Heat stability, its measurement, and its lack of utility in the assessment of the potential allergenicity of novel proteins

Thermal stability has been reported as a shared characteristic among some of the major food allergens and appears to have originated from the observation that some cooked foods retain their ability to cause allergic reactions by Immunoglobulin E (IgE) binding and the subsequent cascade of events that mediate allergic reactions. Based on this observation, the thermal stability of novel food proteins, like those in transgenic crops, is considered correlative with allergenic risk and has prompted requests from some regulatory agencies for additional testing to address safety concerns. Because human testing and serum IgE screening are not feasible nor are they necessarily useful for evaluating the thermal stability of a novel food protein, a protein function assay is often used to assess the thermal stability in the context of an allergenicity risk assessment. Some regulatory authorities also require immunodetection using polyclonal IgG antibodies and gel based methods. Here we review why heat stability as measured by these functional and immunodetection assays does not correlate with allergenicity and provides no useful safety information in assessing the allergenic potential of novel food proteins.     

Heat stability,its measurement,and its lack of utility in the assessment of the potential allergenicity of novel proteins

Thermal stability has been reported as a shared characteristic among some of the major food allergens and appears to have originated from the observation that some cooked foods retain their ability to cause allergic reactions by Immunoglobulin E (IgE) binding and the subsequent cascade of events that mediate allergic reactions. Based on this observation, the thermal stability of novel food proteins, like those in transgenic crops, is considered correlative with allergenic risk and has prompted requests from some regulatory agencies for additional testing to address safety concerns. Because human testing and serum IgE screening are not feasible nor are they necessarily useful for evaluating the thermal stability of a novel food protein, a protein function assay is often used to assess the thermal stability in the context of an allergenicity risk assessment. Some regulatory authorities also require immunodetection using polyclonal IgG antibodies and gel based methods. Here we review why heat stability as measured by these functional and immunodetection assays does not correlate with allergenicity and provides no useful safety information in assessing the allergenic potential of novel food proteins.     

Characterization of the allergenic potential of proteins: an assessment of the kiwifruit allergen actinidin

Assessment of the potential allergenicity (IgE‐inducing properties) of novel proteins is an important challenge in the overall safety assessment of foods. Resistance to digestion with pepsin is commonly measured to characterize allergenicity, although the association is not absolute. We have previously shown that specific IgE antibody production induced by systemic [intraperitoneal (i.p.)] exposure of BALB/c strain mice to a range of proteins correlates with allergenic potential for known allergens. The purpose of the present study was to explore further the utility of these approaches using the food allergen, actinidin. Recently, kiwifruit has become an important allergenic foodstuff, coincident with its increased consumption, particularly as a weaning food. The ability of the kiwifruit allergen actinidin to stimulate antibody responses has been compared with the reference allergen ovalbumin, and with the non‐allergen bovine haemoglobin. Haemoglobin was rapidly digested by pepsin whereas actinidin was resistant unless subjected to prior chemical reduction (reflecting intracellular digestion conditions). Haemoglobin stimulated detectable IgG antibody production at relatively high doses (10%), but failed to provoke detectable IgE. In contrast, actinidin was both immunogenic and allergenic at relatively low doses (0.25% to 1%). Vigorous IgG and IgG1 antibody and high titre IgE antibody responses were recorded, similar to those provoked by ovalbumin. Thus, actinidin displays a marked ability to provoke IgE, consistent with allergenic potential. These data provide further encouragement that in tandem with analysis of pepsin stability, the induction of IgE after systemic exposure of BALB/c strain mice provides a useful approach for the prospective identification of protein allergens. Copyright © 2013 John Wiley & Sons, Ltd.     

Assessment of the potential allergenicity of a Milk Basic Protein fraction.

BACKGROUND: A specific basic fraction of bovine milk, termed Milk Basic Protein (MBP), has the potential to provide nutritionally important benefits if used as a food ingredient. Although derived from milk, MBP is intended for use as an ingredient in other foods. Cows' milk is a well studied, commonly allergenic food. Although the proteins in MBP are not identified as milk allergens, food products containing MBP will be labelled as containing milk as a caution to milk allergic consumers under food labelling guidelines in the US and the European Union as MBP has not been demonstrated to be free of milk allergens. However, as part of an overall safety evaluation of MBP, the developers sought to evaluate the potential allergenicity of the primary protein components for characteristics of allergenic food proteins and to assess whether intake of these proteins at intended use levels could present a significant new allergenic risk for consumers. OBJECTIVE: To evaluate the potential allergenicity of the five identified proteins in MBP. While extensive studies have not demonstrated allergenicity of lactoferrin, the four other proteins are less studied. The four were tested here by sequence identity comparison to known allergens, and for stability of these proteins in acidic pepsin as a characteristic common to many food allergens. METHODS: Sequences of the proteins were compared to those listed in AllergenOnline.com, by methods recommended for the evaluation of proteins introduced in crops through genetic engineering. Pepsin stability was assessed by incubating the various proteins in simulated gastric fluid at pH 1.2 with porcine pepsin for up to 60 min at 37 degrees C, with samples withdrawn and analyzed at specific times. RESULTS: No significant sequence similarities were identified for the MBP proteins compared to known allergens. All but one of the protein components of MBP were digested relatively quickly by pepsin. The more stable protein will be of low abundance as consumed in contrast to most pepsin-stable food allergens. CONCLUSIONS: Based on molecular characteristics and expected exposure, the protein components in MBP are unlikely to present any increased risk of allergy for milk allergic subjects or of cross-reactivity for other allergic subjects. However, since the proteins are derived from milk, products containing MBP will need to be labelled as containing milk proteins to warn milk allergic subjects of the potential risk of allergic reactions.     

Workshop overview: approaches to the assessment of the allergenic potential of food from genetically modified crops.

There is a need to assess the safety of foods deriving from genetically modified (GM) crops, including the allergenic potential of novel gene products. Presently, there is no single in vitro or in vivo model that has been validated for the identification or characterization of potential food allergens. Instead, the evaluation focuses on risk factors such as source of the gene (i.e., allergenic vs. nonallergenic sources), physicochemical and genetic comparisons to known allergens, and exposure assessments. The purpose of this workshop was to gather together researchers working on various strategies for assessing protein allergenicity: (1) to describe the current state of knowledge and progress that has been made in the development and evaluation of appropriate testing strategies and (2) to identify critical issues that must now be addressed. This overview begins with a consideration of the current issues involved in assessing the allergenicity of GM foods. The second section presents information on in vitro models of digestibility, bioinformatics, and risk assessment in the context of clinical prevention and management of food allergy. Data on rodent models are presented in the next two sections. Finally, nonrodent models for assessing protein allergenicity are discussed. Collectively, these studies indicate that significant progress has been made in developing testing strategies. However, further efforts are needed to evaluate and validate the sensitivity, specificity, and reproducibility of many of these assays for determining the allergenicity potential of GM foods.     

Cytotoxic and allergenic potential of bioactive proteins and peptides

This review article deals with the assessment of cytotoxic and allergenic potential of bioactive proteins and peptides. It is evident that 'novel' foods or nutraceuticals containing bioactive proteins and peptides must fulfill their proposed "health claim". Furthermore, there is a need to assess their potential to exert adverse effects before they can be made widely available to consumers. A brief overview of compounds (i.e. proteins and peptides of animal and plant origin) and mechanisms involved in cytotoxic and allergenic (adverse) reactions is given along with some recent results obtained from ongoing studies. There are numerous proteins and peptides of plant and animal origin that are known to exhibit cytotoxic effects. There is evidence that many cytotoxic compounds described in the literature exclusively affect malignant cells leading to the assumption that a cancer protective effect could exist for such bioactive proteins and peptides. All the constituents that are responsible for the allergenicity of foods (as well as of pollens) are proteinaceous in nature. Some protein breakdown products, i.e. peptide fragments, may conserve part of the allergenicity of the native protein and thus can also be considered as allergens. The molecular basis of IgE recognition underlying cow's milk protein allergy is described. Some results from studies on volunteers fed caseinophosphopeptides or potentially hypotensive milk protein hydrolysates illustrate the major difference between allergenicity and immunogenicity. The data presented on the relationship between the structure of food proteins and peptides and their allergenicity shows the difficulty in trying to assess the "non-allergenicity" of products derived from an allergenic source, even if the process used involved extensive hydrolysis of the native protein(s). A 'weight of evidence approach' for assessing the potential allergenicity of a novel protein with no history of prior allergenicity is also presented with regard to the current EU Regulations.     

Food from genetically modified organisms and potential for food allergy

Crops produced through genetic modification are beginning to reach the market and many genetically-modified crops are under development. Since genetic modification results in the introduction of new proteins into the food plant the safety of the newly introduced proteins must be assessed. The potential allergenicity of the newly introduced protein is a major consideration in that safety assessment. All allergens are proteins but only a few of the many proteins found in foods are allergenic. The assessment of the allergenicity of the newly introduced proteins should focus on the source of the gene, the sequence homology of the newly introduced protein to known allergens, the immunochemical reactivity of the newly introduced protein with IgE from the blood serum of individuals with known allergies to the source of the transferred genetic material, and the physicochemical properties of the newly introduced protein.     

Why are some proteins allergens?

The ability of certain proteins to induce an allergic response in susceptible individuals is well established. Symptoms can range from mild erythema or rhinitis, to acute, and possibly fatal, anaphylactic shock. Because such allergic responses require complex interactions between the protein and the immune system, they are notoriously difficult to predict. Nevertheless, it is clear that some proteins are intrinsically more allergenic than others. The challenge for toxicologists is to identify those characteristics that confer on proteins the potential to induce allergic sensitization and allergic disease. Here, we first consider the potential contribution that individual epitopes may make to the allergenicity of a protein. These are the minimal peptide units within proteins that can be recognized by the immune system and are a fundamental requirement for all immune responses, including those resulting in allergic sensitization. It appears that allergens must necessarily contain B-cell epitopes to which immunoglobulin E (IgE) can bind, and T-cell epitopes capable of inducing a type 2 T-lymphocyte response. Nevertheless, it appears doubtful that the presence of appropriate epitopes alone is sufficient to endow a protein with allergenic potential. We therefore consider also the contribution that other features and characteristics of proteins may make to their overall allergenicity. In particular, we consider the effects that resistance to proteolysis, post-translational glycosylation, and enzymatic activity may have. It appears that relative stability in simulated gastric fluid (SGF) sometimes correlates with allergenic activity. However, this is not universally true, and it is known that there are protein allergens, such as some of those associated with oral allergy syndrome, that are unstable. Nevertheless, if stability in SGF is associated with the intrinsic allergenicity of many proteins irrespective of the route of exposure, then this may reflect some more fundamental property of proteins, and possibly their stability in other biologic matrices and/or to intracellular proteases. Post-translational modification appears generally to enhance allergenicity, perhaps by increasing uptake and detection of the protein by the immune system. Some enzymatic activities also enhance allergenicity through what appear to be several different mechanisms, including nonspecific activation of cells participating in the immunologic response. Overall, it appears likely that many factors can contribute to the overall allergenicity of any given protein. Some, such as the presence of epitopes with allergenic potential, may be essential. Others, such as the glycosylation status, resistance to proteolysis, and enzymatic activity, may play a subsidiary but nevertheless critically important role. By better defining the limits within which these factors operate, we can hope to gain a better understanding of the fundamental origins of protein allergenicity, and therefore be in a position to identify and characterize the hazards and risks of allergic disease associated with novel proteins.     

Characterization of antibody responses induced in rodents by exposure to food proteins: influence of route of exposure

There is a growing interest in the development of methods to characterize the allergenic properties of novel proteins, particularly those expressed by transgenic crop plants. Approaches to the direct evaluation of allergenic potential have focused generally on the ability of proteins to induce antibody (particularly IgE antibody) after systemic (intraperitoneal; i.p.) or gavage administration to high IgE responder strain rodents. To date there has been no systematic comparison of the reliability, sensitivity or selectivity of these approaches. We have, therefore, compared antibody (IgG and IgE) responses induced in Brown Norway (BN) rats by daily gavage administration and in BALB/c strain mice following intraperitoneal or gavage exposure to food proteins of varying allergenic potential. Animals were exposed to the allergens peanut agglutinin and ovalbumin (OVA) or to a crude potato protein extract (PPE) containing acid phosphatase activity, a common foodstuff which appears to be of low allergenicity. All test proteins were clearly immunogenic when administered by gavage to BN rats, with measurable, and in some cases very vigorous, IgG antibody responses recorded for all animals. Identical exposure of BALB/c strain mice also stimulated detectable IgG antibody responses, with particularly high titers recorded following treatment with peanut agglutinin and somewhat less vigorous responses induced by OVA and PPE. Despite these high titer IgG antibody responses, however, none of the proteins provoked detectable IgE antibody following gavage administration to BN rats. In contrast, in BALB/c mice oral exposure to peanut agglutinin elicited high titer IgE antibody, although IgE antibody responses to both OVA and PPE were much weaker. Parenteral (i.p.) treatment of BALB/c strain mice with each of the test materials induced relatively high titer IgG antibody and a differential potential to stimulate IgE antibody was observed. High titer IgE responses were provoked by i.p. administration of peanut agglutinin and OVA, whereas PPE stimulated little or no detectable IgE antibody. It would appear, therefore, that while it is possible to elicit robust IgE responses by gavage exposure of BALB/c strain mice to some protein allergens, such as peanut agglutinin, such responses are generally weaker and less consistent than those provoked by i.p. administration. Furthermore, gavage treatment failed to induce detectable IgE responses in the BN rat, suggesting that the ability these animals to mount IgE responses is somewhat variable. Following i.p. administration to BALB/c strain mice, these proteins displayed immunological properties consistent with what is known of their allergenic potential in humans, suggesting that, following further evaluation with a wider range of proteins, this method may provide one approach to the identification of potential protein allergens.     

The allergic risk of transgenic foods strategy for prevention

A significant number of allergens arise from foods. The allergic risk of transgenic foods must be evaluated in accordance with the recommendations of the Joint Expert Committee FAO/WHO. Potential issues are the risk of cross reactivity with existing allergens, the modification of allergenicity of the transgenic protein induced by a modified metabolism in the host, the modified allergenicity of the proteins of the transgenic plant, a potential neo-allergenicity of the transgenic protein, and the risk of dissemination through pollens, inducing a respiratory sensitization then a cross food allergy. The algorithm includes three steps for evaluation: first the search for significant homology of the protein with allergens listed in allergen databanks, or the identity of a sequence of six aminoacids with known epitopes, then a cross reactivity explored through the binding to IgEs from patients allergic to the source of the gene, or allergic to organisms of the same group or botanical family, and finally the extent of the pepsine resistance. The risk of immunogenicity has to be studied with appropriate animal models. A post-marketing surveillance is recommended for monitoring of adverse effects. The structure of an Allergo-Vigilance Network, the tools for efficiency and the groups at higher risk will be discussed. The potential risk of transgenic foods to be allergenic cannot be overlooked, not ignoring the fact that current technologies modify allergenicity of foods.     

Induction of IgE antibody responses by protein allergens: inter-laboratory comparisons.

There is a growing interest in the development of methods for the evaluation of the allergenic potential of novel proteins. One approach is the measurement of specific IgE antibody production stimulated by systemic (intraperitoneal; i.p.) exposure of BALB/c strain mice. In the current investigations, inter-laboratory comparisons have been performed of IgE antibody production induced in mice by food proteins of differing sensitizing potential. Female BALB/c strain mice (n=5) were exposed to 0.1% peanut agglutinin, an allergenic constituent of peanuts, to 2% ovalbumin (OVA), a major allergenic constituent of hens' egg, or to a protein considered to lack significant allergenicity, potato agglutinin (5%). Specific IgE antibody was measured by homologous passive cutaneous anaphylaxis assay and IgG and IgG1 antibody production was analysed by enzyme-linked immunosorbent assay (ELISA). Two independent experiments were conducted in each laboratory, but with all serological analyses conducted in one of the laboratories. Each of the proteins induced vigorous IgG and IgG1 antibody responses, with no statistically significant differences in titres recorded between laboratories. Furthermore, OVA and potato agglutinin induced responses of equivalent immunogenicity with respect to both IgG and IgG1 antibody titres. Administration of peanut agglutinin and OVA each stimulated marked IgE antibody responses in every experiment. In the two laboratories, titres ranged from 1:32 and 1:64 for peanut agglutinin, and from 1:8 and 1:32 for OVA. In contrast, exposure to potato agglutinin failed to induce vigorous IgE production, with no detectable IgE (negative with neat serum), or titres of 1 (positive with neat serum only) recorded. These data demonstrate that the induction of IgE antibody by food proteins of differing allergenic potential is a relatively robust phenomenon and transferable between laboratories. Furthermore, these results provide additional evidence that the measurement of antibody (IgE) responses in BALB/c mice may allow discrimination between allergens and those materials that apparently lack allergenicity.     

Determination of protein allergenicity: studies in mice

There is a need to identify and characterize the allergenic potential of novel proteins introduced into genetically-modified crop plants. Although several approaches have already been described, none of these measures directly the ability of proteins to cause allergic sensitization. For this reason there has been a growing interest in the development of suitable animal models. This article describes experience to date with a method based upon assessment of serological (IgG and IgE antibody) responses induced in BALB/c strain mice by proteins. Comparisons have been made between intraperitoneal (i.p.) administration and exposure by gavage using both allergenic and non-allergenic proteins. The available data indicate that responses provoked by i.p. exposure permit the identification of proteins that have the inherent potential to induce IgE antibody production and allergic sensitization. Moreover, this approach also provides a rank order of proteins with respect to allergenic potency that apparently reflects what is known of their relative sensitizing activity in humans. By comparison, oral exposure of mice by gavage is somewhat less sensitive. On this basis it is proposed that the inherent sensitizing potential of novel proteins can be evaluated as a function of IgE antibody responses stimulated by parenteral (i.p.) exposure of BALB/c mice.     

The effect of the food matrix on in vivo immune responses to purified peanut allergens.

There is little knowledge about the factors that determine the allergenicity of food proteins. One aspect that remains to be elucidated is the effect of the food matrix on immune responses to food proteins. To study the intrinsic immunogenicity of allergens and the influence of the food matrix, purified peanut allergens (Ara h 1, Ara h 2, Ara h 3, or Ara h 6) and a whole peanut extract (PE) were tested in the popliteal lymph node assay (PLNA) and in an oral model of peanut hypersensitivity. In the PLNA, peanut proteins were injected into the hind footpad of BALB/c mice; in the oral exposure experiments C3H/HeOuJ mice were gavaged weekly with PE or allergens in the presence of cholera toxin (CT). Upon footpad injection, none of the allergens induced significant immune activation. In contrast, PE induced an increase in cell number, cytokine production, and activation of antigen-presenting cells. Furthermore, the presence of a food matrix enhanced the immune response to the individual allergens. Oral exposure to the purified allergens in the presence of CT induced specific IgE responses, irrespective of the presence of a food matrix. These results suggest that purified peanut allergens possess little intrinsic immune-stimulating capacity in contrast to a whole PE. Moreover, the data indicate that the food matrix can influence responses to individual proteins and, therefore, the food matrix must be taken into account when developing models for allergenic potential assessment.     

Approaches to assessment of the allergenic potential of novel proteins in food from genetically modified crops.

The safety assessment of food derived from genetically modified plants continues to attract considerable attention. Among the important issues that need to be considered is whether the products of novel genes introduced into crop plants will have the potential to induce allergic sensitization or to elicit allergic disease. Hierarchical approaches to allergenicity testing have been proposed, and these incorporate evaluation of the structural and sequence homology and serological identity of novel proteins with known allergens, measurement of resistance to proteolytic digestion, and assessment of allergenic potential using animal models. Accounts of these approaches are available elsewhere, and it is not the purpose of this article to provide a detailed critique of specific methods. Our intention is rather to look more broadly at the strategy for assessment of allergenic potential, the challenges such assessments pose for the practicing toxicologist, and how some of these might best be addressed.     

Determination of protein allergenicity: studies in rats

For the safety evaluation of genetically engineered crops the potential allergenicity of the newly introduced protein(s) has become an important issue. There is, however, no universal and reliable test system for the evaluation of the allergenic potency of food products. The best known allergy assessment proposal is the careful stepwise process using the IFBC/ILSI decision tree. Unfortunately, the described tests are not always conclusive, especially if the gene source coding for the protein has no history of dietary use and/or an unknown history in terms of allergenicity. The further testing warranted should in particular be focused on the prediction of the sensitizing potential of the novel protein, for which animal models are considered to be needed. In this paper the results are summarized of a promising food allergy model developed in Brown Norway (BN) rats. The results demonstrate that BN rats can be sensitized orally to the various allergenic food proteins tested, resulting in significant antigen-specific IgE responses, without the use of adjuvants. Upon oral challenge of previously sensitized animals, local and systemic immune-mediated effects, such as increased gastrointestinal permeability and decreased breathing frequency and blood pressure, could also be observed.     

Characteristics of antibody responses induced in mice by protein allergens

Whereas many foreign proteins are immunogenic, only a proportion is also allergenic, having the capacity to induce the quality of immune response necessary to support the production of IgE antibody. We have demonstrated previously that intraperitoneal administration to mice of proteins such as ovalbumin (OVA) or the industrial enzyme A. oryzae lipase, which possess significant allergenic potential, stimulates the production of both IgG and IgE antibody. Identical exposure to bovine serum albumin (BSA), a protein with limited potential to cause immediate respiratory or gastrointestinal hypersensitivity reactions, induced IgG responses only. In the current investigations, the quality of immune responses induced following exposure to these proteins via mucosal tissue (intranasal) has been compared with those provoked following administration via a non-mucosal (intraperitoneal) route of exposure. Intranasal or intraperitoneal administration of BSA, OVA or A. oryzae lipase elicited in each case vigorous IgG and IgG1 antibody responses. For all three proteins, at every concentration tested, and via both routes of exposure, IgG1 antibody titres paralleled closely IgG titres. However, the three materials displayed a differential potential to provoke IgE responses and this correlated with their known allergenic potential in humans. Thus, OVA and A. oryzae lipase stimulated strong IgE antibody responses, whereas BSA provoked low titre IgE only at the highest concentration tested (5% administered intraperitoneally). The quality of induced responses was not affected by the route of exposure. It would appear, therefore, that the stimulation of IgG and IgG1 antibody responses is a reflection of protein immunogenicity whereas protein allergenicity is associated with the induction of strong IgE responses.     

Evaluating the effect of food processing on the potential human allergenicity of novel proteins: international workshop report.

The ILSI Health and Environmental Sciences Institute Protein Allergenicity Technical Committee organized an international workshop in June 2006 in Estoril, Portugal, co-sponsored by the ILSI Research Foundation, ILSI International Food Biotechnology Committee and ILSI Europe. The objective was to discuss the effects of food processing on the allergenic potential of proteins and foods. The impact of food processing on the sensitization/induction phases of food allergy, and the bioavailability of allergens to the immune system were presented. Studies evaluating the stability, digestibility, and allergenicity of processed food allergens were identified, and their complexity and limitations discussed. Participants agreed that investigating food allergy mechanisms, validating appropriate methods for identifying allergenic proteins, and refining strategies to assess and manage the risks from food allergy were important before processing considerations are integrated into public-health decision-making for novel proteins. Other factors may also play a role in food allergy and include: food matrix; multiplicity of epitopes; geographic variation in patterns/prevalence of food allergies; and genetic factors, but required further exploration. Food processing may increase or decrease the intrinsic allergenicity of a protein, but current data do not facilitate the identification of specific variables that could be used to reliably determine how processing will influence protein allergenicity.     

Immunogenic properties of rapidly digested food proteins following gavage exposure of mice: a comparison of ovalbumin with a potato acid phosphatase preparation.

The ability of food proteins to resist digestion in simulated gastric fluid (SGF) correlates with allergenic potential. The purpose of the current investigations was to determine whether this association is due solely to the failure of unstable proteins to elicit an immune response when administered orally. We have examined immune responses induced in BALB/c mice by gavage administration of ovalbumin (OVA) and a crude potato protein extract (PPE) containing acid phosphatase activity. The stability of OVA and PPE in SGF was measured using sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis. The ability of these proteins to stimulate specific IgG and IgE antibody production in mice following parenteral (intraperitoneal; ip) or oral (gavage) exposure was compared using enzyme-linked immunosorbent and homologous passive cutaneous anaphylaxis assays, respectively. Both OVA and PPE induced specific IgG antibody responses when administered either by gavage or by ip injection. Parenteral, but not gavage, exposure to OVA was associated with robust IgE antibody responses. Administration of PPE failed to stimulate strong IgE production via either route of exposure. Differential stability in SGF was observed, with PPE being digested extremely rapidly (within 1 min), whereas OVA was more resistant. The strong association reported by others between stability in SGF and allergenic potential is unlikely to be solely due to orally-ingested labile proteins failing to provoke immune responses due to degradation in the stomach.     

Sequence analysis and resistance to pepsin hydrolysis as part of an assessment of the potential allergenicity of ice structuring protein type III HPLC 12.

The recently published WHO/FAO guidelines on the assessment of allergenicity of novel food proteins provide a strategy with which to approach the determination of the potential of novel proteins in foods to be allergens. Key to this strategy are the assessment of sequence similarity to known allergens and the assessment of the resistance to pepsin hydrolysis. Ice structuring proteins (also commonly referred to as anti-freeze or thermal hysteresis proteins) are a group of naturally occurring proteins that bind to ice and structure ice crystal formation. The amino acid sequence of the ice structuring protein (ISP) type III HPLC 12 (ISP type III) was compared in silico with the sequences of known allergens. Secondly, the resistance to pepsin hydrolysis of ISP type III and its glycoconjugates (produced in recombinant baker's yeast) was assessed. The results indicate that ISP type III has no sequence similarity with known allergenic proteins. Both ISP type III and ISP type III glycoconjugates contained within the fermentation product were hydrolysed readily by pepsin (50% loss in <10 min at pH 1.5) to give peptide fragments that were too small to be allergenic or to trigger cross-linking to IgE. In an accompanying study, we demonstrated that IgE from fish-allergic individuals did not bind ISP Type III. Therefore, in accordance with the WHO/FAO strategy, the assessment of ISP type III and ISP type III glycoconjugates by sequence analysis together with lack of resistance to pepsin hydrolysis and the absence of IgE binding supports the conclusion that both are unlikely to present a potential sensitisation hazard.     

In silico assessment of the potential allergenicity of transgenes used for the development of GM food crops

Genetically modified (GM) crops require allergenicity and toxicity assessment of the novel protein(s) to ensure complete safety to the consumers. These assessments are performed in accordance with the guidelines proposed by Codex (2003) and ICMR (2008). The guidelines recommend sequence homology analysis as a preliminary step towards allergenicity prediction, later in vitro experiments may be performed to confirm allergenicity. In the present study, an in silico approach is employed to evaluate the allergenic potential of six transgenes routinely used for the development of GM food crops. Among the genes studied, manganese superoxide dismutase (MnSOD) and osmotin shares greater than 90% identity with Hev b 10 and Cap a 1w, respectively. Chitinase shares greater than 70% identity with allergens namely Pers a 1 and Hev b 11, and fungal chitinase showed significant IgE binding with 7 of 75 patients’ sera positive to different food extracts. Glucanases (alfalfa, wheat) and glycine betaine aldehyde dehydrogenase gene share 50% homology with allergens like – Ole e 9, Cla h 10 and Alt a 10. The results demonstrate the allergenic potential of six genes and can serve as a guide for selection of transgenes to develop GM crops.