Unusual allergen in a butcher with respiratory symptoms

Sander, I.; Keller, C.; Czibor, Christina; Meurer, Ursula; Merget, R.; Raulf, Monika

doi:10.5414/alx02126e

Cited by 4 publications

(4 citation statements)

References 15 publications

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“…30 No information was available on oral and respiratory sensitisation or elicitation reactions of this protein-glutamine γ-glutamyltransferase. A case report (Sander et al, 2020) has shown that transglutaminase can cause occupational asthma. However, several studies have shown that adults with occupational asthma may be able to ingest respiratory allergens without acquiring clinical symptoms of food allergy (Armentia et al, 2009;Brisman, 2002;Poulsen, 2004).…”

Section: Allergenicitymentioning

confidence: 99%

Safety evaluation of the food enzyme protein–glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

Lambré,

Barat Baviera,

Bolognesi

et al. 2024

EFS2

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The food enzyme protein–glutamine γ‐glutamyltransferase (protein–glutamine: amine γ‐glutamyltransferase; EC 2.3.2.13) is produced with the non‐genetically modified Streptomyces mobaraensis strain M2020197 by Taixing Dongsheng Bio‐Tech Co. Ltd. The identity of the production strain and the absence of viable cells could not be established. The food enzyme is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of (1) baked products, (2) cereal‐based products other than baked; processing of dairy products for the production of (3) fermented dairy products, (4) cheese, (5) dairy desserts; processing of plant‐ and fungal‐derived products for the production of (6) meat analogues, (7) plant‐based analogues of milk and milk products; processing of meat and fish products for the production of (8) modified meat and fish products. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 3.498 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 91 mg TOS/kg bw per day. The calculated margin of exposure for each age group was 36 (infants), 26 (toddlers), 50 (children), 99 (adolescents), 115 (adults) and 133 (the elderly). A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood is low. The safety of the food enzyme could not be established given the derived margins of exposure. Therefore, the Panel concluded that the food enzyme could not be considered safe under the intended conditions of use.

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Section: Allergenicitymentioning

confidence: 99%

Safety evaluation of the food enzyme protein–glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

Lambré,

Barat Baviera,

Bolognesi

et al. 2024

EFS2

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“…The manufacturers' declaration of the enzyme as being non-toxic, safe, non-allergenic, non-immunogenic and non-pathogenic for public health [3,12,28] does not match what is known in the literature. It appears that in the butcheries and bakeries mTG induces allergic reactions which are manifested by respiratory symptoms and categorized unflatteringly as "occupational allergens" [28,107,108]. The enzyme or its cross-linked complexes might be toxic, unsafe, immunogenic and pathogenic, being proinflammatory, increasing intestinal permeability and even auto-immunogenic [3,[9][10][11][12][13][14][15]17,18,28,35,37,109,110].…”

Section: Should the Customers Be Warned For A Potential Health Risk Of Mtg Consumption?mentioning

confidence: 99%

Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

Lerner

Benzvi

2021

Toxics

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Microbial transglutaminase (mTG) is a heavily used food additive and its industrial transamidated complexes usage is rising rapidly. It was classified as a processing aid and was granted the GRAS (generally recognized as safe) definition, thus escaping full and thorough toxic and safety evaluations. Despite the manufacturers claims, mTG or its cross-linked compounds are immunogenic, pathogenic, proinflammatory, allergenic and toxic, and pose a risk to public health. The enzyme is a member of the transglutaminase family and imitates the posttranslational modification of gluten, by the tissue transglutaminase, which is the autoantigen of celiac disease. The deamidated and transamidated gliadin peptides lose their tolerance and induce the gluten enteropathy. Microbial transglutaminase and its complexes increase intestinal permeability, suppresses enteric protective pathways, enhances microbial growth and gliadin peptide’s epithelial uptake and can transcytose intra-enterocytically to face the sub-epithelial immune cells. The present review updates on the potentially detrimental side effects of mTG, aiming to interest the scientific community, induce food regulatory authorities’ debates on its safety, and protect the public from the mTG unwanted effects.

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“…A comprehensive list of agents causing occupational allergy, OR or OA is listed in the EAACI Consensus Statement [1 & ]. Additional agents that have been reported in this review period are listed in Table 2 [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19]. Notable newly reported plant agents include an additional allergen Prunus persica 9 in peach tree pollen, causing allergic sensitization in peach orchard farm workers [5].…”

Section: Causative Agentsmentioning

confidence: 99%

“…An unusual allergen in a butcher involved in sausage production, when adding binding agents, containing enzyme transglutaminase from Streptomyces mobaraensis to catalyze cross-linking of meat proteins to produce a more stable texture [14]. Psyllium has reemerged in bakers due to the increasing popularity of gluten-free and vegan food as a substitute for gluten or eggs [17].…”

Section: Causative Agentsmentioning

confidence: 99%

Occupational inhalant allergy in food handling occupations

Jeebhay

Baatjies

2021

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of reviewReview article on recent developments on inhalant food allergens associated with occupational respiratory allergy and asthma. Recent findingsThis review has found that occupational inhalant allergy in food handling occupations is a common and recognisable clinical entity (class 3 food allergy) in high-risk food occupations such as bakeries and seafood processing. Aerosolised food proteins from plant or animal food sources, additives and biological food contaminants cause occupational sensitization, rhinitis and asthma. The risk of allergy may be enhanced across the food value chain as a result of food processing techniques including the introduction of new food allergens in the food matrix. Occupational food allergy and asthma can be prevented by improved health-based exposure standards, workplace control measures, education and training activities, and early diagnosis accompanied with exposure reduction. SummaryFuture studies need to focus on exposure-response studies to establish improved exposure limits especially for flour dust, the relevance of cooked vs raw foods in influencing risk, identifying and characterising major inhalant food allergens accompanied with component resolved diagnostic approaches, and evaluating the effectiveness of interventions for common high-risk food sensitizers causing occupational rhinitis and asthma.

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Unusual allergen in a butcher with respiratory symptoms

Cited by 4 publications

References 15 publications

Safety evaluation of the food enzyme protein–glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

Safety evaluation of the food enzyme protein–glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

Occupational inhalant allergy in food handling occupations

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