Ranking of 10 legumes according to the prevalence of sensitization as a parameter to characterize allergenic proteins. (2021)

• Record Type: Journal Article
• Authors: Smits, Mark; Verhoeckx, Kitty; Knulst, André; Welsing, Paco; de Jong, Aard; Houben, Geert; Le, Thuy-My
• Is Part Of: Toxicology reports. Volume 8(2021)
• Page Start: 767
• Page End: 773
• Publication Date: 2021
• Subjects: EL EUROLINE intensity units -- ImpARAS Improving Allergy Risk Assessment Strategy for New Food Proteins -- SEM standard error of the mean -- IgE immunoglobulin E -- SPT skin prick test -- UMCU University Medical Center Utrecht; Allergenicity prediction -- Allergens -- Legumes -- Prevalence of sensitization -- Ranking of allergens; Toxicology -- Periodicals; Clinical toxicology -- Periodicals; Drug-Related Side Effects and Adverse Reactions; Hazardous Substances; Poisoning; Toxicology; Electronic journals; Periodicals; Periodicals; 571.9505
• DOI: 10.1016/j.toxrep.2021.03.027
• Languages: English
• ISSNs: 2214-7500

Abstract

Graphical abstract: Patient serum from 106 suspected food-allergic patients was evaluated using line blots to investigate the prevalence of sensitization for legume extracts and individual legume components as a parameter to characterize allergenicity. A ranking was found based on the prevalence of sensitization and weakly and strongly sensitizing legumes were indicated. Highlights: 10 different legumes extracts could be ranked based on the variations in the prevalence of sensitization. Variations in the prevalence of sensitization allowed for ranking of 18 different individual legume proteins. Ranking can be used to select reference proteins to develop predictive assays for the assessment of the sensitizing potential of novel proteins. Abstract: Predicting the allergenicity of novel proteins is challenging due to the absence of validated predictive methods and a well-defined reference set of proteins. The prevalence of sensitization could be a parameter to select reference proteins to characterize allergenic proteins. This study investigated whether the prevalence of sensitization of legume extracts and proteins can indeed be used for this purpose. A random sample of suspected food-allergic patients ( n= 106) was therefore selected. 10 extracts (processed and non-processed) and 18 individual proteins (2S albumins, 7S and 11S globulins) from black lentil, blue and white lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, and white bean were isolated and the prevalence of sensitization and the intensity of IgE binding were evaluated. The prevalence of sensitization ranged from 5.7 % (faba bean and green lentil) to 14.2 % (peanut). The prevalence of sensitization for individual legume proteins ranged from 0.0 % for albumin 1 (pea) to 15.1 %–17.9 % for Ara h 1, 2, 3, and 6 (peanut). The prevalence of sensitization correlated strongly with the intensity of IgE binding for individual proteins ( p < 0.05, ρ = 0.894), for extracts no correlation was found. The discovered ranking can be used to select reference proteins for the development and validation of predictive in vitro or in vivo assays for the assessment of the sensitizing potential.