Premium
Identification and molecular characterization of allergenic non‐specific lipid‐transfer protein from durum wheat ( Triticum turgidum )
Author(s) -
Safi Hela,
Wangorsch Andrea,
Lidholm Jonas,
Brini Faiçal,
Spiric Jelena,
Rihs HansPeter,
Vieths Stefan,
Armentia Alicia,
Farioli Laura,
DiazPerales Araceli,
Pastorello Elide A.,
Scheurer Stephan
Publication year - 2019
Publication title -
clinical and experimental allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.462
H-Index - 154
eISSN - 1365-2222
pISSN - 0954-7894
DOI - 10.1111/cea.13271
Subject(s) - wheat allergy , plant lipid transfer proteins , wheat flour , immunoglobulin e , food allergy , triticum turgidum , food science , allergen , chemistry , allergy , recombinant dna , oral immunotherapy , biochemistry , immunology , biology , antibody , gene
Background Common wheat ( Triticum aestivum ) and durum wheat ( T. turgidum ) are both involved in Baker's asthma (BA) and food allergy (FA) including wheat‐dependent exercise‐induced asthma (WDEIA). However, allergens in durum wheat have not been described, and the over‐expression of T. turgidum non‐specific lipid‐transfer protein (nsLTPs) is considered to increase resistance to phytopathogens. Objective To identify and assess the allergenicity of nsLTP from T. turgidum . Methods Recombinant T. turgidum nsLTP Tri tu 14 was generated and tested for structural integrity (circular dichroism‐spectroscopy) and purity (SDS‐PAGE). Thirty‐two wheat allergic patients were enrolled: 20 Spanish patients (BA) with positive bronchial challenge to wheat flour, and 12 Italian patients (wheat FA/WDEIA) with positive double‐blind placebo‐controlled food challenge/open food challenge (OFC) to pasta. IgE values to wheat, Tri tu 14, Tri a 14 ( T. aestivum ) and Pru p 3 ( P. persica ) were determined by ImmunoCAP testing. Allergenic potency (in vitro mediator release) and IgE cross‐reactivity were investigated. Results Tri tu 14 was found to share 49% and 52% amino acid identity with Tri a 14 and Pru p 3, respectively. Among 25 Tri a 14 CAP positive sera, 23 (92%) were reactive to wheat extract, 22 (88%) to Tri tu 14 and 20 (80%) to Pru p 3. The correlation between Tri a 14 and Tri tu 14 specific IgE levels was r = 0.97 (BA) and r = 0.93 (FA/WDEIA), respectively. FA/WDEIA patients showed higher specific IgE values to Tri tu 14 and Pru p 3 than BA patients. Tri tu 14 displayed allergenic activity by mediator release from effector cells and IgE cross‐reactivity with Pru p 3. The degree of IgE cross‐reactivity between the two wheat nsLTPs varied between individual patients. Conclusions and Clinical Relevance Sensitization to Tri tu 14 likely appears to be more important in wheat FA/WDEIA than in BA. Over‐expression of Tri tu 14 in wheat would represent a risk for patients with nsLTP‐mediated FA.