Natural Variation of Hazelnut Allergenicity: Is There Any Potential for Selecting Hypoallergenic Varieties?

Hazelnuts ( L.) have an important role in human nutrition and health. However, they are a common cause of food allergy. Due to hazelnut varietal diversity, variety-dependent differences in the IgE-binding properties may be suspected, which could allow therapeutic strategies based on the use of hypoa...

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Bibliographic Details
Published in:Nutrients 2020-07, Vol.12 (7), p.2100
Main Authors: Ribeiro, Miguel, Costa, Joana, Mafra, Isabel, Cabo, Sandra, Silva, Ana Paula, Gonçalves, Berta, Hillion, Mélanie, Hébraud, Michel, Igrejas, Gilberto
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Allergenicity
Allergens
Allergens - genetics
Antigens, Plant
Child, Preschool
Corylus - adverse effects
Corylus - genetics
Corylus - immunology
Deoxyribonucleic acid
Desensitization
DNA
Electrophoresis
Female
Food allergies
Food hypersensitivity
Food Hypersensitivity - etiology
Gel electrophoresis
genetic diversity
Genetic Variation
Genomics
hazelnut allergy
hazelnut-allergic patients’ sera
Hazelnuts
Human nutrition
Humans
immunoblot
Immunoglobulin E
Immunoglobulin E - immunology
Laboratories
Life Sciences
Male
Microbiology and Parasitology
Middle Aged
Nut Hypersensitivity - etiology
Nutrition
Plant Proteins - adverse effects
Proteins
proteogenomics
Proteomics
Software
Young Adult
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Summary:Hazelnuts ( L.) have an important role in human nutrition and health. However, they are a common cause of food allergy. Due to hazelnut varietal diversity, variety-dependent differences in the IgE-binding properties may be suspected, which could allow therapeutic strategies based on the use of hypoallergenic varieties to induce desensitization. In a proteogenomic approach, we aimed to evaluate the allergenic potential of a genetically diverse set of hazelnuts (n = 13 varieties). Minor differences were found at the level of genes encoding important allergens, namely Cor a 8, Cor a 9, and Cor a 14. Nevertheless, IgE-reactivity was similar for all varieties using sera from seven allergic individuals. The predominant IgE-reactive proteins were Cor a 9 (100%) and Cor a 1.04 (60%), with the former being the most frequently identified by a two-dimensional gel electrophoresis (2-DE)-based proteomic approach. Therefore, it seems that the conventional exclusion diet will hold its ground for the time being.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu12072100