Sensitization to Sitophilus granarius in selected suburban population of South Poland

Storage insects may cause occupational allergies in humans. The identification of the prevalence of IgE reactions were measured from protein fractions prepared from multiple life stage of granary weevil Sitophilus granarius [SG] is reported. Sera of 30 patients from a suburban population of Upper Silesia (South Poland) were tested for the presence of IgE antibodies to antigens from larvae, pupae and adults of both sexes of the beetle. To identify protein fractions containing potential allergens, proteins collected from four life stages of granary weevil were fractionated by SDS-PAGE and probed with anti-human, anti-IgE monoclonal antibodies. The proteins were fractionated by SDS PAGE and identified by Western blot. The patients’ antibodies against particular antigens were identified using anti-human anti-IgE monoclonal antibody. The conducted immunological analysis showed the existence of many protein fractions for each life stage of SG which give positive reactions with IgE antibodies. The largest number of allergenic potential fractions was shown in pupae (60 protein fractions) while the smallest amount was shown in larvae (44 protein fractions). Summarizing, the obtained results suggest the existence of many protein fractions with an allergenic potential multiple life stages of SG. This indicates that all developmental stages of SG may be a serious source of antigens and potential risk factors for the exposed persons.     

Removing peanut allergens by tannic acid

Tannic acid (TA) forms insoluble complexes with proteins. The aims here were to remove major peanut allergens as insoluble TA complexes and determine if they would dissociate and release the allergens at pH 2 and 8 (gut pH). Release of the allergens in the gut could lead to absorption and consequently an allergic reaction. TA (0.25, 0.5, 1, and 2 mg/ml) was added to a peanut butter extract (5 mg/ml; pH 7.2), stirred, and centrifuged. The precipitates were then suspended in buffer at pH 2, centrifuged, re-suspended at pH 8, and centrifuged. Supernatants from each step were analysed by SDS–PAGE, ELISA, and Western blots. The effect of NaCl (1 M) on complexes was also determined. Results showed that complexes formed at a TA concentration >0.5 mg/ml did not release major peanut allergens at pH 2 and 8, regardless of 1 M NaCl being present or not. IgE binding of the extracts was reduced substantially, especially at a TA concentration of 1–2 mg/ml. Animal or clinical studies are still needed before TA can find an application in the development of low-allergen peanut products/beverages or the removal of peanut allergens due to accidental ingestion.     

Domestic exposure to fungal allergenic particles determined by halogen immunoassay using subject's serum versus particles carrying three non‐fungal allergens determined by allergen‐specific HIA

Studies that estimate indoor aeroallergen exposure typically measure a pre‐selected limited range of allergens. In this study, inhalable aeroallergen particles were quantified using the halogen immunoassay (HIA) to determine the contribution of fungal and non‐fungal aeroallergens to total allergen exposure. Bioaerosols from 39 homes of fungal‐allergic subjects were sampled using inhalable fraction samplers and immunostained by HIA using resident subject's immunoglobulin E (IgE) to detect allergen‐laden particles. Fungal aerosols as well as particles carrying mite, cat, and cockroach allergens were identified and enumerated by HIA. Reservoir dust‐mite (Der p 1), cat (Fel d 1), and cockroach (Bla g 1) allergen concentrations were quantified by ELISA. Fungal particles that bound subject's IgE in the HIA were 1.7 (bedroom)‐ and 1.4 (living room)‐fold more concentrated than Der p 1, Fel d 1, and Bla g 1 allergen particles combined. Predominant fungal conidia that bound IgE were derived from common environmental genera including Cladosporium and other fungi that produce amerospores. Airborne mite, cat, and cockroach allergen particle counts were not associated with reservoir concentrations determined by ELISA. This study demonstrates that inhalable fungal aerosols are the predominant aeroallergen sources in Sydney homes and should be considered in future exposure assessments.     

Absence of allergenic residues in experimental and commercial wines fined with caseinates

The possible presence of allergenic residues in wines treated with one of the potassium caseinates used as fining agents has been investigated.     

Screening new gene markers for gluten detection in foods

In the present work, three DNA sequences encoding wheat proteins (α2-gliadin, agglutinin isolectin and thioredoxin h) were compared to trace gluten-containing cereals in food products. Quantitative real-time PCR methods using hydrolysis probes were successfully developed to target the three sequences for the detection of wheat DNA. The comparison of the three systems highlights the best sensitivity when tracing the α2-gliadin marker sequence, showing an absolute limit of detection (LOD) of 2 pg of wheat DNA and a relative LOD of 0.005% (50 mg/kg) of wheat in soybean, which corresponds to 4.5 mg/kg of gluten. All the systems reveal high specificity for detecting other gluten-containing cereals, such as barley and rye. Therefore, the developed real-time PCR systems can be used as non-immunological tools to confirm the presence of gluten-containing cereals in foods, towards the safety of celiac patients and wheat allergic individuals.     

扇贝过敏原荧光免疫层析检测方法的构建与应用

目的 构建一种简便、快速、可降低非特异性荧光干扰的时间分辨免疫层析检测方法,实现快速检测扇贝中原肌球蛋白(tropomyosin,TM)过敏原。方法 本研究采用双抗体夹心免疫层析法,以含有铕(Eu)纳米微粒的荧光微球作为标签偶联兔抗TM多克隆抗体,制备荧光探针并对其进行表征。以4 mg/mL兔多克隆抗体作为T线,羊抗兔免疫球蛋白G (immunoglobulin g,IgG)作为C线组装免疫层析试纸条。结果 本研究组建的试纸条视觉检出限为0.05μg/mL,仪器检出限为0.01μg/mL。试纸条除对虾蟹有交叉反应外,对其他10余种物种无明显交叉反应。加标样品批内和批间变异系数分别为3.71%～7.94%和12.09%～12.80%,在不含TM的4种食物基质中加入浓度由低到高的TM,检测结果与实际加标情况相符。结论 本检测方法准确性良好、灵敏度高、特异性强,可在多种食物基质中实现对扇贝TM的快速检测。     

免疫学技术在食品过敏原检测中的应用

食品过敏原可引起机体产生过敏反应,严重危害人类健康及生命安全。目前食品包装上过敏原信息标注规 范尚不完善,因此食品过敏原检测技术对于预防含有过敏原食品进入流通领域,减少过敏事件发生至关重要。本文 综述了免疫学检测技术在食品过敏原检测中应用,并展望了其未来的发展趋势。     

Glycation of the Major Milk Allergen β‐Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation

1 Scope

During food processing, the Maillard reaction (МR) may occur, resulting in the formation of glycated proteins. Glycated proteins are of particular importance in food allergies because glycation may influence interactions with the immune system. This study compared native and extensively glycated milk allergen β‐lactoglobulin (BLG), in their interactions with cells crucially involved in allergy.

2 Methods and results

BLG was glycated in MR and characterized. Native and glycated BLG were tested in experiments of epithelial transport, uptake and degradation by DCs, T‐cell cytokine responses, and basophil cell degranulation using ELISA and flow cytometry. Glycation of BLG induced partial unfolding and reduced its intestinal epithelial transfer over a Caco‐2 monolayer. Uptake of glycated BLG by bone marrow–derived dendritic cells (BMDC) was increased, although both BLG forms entered BMDC via the same mechanism, receptor‐mediated endocytosis. Once inside the BMDC, glycated BLG was degraded faster, which might have led to observed lower cytokine production in BMDC/CD4⁺ T‐cells coculture. Finally, glycated BLG was less efficient in induction of degranulation of BLG‐specific IgE sensitized basophil cells.

3 Conclusions

This study suggests that glycation of BLG by MR significantly alters its fate in processes involved in immunogenicity and allergenicity, pointing out the importance of food processing in food allergy.