A murine model of wheat versus potato allergy: Patatin and 53kDa protein are the potential allergen from potato

Abstract

Wheat allergy is the most common around the world as gluten is the potential allergen. People diagnosed with wheat allergy were mainly substitute with other novel food such as potato though it is also being reported for allergenic manifestations. Thus there is an increasing demand for developing a BALB/c mice model to empathize the allergic properties of potato protein and its fractions. Purified potato protein showed lower IgE-binding capacity (474.39 ± 0.6 ng/mL) even in higher concentration (30 mg/mL) compared to wheat gluten (1418.28 ± 0.17 ng/mL, 5mg/mL). Immediate active cutaneous hypersensitivity reaction, vascular leakage, intestinal permeability and lung’s inflammatory cell infiltration was also ascertained comparatively lower in potato protein than wheat gluten. Furthermore, patatin (43 kDa) and protease inhibitors (∼21 kDa) were purified and separated, and patatin exhibited higher hypersensitivity score than that of protease inhibitors. Immuno-detection assays indicated that patatin and 53 kDa protein in potato protein showed specific Ig-E binding capacity, and 53 kDa was adenosyl homocysteinase identified by LC–MS/MS.