Rhinoconjunctival sensitization to hydrolyzed wheat protein in facial soap can induce wheat-dependent exercise-induced anaphylaxis

Fukutomi, Yuma; Itagaki, Yasuharu; Taniguchi, Masami; Saito, Akemi; Yasueda, Hiroshi; Nakazawa, Takahiro; Hasegawa, Masato; Nakamura, Hiroyuki; Akiyama, Kazuo

doi:10.1016/j.jaci.2010.09.035

Cited by 103 publications

(66 citation statements)

References 9 publications

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“…Many reports have shown that HWPs such as GP19S can induce immediate-type hypersensitivity through skin contact and/or food ingestion (Adachi et al, 2012;Amaro et al, 2008;Chinuki et al, 2011;Chinuki and Morita, 2012;Fukutomi et al, 2011;Kroghsbo et al, 2014;Laurière et al, 2006). Gluten from wheat, another well-known allergen in humans, contains major causative components such as omega-5 gliadin (Palosuo et al, 1999).…”

Section: Discussionmentioning

confidence: 99%

“…Certain food proteins have long been recognized as triggers for this potentially fatal allergic response. Recent reports have described the activation of immediate-type hypersensitivity by proteins formulated in cosmetics, hair-care products, and facial soap (Amaro and Goossens, 2008;Fukutomi et al, 2011;Laurière et al, 2006). Anaphylaxis elicited by hydrolyzed wheat protein (HWP) has been a particularly important problem in the Japanese population (Chinuki et al, 2011;Chinuki and Morita, 2012;Fukutomi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

et al. 2015

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-Recent reports suggest that hydrolyzed wheat protein (HWP) variants such as Glupearl® 19S (GP19S) induce immediate-type hypersensitivity via epicutaneous (EC) sensitization. The identification of strong allergens is a key step in product assessment before commercial launch. However, few reports have described the estimation of actual and potential anaphylactic sensitizing capacity. In this study we assessed the strength of both the actual and potential anaphylactic sensitizing capacity by investigating the immediate-type hypersensitivity inducing potential of HWP compared with gluten. We assessed these strengths via the EC route using an EC or intradermal (ID) sensitization method. We quantified the strength of immediate-type hypersensitivity by evaluating the titer of serum antibodies isolated from sensitized subjects using passive cutaneous anaphylaxis (PCA) reactions. We also evaluated the cross-reactivity between GP19S and gluten. GP19S and gluten applied by both the sensitization methods induced obvious IgG1-mediated PCA reactions. GP19S had stronger sensitizing potential than gluten, according to the serum titers and dye spot diameters. The difference in antibody titers between GP19S and gluten was 16-fold for the EC method versus 2-fold for the ID method. GP19S cross-reacted with gluten. Acid hydrolysis of gluten increased anaphylactic sensitizing capacity in the EC method. To our knowledge, our study is the first to quantitatively confirm that HWP and gluten can induce immediate-type hypersensitivity through an intact skin. These findings suggest that acid-HWP imposes a higher risk of EC sensitization than gluten because of the ease with which the former confers a sensitizing effect through the intact skin.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

et al. 2015

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“…Fukutomi et al 25) have demonstrated in a previous study that inadequate hydrolysis of wheat proteins increased the reactivity to IgE antibodies obtained from Japanese women with wheat allergy. It has been demonstrated in another study that hydrolysis of wheat proteins by acid or protease in cosmetics could induce immediate hypersensitivity.…”

Section: Discussionmentioning

confidence: 98%

“…23,24) However, hydrolysis of the proteins by acid or protease could also increase the allergenicity and antigenic epitopes; it has been reported that inadequate hydrolysis of wheat proteins increased the antigenicity of the serum antibodies obtained from patients with wheat allergy. [25][26][27] The purpose of this present study is to demonstrate that the antigenicity does not increase in protease-treated RJ. We therefore hydrolyzed RJ proteins by using y To whom correspondence should be addressed.…”

mentioning

confidence: 80%

Hypoallergenicity and Immunological Characterization of Enzyme-Treated Royal Jelly from Apis mellifera

Moriyama

Yanagihara

Yano

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…The mechanism underlying the development of the soap-induced allergy is as follows: the HWP (Glupearl 19S) contained in the facial soap sensitizes the user through the skin and/or rhinoconjunctival mucous membranes, after which he/she develops allergic symptoms to natural wheat proteins absorbed through the gastrointestinal tract (1,5). Glupearl 19S is a product made via the acidic hydrolysis of the insoluble fraction of wheat in order to increase the solubility of gluten (1,6).…”

Section: Discussionmentioning

confidence: 99%

Chronic Headaches and Sleepiness Caused by Facial Soap (Containing Hydrolyzed Wheat Proteins)-Induced Wheat Allergy

et al. 2014

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A 38-year-old woman was suffering from irregular headaches and sleepiness. She had used soap containing Glupearl 19S (hydrolyzed wheat proteins) every day for approximately one year and had experienced an episode of rash eruption on her face seven months ago. Wheat-specific IgE antibodies were detected in her serum. A Western blot analysis revealed a high titer of IgE antibodies against Glupearl 19S and wheat proteins. The patient was sensitive to these compounds in a skin prick test. After avoiding eating wheat, her headaches and sleepiness disappeared. A hidden food allergy is a possible cause of these symptoms.

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Rhinoconjunctival sensitization to hydrolyzed wheat protein in facial soap can induce wheat-dependent exercise-induced anaphylaxis

Cited by 103 publications

References 9 publications

Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

Anaphylactic augmentation by epicutaneous sensitization to acid-hydrolyzed wheat protein in a guinea pig model

Hypoallergenicity and Immunological Characterization of Enzyme-Treated Royal Jelly from Apis mellifera

Chronic Headaches and Sleepiness Caused by Facial Soap (Containing Hydrolyzed Wheat Proteins)-Induced Wheat Allergy

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