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| The World Allergy Organization journal. 2019 Jan 26. doi: 10.1016/j.waojou.2018.10.001. pii: S1939-4551(19)30051-1. pii: 100006. pmc: PMC6439408 |
| Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. |
| Pali-Schöll I1, Meinlschmidt P2, Larenas-Linnemann D3, Purschke B4, Hofstetter G5, Rodríguez-Monroy FA6, Einhorn L7, Mothes-Luksch N8, Jensen-Jarolim E9, Jäger H10 |
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Abstract BACKGROUND: Insects have become increasingly interesting as alternative nutrient sources for feeding humans and animals, most reasonably in processed form. Initially, some safety aspects - among them allergenicity - need to be addressed. OBJECTIVE: To reveal the cross-reactivity of shrimp-, mite- and flies-allergic patients to different edible insects, and further to assess the efficacy of food processing in reducing the recognition of insect proteins by patients' IgE and in skin prick testing of shrimp-allergic patients. METHODS: IgE from patients allergic to crustaceans, house dust mite or flies was evaluated for cross-recognition of proteins in house cricket (AD), desert locust (SG) and Yellow mealworm (TM). Changes in IgE-binding and SPT-reactivity to processed insect extracts were determined for migratory locust (, LM), after different extraction methods, enzymatic hydrolysis, and thermal processing were applied. RESULTS: IgE from patients with crustacean-allergy shows cross-recognition of AD, SG and stable flies; house dust mite allergics' IgE binds to AD and SG; and the flies-allergic patient recognized cricket, desert locust and migratory locust. Cross-reactivity and allergenicity in SPT to LM can be deleted by conventional processing steps, such as hydrolysis with different enzymes or heat treatment, during the preparation of protein concentrates. CONCLUSION: The results show that crustacean-, HDM- and stable flies-allergic patients cross-recognize desert locust and house cricket proteins, and crustacean-allergic patients also flies proteins. Furthermore, this study shows that appropriate food processing methods can reduce the risk of cross-reactivity and allergenicity of edible insects. |
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KEYWORDS: Allergenicity, Cross-recognition, Edible insects, Enzymatic hydrolysis, Food allergy, Immunoreactivity, Thermal processing |
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Publikations ID: 30937131 Quelle: öffnen |
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