RESUMO
Successful therapy in cow milk (CM) protein allergy rests upon completely eliminating CM proteins from the child's diet: it is thus necessary to provide a replacement food. Donkey milk (DM) has recently aroused scientific and clinical interest, above all among paediatric allergologists. A deeper knowledge of proteins in DM is necessary to evaluate the immunological and physiological properties of this natural substitute for cow's milk. The paper offers a detailed comparative analysis among the protein fractions of DM, CM and human milk, following an extensive proteomic study of the casein and whey proteins of DM performed by narrow pH range 2-DE. The detailed protein composition and structural features reported in this study provide insight into the molecular reasons for the hypoallergenicity of DM. Whole DM might constitute a valid substitute of CM in feeding children with CM protein allergy and it might also constitute the basis for formulas suitable for allergic subjects in the first year of life.
Assuntos
Hipersensibilidade a Leite/prevenção & controle , Proteínas do Leite/análise , Leite Humano/química , Leite/química , Animais , Bovinos , Eletroforese em Gel Bidimensional , Equidae , Humanos , ProteômicaRESUMO
BACKGROUND: Soybean is considered an important allergenic food, but published data on soybean allergens are controversial. OBJECTIVE: We sought to identify relevant soybean allergens and correlate the IgE-binding pattern to clinical characteristics in European patients with confirmed soy allergy. METHODS: IgE-reactive proteins were identified from a soybean cDNA expression library, purified from natural soybean source, or expressed in Escherichia coli. The IgE reactivity in 30 sera from subjects with a positive double-blind, placebo-controlled soybean challenge (n = 25) or a convincing history of anaphylaxis to soy (n = 5) was analyzed by ELISA or CAP-FEIA. RESULTS: All subunits of Gly m 5 (beta-conglycinin) and Gly m 6 (glycinin) were IgE-reactive: 53% (16/30) of the study subjects had specific IgE to at least 1 major storage protein, 43% (13/30) to Gly m 5 , and 36% (11/30) to Gly m 6. Gly m 5 was IgE-reactive in 5 of 5 and Gly m 6 in 3 of 5 children. IgE-binding to Gly m 5 or Gly m 6 was found in 86% (6/7) subjects with anaphylaxis to soy and in 55% (6/11) of subjects with moderate but only 33% (4/12) of subjects with mild soy-related symptoms. The odds ratio (P < .05) for severe versus mild allergic reactions in subjects with specific IgE to Gly m 5 or Gly m6 was 12/1. CONCLUSION: Sensitization to the soybean allergens Gly m 5 or Gly m 6 is potentially indicative for severe allergic reactions to soy.
Assuntos
Anafilaxia/diagnóstico , Hipersensibilidade Alimentar/diagnóstico , Globulinas/imunologia , Glycine max/imunologia , Imunoglobulina E/sangue , Proteínas de Armazenamento de Sementes/imunologia , Proteínas de Soja/imunologia , Adolescente , Adulto , Idoso , Anafilaxia/imunologia , Antígenos de Plantas , Biomarcadores , Estudos de Casos e Controles , Criança , Pré-Escolar , Método Duplo-Cego , Europa (Continente) , Feminino , Hipersensibilidade Alimentar/imunologia , Biblioteca Gênica , Globulinas/genética , Humanos , Imunoglobulina E/imunologia , Masculino , Pessoa de Meia-Idade , Proteínas Recombinantes/imunologia , Proteínas Recombinantes/metabolismo , Proteínas de Armazenamento de Sementes/genética , Proteínas de Soja/genética , Glycine max/genética , Adulto JovemRESUMO
BACKGROUND: Few allergic reactions to grape are reported in the literature. In some cases an association with peach and cherry allergy was observed. No IgE-mediated reactions to wine have been described, and no grape major allergens have yet been identified. OBJECTIVE: We describe several severe reactions to grape or wine. We characterized the grape major allergens and tried to identify the allergen in wine. METHODS: We collected documented histories of allergic reactions to grape and wine. Grape allergens were identified by means of SDS-PAGE and immunoblotting and purified by means of HPLC. Using amino acid sequencing and mass spectrometry, we identified the family of proteins to which the allergens belong. Cross-reactivity with peach and cherry was evaluated by means of cross-wise inhibition experiments. RESULTS: Eleven patients with reactions to grape and 3 with anaphylactic reactions to wine were recruited. The major allergens were an endochitinase 4A and a lipid-transfer protein (LTP) that was homologous to and cross-reactive with peach LTP. A 24-kd protein homologous to the cherry thaumatin-like allergen was a minor allergen. Endochitinase 4A is very likely the allergen in vino novello and in vino Fragolino. CONCLUSIONS: Grape and wine might cause severe allergic reactions in sensitive patients. The major allergens of grape are endochitinase 4A, which is also the allergen of wine, and an LTP cross-reacting with the peach major allergen.