Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

S Geiselhart, C Nagl, P Dubiela, A C Pedersen, M Bublin, C Radauer, C Bindslev-Jensen, K Hoffmann-Sommergruber, C G Mortz

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Abstract

Background: Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis. Methods: Patients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA. Results: Buckwheat-allergic patients had a significantly larger median skin prick test weal diameter for buckwheat than the sensitized group and the positive control. Also, IgE immunoblotting clearly showed a distinct pattern in sera from allergic patients when compared to sensitized individuals. Several IgE-reactive proteins were purified from crude buckwheat extract, namely legumin (Fag e 1 plus its large subunit), Fag e 2 (2S albumin), and newly identified Fag e 5 (vicilin-like) as well as hevein-like antimicrobial peptides, designated Fag e 4. All four allergens showed superior diagnostic precision compared to extract-based ImmunoCAP with high sensitivity as well as high specificity. Conclusions: Patients with clinical symptoms clearly show a distinct allergen recognition pattern. We characterized a buckwheat vicilin-like protein as a new relevant marker allergen, designated Fag e 5. Additionally, another new allergen, Fag e 4, potentially important for cross-reactivity to latex was added to the allergen panel of buckwheat. Further, our data show that the full-length legumin comprising both, large and small subunit should be applied for component-resolved diagnosis. Our data indicate that concomitant sensitization to legumin, Fag e 2 and Fag e 5, predicts buckwheat allergy.

Original languageEnglish
JournalClinical and Experimental Allergy
Volume48
Issue number2
Pages (from-to)217–224
ISSN0954-7894
DOIs
Publication statusPublished - Feb 2018

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Fagopyrum
Hypersensitivity
Allergens
Immunoblotting
Proteins
Latex
Complex Mixtures

Keywords

  • IgE
  • allergens
  • buckwheat
  • component-resolved diagnosis
  • food allergy

Cite this

Geiselhart, S ; Nagl, C ; Dubiela, P ; Pedersen, A C ; Bublin, M ; Radauer, C ; Bindslev-Jensen, C ; Hoffmann-Sommergruber, K ; Mortz, C G. / Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy. In: Clinical and Experimental Allergy. 2018 ; Vol. 48, No. 2. pp. 217–224.
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title = "Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy",
abstract = "Background: Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis. Methods: Patients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA. Results: Buckwheat-allergic patients had a significantly larger median skin prick test weal diameter for buckwheat than the sensitized group and the positive control. Also, IgE immunoblotting clearly showed a distinct pattern in sera from allergic patients when compared to sensitized individuals. Several IgE-reactive proteins were purified from crude buckwheat extract, namely legumin (Fag e 1 plus its large subunit), Fag e 2 (2S albumin), and newly identified Fag e 5 (vicilin-like) as well as hevein-like antimicrobial peptides, designated Fag e 4. All four allergens showed superior diagnostic precision compared to extract-based ImmunoCAP with high sensitivity as well as high specificity. Conclusions: Patients with clinical symptoms clearly show a distinct allergen recognition pattern. We characterized a buckwheat vicilin-like protein as a new relevant marker allergen, designated Fag e 5. Additionally, another new allergen, Fag e 4, potentially important for cross-reactivity to latex was added to the allergen panel of buckwheat. Further, our data show that the full-length legumin comprising both, large and small subunit should be applied for component-resolved diagnosis. Our data indicate that concomitant sensitization to legumin, Fag e 2 and Fag e 5, predicts buckwheat allergy.",
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year = "2018",
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Geiselhart, S, Nagl, C, Dubiela, P, Pedersen, AC, Bublin, M, Radauer, C, Bindslev-Jensen, C, Hoffmann-Sommergruber, K & Mortz, CG 2018, 'Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy', Clinical and Experimental Allergy, vol. 48, no. 2, pp. 217–224. https://doi.org/10.1111/cea.13068

Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy. / Geiselhart, S; Nagl, C; Dubiela, P; Pedersen, A C; Bublin, M; Radauer, C; Bindslev-Jensen, C; Hoffmann-Sommergruber, K; Mortz, C G.

In: Clinical and Experimental Allergy, Vol. 48, No. 2, 02.2018, p. 217–224.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

AU - Geiselhart, S

AU - Nagl, C

AU - Dubiela, P

AU - Pedersen, A C

AU - Bublin, M

AU - Radauer, C

AU - Bindslev-Jensen, C

AU - Hoffmann-Sommergruber, K

AU - Mortz, C G

N1 - This article is protected by copyright. All rights reserved.

PY - 2018/2

Y1 - 2018/2

N2 - Background: Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis. Methods: Patients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA. Results: Buckwheat-allergic patients had a significantly larger median skin prick test weal diameter for buckwheat than the sensitized group and the positive control. Also, IgE immunoblotting clearly showed a distinct pattern in sera from allergic patients when compared to sensitized individuals. Several IgE-reactive proteins were purified from crude buckwheat extract, namely legumin (Fag e 1 plus its large subunit), Fag e 2 (2S albumin), and newly identified Fag e 5 (vicilin-like) as well as hevein-like antimicrobial peptides, designated Fag e 4. All four allergens showed superior diagnostic precision compared to extract-based ImmunoCAP with high sensitivity as well as high specificity. Conclusions: Patients with clinical symptoms clearly show a distinct allergen recognition pattern. We characterized a buckwheat vicilin-like protein as a new relevant marker allergen, designated Fag e 5. Additionally, another new allergen, Fag e 4, potentially important for cross-reactivity to latex was added to the allergen panel of buckwheat. Further, our data show that the full-length legumin comprising both, large and small subunit should be applied for component-resolved diagnosis. Our data indicate that concomitant sensitization to legumin, Fag e 2 and Fag e 5, predicts buckwheat allergy.

AB - Background: Buckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well-characterized buckwheat allergens for component-resolved diagnosis. Methods: Patients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA. Results: Buckwheat-allergic patients had a significantly larger median skin prick test weal diameter for buckwheat than the sensitized group and the positive control. Also, IgE immunoblotting clearly showed a distinct pattern in sera from allergic patients when compared to sensitized individuals. Several IgE-reactive proteins were purified from crude buckwheat extract, namely legumin (Fag e 1 plus its large subunit), Fag e 2 (2S albumin), and newly identified Fag e 5 (vicilin-like) as well as hevein-like antimicrobial peptides, designated Fag e 4. All four allergens showed superior diagnostic precision compared to extract-based ImmunoCAP with high sensitivity as well as high specificity. Conclusions: Patients with clinical symptoms clearly show a distinct allergen recognition pattern. We characterized a buckwheat vicilin-like protein as a new relevant marker allergen, designated Fag e 5. Additionally, another new allergen, Fag e 4, potentially important for cross-reactivity to latex was added to the allergen panel of buckwheat. Further, our data show that the full-length legumin comprising both, large and small subunit should be applied for component-resolved diagnosis. Our data indicate that concomitant sensitization to legumin, Fag e 2 and Fag e 5, predicts buckwheat allergy.

KW - IgE

KW - allergens

KW - buckwheat

KW - component-resolved diagnosis

KW - food allergy

U2 - 10.1111/cea.13068

DO - 10.1111/cea.13068

M3 - Journal article

C2 - 29171912

VL - 48

SP - 217

EP - 224

JO - Clinical and Experimental Allergy

JF - Clinical and Experimental Allergy

SN - 0954-7894

IS - 2

ER -

Geiselhart S, Nagl C, Dubiela P, Pedersen AC, Bublin M, Radauer C et al. Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy. Clinical and Experimental Allergy. 2018 Feb;48(2):217–224. https://doi.org/10.1111/cea.13068