1
|
Sayed KM, Ali AH. IgE Mediated Wheat Allergy Associated with Resistant and Severe Forms of Allergic Conjunctivitis. Open Respir Med J 2022. [DOI: 10.2174/18743064-v16-e2208170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Objective:
This study aimed to determine the prevalence and criteria of wheat allergy (WA) among patients with resistant allergic conjunctivitis (AC).
Methods:
A prospective comparative study was conducted on 100 patients with resistant AC. Skin prick-tests (SPTs), total and sIgE against a panel of inhalant and food allergens were performed in all patients’ sera. They were divided into 2 groups according to skin prick test (SPT) and specific IgE (sIgE) level, namely the wheat sensitive group (WSG) and wheat tolerant group (WTG). Total ocular symptom scores (TOSS) and 4-point sign scales were correlated for both groups.
Results:
Ten patients out of 100 with IgE-mediated resistant AC were wheat sensitive, and the other 90 were wheat tolerant patients. WSG included patients of significantly younger age. Positive family history of atopy was proven in 100% of WSG vs. 67% of WTG. A significantly higher frequency of multiorgan allergy was detected in 100% of WSG vs. 20% in WTG (P = 0.0001). Thirty (30%) of WSG had associated allergic rhinitis (AR) and bronchial asthma (BA). Another 30% had an associated AR only, 10% had an associated BA only, and another 20% had an associated skin allergy. TOSS, 4- point sign scale, and total IgE level were significantly higher in WSG.
Conclusion:
This study provides novel evidence that wheat allergy is responsible for some severe forms of AC.
Collapse
|
2
|
Gao H, Jorgensen R, Raghunath R, Nagisetty S, Ng PKW, Gangur V. Creating hypo-/nonallergenic wheat products using processing methods: Fact or fiction? Compr Rev Food Sci Food Saf 2021; 20:6089-6115. [PMID: 34455695 DOI: 10.1111/1541-4337.12830] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/14/2021] [Accepted: 07/29/2021] [Indexed: 12/29/2022]
Abstract
Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.
Collapse
Affiliation(s)
- Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rajsri Raghunath
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Siddharth Nagisetty
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| |
Collapse
|
3
|
Bruusgaard-Mouritsen MA, Johansen JD, Zachariae C, Kirkeby CS, Garvey LH. Natural ingredients in cosmetic products-A suggestion for a screening series for skin allergy. Contact Dermatitis 2020; 83:251-270. [PMID: 32248558 DOI: 10.1111/cod.13550] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Naturally derived cosmetic product ingredients of both plant and animal origin are being included increasingly in product formulations in order to cater to consumer preferences. They may be an overlooked cause of reactions to cosmetic products in some patients with dermatitis. OBJECTIVES To identify naturally derived cosmetic product ingredients with allergenic potential (type I and type IV) and propose a cosmetic screening test series. METHODS The study was conducted in two steps. The first step was a market survey using a nonprofit application helping consumers avoid problematic substances in cosmetic products. The application contained 10 067 cosmetic products that were label checked for naturally derived cosmetic product ingredients. The second step was a literature search to examine how frequently the naturally derived ingredients were described and related to allergic reactions in cosmetics or other topically administered products. RESULTS We identified 121 different naturally derived cosmetic product ingredients that were included in at least 30 cosmetic products. In total, 22 ingredients were selected for a screening test series. CONCLUSIONS We propose a supplemental patch test and a prick test screening series with naturally derived cosmetic product ingredients for patients with skin reactions to cosmetic products, aiming to identify a cause in more patients than is currently possible.
Collapse
Affiliation(s)
- Maria A Bruusgaard-Mouritsen
- National Allergy Research Centre, Department of Dermatology and Allergy, Copenhagen University Hospital Herlev-Gentofte, Hellerup, Denmark
| | - Jeanne D Johansen
- National Allergy Research Centre, Department of Dermatology and Allergy, Copenhagen University Hospital Herlev-Gentofte, Hellerup, Denmark
| | - Claus Zachariae
- Department of Dermatology and Allergy, Copenhagen University Hospital Herlev-Gentofte, Hellerup, Denmark
| | - Christel S Kirkeby
- Danish Consumer Council THINK Chemicals, Danish Consumer Council, Copenhagen K, Denmark
| | - Lene H Garvey
- Allergy Clinic, Department of Dermatology and Allergy, Copenhagen University Hospital Herlev-Gentofte, Hellerup, Denmark.,Department of Clinical Medicine, University of Copenhagen, Copenhagen, Denmark
| |
Collapse
|
4
|
Panda R, Garber EAE. Western blot analysis of fermented-hydrolyzed foods utilizing gluten-specific antibodies employed in a novel multiplex competitive ELISA. Anal Bioanal Chem 2019; 411:5159-5174. [DOI: 10.1007/s00216-019-01893-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/25/2019] [Accepted: 05/03/2019] [Indexed: 12/11/2022]
|
5
|
Burnett C, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler DC, Marks JG, Shank RC, Slaga TJ, Snyder PW, Andersen FA, Heldreth B. Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics. Int J Toxicol 2019; 37:55S-66S. [PMID: 29761728 DOI: 10.1177/1091581818776013] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Cosmetic Ingredient Review (CIR) Expert Panel (Panel) reviewed the product use, formulation, and safety data on hydrolyzed wheat protein and hydrolyzed wheat gluten, which function as skin- and hair-conditioning agents. The Panel determined that data from clinical and laboratory studies were sufficient to demonstrate that these ingredients will not elicit type 1 immediate hypersensitivity reactions in sensitized individuals and will not induce sensitization when the polypeptide lengths of the hydrolysates do not exceed 30 amino acids. The Panel concluded that hydrolyzed wheat gluten and hydrolyzed wheat protein are safe for use in cosmetics when formulated to restrict peptides to an average molecular weight of 3,500 Da or less.
Collapse
Affiliation(s)
- Christina Burnett
- 1 Scientific Analyst/Writer, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Wilma F Bergfeld
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Donald V Belsito
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Ronald A Hill
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Curtis D Klaassen
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Daniel C Liebler
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - James G Marks
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Ronald C Shank
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Thomas J Slaga
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Paul W Snyder
- 2 Expert Panel Member, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - F Alan Andersen
- 3 Former Director, Cosmetic Ingredient Review, Cosmetic Ingredient Review, Washington, DC, USA
| | - Bart Heldreth
- 4 Executive Director, Cosmetic Ingredient Review, Washington, DC, USA
| |
Collapse
|
6
|
Ballegaard ASR, Madsen CB, Bøgh KL. An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats. Int Arch Allergy Immunol 2018; 178:106-118. [PMID: 30517928 DOI: 10.1159/000493802] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 09/15/2018] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Allergic sensitisation to foods may occur in infancy without prior oral exposure to the offending food, leading to the assumption that food allergy sensitisation may occur through the skin. Concerns have been raised regarding the safety of use of personal care products containing hydrolysed wheat proteins, since these products have been shown to induce allergy through the skin, and even cause an abrogation of an already established oral tolerance. OBJECTIVE To establish an animal model for food allergy skin sensitisation and compare the sensitising capacity of an unmodified and an acid-hydrolysed gluten product via slightly damaged skin in naïve versus tolerant rats. METHODS Gluten products were applied on the slightly damaged skin of naïve or tolerant Brown Norway (BN) rats without adjuvant 3 times per week for 3 or 5 consecutive weeks. The effect of the skin applications was evaluated by means of different ELISAs and immunoblotting. RESULTS A robust animal model was developed for food allergy skin sensitisation. In naïve rats, both gluten products were able to induce a statistically significant level of specific antibodies and sensitise through the skin, but in the wheat-tolerant rats, only the acid-hydrolysed gluten was able to sensitise through the skin, albeit at a level much lower than in the naïve rats. Results showed that new epitopes had been developed as a result of acid hydrolysis but original epitopes were maintained. This may explain why only the acid-hydrolysed gluten could induce specific antibody responses in the tolerant animals. CONCLUSIONS This study showed that it is possible to sensitise BN rats through slightly damaged skin, and that the sensitising capacity is heavily influenced by the tolerance status of their immune system and the degree of modification of the wheat products.
Collapse
|
7
|
Yagami A, Aihara M, Ikezawa Z, Hide M, Kishikawa R, Morita E, Chinuki Y, Fukutomi Y, Urisu A, Fukushima A, Itagaki Y, Sugiura SI, Tanaka H, Teshima R, Kato Z, Noguchi E, Nakamura M, Saito H, Matsunaga K. Outbreak of immediate-type hydrolyzed wheat protein allergy due to a facial soap in Japan. J Allergy Clin Immunol 2017. [PMID: 28633942 DOI: 10.1016/j.jaci.2017.03.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Akiko Yagami
- Department of Allergology, Fujita Health University School of Medicine, Aichi, Japan
| | - Michiko Aihara
- Department of Dermatology, Yokohama City University School of Medicine, Kanagawa, Japan
| | - Zenro Ikezawa
- Department of Dermatology, Yokohama City University School of Medicine, Kanagawa, Japan
| | - Michihiro Hide
- Department of Dermatology, Institute of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan
| | - Reiko Kishikawa
- Department of Allergy, National Hospital Organization Fukuoka Hospital, Fukuoka, Japan
| | - Eishin Morita
- Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan
| | - Yuko Chinuki
- Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan
| | - Yuma Fukutomi
- Clinical Research Center for Allergy and Rheumatology, Sagamihara National Hospital, Kanagawa, Japan
| | - Atsuo Urisu
- Department of Pediatrics, Fujita Health University School of Medicine, Aichi, Japan
| | | | - Yasuharu Itagaki
- Department of Health and Nutrition, Hokkaido Bunkyo University, Hokkaido, Japan
| | - Shin-Ichi Sugiura
- Faculty of Pharmaceutical Sciences, Department of Clinical Pharmacy, Doshisha Women's College of Liberal Arts, Kyoto, Japan; Center for Research of Laboratory Animals and Medical Research Engineering, Nagoya University, Aichi, Japan
| | - Hiroyuki Tanaka
- Laboratory of Pharmacology, Department of Bioactive Molecules, Gifu Pharmaceutical University, Gifu, Japan; Field of Biofunctional Control, Medical Information Science Division, the United Graduate School of Drug Discovery and Medical Information Science, Gifu University, Gifu, Japan
| | - Reiko Teshima
- Division of Environmental Chemistry, National Institute of Health Sciences, Tokyo, Japan
| | - Zenichiro Kato
- United Graduate School of Drug Discovery and Medical Information Sciences, Gifu University, Gifu, Japan
| | - Emiko Noguchi
- Faculty of Medicine, Department of Medical Genetics, University of Tsukuba, Ibaraki, Japan
| | - Masashi Nakamura
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Aichi, Japan
| | - Hirohisa Saito
- Department of Allergy and Clinical Immunology, National Research Institute for Child Health and Development, Tokyo, Japan
| | - Kayoko Matsunaga
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Aichi, Japan.
| |
Collapse
|
8
|
Affiliation(s)
- Pieter-Jan Coenraads
- Department of Dermatology; University Medical Centre Groningen, University of Groningen; 9700 RB Groningen The Netherlands
| |
Collapse
|
9
|
Samasca G, Sur G, Iancu M, Lupan I, Deleanu D. Current trends and investigative developments in wheat allergy. Int Rev Immunol 2015; 34:538-41. [PMID: 26288112 DOI: 10.3109/08830185.2015.1065827] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The prevalence of gluten-related diseases is increasing in an alarming rate. The studies regarding wheat allergy in the Southeastern and Central Europe are few. The aim of our study was to discuss the effectiveness of serological tests in detecting the prevalence of specific allergens.
Collapse
Affiliation(s)
- Gabriel Samasca
- a Department of Immunology and Allergology , Iuliu Hatieganu University of Medicine and Pharmacy , Cluj-Napoca , Romania.,d Emergency Hospital for Children , Cluj-Napoca , Romania
| | - Genel Sur
- b Department of Pediatrics II , Iuliu Hatieganu University of Medicine and Pharmacy , Cluj-Napoca , Romania.,d Emergency Hospital for Children , Cluj-Napoca , Romania
| | - Mihaela Iancu
- c Department of Medical Informatics and Biostatistics ; Iuliu Hatieganu University of Medicine and Pharmacy , Cluj-Napoca , Romania
| | - Iulia Lupan
- e Department of Molecular Biology and Biotechnology , "Babes-Bolyai" University , Cluj-Napoca , Romania
| | - Diana Deleanu
- a Department of Immunology and Allergology , Iuliu Hatieganu University of Medicine and Pharmacy , Cluj-Napoca , Romania.,f Department of Internal Medicine , Regional Institute of Gastroenterology and Hepatology "Prof. Dr. Octavian Fodor," Cluj-Napoca , Romania
| |
Collapse
|
10
|
Abstract
PURPOSE OF REVIEW We conducted a systematic literature search for studies investigating the link between atopic dermatitis and food sensitization or clinically significant allergy (FA) in adults, to assess the strength of the association between the two diseases in both general and selected populations. RECENT FINDINGS Around 10% of adults with FA have concomitant atopic dermatitis at the population level. Adult atopic dermatitis patients show much higher rates of sensitization to foods than healthy individuals, in particular to food proteins cross-reactive with airborne allergens, rather than the food allergens that typically predominate amongst children with atopic dermatitis. When food challenges have been performed, rather than relying on questionnaire information and specific IgE testing alone, they often do not confirm eczematous reactions. Only half of patients who have challenge-proven FA improve on a strict elimination diet. SUMMARY Challenge-proven FA in adults with atopic dermatitis is uncommon. The incidence of new-onset FA in adult atopic dermatitis patients is currently unknown, as are the main routes of sensitization. There is increasing evidence from studies in infants that sensitization to food protein can occur across the skin barrier, in particular in the presence of eczematous skin inflammation. Carefully conducted large longitudinal studies amongst adults that take into account skin barrier function and genetics are required.
Collapse
|
11
|
Kroghsbo S, Andersen NB, Rasmussen TF, Jacobsen S, Madsen CB. Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats. PLoS One 2014; 9:e107137. [PMID: 25207551 PMCID: PMC4160220 DOI: 10.1371/journal.pone.0107137] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Accepted: 08/12/2014] [Indexed: 12/31/2022] Open
Abstract
Background Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis. Objectives To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relative to unmodified gluten in rats naïve to gluten. Methods High IgE-responder Brown Norway (BN) rats bred on a gluten-free diet were sensitized without the use of adjuvant to three different gluten products (unmodified, acid hydrolyzed and enzymatic hydrolyzed). Rats were sensitized by intraperitoneal (i.p.) immunization three times with 200 µg gluten protein/rat or by oral dosing for 35 days with 0.2, 2 or 20 mg gluten protein/rat/day. Sera were analyzed for specific IgG and IgE and IgG-binding capacity by ELISA. IgE functionality was measured by rat basophilic leukemia (RBL) assay. Results Regardless of the route of dosing, all products had sensitizing capacity. When sensitized i.p., all three gluten products induced a strong IgG1 response in all animals. Acid hydrolyzed gluten induced the highest level of specific IgE but with a low functionality. Orally all three gluten products induced specific IgG1 and IgE but with different dose-response relations. Sensitizing rats i.p. or orally with unmodified or enzymatic hydrolyzed gluten induced specific IgG1 responses with similar binding capacity which was different from that of acid hydrolyzed gluten indicating that acid hydrolysis of gluten proteins induces formation of ‘new’ epitopes. Conclusions In rats not tolerant to gluten acid hydrolysis of gluten enhances the sensitizing capacity by the i.p. but not by the oral route. In addition, acid hydrolysis induces formation of new epitopes. This is in contrast to the enzymatic hydrolyzed gluten having an epitope pattern similar to unmodified gluten.
Collapse
Affiliation(s)
- Stine Kroghsbo
- National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Nanna B. Andersen
- National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Tina F. Rasmussen
- National Food Institute, Technical University of Denmark, Søborg, Denmark
| | - Susanne Jacobsen
- Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
| | - Charlotte B. Madsen
- National Food Institute, Technical University of Denmark, Søborg, Denmark
- * E-mail:
| |
Collapse
|
12
|
Mimura T, Yamagami S, Noma H, Kamei Y, Goto M, Kondo A, Matsubara M. Specific IgE for wheat in tear fluid of patients with allergic conjunctivitis. Cutan Ocul Toxicol 2014; 34:25-34. [PMID: 24678747 DOI: 10.3109/15569527.2014.890938] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
CONTEXT Allergy to hydrolyzed wheat protein in facial soap has become a major social issue in Japan. It has been reported that the most frequent early symptoms of allergy to hydrolyzed wheat protein in soap are allergic conjunctivitis and rhinitis, while wheat-dependent exercise-induced anaphylaxis can be induced by long-term use. OBJECTIVE We evaluated the relation between tear fluid levels of specific IgE for wheat and the features of allergic conjunctivitis. METHODS A prospective, non-randomized, cross-sectional study was conducted in 103 patients with moderate to severe allergic conjunctivitis (allergic group) and 20 age- and sex-matched healthy control subjects (control group). Specific IgE for wheat was measured in tear fluid with an immunochromatography assay, and a skin prick test (SPT) was also performed. Symptoms (sneezing, rhinorrhea, nasal obstruction, ocular itching, and lacrimation) were assessed in each subject along with the activities of daily living (ADL) score and the total ocular symptom score for allergic conjunctivitis. A severity score (0, 1, 2, or 3) was assigned for various changes of the palpebral and bulbar conjunctiva, as well as for limbal and corneal lesions associated with allergic conjunctivitis. RESULTS The IgE positive rate and specific IgE score were both higher in the allergic group than in the control group (71.8% versus 40.0% and 1.9 ± 0.7 versus 1.4 ± 0.5). A positive SPT for wheat was also more frequent in the allergic group than in the control group (6.8% versus 0.0%). Within the allergic group, patients with a positive SPT had higher specific IgE scores than patients with a negative SPT (3.3 ± 0.5 versus 1.8 ± 0.6, p < 0.001). In the allergic group, the wheat IgE level in tear fluid was correlated with the severity of allergic conjunctivitis symptoms, including ocular itching (r = 0.665), tearing (r = 0.672), and the total ocular symptom score (r = 0.204). Wheat IgE in tear fluid was also correlated with the severity of rhinitis symptoms, including sneezing (r = 0.610), nose blowing (r = 0.640), and nasal obstruction (r = 0.677). Furthermore, the tear fluid wheat IgE score was correlated with five objective features of allergic conjunctivitis (p < 0.05). CONCLUSIONS These results suggest that wheat allergy may be involved in the development of allergic conjunctivitis.
Collapse
Affiliation(s)
- Tatsuya Mimura
- Department of Ophthalmology, University of Tokyo Graduate School of Medicine , Bunkyo-ku , Japan
| | | | | | | | | | | | | |
Collapse
|
13
|
Affiliation(s)
- Reiko Teshima
- National Institute of Health Sciences, Division of Foods
| |
Collapse
|
14
|
Yokooji T, Kurihara S, Murakami T, Chinuki Y, Takahashi H, Morita E, Harada S, Ishii K, Hiragun M, Hide M, Matsuo H. Characterization of causative allergens for wheat-dependent exercise-induced anaphylaxis sensitized with hydrolyzed wheat proteins in facial soap. Allergol Int 2013; 62:435-45. [PMID: 23963475 DOI: 10.2332/allergolint.13-oa-0561] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Accepted: 04/18/2013] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND In Japan, hydrolyzed wheat proteins (HWP) have been reported to cause wheat-dependent exercise-induced anaphylaxis (WDEIA) by transcutaneous sensitization using HWP-containing soap. Patients develop allergic reactions not only with soap use, but also with exercise after the intake of wheat protein (WP). ω5-Gliadin and HMW-glutenin were identified as major allergens in conventional WP-WDEIA patients. However, the allergens in HWP-WDEIA have yet to be elucidated. METHODS Sera were obtained from 22 patients with HWP-sensitized WDEIA. The allergenic activities of HWP and six recombinant wheat gluten proteins, including α/β-, γ-, ω1,2- and ω5-gliadin and low- and high molecular weight (HMW)-glutenins, were characterized by immunoblot analysis and histamine releasing test. IgE-binding epitopes were identified using arrays of overlapping peptides synthesized on SPOTs membrane. RESULTS Immunoblot analysis showed that IgE antibodies (Abs) from HWP-WDEIA bound to α/β-, γ- and ω1,2-gliadin. Recombinant γ-gliadin induced significant histamine release from basophils in eight of 11 patients with HWP-WDEIA. An IgE-binding epitope "QPQQPFPQ" was identified within the primary sequence of γ-gliadin, and the deamidated peptide containing the "PEEPFP" sequence bound with IgE Abs more strongly compared to the native epitope-peptide. The epitope-peptide inhibited IgE-binding to HWP, indicating that the specific IgE to HWP cross-reacts with γ-gliadin. CONCLUSIONS HWP-WDEIA patients could be sensitized to HWP containing a PEEPFP sequence, and WDEIA symptoms after WP ingestion could partly be induced by γ-gliadin. These findings could be useful to help develop tools for diagnosis and desensitization therapy for HWP-WDEIA.
Collapse
Affiliation(s)
- Tomoharu Yokooji
- Department of Pathophysiology and Therapeutics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
15
|
A molecular insight of CTLA-4 in food allergy. Immunol Lett 2013; 149:101-9. [DOI: 10.1016/j.imlet.2012.12.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2012] [Accepted: 12/06/2012] [Indexed: 12/31/2022]
|
16
|
Adachi R, Nakamura R, Sakai S, Fukutomi Y, Teshima R. Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten. Allergy 2012; 67:1392-9. [PMID: 22994386 DOI: 10.1111/all.12018] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/28/2012] [Indexed: 12/27/2022]
Abstract
BACKGROUND An increasing number of studies have shown that hydrolyzed wheat protein (HWP) can induce IgE-mediated hypersensitivity by skin contact and/or food ingestion. However, there has been no study of the sensitizing potential of HWP. In this study, the possibility of transdermal pathway for sensitization to acid-HWP (HWP1) was investigated using BALB/c mice, and compared with that of gluten. METHODS HWP1 or gluten (500 μg/mouse) was transdermally administered using patches. After three or four cycles of sensitization for 3 days/week, active systemic anaphylaxis (ASA) was induced by intraperitoneal injection of the antigen, and rectal temperatures, scores of anaphylactic responses, and plasma histamine levels were determined. Because HWP1 was included in facial soap in Japan, the effect of detergent on the sensitizing potential was also investigated. RESULTS Transdermal administration of HWP1 induced dose-dependent production of IgE and IgG1. After sensitization for 3 or 4 weeks, intraperitoneal injection of HWP1 caused ASA, leading to decreased rectal temperatures, increased anaphylaxis scores, and increased plasma histamine levels. In addition, splenocytes harvested after ASA produced IL-4, IL-5, and IL-10 by re-stimulation with HWP1. Transdermal exposure to gluten also induced IgE and IgG1 production, and intraperitoneal injection of gluten also induced ASA only in mice sensitized in the presence of sodium dodecyl sulfate. CONCLUSIONS Transdermal exposure to HWP1 is sufficient to activate key immune pathways necessary for sensitizing mice for immediate hypersensitivity reactions. This study shows that HWP has a sensitizing potential as well as gluten, whereas its allergenicity may be different from that of gluten.
Collapse
Affiliation(s)
- R. Adachi
- Division of Novel Foods and Immunochemistry; National Institute of Health Sciences; Tokyo; Japan
| | - R. Nakamura
- Division of Novel Foods and Immunochemistry; National Institute of Health Sciences; Tokyo; Japan
| | - S. Sakai
- Division of Novel Foods and Immunochemistry; National Institute of Health Sciences; Tokyo; Japan
| | | | - R. Teshima
- Division of Novel Foods and Immunochemistry; National Institute of Health Sciences; Tokyo; Japan
| |
Collapse
|
17
|
Nakamura R, Nakamura R, Adachi R, Itagaki Y, Fukutomi Y, Teshima R. Evaluation of allergenicity of acid-hydrolyzed wheat protein using an in vitro elicitation test. Int Arch Allergy Immunol 2012; 160:259-64. [PMID: 23075478 DOI: 10.1159/000341671] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Accepted: 07/06/2012] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND We performed an in vitro elicitation test to determine the ability of different types of wheat-allergic patients' IgE to induce humanized mast cell activation after the addition of various time-treated acid-hydrolyzed wheat proteins (HWPs). METHODS The reactivity of heat- and various time-treated acid-hydrolyzed glutens (acid-HGs) and commercial acid-HWP (HWP1), using serum IgE from wheat allergy accompanied by skin and rhinoconjunctival sensitization to HWP1 in the facial soap, pediatric subjects with food allergy to native wheat, adult wheat-dependent exercise-induced anaphylaxis subjects, and nonatopic healthy subjects, was elucidated by dot blot and a luciferase assay-based in vitro elicitation test (EXiLE test). RESULTS Serum from subjects sensitized with HWP1 reacted only to acid-HGs (acid-HGs treated for 0.5-3 or 6 h), but not native gluten, in the results of the dot blot. In contrast, sera from pediatric subjects sensitized with native wheat reacted to native gluten more strongly and showed only slight reactions to 0.5- to 1-hour-treated acid-HGs. The results of the in vitro elicitation test showed that acid hydrolyzation of the gluten attenuated antigen-induced luciferase expression in a time-dependent manner for sera from native-wheat-sensitized pediatric subjects. On the other hand, in the sera from HWP1-sensitized subjects, acid hydrolyzation of the gluten for 0.5 h dramatically increased luciferase expression. CONCLUSIONS Even after prolonged hydrolyzation, acid-HGs still retained the ability to activate mast cells in the case of HWP1-sensitized subjects.
Collapse
Affiliation(s)
- Rika Nakamura
- Division of Novel Foods and Immunochemistry, National Institute of Health Sciences (NIHS), Tokyo, Japan
| | | | | | | | | | | |
Collapse
|
18
|
Mameri H, Bouchez I, Pecquet C, Raison-Peyron N, Choudat D, Chabane H, Kerre S, Denery-Papini S, Gohon Y, Briozzo P, Laurière M, Snégaroff J. A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8059-8068. [PMID: 22809016 DOI: 10.1021/jf301992w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Among the wheat prolamins, D-type glutenins display a highly repetitive sequence similar to ω-gliadins, but they contain a cysteine, that allows them to be included in the gluten macropolymers. An ω-gliadin-like D-type glutenin, an α-gliadin, and an ω5-gliadin-like D-type glutenin were obtained as recombinant proteins and compared using synchrotron radiation circular dichroism. This technique evidenced the strong thermostability of the ω5-gliadin-like protein. The IgE reactivity of recombinant proteins was evaluated using 45 sera from wheat-allergic patients. The sera from patients diagnosed with cutaneous hypersensitivity to hydrolyzed wheat proteins often reacted with the ω-gliadin-like D-type glutenin and α-gliadin, whereas the IgE reaction was less frequent after dietary sensitization. So, these two proteins could be useful to diagnose these diseases. The sera from patients with exercise-induced anaphylaxis recognized the ω5-gliadin-like protein as a positive control and, less frequently, the other proteins tested. Only some sera from patients with baker's asthma reacted with the proteins tested.
Collapse
Affiliation(s)
- Hamza Mameri
- INRA, UMR1318, Institut Jean-Pierre Bourgin, Versailles, France
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
19
|
Denery-Papini S, Bodinier M, Larré C, Brossard C, Pineau F, Triballeau S, Pietri M, Battais F, Mothes T, Paty E, Moneret-Vautrin DA. Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation. Allergy 2012; 67:1023-32. [PMID: 22737987 DOI: 10.1111/j.1398-9995.2012.02860.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/15/2012] [Indexed: 11/28/2022]
Abstract
BACKGROUND Gluten proteins can be modified by deamidation to enhance their solubility and technological applications. However, severe allergic reactions have been reported after the consumption of food products containing deamidated gluten (DG) in subjects tolerant to wheat. This work aimed to characterize allergen profiles for these patients in comparison with those of patients allergic to wheat and to identify IgE-binding epitopes. METHODS Sera were obtained from 15 patients allergic to DG and from nine patients allergic to wheat proteins (WP). IgE-binding profiles were characterized both in ELISA and in a humanized rat basophilic leukaemia (RBL) cell model. Epitopes were mapped on γ- and ω2-gliadin sequences by Pepscan, and effect of glutamine/glutamic acid substitutions was studied. RESULTS Compared to the heterogeneous pattern of allergens detected by IgE from patients allergic to WP, responses of patients allergic to DG were homogeneous. In ELISA, all the sera displayed IgE binding to deamidated γ- and ω2-gliadins and deamidated total gliadins, frequently with high concentrations. These modified proteins induced RBL degranulation with most of the sera from DG-allergic patients. A consensus epitope was found on native γ- and ω2-gliadins (QPQQPFPQ); it was repeated several times in their sequences. The substitution of two or three glutamines of this epitope into glutamic acid at positions Q3 or Q4 and Q8 (QPEEPFPE) increased its recognition the best. CONCLUSION Allergy to DG is a separate entity from wheat allergy. It can be evidenced by strong IgE binding to deamidated gliadins or peptides of the type QPEEPFPE.
Collapse
Affiliation(s)
- S. Denery-Papini
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - M. Bodinier
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - C. Larré
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - C. Brossard
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - F. Pineau
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - S. Triballeau
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - M. Pietri
- UR1268 Biopolymers, Interactions, Assemblies; INRA; Nantes Cedex 03; France
| | - F. Battais
- Polluants and Health/Immunotoxicity Department; INRS; Vandœuvre-Lès-Nancy; France
| | - T. Mothes
- Institute for Laboratory Medicine; University Hospital and Medical Faculty of the University; Leipzig; Germany
| | - E. Paty
- Service de Pneumologie et d'Allergologie pédiatriques; Groupe Hospitalier Necker; Paris Cedex 15; France
| | - D.-A. Moneret-Vautrin
- Faculté de Médecine de Nancy; Service d'Allergologie; Centre Hospitalier Jean Monnet; Epinal; France
| |
Collapse
|
20
|
Mameri H, Snégaroff J, Gohon Y, Pecquet C, Choudat D, Raison-Peyron N, Denery-Papini S, Wien F, Briozzo P. Immunoglobulin-E reactivity and structural analysis of wheat low-molecular-weight glutenin subunits and their repetitive and nonrepetitive halves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7538-7547. [PMID: 22747247 DOI: 10.1021/jf3007568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The IgE reactivity of the recombinant glutenin subunits P73 and B16, and of their repetitive N-terminal and nonrepetitive C-terminal halves, was analyzed using dot-blot with sera from patients diagnosed with baker's asthma, wheat-dependent exercise-induced anaphylaxis, or allergy to hydrolyzed wheat proteins. The linear epitopes of B16 were identified using the Pepscan method. Except for one common epitope, the IgE binding domains of glutenins differ from those of ω5-gliadins. Secondary structure content of the proteins was determined using synchrotron radiation circular dichroism (SRCD): while α structures were predominant in all glutenin subunits, fragments, or chimeras, a high IgE reactivity was associated with proteins rich in β structures. Mixing B16 halves induced conformational interaction, as evidenced by dynamic light scattering and SRCD. IgE reactivity was correlatively increased, as when the halves were associated in the B16-P73 chimera. These results suggest that structural interaction between N- and C-terminal halves may promote epitope presentation.
Collapse
Affiliation(s)
- Hamza Mameri
- INRA, UMR 1318 Institut Jean-Pierre Bourgin, F-78026 Versailles, France
| | | | | | | | | | | | | | | | | |
Collapse
|
21
|
Pelkonen AS, Mäkinen-Kiljunen S, Hilvo S, Siltanen M, Mäkelä MJ. Severe allergic reaction to gluten hydrolysate without reaction to wheat. Ann Allergy Asthma Immunol 2011; 106:343-4. [PMID: 21457885 DOI: 10.1016/j.anai.2011.01.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2010] [Revised: 12/27/2010] [Accepted: 01/04/2011] [Indexed: 11/24/2022]
|