[en] Key determinants for the development of an allergic response to an otherwise 'harmless' food protein involve different factors like the predisposition of the individual, the timing, the dose, the route of exposure, the intrinsic properties of the allergen, the food matrix (e.g. lipids) and the allergen modification by food processing. Various physicochemical parameters can have an impact on the allergenicity of animal proteins. Following our previous review on how physicochemical parameters shape plant protein allergenicity, the same analysis was proceeded here for animal allergens. We found that each parameter can have variable effects, ranging on an axis from allergenicity enhancement to resolution, depending on its nature and the allergen. While glycosylation and phosphorylation are common, both are not universal traits of animal allergens. High molecular structures can favour allergenicity, but structural loss and uncovering hidden epitopes can also have a similar impact. We discovered that there are important knowledge gaps in regard to physicochemical parameters shaping protein allergenicity both from animal and plant origin, mainly because the comparability of the data is poor. Future biomolecular studies of exhaustive, standardised design together with strong validation part in the clinical context, together with data integration model systems will be needed to unravel causal relationships between physicochemical properties and the basis of protein allergenicity.
Disciplines :
Life sciences: Multidisciplinary, general & others
Author, co-author :
Costa, Joana ; REQUIMTE-LAQV/Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal. jbcosta@ff.up.pt.
Villa, Caterina ; REQUIMTE-LAQV/Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal.
Verhoeckx, Kitty ; Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht, The Netherlands.
Cirkovic-Velickovic, Tanja ; Faculty of Chemistry, University of Belgrade, Belgrade, Serbia. ; Ghent University Global Campus, Yeonsu-gu, Incheon, South Korea. ; Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Schrama, Denise ; CCMAR, Universidade Do Algarve, Campus de Gambelas, Faro, Portugal.
Roncada, Paola; Department of Health Sciences, University 'Magna Græcia', Catanzaro, Italy.
Rodrigues, Pedro M ; CCMAR, Universidade Do Algarve, Campus de Gambelas, Faro, Portugal.
Piras, Cristian; Department of Veterinary Medicine, University of Milan, Milan, Italy. ; Department of Chemistry, University of Reading, Whiteknights, Reading, RG6 6AD, UK.
Martín-Pedraza, Laura ; Biochemistry and Molecular Biology Department, Chemistry Faculty, Complutense University of Madrid, 28040, Madrid, Spain.
Monaci, Linda ; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
Molina, Elena ; Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, Madrid, Spain.
Mazzucchelli, Gabriel ; Université de Liège - ULiège > Département de chimie (sciences) > Laboratoire de spectrométrie de masse (L.S.M.)
Mafra, Isabel ; REQUIMTE-LAQV/Faculdade de Farmácia, Universidade Do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal.
Lupi, Roberta ; INRAE UR 1268, Biopolymers Interactions Assemblies, Nantes, France.
Lozano-Ojalvo, Daniel ; Precision Immunology Institute. Jaffe Food Allergy Institute. Icahn School of Medicine at Mount Sinai, New York, NY, USA.
Larré, Colette ; INRAE UR 1268, Biopolymers Interactions Assemblies, Nantes, France.
Klueber, Julia ; Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg. ; Department of Dermatology and Allergy Center, Odense Research Center for Anaphylaxis, University of Southern Denmark, Odense C, Denmark.
Gelencser, Eva; Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary.
Bueno-Diaz, Cristina ; Departmento de Bioquímica Y Biología Molecular, Facultad de Ciencias Químicas de la Universidad Complutense de Madrid, Madrid, Spain.
Diaz-Perales, Araceli ; Centro de Biotecnologia Y Genomica de Plantas (UPM-INIA), Universidad Politecnica de Madrid, Pozuelo de Alarcon, Spain.
Benedé, Sara ; Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, Madrid, Spain.
Bavaro, Simona Lucia ; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. ; Moorepark Food Research Centre, Teagasc, Fermoy, Co. Cork, Ireland.
Kuehn, Annette ; Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg.
Hoffmann-Sommergruber, Karin ; Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria.
Holzhauser, Thomas ; Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany.
Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?
Publication date :
February 2022
Journal title :
Clinical Reviews in Allergy and Immunology
ISSN :
1080-0549
eISSN :
1559-0267
Publisher :
Humana Press, Us
Volume :
62
Issue :
1
Pages :
1-36
Peer reviewed :
Peer Reviewed verified by ORBi
Funding number :
COST Action FA1402 (ImpARAS)/European Cooperation in Science and Technology/; PTDC/BAA-AGR/31720/2017/Fundação para a Ciência e a Tecnologia/; UIDB 50006/2020/Fundação para a Ciência e a Tecnologia/; PD/BD/114576/2016/Fundação para a Ciência e a Tecnologia/; UIDB/04326/2020/Fundação para a Ciência e a Tecnologia/; Mar2020 16-02-01-FMP-0014/Fundação para a Ciência e a Tecnologia/; OI172024/Ministry of Education, Science and Technological Development of the Republic of Serbia/; PRIDE/11012546/NEXTIMMUNE/Fonds National de la Recherche/; SFRH/BPD/102404/2014/Fundação para a Ciência e a Tecnologia/
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