL −1 ) was either incubated in 10 mm Na-phosphate, pH 7.0, or 10 mm Na-citrate, pH 3 for 30 min at room temperature or 95 °C and dialyzed against 10 mm Na-phosphate, pH 7. Subsequently 100 µg was loaded onto a column equilibrated with 10 mm Na-phosphate, pH 7, and 300 mm NaCl.…”

Section: Methodsmentioning

confidence: 99%

“…SEC was performed with all Dau c 1 proteins as described previously. [12] Fractions containing pure Dau c 1 were shock frozen and stored at 80 °C. Protein concentration was determined via the A 280 using the molar extinction coefficients derived from the ExPASy Server (Table S1, Supporting Information).…”

Section: Methodsmentioning

confidence: 99%

“…For heat-treatment, the pH of the samples was adjusted, followed by incubation at 95 °C for the time indicated, recooling to room temperature and centrifugation at 25 °C, 16 100 × g for 10 min. CD Spectroscopy: CD spectra were recorded as described previously, [12] but with 20 scans. For temperature scans, 2.5 µm protein in 10 µm Na-phosphate, pH 7.0, in a 1 cm quartz cuvette was used.…”

Section: Methodsmentioning

confidence: 99%

“…However, the pH and the celery matrix influence the stability of rApi g 1.0101. [12] Dau c 1 is believed to be particularly heat sensitive. rDau c 1.0103 was not able to refold after heating to 95 °C.…”

Section: Introductionmentioning

confidence: 99%

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Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix

Jacob

Vogel

Reuter

et al. 2020

Molecular Nutrition Food Res

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Scope The major carrot allergen Dau c 1 belongs to the group of pathogenesis related class 10 (PR‐10) proteins and is homologous to the birch pollen allergen Bet v 1. In contrast to most other PR‐10 allergens, Dau c 1 can elicit Bet v 1 independent sensitization. Although Dau c 1 is considered heat labile, allergic reactions against cooked carrots are possible. Methods and results The pH and temperature stability as well as the allergenic potential before and after treatment of purified natural (n) Dau c 1 and different recombinant (r) isoallergens is investigated: rDau c 1.0104, rDau c 1.0105, rDau c 1.0201, rDau c 1.0301. All proteins except rDau c 1.0201 are able to refold at physiological pH. pH conditions around the pI (4.4–5.5) or the presence of the carrot matrix reduce the refolding capacity. Below the pI, most isoallergens are heat resistant and still able to cause mediator release, indicating allergenicity. Moreover, cooked carrot extract is still able to provoke mediator release due to remaining soluble Dau c 1. Conclusion Patients allergic to carrots should avoid processed carrot containing foodstuff because heating or pH treatment do not completely abolish the allergenicity of Dau c 1.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix

Jacob

Vogel

Reuter

et al. 2020

Molecular Nutrition Food Res

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“…The resistance to both heat and digestion of the PR10 allergen might explain why Ballmer-Weber et al reported that over 50% of patients allergic to celery had a positive blinded oral food challenge to cooked celery, and celery spice (19). Rib-Schmidt et al determined that Api g 1 is susceptible to pH and thus the type of processing may influence the likelihood of reactions in celery allergic individuals (20). It has also been demonstrated that people who have celeriac allergy have symptoms at very low doses, with the estimated dose likely to elicit reactions in 10% of a study population (ED10) for celeriac was 1.6 mg protein, compared to the 2.8 mg of peanut protein and 8.5 mg of hazelnut protein (21).…”

Section: Resultsmentioning

confidence: 99%

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Skypala

2019

Front. Immunol.

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Food anaphylaxis is on the increase, with those who have an allergy to peanuts, tree nuts, milk, and seafood at the highest risk of developing such a reaction. However, the diet in many societies is increasingly varied, much of the food consumed is prepared outside the home, and meals are often composed of many different ingredients. Anaphylaxis may occur to a composite food, and it may be unclear whether the reaction is due to contamination or to a culprit allergen present in an added ingredient. Composite foods can contain many allergic proteins present in small amounts, which do not always have to be labeled, unless they feature in European or US labeling regulations. These “hidden” allergens include mustard, celery, spices, lupine, pea, natural food colourings, and preservatives, but can occasionally include allergenic material from contaminants such as cereal mites. Hidden allergens can provoke severe reactions to seemingly unconnected foods which might then lead to a diagnosis of idiopathic anaphylaxis. The same problem can arise with two well-known types of food allergy; wheat-dependant exercise induced anaphylaxis and allergy to non-specific Lipid Transfer Protein allergens, both of which might only manifest when linked to a cofactor such as exercise. Many of these risk factors for food anaphylaxis have a common link; the public's engagement with popular concepts of health and fitness. This includes the development of a food and exercise culture involving the promotion and marketing of foods for their health-giving properties i.e., meat substitutes, wheat substitutes, supplements and alternative, or “natural” remedies for common ailments. Some of these foods have been reported as the cause of severe allergic reactions, but because they are often viewed as benign unlikely causes of severe allergic reactions, could be considered to be hidden allergens. The best resource to elicit the likelihood of a hidden allergen provoking an allergic reaction is to take a detailed history of the allergic reaction, presence of co-factors, foods suspected, type of food and where it was consumed. A good knowledge of commonly used ingredients, and list of potential hidden allergen suspects are essential tools for the food allergy detective.

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Allergenicity and IgE Recognition of New Dau c 1 Allergens from Carrot

Hendrich

Wangorsch

Rödel

et al. 2022

Molecular Nutrition Food Res

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Scope Carrot (Daucus carota) allergy is caused by the major carrot allergen Dau c 1, which is a mixture of several isoallergens and variants with sequence identities of >67% or >90%, respectively. However, little is known about the qualitative and quantitative composition of natural Dau c 1. Methods and results Mass spectrometry of isolated natural Dau c 1 reveals the existence of several yet unknown Dau c 1‐like proteins. The study expresses four Dau c 1‐like proteins in Escherichia coli. Two of the purified proteins, designated Dau c 1.0501 and 1.0601, exhibit sequence identities to Dau c 1.0101 and 1.0401 between 54% and 87%. They possess allergenic potential and are accepted as new isoallergens. One protein, designated as Dau c 1‐like is >50% identical with the new isoallergens but exhibits no allergenicity. Sequence and structural comparisons of this protein with the known Dau c 1 isoallergens offer relevant clues about putative structural IgE epitopes. Conclusion Identification of new isoallergens and the identification of IgE epitopes may contribute to a more refined component resolved diagnosis and may lay ground for further epitope mapping and personalized targeted treatment approaches of carrot allergy in preclinical and clinical studies.

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pH and Heat Resistance of the Major Celery Allergen Api g 1

Abstract: This study demonstrates that Api g 1.0101 is not intrinsically susceptible to heat treatment in vitro. However, the pH and the celery matrix strongly influence the stability of Api g 1.0101 and might be the main reasons for the observed temperature lability of this important food allergen.

Cited by 10 publications

References 81 publications

Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix

Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Allergenicity and IgE Recognition of New Dau c 1 Allergens from Carrot

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