Molecular characterization of the allergic reaction to almond in pediatric patientsIn western countries, the consumption of nuts (almonds, hazelnuts, walnuts, Pecan nuts, Brazil nuts, cashews, pistachios, pine nuts, etc.) has increased in recent decades due to the increased value of nuts as "healthy foods". They can be consumed fresh, roasted, or added to sweets, baked and breakfast products.Nevertheless, nuts are included in the "big 8", ie the eight foods considered most allergenic, together with milk, eggs, soybeans, fish, shellfish, wheat and peanuts.In this work, by means a proteomic approach, water-soluble proteins and oil body associated-proteins of raw and baked almonds were extracted and electrophoretically separated. The proteins separated on acrylamide gel were then transferred into nitrocellulose membranes and incubated with sera from 7 paediatric patient allergic to almond. The immune-reactive bands were identified by mass spectrometry and the allergenic potential was evaluated in silico by assessing the sequence similarity of known allergens of phylogenetically close organisms.As far as soluble proteins are concerned, the allergens most frequently recognized by patient IgEs were prunin 1 and 2 and vicillin.As far as oily bodies are concerned, the most immune-reactive proteins were oleosins. Almond oleosins have not yet been recognised as allergens, but, similarly to those already demonstrated for other nuts (hazelnut, walnut, etc.), they could be responsible for the oil component allergic reaction.For both fractions considered (water-soluble proteins and oil bodies associated-proteins) baking did not seem to reduce allergenicity, especially with regard to oleosins.
Caratterizzazione molecolare della risposta allergica alla mandorla di pazienti pediatriciNei paesi occidentali, il consumo di frutta a guscio (mandorla, nocciola, noce, noce Pecan, noce del Brasile, anacardo, pistacchio, pinoli, etc.) è in incremento negli ultimi decenni, vista l'aumentata valorizzazione dei frutti a guscio come "alimenti salutari". Possono essere consumati freschi, tostati, o addizionati in prodotti da forno, prodotti dolciari e prodotti per la prima colazione.I frutti a guscio fanno, tuttavia , parte dei "big 8", ossia degli otto alimenti considerati maggiormente allergenici, insieme a latte, uova, soia, pesce, crostacei, grano e arachide. In questo lavoro di tesi, attraverso l'impiego di tecniche di proteomica, sono state estratte e separate per via elettroforetica le proteine idrosolubili e quelle associate ai corpi oleosi di mandorle crude e cotte al forno. In seguito, le proteine separate su gel di acrilamide sono state trasferite su membrane di nitrocellulosa ed incubate con il siero di 7 pazienti pediatrici, con confermata storia clinica di allergia alla mandorla. Le bande immuno-reattive sono state identificate via spettrometria di massa ed è stato valutato il loro potenziale allergenico in silico mediante valutazione della similitudine di sequenza con allergeni noti di organismi filogeneticamente vicini. Per quanto riguarda le proteine solubili, gli allergeni più frequentemente riconosciuti dalle IgE dei pazienti considerati sono la prunina 1 e 2 e la vicillina .Per quanto riguarda i corpi oleosi, le proteine maggiormante immuno-reattive sono risultate essere le oleosine, non ancora riconosciute nella mandorla come allergeni, ma che sembrano, analogamente a quanto già dimostrato per altri frutti a guscio (nocciola, noce, etc.), le maggiori responsabile delle reazioni allergiche legate alla componente oleosa.Per entrambe le frazioni considerate (proteine solubili e legate ai corpi oleosi) la cottura a forno sembra non ridurre l'allergenicità, specialmente per quanto riguarda le oleosine.
Caratterizzazione molecolare della risposta allergica alla mandorla di pazienti pediatrici
2019
Abstract
Molecular characterization of the allergic reaction to almond in pediatric patientsIn western countries, the consumption of nuts (almonds, hazelnuts, walnuts, Pecan nuts, Brazil nuts, cashews, pistachios, pine nuts, etc.) has increased in recent decades due to the increased value of nuts as "healthy foods". They can be consumed fresh, roasted, or added to sweets, baked and breakfast products.Nevertheless, nuts are included in the "big 8", ie the eight foods considered most allergenic, together with milk, eggs, soybeans, fish, shellfish, wheat and peanuts.In this work, by means a proteomic approach, water-soluble proteins and oil body associated-proteins of raw and baked almonds were extracted and electrophoretically separated. The proteins separated on acrylamide gel were then transferred into nitrocellulose membranes and incubated with sera from 7 paediatric patient allergic to almond. The immune-reactive bands were identified by mass spectrometry and the allergenic potential was evaluated in silico by assessing the sequence similarity of known allergens of phylogenetically close organisms.As far as soluble proteins are concerned, the allergens most frequently recognized by patient IgEs were prunin 1 and 2 and vicillin.As far as oily bodies are concerned, the most immune-reactive proteins were oleosins. Almond oleosins have not yet been recognised as allergens, but, similarly to those already demonstrated for other nuts (hazelnut, walnut, etc.), they could be responsible for the oil component allergic reaction.For both fractions considered (water-soluble proteins and oil bodies associated-proteins) baking did not seem to reduce allergenicity, especially with regard to oleosins.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
