Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: Roasting does not enhance allergenicity

PLoS ONE

Volumn 9, Issue 5, 2014, Pages

  Kroghsbo, Stine ^a,d   Rigby, Neil M ^b   Johnson, Philip E ^b,e   Adel Patient, Karine ^c   Bøgh, Katrine L ^a   Salt, Louise J ^b   Mills, E N Clare ^b,e   Madsen, Charlotte B ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c Bâtiment 136 CEA de Saclay   (France)

^d Unisensor A/S   (Denmark)

^e UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARA H 1; FOOD ALLERGEN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PEANUT EXTRACT; UNCLASSIFIED DRUG; ALLERGEN;

ALLERGENICITY; ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIBODY RESPONSE; ANTIBODY SPECIFICITY; ANTIBODY TITER; ANTIGEN BINDING; ARTICLE; BROWN NORWAY RAT; CELL ASSAY; CONTROLLED STUDY; DEGRANULATION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; FOOD PROCESSING; GLYCATION; HEATING; IMMUNE RESPONSE; IMMUNOGLOBULIN BLOOD LEVEL; NONHUMAN; PEANUT; RAT; SENSITIZATION; ANIMAL; BLOOD; FOOD HANDLING; HEAT; IMMUNOLOGY; PEANUT ALLERGY; PROCEDURES;

ALLERGENS; ANIMALS; ARACHIS HYPOGAEA; FOOD HANDLING; HOT TEMPERATURE; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PEANUT HYPERSENSITIVITY; RATS; RATS, INBRED BN;

EID: 84900527422     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0096475     Document Type: Article

References (43)

1. Breiteneder H, Mills ENC (2005) Molecular properties of food allergens. J Allergy Clin Immunol 115: 14-23.
2. Mills ENC, Sancho AI, Rigby NM, Jenkins JA, Mackie AR (2009) Impact of food processing on the structure and allergenic properties of food allergens. Mol Nutr Res 53: 963-969.
3. Nowak-Wegrzyn A, Fiocchi A (2009) Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity. Curr Opin Allergy Clin Immunol 9: 234-237.
4. Grimshaw KEC, King RM, Nordlee JA, Hefle SL, Warner JO, et al. (2003) Presentation of allergen in different food preparations affects the nature of the allergic reaction - a case series. Clin Exp Allergy 33: 1581-1585. (Pubitemid 37421638)
5. Paschke A (2009) Aspects of food processing and its effect on allergen structure. Mol Nutr Food Res 53: 959-962.
6. Mills ENC, Mackie AR (2008) The impact of processing on allergenicity of food. Curr Opin Allergy Clin Immunol 8: 249-253.
7. Ladics GS (2009) Food Processing and Allergenicity. Mol Nutr Food Res 53: 945.
8. Sathe SK, Sharma GM (2009) Effects of food processing on food allergens. Mol Food Res 53: 970-978.
9. Davis PJ, Williams SC (1998) Protein modification by thermal processing. Allergy 53: 102-105. (Pubitemid 28535361)
10. Taheri-Kafrani A, Gaudin J-C, Rabesona H, Nioi C, Agarwal D, et al. (2009) Effects of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients. J Agric Food Chem 57: 4974-4982.
11. Chung S-Y, Champagne ET (2001) Association of end-product adducts with increased IgE binding of roasted peanuts. J Agric Food Chem 49: 3911-3916. (Pubitemid 32822715)
12. Maleki MJ, Chung S-Y, Champagne ET, Raufman J-P (2000) The effects of roasting on the allergenic properties of peanut proteins. J Allergy Clin Immunol 106: 763-768.
13. Beyer K, Morrow E, Li X-M, Bardina L, Bannon GA, et al. (2001) Effects of cooking methods on peanut allergenicity. J Allergy Clin Immunol 107: 1077-1081. (Pubitemid 32523351)
14. Mondoulet L, Paty E, Drumare MF, Ah-Leung S, Scheinmann P, et al. (2005) Influence of thermal processing on the allergenicity of peanut proteins. J Agric Food Chem 53: 4547-4553. (Pubitemid 40855485)
15. Vissers YM, Blanc F, Skov PS, Johnson PE, Rigby NM, et al. (2011) Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from peanut. PLoS ONE 6(8): e23998. doi:10.1371/journal.pone.0023998.
16. Vissers YM, Iwan M, Adel-Patient K, Stahl Skov P, Rigby NM, et al. (2011) Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays. Clin Exp Allergy 41: 1631-1642.
17. Blanc F, Vissers YM, Adel-Patient K, Rigby NM, Mackie AR, et al. (2011) Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Mol Nutr Food Res 55: 1887-1894.
18. Nakamura S, Suzuki Y, Ishikawa E, Yakushi T, Jing H, et al. (2008) Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides. Food Chem 109: 538-545.
19. Nakamura A, Watanabe K, Ojima T, Ahn D-H, Saeki H (2005) Effects of Maillard reaction on allergenicity of scallop tropomyosin. J Agric Food Chem 53: 7559-7564. (Pubitemid 41413555)
20. Nakamura A, Sasaki F, Watanabe K, Ojima T, Ahn D-H, et al. (2006) Changes in allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose. J Agric Food Chem 54: 9529-9534. (Pubitemid 46086115)
21. Gruber P, Vieths S, Wangorsch A, Nerkamp J Hofmann T (2004) Maillard reaction and enzymatic browning affect the allergen from cherry (Prunus avium). J Agric Food Chem 52: 4002-4007.
22. Sancho AI, Rigby NM, Zuidmeer L, Asero R, Mistrello G, et al. (2005) The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3. Allergy 60: 1262-1268. (Pubitemid 41297522)
23. Iwan M, Vissers YM, Fiedorowicz E, Kostyra H, Kostyra E, et al. (2011) Impact of Maillard reaction on immunoreactivity and allergenicity of the hazelnut allergen Cor a 11. J Agric Food Chem 59: 7163-7171.
24. Boulay A, Houghton J, Gancheva V, Sterk Y, Strada A, et al. (2008) A EuroPrevall review of factors affecting incidence of peanut allergy: priorities for research and policy. Allergy 63: 797-809. (Pubitemid 351832809)
25. Koppelman SJ, Bruijnzeel-Koomen CAFM, Hessing M, de Jongh HHJ (1999) Heat-induced conformational changes of Ara h 1, a major peanut allergen, do not affect its allergenic properties. J Biol Chem 274: 4770-4777.
26. Maleki SJ, Hurlburt BK (2004) Structural and functional alterations in major peanut allergens caused by thermal processing. J AOAC Int 87: 1475-1479. (Pubitemid 40002276)
27. Lehmann K, Schweimer K, Reese G, Randow S, Suhr M, et al. (2006) Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions. Biochem J 395: 463-472.
28. Chung S-Y, Butts CL, Maleki SJ, Champagne ET (2003) Linking peanut allergenicity to the processes of maturation, curing, and roasting. J Agric Food Chem 51: 4273-4277.
29. Gruber P, Becker W-M, Hofmann T (2005) Influence of the Maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin. J Agric Food Chem 53: 2289-2296. (Pubitemid 40403054)
30. Li XM, Serebrisky D, Lee SY, Huang CK, Bardina L, et al. (2000) A murine model of peanut anaphylaxis: T- and B-cell responses to a major peanut allergen mimic human responses. J Allergy Clin Immunol 106: 150-158. (Pubitemid 30482865)
31. van Wijk F, Nierkens S, Hassing I, Feijen M, Koppelman SJ, et al. (2005) The effect of the food matrix on in vivo immune responses to purified peanut allergens. Toxicol Sci 86: 333-341. (Pubitemid 41418647)
32. Marsh J, Rigby N, Wellner K, Reese G, Knulst A, et al. (2008) Purification and characterisation of a panel of peanut allergens suitable for use in allergy diagnosis. Mol Nutr Food Res 52: 272-285.
33. Johnson PE, Van der Plancken I, Balasa A, Husband FA, Grauwet T, et al. (2010) High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens. Mol Nutr Food Res 54: 1701-1710.
34. Barkholt V, Jensen AL (1989) Amino acid analysis: Determination of cysteine plus half-cysteine in proteins after hydrochloric acid hydrolysis with a disulfide compound as additive. Anal Biochem 177: 318-322. (Pubitemid 19088266)
35. Kroghsbo S, Bøgh KL, Rigby NM, Mills ENC, Rogers A, et al. (2011) Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy tolerance. Int Arch Allergy Immunol 155: 212-224.
36. Kroghsbo S, Madsen C, Poulsen M, Schrøder M, Kvist PH, et al. (2008) Immunotoxicological studies of genetically modified rice expressing PHA-E lectin or Bt toxin in Wistar rats. Toxicology 245: 24-34.
37. Schmitt DA, Nesbit JB, Hurlburt BK, Cheng H, Maleki SJ (2010) Processing can alter the properties of peanut extract preparations. J Agric Food Chem 58: 1138-1143.
38. Maleki SJ, Viguez O, Jacks T, Dodo H, Champagne ET, et al. (2003) The major peanut allergen Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function. J Allergy Clin Immunol 112: 190-195. (Pubitemid 36819826)
39. Bøgh KL, Kroghsbo S, Dahl L, Rigby NM, Barkholt V, et al. (2009) Digested Ara h 1 has sensitizing capacity in Brown Norway rats. Clin Exp Allergy 39: 1611-1621.
40. Dyer S, Mack L, Cheng H, Maleki SJ (2008) Structural, chemical and immunogenic effects of roasting on Ara h 3, a major peanut allergen. J Allergy Clin Immunol 121: S183.
41. Westphal CD, Pereira MR, Raybourne RB, Williams KM (2004) Evaluation of extraction buffers using the current approach of detecting multiple allergenic and nonallergenic proteins in food. J AOAC Int 87: 1458-1465. (Pubitemid 40002274)
42. Poms RE, Capelletti C, Anklam E (2004) Effect of roasting history and buffer composition on peanut protein extraction efficiency. Mol Nutr Food Res 48: 459-464. (Pubitemid 39524533)
43. Blanc F, Adel-Patient K, Drumare MF, Paty E, Wal JM, et al. (2009) Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors. Clin Exp Allergy 39: 1277-1285.