RT Journal Article
T1 Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum).
A1 Wangorsch, Andrea
A1 Kulkarni, Anuja
A1 Jamin, Annette
A1 Spiric, Jelena
A1 Bracker, Julia
A1 Brockmeyer, Jens
A1 Mahler, Vera
A1 Blanca-Lopez, Natalia
A1 Ferrer, Marta
A1 Blanca, Miguel
A1 Torres, Maria
A1 Gomez, Paqui
A1 Bartra, Joan
A1 Garcia-Moral, Alba
A1 Goikoetxea, Maria J
A1 Vieths, Stefan
A1 Toda, Masako
A1 Zoccatelli, Gianni
A1 Scheurer, Stephan
K1 Cic a 1
K1 Cicer arietinum
K1 IgE cross-reactivity
K1 Allergen
K1 Chickpea allergy
AB Chickpea (Cicer arietinum) allergy has frequently been reported particularly in Spain and India. Nevertheless, chickpea allergens are poorly characterized. The authors aim to identify and characterize potential allergens from chickpea. Candidate proteins are selected by an in silico approach or immunoglobuline E (IgE)-testing. Potential allergens are prepared as recombinant or natural proteins and characterized for structural integrity by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD)-spectroscopy, and mass spectrometry (MS) analysis. IgE-sensitization pattern of Spanish chickpea allergic and German peanut and birch pollen sensitized patients are investigated using chickpea extracts and purified proteins. Chickpea allergic patients show individual and heterogeneous IgE-sensitization profiles with extracts from raw and boiled chickpeas. Chickpea proteins pathogenesis related protein family 10 (PR-10), a late embryogenesis abundant protein (LEA/DC-8), and a vicilin-containing fraction, but not 2S albumin, shows IgE reactivity with sera from chickpea, birch pollen, and peanut sensitized patients. Remarkably, allergenic vicilin, DC-8, and PR-10 are detected in the extract of boiled chickpeas. Several IgE-reactive chickpea allergens are identified. For the first time a yet not classified DC-8 protein is characterized as minor allergen (Cic a 1). Finally, the data suggest a potential risk for peanut allergic patients by IgE cross-reactivity with homologous chickpea proteins.
PB Wiley
YR 2020
FD 2020-10-02
LK http://hdl.handle.net/10668/16192
UL http://hdl.handle.net/10668/16192
LA en
NO Wangorsch A, Kulkarni A, Jamin A, Spiric J, Bräcker J, Brockmeyer J, et al.  Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum). Mol Nutr Food Res. 2020 Oct;64(19):e2000560
NO This work was supported by Laxmi Anantha-narayan and by the UGC-SAP (BSR) fellowship for Doctoral candidates, In-dia; DAAD fellowship for Doctoral candidates, Germany; Instituto de SaludCarlos III (ISCIII) co-founded by Fondo Europeo de Desarrollo Regional—FEDER for the Thematic Networks and Co-operative Research Centres:ARADyAL (RD16/0006/0024, RD16/0006/0007, RD16/0006/0031)”.
DS RISalud
RD Apr 20, 2025