Distinct Animal Food Allergens Form IgE-Binding Amyloids

Raquel Pérez-Tavarez,Milagros Castellanos,José Luis Hurtado,María Gasset,María Pedrosa,David Loli-Ausejo,Rosa Rodriguez-Pérez

doi:10.3390/allergies1010002

Abstract

Several animal food allergens assemble into amyloids under gastric-like environments. These aggregated structures provide Gad m 1 with an enhanced immunoglobulin E (IgE) interaction due to the fibrillation of the epitope regions. However, whether these properties are unique to Gad m 1 or shared by other food allergens has not yet been addressed. Using Bos d 5, Bos d 12 and Gal d 2 as allergen models and Gad m 1 as the control, aggregation reactions and the sera of milk, egg and fish allergic patients have been analyzed, assessing the IgE interactions of their amyloids. We found that amyloids formed by Bos d 12 and Gal d 2 full-length and truncated chains are recognized by the IgEs of milk and egg allergic patient sera. As with Gad m 1, in most cases amyloid recognition is higher than that of the native structure. Bos d 5 was not recognized under any fold by the IgE of the sera studied. These results suggest that the formation of IgE-binding amyloids could be a common feature to animal food allergens.

Highlights

More than 5% of the population in industrialized countries suffer from a type I food allergy, an immunoglobulin E (IgE)-mediated hypersensitivity disease resulting from the loss of oral tolerance to food proteins [1,2,3,4]
ToTo testtest whether other food allergens share this epitopes and and the thesegments segmentsforming formingamyloid amyloidfibrils fibrils whether other food allergens share feature the sequences of Bos d 5,dBos d 12, and
We sought to investigate whether the formation of IgE-binding amyloids as found for Gad m 1 is a feature shared by other animal food allergens

Summary

Introduction

More than 5% of the population in industrialized countries suffer from a type I food allergy, an immunoglobulin E (IgE)-mediated hypersensitivity disease resulting from the loss of oral tolerance to food proteins [1,2,3,4]. A limited number of foods are responsible for the majority of reactions, with 95%. Of food allergies being caused by only eight foods including eggs, milk, fish, crustacean shellfish, peanuts, tree nuts, wheat and soybeans [3,5,6]. All these foods contain many proteins, but only a few of them are allergens [3,5,6]. Known food type I allergens have, in general, molecular weights below 70 kDa, are stable molecules that resist cooking and digestion, and stimulate the immune response inducing the production of allergen-specific IgE [3,5].

Methods

Results

Conclusion