Thaumatin-like protein and baker's respiratory allergy

Lehto, Maili; Airaksinen, Liisa; Puustinen, Anne; Tillander, Sari; Hannula, Sari; Nyman, Tuula A.; Toskala, Elina; Alenius, Harri; Lauerma, Antti

doi:10.1016/j.anai.2009.11.062

Cited by 31 publications

(16 citation statements)

References 38 publications

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“…Considering these associations, 16 TLPs were purified, from both foods and pollens, according to previously described methods (Table 1). Some of these food-related TLPs had been previously identified as allergens (www.allergen.org, IUIS; www.allergome.com): Act d 2 [8], Cup a 3 [21], Mal d 2 [22], Mus a 4 [23], Pru av 2 [24], Pru p 2.0101 [6], Pru p 2.0201 [6], a wheat TLP [25] and olive TLP [26]. The purified wheat TLP in this study proved to be different from the one associated with baker’s asthma.…”

Section: Resultsmentioning

confidence: 99%

The Involvement of Thaumatin-Like Proteins in Plant Food Cross-Reactivity: A Multicenter Study Using a Specific Protein Microarray

et al. 2012

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Cross-reactivity of plant foods is an important phenomenon in allergy, with geographical variations with respect to the number and prevalence of the allergens involved in this process, whose complexity requires detailed studies. We have addressed the role of thaumatin-like proteins (TLPs) in cross-reactivity between fruit and pollen allergies. A representative panel of 16 purified TLPs was printed onto an allergen microarray. The proteins selected belonged to the sources most frequently associated with peach allergy in representative regions of Spain. Sera from two groups of well characterized patients, one with allergy to Rosaceae fruit (FAG) and another against pollens but tolerant to food-plant allergens (PAG), were obtained from seven geographical areas with different environmental pollen profiles. Cross-reactivity between members of this family was demonstrated by inhibition assays. Only 6 out of 16 purified TLPs showed noticeable allergenic activity in the studied populations. Pru p 2.0201, the peach TLP (41%), chestnut TLP (24%) and plane pollen TLP (22%) proved to be allergens of probable relevance to fruit allergy, being mainly associated with pollen sensitization, and strongly linked to specific geographical areas such as Barcelona, Bilbao, the Canary Islands and Madrid. The patients exhibited >50% positive response to Pru p 2.0201 and to chestnut TLP in these specific areas. Therefore, their recognition patterns were associated with the geographical area, suggesting a role for pollen in the sensitization of these allergens. Finally, the co-sensitizations of patients considering pairs of TLP allergens were analyzed by using the co-sensitization graph associated with an allergen microarray immunoassay. Our data indicate that TLPs are significant allergens in plant food allergy and should be considered when diagnosing and treating pollen-food allergy.

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Section: Resultsmentioning

confidence: 99%

The Involvement of Thaumatin-Like Proteins in Plant Food Cross-Reactivity: A Multicenter Study Using a Specific Protein Microarray

et al. 2012

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“…Other wheat allergens such as wheat water-soluble proteins of the α-amylase inhibitor family,23 wheat flour peroxidase24 and wheat prolamins,25 thioredoxins,26 thaumatin-like protein27 and lipid transfer protein28 may be also relevant in baker's asthma. Until now, the limited number of the available allergenic components to resolve wheat allergy diagnosis does not confer an advantage over currently available specific IgE detection to identify the majority of the allergic bakers.…”

Section: Discussionmentioning

confidence: 99%

Wheat IgE profiling and wheat IgE levels in bakers with allergic occupational phenotypes

Olivieri¹,

Biscardo²,

Palazzo³

et al. 2013

Occup Environ Med

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“…The results from a study on evaluation of the general health and immunogenicity of ISP Type III on healthy volunteers who consumed the protein for a period of 8 weeks showed that ISP does not have any effect on general health (Crevel et al, 2007). In plants, it has been reported that some thaumatin-like proteins are associated with baker's respiratory allergy (Lehto et al, 2010), although the antifreeze activity of these proteins was not explored in that study.…”

Section: Allergymentioning

confidence: 91%

“…However, introduction of novel proteins into foods may be a concern for individuals sensitive to that protein (Lehto et al, 2010;Lopata & Lehrer, 2009). Crevel et al (2002) reviewed short and long term exposure to ISPs using examples of the USA, a country with moderate fish consumption, and Iceland, a country where fish are consumed in large amounts.…”

Section: Applications Of Isps In Foodmentioning

confidence: 99%