The isolation of allergens from the green pea

Malley, Arthur; Baecher, L.; Mackler, B. F.; Perlman, Frank

doi:10.1016/0091-6749(75)90102-5

Cited by 42 publications

(23 citation statements)

References 10 publications

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“…They observed that these pressure techniques were unable to decrease allergenicity. Malley et al [27], however, found that autoclaving of green pea at 120°C for 15 min reduced its allergenicity. A similar reduction has been observed with lupins treated by autoclaving at 121°C (1.2 bar) for 20 min; treatment at 2.6 bar for 30 min abolished the lupin allergenicity [29].…”

Section: Resultsmentioning

confidence: 99%

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Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins <i>(Lupinus albus </i>var Multolupa)

Guillamón¹,

Burbano²,

Cuadrado³

et al. 2007

Int Arch Allergy Immunol

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Background: Lupin seed flour has been reported as a causative agent of allergic reactions, especially in patients with allergy to peanut. Previous studies have demonstrated that autoclave treatment can considerably reduce the allergenicity of lupins. Aims: The aim of this work was to evaluate the effect of instantaneous controlled pressure drop (détente instantanée contrôlée, DIC) treatment on lupin in vitro allergenicity. Methods: Lupin cotyledons were subjected to instantaneous controlled pressure drop at several pressure and time conditions (3, 4.5 and 6 bar for 1, 2 and 3 min, respectively). Immunoreactivity to raw and DIC-treated extracts was evaluated by Western blot using a serum pool from 19 sensitized patients. Results: Depending on the operating parameters used during DIC treatment, a reduction in protein solubility of lupin seed was observed. Moreover, drastic modifications in protein profiles were observed after DIC treatment by SDS-PAGE analysis. Western blot experiments showed that the decreases in IgE binding to lupin proteins were associated with the increases in steam pressure and time treatment, and binding was completely abolished by DIC at 6 bar for 3 min. Conclusions: The results suggest that DIC treatment could produce a reduction in lupin allergenicity.

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Section: Resultsmentioning

confidence: 99%

“…increased or decreased IgE immunoreactivity [18,19,20,21,22,23,24,25,26,27]. Therefore, the protein modifications induced by thermal processing have unpredictable effects on plant allergenic properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins <i>(Lupinus albus </i>var Multolupa)

Guillamón¹,

Burbano²,

Cuadrado³

et al. 2007

Int Arch Allergy Immunol

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“…The aqueous extract of green peas contains three fractions (albumin, legumin, and vicilin) (Malley et al, 1975).…”

Section: Introductionmentioning

confidence: 99%

Effects of the Replacement of Soybean Meal with Pea as Dietary Protein Source on the Serum Protein Fractions of Broilers

Bingöl

Dede

Karsli

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effects of the replacement of different levels of protein derived from soybean meal with that from peas in broiler diets on serum protein fractions. A corn-soybean meal basal diet was formulated as the control diet (Control=C) (NRC, 1994), and then pea was added to the control diet to replace 20% (P20) or 40% (P40) of the crude protein of the control diet. The diets were randomly fed to 12 pens per treatment, each housing five birds, for 42 days. Blood samples were collected from 36 birds (3 birds x 4 pens x3 treatments) and the serum protein fractions were separated. Gamma-globulin percentage was higher in group P20 compared with C and P40 groups. Total protein, beta-globulin, and gamma-globulin concentrations were significantly higher in group P20 compared with those of both control and P40 group (p<0.05).

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“…Results confirmed that these allergens were relatively poor immunogens in Balb/c mice compared with other, as yet undefined, WPE anti gens. Using limiting immunization conditions similar to those commonly employed to induce IgE synthesis in such mice [6,11], spleen cells from treated animals responded vigorously in culture to WPE but gave a much reduced response on exposure to the purified allergens. The enhanced proliferation of cells from treated compared with control animals indicated that the activity of WPE could not be explained merely by non-specific effects.…”

Section: Discussionmentioning

confidence: 99%

“…A number of purified allergens derived from temperate grass pollen extracts have been described [8], and surveys of immediate skin test responsiveness of grass pollen sensitive individuals to these materials have identified Timothy AgB [6], timothy Ag3, Agl9, Ag25, Agl [5], and the rye groups I, II, and 111 [8] as major allergens. Antibody responses to a number of these materials in grass pollen sensitive individuals have also been reported [13,16,17], although corre sponding data for lymphocyte reactivities are limited only to studies with rye group 1 [ 1 -3].…”

Section: Discussionmentioning

confidence: 99%

Murine Lymphocyte Responses to Purified Components of Rye Grass Pollen Extract

Moran¹,

Cottam²,

Standring³

et al. 1985

Int Arch Allergy Immunol

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The ability of lymphocytes obtained from mice treated with whole rye grass pollen extract or purified major allergen components (R7 – apparent molecular weight 31,000; R14a – apparent molecular weight 11,000) to proliferate in culture on challenge with these allergens has been studied. Whole rye grass pollen extract was found to stimulate responses with lymphocytes from all treated but not non-treated animals, whereas the purified allergens failed to effect proliferation except with cells obtained from animals treated with the homologous allergen. These results accord with previous observations that, of the antigen present in the whole rye grass pollen extract, the components showing greatest immunogenicity in murine systems are not those commonly regarded as being the major allergens in man. The mouse may not thus provide a relevant model of human immune responses to rye grass pollen extracts.

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The isolation of allergens from the green pea

Cited by 42 publications

References 10 publications

Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins <i>(Lupinus albus </i>var Multolupa)

Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins <i>(Lupinus albus </i>var Multolupa)

Effects of the Replacement of Soybean Meal with Pea as Dietary Protein Source on the Serum Protein Fractions of Broilers

Murine Lymphocyte Responses to Purified Components of Rye Grass Pollen Extract

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