PMID- 31117490
OWN - NLM
STAT- MEDLINE
DCOM- 20190729
LR  - 20190729
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 67
IP  - 26
DP  - 2019 Jul 3
TI  - Antibody Cross-Reactivity between Proteins of Chia Seed ( Salvia hispanica L.) 
      and Other Food Allergens.
PG  - 7475-7484
LID - 10.1021/acs.jafc.9b00875 [doi]
AB  - Chia seeds are becoming increasingly common in Europe because of their functional 
      and nutritional properties. Despite this, few studies have focused on the 
      allergic potential and antibody cross-reactivity among storage proteins in chia 
      seed and other plants. The aim of this study was to identify chia seed's 
      immunoglobulin G (IgG) and immunoglobulin E (IgE) binding proteins ( Salvia 
      hispanica L.) and to investigate the antibody cross-reactivity among its storage 
      proteins and those of other seeds. Extracted chia seed proteins were separated by 
      sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). 
      Immunodetection was performed with commercial antibodies against sesame seed, 
      hazelnut, and peanut and sera from 33 patients with a hazelnut allergy and five 
      with a sesame allergy. Cross-reactivity of certain antibodies with storage 
      proteins of chia seed, sesame seed, and hazelnut was assessed using an 
      enzyme-linked immunosorbent assay (ELISA) inhibition, blot inhibition, and 
      surface plasmon resonance (SPR) spectroscopy. IgG binding proteins were 
      identified at molecular weight (MW) 70, 49, 34, 23, and 20 kDa by applying 
      commercial antibodies. Furthermore, the interaction of chia proteins with sera 
      from sesame-allergic patients led to identify IgE binding proteins at MW 49, 45, 
      31, 20, and 12 kDa, while IgEs in sera from hazelnut-allergic patients reacted 
      with proteins at MW 300, 140, 49, 45, 31, 20, and 6 kDa. The results of ELISA 
      inhibition and blot inhibition indicated chia seed proteins are similar to sesame 
      seed and hazelnut proteins in the primary structure. The antisesame antibodies' 
      binding to sesame proteins was more strongly inhibited by the chia globulin 
      fraction (GLO) than the antihazelnut antibodies' binding to hazelnut proteins. 
      SPR results confirmed the presence of IgG binding proteins in GLO and the high 
      similarity of epitopes on globulins of chia seed and sesame seed. Thus, chia seed 
      consumption might lead to cross-sensitization in patients with a sesame allergy.
FAU - Albunni, Ben Abdulrahman
AU  - Albunni BA
AD  - Hamburg School of Food Science; Institute of Food Chemistry , University of 
      Hamburg , Grindelallee 117 , 20146 Hamburg , Germany.
FAU - Wessels, Hauke
AU  - Wessels H
AD  - Hamburg School of Food Science; Institute of Food Chemistry , University of 
      Hamburg , Grindelallee 117 , 20146 Hamburg , Germany.
FAU - Paschke-Kratzin, Angelika
AU  - Paschke-Kratzin A
AD  - Hamburg School of Food Science; Institute of Food Chemistry , University of 
      Hamburg , Grindelallee 117 , 20146 Hamburg , Germany.
FAU - Fischer, Markus
AU  - Fischer M
AUID- ORCID: 0000-0001-7243-4199
AD  - Hamburg School of Food Science; Institute of Food Chemistry , University of 
      Hamburg , Grindelallee 117 , 20146 Hamburg , Germany.
LA  - eng
PT  - Journal Article
DEP - 20190619
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Antigens, Plant)
RN  - 0 (Immunoglobulin G)
RN  - 0 (Plant Proteins)
RN  - 37341-29-0 (Immunoglobulin E)
MH  - Antigens, Plant/*immunology
MH  - Arachis/chemistry/*immunology
MH  - Corylus/chemistry/*immunology
MH  - Cross Reactions
MH  - Electrophoresis, Polyacrylamide Gel
MH  - Food Hypersensitivity/immunology
MH  - Humans
MH  - Immunoglobulin E/*immunology
MH  - Immunoglobulin G/*immunology
MH  - Plant Proteins/*immunology
MH  - Salvia/chemistry/*immunology
MH  - Seeds/chemistry/*immunology
MH  - Sesamum/chemistry/*immunology
OTO - NOTNLM
OT  - ELISA inhibition
OT  - IgE binding proteins
OT  - SPR
OT  - blot-inhibition
OT  - chia seed
OT  - commercial antibodies
OT  - cross-reactivity
OT  - sera
EDAT- 2019/05/24 06:00
MHDA- 2019/07/30 06:00
CRDT- 2019/05/24 06:00
PHST- 2019/05/24 06:00 [pubmed]
PHST- 2019/07/30 06:00 [medline]
PHST- 2019/05/24 06:00 [entrez]
AID - 10.1021/acs.jafc.9b00875 [doi]
PST - ppublish
SO  - J Agric Food Chem. 2019 Jul 3;67(26):7475-7484. doi: 10.1021/acs.jafc.9b00875. 
      Epub 2019 Jun 19.