Chemical and biological properties of food allergens edited by lucjan jędrychowski, harry j wichers

Chemical and Biological Properties of Food Allergens Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E Sikorski Chemical and Biological Properties of Food Allergens Edited by Lucjan Jędrychowski and Harry J Wichers Food Colorants: Chemical and Functional Properties Edited by Carmen Socaciu Mineral Components in Foods Edited by Piotr Szefer and Jerome O Nriagu Chemical and Functional Properties of Food Components, Third Edition Edited by Zdzisław E Sikorski Carcinogenic and Anticarcinogenic Food Components Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek and Danuta Malejka-Giganti Methods of Analysis of Food Components and Additives Edited by Semih Ötleş Toxins in Food Edited by Waldemar M Dąbrowski and Zdzisław E Sikorski Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik Chemical and Functional Properties of Food Lipids Edited by Zdzisław E Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Proteins Edited by Zdzisław E Sikorski Chemical and Biological Properties of Food Allergens EDITED BY Lucjan Jedrychowski Institute of Animal Reproduction & Food Research Olsztyn, Poland Harry J Wichers Wageningen University and Research Centre Netherlands Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Printed in the United States of America on acid-free paper 10 International Standard Book Number: 978-1-4200-5855-0 (Hardback) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences 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provides licenses and registration for a variety of users For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Library of Congress Cataloging-in-Publication Data Chemical and biological properties of food allergens / editors, Lucjan Jedrychowski, Harry J Wichers p ; cm (Chemical and functional properties of food components series) Includes bibliographical references and index ISBN 978-1-4200-5855-0 (hardcover : alk paper) Food allergy Allergens I Jedrychowski, Lucjan II Wichers, Harry III Title IV Series: Chemical and functional properties of food components series [DNLM: Allergens chemistry Food Hypersensitivity immunology WD 310 C517 2010] QR188.C47 2010 616.97’5 dc22 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 2009028070 Contents Preface vii Acknowledgments .ix Editors .xi Contributors xiii Abbreviations xvii Chapter Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food Elz˙ bieta Kucharska, Joanna Bober, and Tadeusz Ogon´ski Chapter Immunomodulating Properties of Food Components 43 Lucjan Je˛drychowski, Anna Halász, Edina Németh, and András Nagy Chapter Methods for Detection of Food Allergens 83 Lucjan Je˛drychowski, André H Penninks, Maciej Kaczmarski, Beata Cudowska, Elz.bieta Korotkiewicz-Kaczmarska, Andrea Harrer, Anja Maria Erler, Gabriele Gadermaier, Michael Faltlhansl, Fátima Ferreira, and Martin Himly Chapter Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy 169 Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin Chapter General Characteristics of Food Allergens 185 Lucjan Je˛drychowski Chapter Milk Allergens 193 Barbara Wróblewska and Lucjan Je˛drychowski Chapter Egg Allergens 213 Sabine Baumgartner and Patricia Schubert-Ullrich v vi Chapter Contents Fish Allergens 223 Patrick Weber and Angelika Paschke Chapter Seafood Allergen Overview: Focus on Crustacea 233 Andreas Lopata and Samuel Lehrer Chapter 10 Nut Allergens 259 Agata Szymkiewicz Chapter 11 Peanut (Arachis hypogea) Allergens 267 Agata Szymkiewicz Chapter 12 Soy (Glycine max) Allergens 281 Sabine Baumgartner and Patricia Schubert-Ullrich Chapter 13 Wheat (Triticum aestivum) Allergens 293 Joanna Leszczynska Chapter 14 Brief Characteristics of Other Important Food Allergens 319 Lucjan Je˛drychowski, Matthias Egger, Michael Hauser, Georg Schmidt, Nicole Wopfner, Fátima Ferreira, Michael Wallner, and Andreas Lopata Chapter 15 Risk Analysis of Food Allergens 387 Marielle Spanjersberg, Niels Lucas Luijckx, and Geert Houben Glossary 399 Appendix .405 Index 415 Preface Hypersensitivity, including a hypersensitive response to foodstuffs, is one of the major health problems nowadays Symptoms of food hypersensitivity cause acute discomfort for patients and are becoming an increasing social and economic problem, although much progress has been made in recent years in many areas related to food allergies Many food allergens have been characterized at a molecular level, their spatial structure has been determined, and allergen fragments (epitopes) responsible for reactions with IgE antibodies have also been characterized A deeper understanding of the mechanism of the immunopathogenesis of food allergies has been reached, and this may soon lead to novel diagnostic and therapeutic approaches Many informative books have been published on this subject However, we need to constantly update ourselves to keep abreast of the latest developments in the many sciences related to food hypersensitivity On the other hand, the advances in research on food hypersensitivity open a wide range of potential new solutions and possibilities International teams of scientists committed to research in fields such as medicine, molecular biology, food biotechnology, and foodstuff assays have achieved remarkable results This book should help in understanding the problems related to the occurrence of allergies, particularly food allergies It contains up-to-date information on the mechanisms involved in hypersensitive responses and threats caused by ingesting foodstuffs and their components that are often associated with modern food-processing technologies It provides in-depth knowledge on allergens and related disciplines It also responds to the need for popular social education, which aims to instruct potential patients on methods of avoiding harmful allergens This objective is aided by the presentation of the problems, which consists of a detailed characterization of the major groups of allergens, a description of their behavior during various technological and biotechnological processes, as well as an indication of potential reactions with other allergens Due to its educational value, this book may also be of interest to general consumers, allergic consumers, representatives of the agro-food industry (including primary producers, manufacturers, and retailers), and health professionals and regulators It should also be a dependable reference for researchers (clinicians, food scientists, dieticians, and nutritionists) and students of molecular biology (particularly the up-to-date characterizations of mechanisms causing allergies and genetic modifications aimed at decreasing allergenic activity of food products), food technology (mainly health risks related to particular food components and the effect of technological processes on allergenic activity of food products as well as foodstuff assays), biotechnology (primarily allergenic threats caused by microorganisms and microbial metabolites), and food safety, as well as medical studies connected with diagnostic methods (elimination diets and food challenges) and allergy therapies vii viii Preface This book draws its material from existing databases on allergens and from Web pages devoted to this issue Hence, it encourages the readers to expand their knowledge on their own—it can be especially beneficial for college students It should be present on the shelves of libraries at all universities, especially universities and scientific institutes that specialize in biological research Lucjan Je˛drychowski Acknowledgments I would like to thank my wife and children for being so understanding and patient while I was absent from home writing this book I am also grateful to all the co-authors and my co-workers for their assistance and kindness Lucjan Je˛drychowski ix Index A Abalone (Haliotis midae), 242 ABC, see Avidin–biotin complex Acceptable Daily Intake, 368 Activating protein-1, 10, 56 ADCC, see Antibody-dependent cytotoxicity ADFS, see Allergen Database for Food Safety ADI, see Acceptable Daily Intake AEDS, see Atopic eczema/dermatitis syndrome Aegilops tauschii, 293 Aeromonas hydrophila, 330 AFM, see Atomic force microscopy A fumigatus, 327 AGA, see Antigliadin antibodies AIF, see Apoptosis-inducing factor AIIFam database and bacterial allergens, 322 Allergen-containing food products European law, 85–86 physicochemical and biochemical methods aptamers and aptazymes, 106 atomic force microscopy, 106–107 biosensors in protein and allergen analysis, 102–103 immunometric methods, 94–101 microarray-based proteomics, 104–105 preliminary separation and purification, 88–93 protein arrays miniaturization, 105–106 physicochemical and biochemical methods for, 87–88 Allergen Cor a 1.04 protein, role, 260; see also Hazelnut allergens Allergen Database for Food Safety, 406 Allergenic hypersensitivity, 85 Allergens; see also Food allergens analysis; Microbiological allergens animal food allergens allergic reaction, 356 animal tissue, 361 insects, 359–361 marine organisms, 356–359 cereal allergens, biochemical properties, 306–307 crustacean allergens, 246–250 definition, detection, 86 egg allergens characteristics, 213, 215–218 clinical cross-reactivity, 219 immunoreactivity and allergenicity changes, 218–219 fish allergens cross-reactivity, 227 genetically modified, 227–229 immunoreactivity and allergenicity changes, 226 seafood allergens, features, 223–226 food allergens, 327–328, 387–388 features, 185–190 risk assessment, 388–393 risk communication, 395–396 risk management, 394–395 hazelnut allergens, 259–261 hidden allergens, 368, 371 lupine allergens, cross-reactivity, 274 microbiological allergens, characteristics, 321–322 allergens sources, 327–328 bacteria, allergenic properties, 322–326 food products, health benefits, 330–331 microorganisms, application, 328–330 mold allergens, 326–327 milk allergens characterization, 193–198 immunoreactivity and allergenicity changes, 206–211 mold allergens, characteristics, 326–327 nut allergens background, 259 biological and immunological properties, 259–262 cross-reactivity, 262–263 peanut allergens background, 267–268 characteristic, 268–272 cross-reactivity, 273–274 technological treatment and, 272–273 plant food allergens, 334–339 α−amylase, 342–343 BBE and chlorophyll binding proteins, 350 Bet v 1, 345–346 cereal prolamins, cupin superfamily and germins, 343 class I chitinases and hevein-like domain, 346 cystatins, 348 expansins and glycoside hydrolases, 349 IFR, 349 kunitz-type protease inhibitors, 347–348 415 416 legumins, 343–344 papain-like cysteine proteases, 347 patatin family, 350 plant nonspecific LTP, 341–342 profilins, 344–345 prolamin superfamily, 339 2S albumins, 339–341 subtilisin-like serine proteases, 349–350 thioredoxins and β−amylases, 348 TLP and oleosins, 347 vicillins, 343 recombinant food allergens and diagnostic tests, 171–175 future perspectives, 178 and immunotherapy of food allergy, 175–178 production, purification and authentication, 170–171 seafood allergens and crustaceans, 239–242 features, 223–226 soy allergens, 281–282 characteristics, 282–286 and technological processes, 286–287 terminology for, 189–190 wheat allergens cross-reactivity, 307–308 and technological processes, 300–306 Allergies development risk, 44 web pages on, 405–406 ALLERGOME database, 409 Allergy and allergens, general information on, 406–408 AllFam database, 409 Alternaria alternata, 326–327 α−Amylase, features, 342–343; see also Plant food allergens β−Amylases, role, 348 Analytical ultracentrifugation, 93, 149 Anaphylaxis, 4–7 Anaphylaxis reactions, in foods, 47 Anergy, definition, 399 Angioedema, definition, 399–400 Animal food allergens; see also Food allergens analysis allergic reaction, 356 animal tissue, 361 insects, 359–361 marine organisms, 356–359 Animal models, in food allergen analysis, 114–115 criteria for, 115–116 future perspectives, 122–123 mechanistic and therapeutic models in, 120–122 proteins allergenicity prediction, 116–120 Index Anisakiasis disease, causes, 357 Antibody, definition, 400 Antibody-dependent cytotoxicity, Antigen, definition, 400 Antigen presenting cells, Antigliadin antibodies, 299 Antihistamines, definition, 400 Anti-inflammatory drugs, definition, 400 Antioxidants; see also Food additives; Immune system in diet, immunomodulatory effect, 55–58 and food allergens, 378 AP-1, see Activating protein-1 APCs, see Antigen presenting cells Apoptosis-inducing factor, 56 Aptamers, 106; see also Food products Aptazymes, 106 Ara h 1/2 allergen, 268 Ara h 2, trypsin inhibitor activity, 272 Arthropoda, phylogenetic relationship, 249 Aspergillus niger, 302, 330 Aspergillus oryzae, 321 Atomic force microscopy, 93, 106–107, 149; see also Food products Atopic dermatitis (AD), 295 Atopic eczema/dermatitis syndrome, 156 Atopy patch test (APT), role, 134–136; see also Food allergens analysis ATR, see Attenuated total reflection Attenuated total reflection, 148 AUC, see Analytical ultracentrifugation Australia, food additives avoidance, 369–371 Avidin–biotin complex, 98 B Bacillus lentus, 322, 327 Bacillus subtilis, 329 Bacteria, allergenic properties, 322–326; see also Food allergy, biotechnology role Bacterial allergens and AIIFam database, 322 Bacteroides fragilis, 19 Bacteroides vulgatus, 19 Baker’s asthma, features, 295 Baker’s yeast (Saccharomyces cerevisiae), 381 BBE, see Berberine bridge enzyme B cell epitope mapping, of food allergens, 153 conformational IgE epitopes, 157–158 hydrogen and deuterium exchange, 158 linear IgE-binding epitopes, 154–157 in silico-based IgE epitope prediction, 158–159 Berberine bridge enzyme, 350 Betv-1-homologous protein and hazelnut allergen, 260; see also Hazelnut allergens Index Bet v superfamily, features, 345–346; see also Plant food allergens BHA, see Butylated hydroxyanisole BHR, see Bronchial hyperreactivity BHT, see Butylated hydroxytoluene BIND, see Biomolecular interaction detection Biomolecular interaction detection, 101 Biosensors, in protein and allergen analysis, 102–103; see also Food products Bird-egg syndrome, 219 Black tiger shrimp (Penaeus monodon), 239 Botrytis cinarea, 326 Bovine casein allergen, 194–198 Bovine serum albumin (BSA), 195 Brassinosteroids (BRs), 345 Bridged avidin–biotin (BRAB), 98 Bronchial hyperreactivity, 22 Brown shrimp (Penaeus aztecus), 243 Butylated hydroxyanisole, 378 Butylated hydroxytoluene, 378 C Camel milk (CmM) allergy, 204; see also Milk allergens Candida albicans, 327 Capillary zone electrophoresis (CZE), 91 Carbohydrate determinants, 154 α-s1-Casein, 194; see also Milk allergens α-s2-Casein, 194–195 β-Casein, 195 κ-Casein, 195 CCD, see Carbohydrate determinants; Crossreacting carbohydrate determinants CCDs, see Cross-reactive carbohydrates CD4+ CD25+ lymphocytes, role, 17–18 CD4 Tαβ lymphocytes, 17 Celiac disease (CD) features, 297–298 symptoms and treatment, 299 Centre for Food Safety and Applied Nutrition, 363 Cereal allergens, biochemical properties, 306–307 Cereal prolamins, features, 343; see also Plant food allergens Cereals, allergenic proteins, 293–297 CFSAN, see Centre for Food Safety and Applied Nutrition Chemical modification, of milk protein, 210–211 Chemiluminescence immunoassay methods, usage, 100 Chinese douchi, 321 Chlorophyll binding proteins, 350; see also Plant food allergens Circular dichroism (CD), for food allergen measurement, 148 417 CLA+, see Cutaneous lymphocyte antigen Cladosporium herbarum, 326–327 Class and food allergens, T cell epitopes, 160–163; see also Food allergens analysis Class I chitinases, features, 346; see also Plant food allergens Clinical immunology and allergology, functional genomics, 29–34 CMPA, see Cow milk protein allergy CMPI, see Cow milk protein intolerance Codex Alimentarius Commission, 115, 363 Colloidal gold and silver marking, usage, 96 Colorings and food allergens, 379–380; see also Food additives ConA affinity chromatography, usage, 89 Conarachin, 268; see also Peanut allergens Conformational IgE epitopes, in food allergen detection, 157–158 Contact dermatitis, definition, 400–401 Corticotropin-releasing hormone (CRH), 70 Corynebacterium diphtheriae, 322 Cow milk protein allergy, 13–15 Cow milk protein intolerance, 14 Cow’s milk (CM) allergy, 193, 201–202; see also Milk allergens Cross-reacting carbohydrate determinants, 263 Cross-reactive carbohydrates, 173 Crustacean allergens cross-reactivity within crustaceans, 246–247 between crustaceans and mollusks, 248 between shellfish and other invertebrates, 248–250 and food processing, 244–245 detection, 245–246 Crustaceans and seafood allergens, 239–242 CTACK, see Cutaneous T cell-attracting chemokine CTLA4, see Cytotoxic T-lymphocyte associated antigen Cupin superfamily, features, 343 Cutaneous lymphocyte antigen, 14 Cutaneous T cell-attracting chemokine, 14 Cutting-edge bioinformatics methods and tools, 93 Cystatins, role, 348 Cytotoxic T-lymphocyte associated antigen 4, 18 D DBPC, see Double-blind, placebocontrolled DBPCFC, see Double-blind and placebocontrolled food challenge 2-D DIGE, see 2-D fluorescence difference gel electrophoresis Delayed cellular hypersensitivity, 418 Dendritic cells (DCs), role, 9–10, 16 Dermatophagoides farinae, 360 Desmosomes, functions, Deuterium exchange mass spectrometry, 158 2-D fluorescence difference gel electrophoresis, 91 Diacylglycerol (DAG), 10 Dietary proteins and peptides, in immune system, 52–53 Difference gel electrophoresis, 91 Differential scanning calorimetry, 93, 149, 196 Dipstick-based IgE testing, of food allergy, 173 Disulfides, usage, 379 DLS, see Dynamic light scattering DOGE, see Difference gel electrophoresis Donkey’s milk (DM) allergy, 203; see also Milk allergens Double-blind and placebo-controlled food challenge, 141, 171, 215, 238, 389 Double-blind, placebocontrolled, 85 DSC, see Differential scanning calorimetry DTH, see Delayed cellular hypersensitivity DXMS, see Deuterium exchange mass spectrometry Dynamic light scattering, 150 E EAACI, see European Academy of Allergology and Clinical Immunology EAFUS, see Everything Added to Food in the United States Early anaphylactic phase (EAR), EAST, see Enzyme-allergosorbent test ECFA, see Eosinophil chemotactic factors of anaphylaxis ECP, see Eosinophil cationic protein EDN, see Eosinophil-derived neurotoxin Egg allergens; see also Food allergens analysis characteristics, 213, 215–218 clinical cross-reactivity, 219 immunoreactivity and allergenicity changes, 218–219 EGTA, see Ethylene glycol tetraacetic acid Electrospray ionization, 147 ELISA, see Enzyme-linked immunosorbent assay ELISPOT, see Enzyme-linked immunospot assay EMBL database, 401 E-numbers, importance, 366 Enzyme-allergosorbent test, 219, 286 Enzyme immunoassay, usage, 99 Enzyme-linked immunosorbent assay, 87, 175, 244, 285, 348 Enzyme-linked immunospot assay, 87, 100 Eosinophil cationic protein, Index Eosinophil chemotactic factors of anaphylaxis, 6–7 Eosinophil-derived neurotoxin, Eosinophil peroxidase (EPO), Epicoccum purpurascens, 327 Escherichia coli, 170 ESI, see Electrospray ionization ESPACI, see European Society for Paediatric Allergology and Clinical Immunology ESPGHAN, see European Society for Paediatric Gastroenterology, Hepatology and Nutrition Ethylene glycol tetraacetic acid, 196 European Academy of Allergology and Clinical Immunology, 174 European Allergy White Paper reports, 185 European bee-eater (Merops apiaster), 361 European law, for allergen-containing food products, 85–86 European Society for Paediatric Allergology and Clinical Immunology, 209 European Society for Paediatric Gastroenterology, Hepatology and Nutrition, 209 Everything Added to Food in the United States, 364 Expansins, role, 349; see also Plant food allergens F FACS, see Fluorescent Activated Cell Sorting Faenia rectivirgula, 325 FastCheckPOC test system, 101 Fast protein liquid chromatography, 90 Fatty acids effect, on immune system, 53–55; see also Immune system Fish allergens; see also Food allergens analysis cross-reactivity, 227 genetically modified, 227–229 immunoreactivity and allergenicity changes, 226 seafood allergens, features, 223–226 FITC, see Fluoresceinisothiocyanate Flavobacterium meningosepticum, 330 Flavonoids, role, 57 Flavoring additives and food allergens, 379; see also Food additives Fluoresceinisothiocyanate, 175 Fluorescent Activated Cell Sorting, 175 Fluoroenzyme immunoassay, usage, 99 Food additives antioxidants and oxidizers in, 376 definition, 363 flavor enhancers and synthetic flavoring substances, 377 Index and food allergens, 363–367, 380–382 (see also Food allergens analysis) adverse reactions, 367–373 antioxidants, 378 colorings, 379–380 flavoring additives, 379 glutamic acid and monosodium glutamate, 380 preservatives, 378–379 spices, 373–378 preservatives, 374 Food allergens, 387–388 features, 185–190 risk assessment, 389 hazard identification, 388–389 quantitative risk assessment, 390–393 risk characterization, 389–390 risk communication, 395–396 risk management risk-benefit analysis, 394–395 risk classification, 393–394 risk reduction, 395 Food allergens analysis aim, 85 animal models, 114–115 criteria for, 115–116 future perspectives, 122–123 mechanistic and therapeutic models, 120–122 proteins allergenicity prediction, 116–120 B cell epitope mapping, 153 conformational IgE epitopes, 157–158 hydrogen and deuterium exchange, 158 linear IgE-binding epitopes, 154–157 in silico-based IgE epitope prediction, 158–159 clinical methods for, 127–129 challenge testing, 136–141 food diary, 130 future perspectives, 143 medical history, 129–130 non-IGE-mediated food allergy diagnosis, 134–136 nonimmunological food reactions and non-IGE, 141–143 physical examination and IGE-mediated food allergy detection, 131–134 structural determination and epitope mapping methods for mass spectrometry methods, 146–148 nuclear magnetic resonance, 150–151 protein aggregation measurement, 149–150 secondary structure determination, 148–149 X-ray crystallography, 151–153 419 T cell epitopes mapping of class & food allergens, 160–163 in silico analysis, 163 technical methods, 159–160 Food allergy; see also Allergens age dependence, 23–26 biotechnology role, 321–322 allergens sources, 327–328 bacteria, allergenic properties, 322–326 food products, health benefits, 330–331 microorganisms, application, 328–330 mold allergens, 326–327 in children, 26–27 definition, 127 factors for occurrence and development, 45 functional genomics and proteomics, 28–34 genetic background, 21–23 molecular and cellular mechanisms, 4–8 prevalence, 186–187 and shellfish sensitization, 236 (see also Seafood allergy) tolerance and sensitization, 27–28 Food diary, in food allergens detection, 130 Food processing and crustacean allergens, 244–246 Food production, coloring materials, 372–373 Food products; see also Food allergy allergenic components, detection methods for, 87–88 aptamers and aptazymes, 106 atomic force microscopy, 106–107 biosensors in protein and allergen analysis, 102–103 immunometric methods, 94–101 microarray-based proteomics, 104–105 preliminary separation and purification, 88–93 protein arrays miniaturization, 105–106 antigen tolerance, mechanisms, 15–20 biotic and abiotic stresses effects on, 67–69 immunomodulatory properties, 49 antioxidants role, 55–58 effect of proteins, 52–53 fatty acids effect, 53–55 macro and microelements effect, 61–62 microorganisms role, 58–60 vitamins role on, 60–61 nutrition and hypersensitive reactions, 44–48 Food products, microorganism in health benefits, 330–331 Fourier transform infrared spectroscopy, 92, 148 FPLC, see Fast protein liquid chromatography Frog (Rana esculenta), 361 FTIR spectroscopy, see Fourier transform infrared spectroscopy Functional proteomics and genomics, in allergy, 28–29 420 G Gad c allergen, 223 Gallus domesticus, egg allergens, 214 GALT, see Gut-associated lymphoid tissue Gamma irradiation, application, 211 GAS, see General adaptation syndrome Gastrointestinal tract, immunological response, 2–4 Gell Coombs type IV allergy, features, 12 Gel permeation chromatography, 215 General adaptation syndrome, 68 Generally recognized as safe, 380 General Standards for Food Additives, 368 Genetically modified organisms, 46 Genetic modification, 91 Geotrichum candidum, 329 Germin-like proteins, 343 Germins, 343; see also Plant food allergens ω5−Gliadin protein, role, 296 ω−Gliadins, characteristics, 294 Global Food Allergy Associations and Organizations, 410–412 GLPs, see Germin-like proteins Glutamic acid and food allergens, 380; see also Food additives Gluten proteins, definition, 294; see also Wheat, allergenic proteins Gluten-sensitive enteropathy, 12–13; see also Celiac disease (CD) Glycinin-T, role, 286 Glycoside hydrolases enzyme, role, 349; see also Plant food allergens Gly m Bd 30 K allergens, occurence, 284–285; see also Soy allergens GMCSF, see Granulocyte-macrophage colony stimulating factor GMO, see Genetically modified organisms; Genetic modification GMP, see Good Manufacturing Practice Goat’s milk (GM) allergy, 202; see also Milk allergens Good Manufacturing Practice, 174 GPC, see Gel permeation chromatography Gram negative rods lipopolysaccharides, role, 26 Granulocyte-macrophage colony stimulating factor, 7, 10 GRAS, see Generally recognized as safe GSFA, see General Standards for Food Additives Gut-associated lymphoid tissue, 50 H Hazelnut allergens, 259–261 Hazelnuts (Corylus avellana), 260 Index Hevein-like domain, features, 346; see also Plant food allergens Hidden allergens, definition, 368, 371 High-molecular weight, 294 High-performance liquid chromatography, 90, 171 Histamine released test, 142 Histamine, role, HLA, see Human leukocyte antigen HMW, see High-molecular weight Homogenization, of milk, 207–208 Hordeum vulgare, 295 HPLC, see High-performance liquid chromatography HPP, see Hydrolyzed plant protein HRtest, see Histamine released test Human leukocyte antigen, 298 Human protection, from physiological and pathogenic flora invasion, Hydrolyzed plant protein, 381 Hydrolyzed vegetable protein (HVP), 381 Hypersensitive allergic reactions, 44, 46–47 I ICD, see International Classification of Diseases Ice structuring protein, 229 IDO, see Indoleamine 2,3-dioxygenase IEC, see Ion-exchange chromatography IFR, see Isovlavone reductases IgE-binding protein-38 kDa, role, 248; see also Crustacean allergens, cross-reactivity IgE-dependent assays, for food allergy diagnosis, 171–175 IgE-mediated food allergy, detection, 131–134 IgE-mediated reaction, diagnostic methods, 143 Immune system food matrix and gut microflora effect on, 74–77 foodstuffs effect on, 50–51 antioxidants role, 55–58 effect of proteins, 52–53 fatty acids effect, 53–55 macro and microelements effect, 61–62 microorganisms role, 58–60 vitamins role on, 60–61 stress effect on, 66–67 on food products antigenic properties, 67–69 on immune system, 69–71 Immunological response, of gastrointestinal tract, 2–4 Immunometric methods, in food analysis, 94–101; see also Food products Immunomodulatory properties, of food, 49 Index foodstuffs effect on immune system, 50–51 of antioxidants in diet, 55–58 effect of proteins, 52–53 fatty acids effect, 53–55 macro and microelements effect, 61–62 microorganisms role, 58–60 vitamins role, 60–61 Immunoreceptor tyrosine-based activation motif, 10 Immunostimulatory oligodeoxynucleotide, 178 Immunostimulatory sequence, 178 Immunotherapy of food allergy and recombinant food allergens, 175–178 Indoleamine 2,3-dioxygenase, 16 Indonesian taucho, 321 Induced chemokines, role, 11 Inflammatory process, probiotic bacteria effect on, 75 INFOSAN Information (2006), for food allergies prevalence, 185–186 Inositol 1,4,5-triphosphate, 10 Insects and allergens, 359–361; see also Animal food allergens In silico-based IgE epitope prediction, of allergenicity, 158–159 International Classification of Diseases, 375 International Numbering System, role, 366 International Union of Immunological Societies, 213, 223, 334 International Union of Immunological Societies Subcommittee for Allergen Nomenclature, role, 189 Intestinal induction of oral tolerance, putative mechanism for; see also Food allergy delayed hypersensitivity reactions mechanisms, 9–15 food allergy, mechanisms, 4–8 food antigen tolerance, mechanisms, 15–20 individualistic adverse reactions to foods, 20–21 Invertebrate panallergens, definition, 156 In vitro diagnostic products, 106 Ion-exchange chromatography, 215 Ionic radiation, in food preservstion, 301; see also Wheat allergens IP3, see Inositol 1,4,5-triphosphate Isovlavone reductases, 349 ISP, see Ice structuring protein ISS, see Immunostimulatory sequence ISS-ODN, see Immunostimulatory oligodeoxynucleotide ITAM, see Immunoreceptor tyrosine-based activation motif IUIS, see International Union of Immunological Societies IVD, see In vitro diagnostic products 421 J Japanese hamanatto, 321 Japanese miso, 321 Jug r allergen, 261 K Kiwi fruits (Actinidia chinensis), 349 Klebsiella pneumoniae, 238 Kunitz-type protease inhibitors, features, 347–348; see also Plant food allergens L Labeled avidin–biotin (LAB), 98 Lab in a cell, 105 Lab-on-a chip, 105 Lactic acid bacteria (LAB), 59, 305, 329 Lactic acid fermentation, milk protein modification, 209–210 Lactobacillus alimentarius, 305, 330 Lactobacillus brevis, 329–330 Lactobacillus brevis ssp linderi, 330 Lactobacillus delbruecki ssp delbruecki, 330 Lactobacillus hilgardii, 330 Lactobacillus perolens, 305 Lactobacillus plantarum, 305, 329–330 Lactobacillus sakei, 305 Lactobacillus sanfranciscensis, 329–330 Lactobacillus sanfrancisciensis, 305 Lactococcus raffi nolactis, 329 LAR, see Late anaphylactic phase Late anaphylactic phase (LAR), Lateral flow device, 96 Latex-fruit syndrome, 339, 346 LDLs, see Low-density lipoproteins Legumins, features, 343–344; see also Plant food allergens Leuconostoc mesenteroides, 329 Leukotriens, role, LFD, see Lateral flow device LHC, see Light-harvesting complex LIC, see Lab in a cell Light-harvesting complex, 350 Linear IgE-binding epitopes, in food allergen determination, 154–157 Lipid transfer proteins, 46, 260, 341–342 Listera monocytogenes, 176 α-Livetin, in egg yolk, 217–218; see also Egg allergens LMW, see Low-molecular weight LOC, see Lab-on-a chip Low-density lipoproteins, 218 Low-molecular weight, 294 LTPs, see Lipid transfer proteins 422 Lupine allergens, cross-reactivity, 274 Lymphocyte stimulation test, 142; see also Food allergens analysis Lysozyme, in egg white, 217; see also Egg allergens M Mac-2 receptor, Macro and microelements on immune system, effect, 61–62; see also Immune system Macrophage-derived chemokine (MDC), 14 Macrophage inflammatory protein α, 11 Macrophage inhibitory factor, 12 Major apple allergen, mutation, 177 Major basic protein, Major histocompatibility complex, 10 MALD, see Matrix-assisted laser desorption MALDI-TOF, see Matrix-assisted laser desorption ionization-time of flight Mal f yeast allergen, 327 MAPKs, see Mitogen-activated protein kinases Mare’s milk (MM) allergy, 203–204; see also Milk allergens Marine organisms and food allergens, 356–359; see also Animal food allergens Mass spectrometry (MS), for food allergens characterization, 146–148; see also Food allergens analysis Matrix-assisted laser desorption, 92, 147 Matrix-assisted laser desorption ionization-time of flight, 171 MBP, see Major basic protein Mealworm (Tenebrio molitor), 360 MHC, see Major histocompatibility complex Microarray-based proteomics, in protein analysis, 104–105; see also Food products Microarray technologies, usage, 143 Microarray tests, 30 Microbial transglutaminase, 211 Microbiological allergens, characteristics, 321–322; see also Food allergens analysis allergens sources, 327–328 bacteria, allergenic properties, 322–326 food products, health benefits, 330–331 microorganisms, application, 328–330 mold allergens, 326–327 Microorganisms, application, 328–330; see also Food allergy, biotechnology role Microorganisms effect, on immune system, 58–60; see also Immune system Micropolyspora faeni, 325 MIF, see Macrophage inhibitory factor Milk allergens; see also Food allergens analysis characterization, 193–198 Index immunoreactivity and allergenicity changes, 206–211 Milk protein allergenic reaction, 201–205 enzymatic modification, role, 208–209 modification, in lactic acid fermentation, 209–210 Miniaturization of protein arrays, in protein analysis, 105–106; see also Food products MIP α, see Macrophage inflammatory protein 1α Mite (Tyrophagus putrescentiae), 360 Mitogen-activated protein kinases, 10 MMCs, see Mucosal mast cells Mold allergens, characteristics, 326–327; see also Microbiological allergens, characteristics Mold fungi allergens characteristics for, 323 classification, 324 Mollusk squid (Todarodes pacificus), 248 Monocyte chemoattractant protein (MCP 1), 11 Monosodium glutamate (MSG), 380 m-TG, see Microbial transglutaminase Mucosal mast cells, Mutated recombinant allergens, 176–177 Mycobacterium vaccae, 25 Myxococcus xanthus, 330 N Neuroendocrine stress pathway, activation, 70 Neutrophil chemotactic factors (NCFs), NFAT, see Nuclear factor of activated T lymphocytes Nicotinamide adenine dinucleotide phosphate (NADP), 349 NMR, see Nuclear magnetic resonance NOAEL, see No-observed-adverse-effect level NOE spectroscopy, see Nuclear Overhauser enhancement spectroscopy Nonallergic hyperreactivity, 20–21 Nongluten proteins, definition, 293–294; see also Wheat, allergenic proteins Non-IGE-mediated food allergy, diagnosis, 134–136 Nonspecific lipid-transfer proteins, 148, 262, 341 No-observed-adverse-effect level, 368, 389 nsLTPs, see Nonspecific lipid-transfer proteins Nuclear factor of activated T lymphocytes, 10 Nuclear magnetic resonance, 92, 150–151 Nuclear Overhauser enhancement spectroscopy, 151 Nut allergens; see also Food allergens analysis background, 259 Index biological and immunological properties, 259–262 cross-reactivity, 262–263 O OAS, see Oral allergy syndrome Occupational seafood allergy, 238–239; see also Seafood allergy OFC, see Oral food challenge Oleosins protein, features, 347; see also Plant food allergens Oral allergy syndrome, 6, 234 Oral food challenge, 137–141 Oral tolerance, definition, 74 Ovalbumin, 216 Ovomucin, 218 Ovomucoid allergen, 215 Ovotransferrin, 217 P PAFA, see Priority-Based Assessment of Food Additives Pair distance distribution function, 150 PAMPs, see Pathogen associated molecular patterns Panallergens threats, 46 PANDA, see Protein and Nucleotide Database Group Paneth cells, role, Papain-like cysteine proteases, features, 347; see also Plant food allergens Papain, role, 303 Parvalbumins, in fish, 223–224 Patatin, role, 350; see also Plant food allergens Pathogen associated molecular patterns, Pathogenesis-related proteins (PR), 46, 338 Pathogenic flora invasion, human protection from, PBMCs, see Peripheral blood mononuclear cells; Primary blood mononuclear cells P citrinum, 327 PCR, see Polymerase chain reaction PDDF, see Pair distance distribution function Peak wavelength value, 104 Peanut allergens; see also Food allergens analysis background, 267–268 characteristic, 268–272 cross-reactivity, 273–274 technological treatment and, 272–273 Peanut allergy model, in C3H/HeJ mice, 121 occurence, 259 Peanut (Arachis hypogea), 267 Pediococcus pentosaceus, 329 PEG, see Polyethylene glycol 423 PEP, see Prolyl oligopeptidase Pepper (Capsicum annum), 379 Peptide immunotherapy, T-and B-cell based, 177 Peptide mass fingerprint, 92 Peripheral blood mononuclear cells, 159 PFS, see Pollen-food syndromes Pityrosporum ovale, 326 PKC, see Protein kinase C Plant-derived food allergens, 335–338 Plant food allergens, 334–339; see also Food allergens analysis α−amylase, 342–343 BBE and chlorophyll binding proteins, 350 Bet v 1, 345–346 cereal prolamins, cupin superfamily and germins, 343 class I chitinases and hevein-like domain, 346 cystatins, 348 expansins and glycoside hydrolases, 349 IFR, 349 kunitz-type protease inhibitors, 347–348 legumins, 343–344 papain-like cysteine proteases, 347 patatin family, 350 plant nonspecific LTP, 341–342 profilins, 344–345 prolamin superfamily, 339 2S albumins, 339–341 subtilisin-like serine proteases, 349–350 thioredoxins and β−amylases, 348 TLP and oleosins, 347 vicillins, 343 Plasmid DNA-based immunotherapy, for food allergy detection, 177–178 PMF, see Peptide mass fingerprint POC tests, see Point of care tests Point of care tests, 101 Poland, websites for allergies, 412 Pollen allergy, 185; see also Food allergy Pollen-food syndromes, 151, 339 Polyethylene glycol, 210 Polymerase chain reaction, 170 Porphyromonas gingivalis, 24 Post-source decay, 92 Preliminary protein extraction stage, 89 Preservatives and food allergens, 378–379; see also Food additives Prick skin tests, 131–133 Primary blood mononuclear cells, 346 Priority-Based Assessment of Food Additives, 363 Probiotic bacteria, role in immune system, 58–60, 75–76 Profilin allergen, occurence, 271 Profilins, features, 344–345; see also Plant food allergens 424 Prolamin superfamily, characteristics, 339; see also Plant food allergens Prolyl oligopeptidase, 302 Propeptide, role, 347; see also Plant food allergens Protein aggregation measurement, 149–150; see also Food allergens analysis Protein and Nucleotide Database Group, 408 Protein kinase C, 10 Proteins characterization, databases, 408 Proteins effect, on immune system, 52–53; see also Immune system Protein structural models, usage, 93 PR-10 proteins, expression, 345 PSD, see Post-source decay PST, see Prick skin tests Purified allergens, analysis, 171; see also Recombinant food allergens PWV, see Peak wavelength value Q Quantitative risk assessment, of food allergens, 390–393; see also Food allergens R Radio-allergosorbent test (RAST), 177, 243 Radio-immunoelectrophoresis, 218 Ragweed (Ambrosia artemisiifolia), 348 Rainbow trout (Oncorhynchus mykiss), 58 Rat-basophil assay (RBL-assay), 244 Raw and processed foods, food allergen detection, 175 Recombinant food allergens; see also Food allergens analysis and diagnostic tests detection in raw and processed foods, 175 IGE-dependent assays, 171–175 future perspectives, 178 and immunotherapy of food allergy, 175–178 production, purification and authentication, 170–171 Red color carmine (E120), usage, 360 Rhizopus oligosporus, 321 Rhodotorula mucilaginosa, 327 RIEP, see Radio-immunoelectrophoresis Risk analysis, defined, 387; see also Food allergens Risk assessment, defined, 388 Risk management, of food allergens, 393–395 R microsporus var oligosporus, 329 S Saccharomyces cerevisiae, 305, 327, 329 2S albumins Index allergen, 261–262 characteristics, 339–341 (see also Plant food allergens) Salmonella minesota, 19 SAXS, see Small-angle x-ray scattering Scientific Committee on Food (SCF), 368 SDAP, see Structural Database of Allergenic Proteins SDS-PAGE, see Sodium dodecyl sulfate polyacrylamide gel electrophoresis Seafood allergens and crustaceans, 239–242 features, 223–226 Seafood allergy, 233–234; see also Food allergens analysis adverse reactions to seafood, 235 classification of seafood groups, 234–235 clinical features, 237–238 occupational exposure to, 238–239 prevalence, 236–237 Seafood consumption, 233–234 SEC, see Size-exclusion chromatography Secondary structure determination, of food allergens, 148–149; see also Food allergens analysis Secretory IgA low concentration, effect, Selenium deficiency, 61 Serum albumin, in egg white, 217–218 Sheep’s milk (SM) allergy, 202–203 Shrimp allergen, proteomics, 242–244 Shrimp (Penaeus aztecus), 242 Signal Transducer and Activator Transcription, 11 Single nucleotide polymorphism, 22, 29 SIT, see Specific immunotherapy Size-exclusion chromatography, 93, 149, 215 Skin prick tests, 171, 174, 236, 342 SLIT, see Sublingual immunotherapy Small-angle x-ray scattering, 150 SNP, see Single nucleotide polymorphism SOD, see Superoxide dismutase Sodium dodecyl sulfate polyacrylamide gel electrophoresis, 239 S-ovalbumin, in egg white, 216 Soy allergens, 281–282; see also Food allergens analysis characteristics, 282–286 and technological processes, 286–287 Soybean trypsin inhibitor, 347 Soy proteins cross-reactivity, 288–289 usage, 287–288 Specific immunotherapy, 15, 175 Sphingomonas capsule, 330 Spices and food allergens, 373–378; see also Food additives SPR, see Surface plasmon resonance Index SPTs, see Skin prick tests Squid (Loligo vulgaris), 248 Squid (Todarodes pacificus), 242 Staphylococcus aureus, 322 STAT, see Signal Transducer and Activator Transcription STI, see Soybean trypsin inhibitor Storage proteins, role, 268; see also Peanut allergens Streptomyces griseus, 322 Streptoverticillum mobaraense, 328 Streptoverticulum spp., 303 Stress effect, 66–67; see also Immune system on food products antigenic properties, 67–69 on immune system, 69–71 Structural Database of Allergenic Proteins, 406 Sublingual immunotherapy, 27 Subtilisin-like serine proteases, 349–350; see also Plant food allergens Superoxide dismutase, 56 Superworm (Zophobas morio), 360 Surface plasmon resonance, 100, 102–103 T TARC, see Thymus activation-regulated chemokine T-cell antigen receptor, T cell clones (TCC), 159 T cell epitopes mapping, in food allergens analysis of class 1, 160–162 of class 2, 162–163 in silico analysis, 163 technical methods, 159–160 T cell line (TCL), 159 T cell receptor, 160 TCR, see T-cell antigen receptor; T cell receptor TGFβ, see Transforming growth factor Thaumatin-like proteins, 347 Th1 cells, function, 24 Thermal processes, of milk, 207 Thermoactinomyces viridis, 325 Thermoactinomyces vulgaris, 325 Thioredoxins enzyme, role, 348 Th3 lymphocytes, role, 17 Th0 to Th1 lymphocytes, differentiation process, 16 Thymus activation-regulated chemokine, 14 Thyreophagus entomophagus, 360 TLPs, see Thaumatin-like proteins T lymphocytes, TNF, see Tumor necrosis factor Toll-like receptors (TLR), Transforming growth factor, 10 Transglutaminase (TG), 303 425 Transverse relaxation-optimized spectroscopy, 151 Treg lymphocytes, 18 Triticum polonicum, 293 Triticum spelta, 293 Triticum turgidum, 293 Tropomyosin protein, features, 242 Tropomyosins and seafood allergens, 239–242 TROSY, see Transverse relaxation-optimized spectroscopy Ts CD4 lymphocyte, characteristic features, 17 Tumor necrosis factor, 10, 57 Type II allergy, Type III allergy, U Ultrahigh-temperature processing (UHT), 206 UniProtKB/Swiss-Prot database, 408 UniProtKB/TrEMBL database, 408 V Vascular endothelial growth factor (VEGF), 10, 70 Vasoactive intestinal peptide (VIP), 53 Vicillins, characteristics, 343; see also Plant food allergens Vitamins effect, on immune system, 55, 60–61; see also Immune system W WDEIA, see Wheat-dependent exercise-induced anaphylaxis Web pages, on allergies, 405–406 Wheat, allergenic proteins, 293–297 Wheat allergens; see also Food allergens analysis cross-reactivity, 307–308 and technological processes, 300–306 Wheat-dependent exercise-induced anaphylaxis, 156, 295 Wheat proteins, role, 297–300 Wheat (Triticum aestivum), 293 Word Heath Organization (WHO), 301 X X-ray crystallography, food allergens detection, 151–153; see also Food allergens analysis Y Yeast cells, recombinant proteins, 170 Z Zinc deficiency, effects, 61 1-Dimensional Gel electrophoresis Excised protein Peptide mixture Extraction of allergen 2-Dimensional MS Quad- Collision ruple cell nanoLC-MSMS Time of flight detector Peptide sequencing by MSMS FIGURE 3.4.1 Proteomic-based approach for identification of food allergens from natural source (a) (b) FIGURE 3.4.3 Cartoon representation of the three-dimensional structures of (a) Pru av determined by NMR and (b) Api g determined by x-ray crystallography Pru av represents an overlay of 22 chains retrieved from RCSB Protein Data Bank (accession number: 1e09), Api g (2 bk0) Highly flexible loops between β3-β4 and β7-α3 structures are depicted in blue, β-sheets in green, and α-helices in red 2S albumin Bra n (1PNB) Legumin Soyabean glycinin subunit (1OD5) Papain-like cystein protease Act d (2ACT) nsLTP Pru p (2B5S) Profilin Bet v (2B5S) Thaumatin-like protein Pru av (2AHN) α-amylase barley α-amylase (1AMY) Bet v 1-related PR 10 protein Api g (2BKO) Thioredoxin Mala s 13 (2J23) FIGURE 14.2.1 Cartoon representation of the three-dimensional structure of allergens representative for distinct families For single chain allergens alpha helical structures are presented in red, beta sheets in yellow, and turns in green Chains of oligomeric proteins are shown in blue and orange The PDB (www.pdb.org) codes are given in parenthesis ... Food Allergens Edited by Lucjan J? ?drychowski and Harry J Wichers Food Colorants: Chemical and Functional Properties Edited by Carmen Socaciu Mineral Components in Foods Edited by Piotr Szefer and. . .Chemical and Biological Properties of Food Allergens Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E Sikorski Chemical and Biological Properties of Food. .. of Food Proteins Edited by Zdzisław E Sikorski Chemical and Biological Properties of Food Allergens EDITED BY Lucjan Jedrychowski Institute of Animal Reproduction & Food Research Olsztyn, Poland