Novel allergens from ancient foods: Man e 5 from manioc (Manihot esculenta Crantz) cross reacts with Hev b 5 from latex

Keity Souza Santos, Gabriele Gadermaier, Eva Vejvar, Helen Andrade Arcuri, Clovis Eduardo Galvão, Ariana Campos Yang, Virgínia Maria Ferreira Resende, Carlo de Oliveira Martins, Martin Himly, Adriano Mari, Marina Liso, Debora Pomponi, Heimo Breiteneder, Stefan Wagner, Jorge Kalil, Fátima Ferreira, Fábio Fernandes Morato Castro

Research output: Contribution to journalArticle

Abstract

Scope: Manioc (Manihot esculenta) is a tuber mainly consumed in the Southern Hemisphere and used worldwide by food and chemistry industry. We aimed to recombinantly produce and characterize the first manioc allergen and evaluate its IgE reactivity in sera of Brazilian and Italian patients. Methods and results: The molecule, termed Man e5, was expressed in E. coli, characterized by amino acid analysis, mass spectrometry, circular dichroism, HPLC, and dynamic light scattering. A tertiary structural model of the protein was produced using bioinformatics and susceptibility to pepsin digestion was analyzed in vitro. Based on its high content of charged residues, heat stability, flexibility and lack of secondary structure elements, the allergen was determined a member of the intrinsically disordered protein family. Brazilian patients were selected based on manioc allergy and Italians based on latex allergy and sensitization to Hev b 5.71% of Brazilians and 40% of Italians were in vitro IgE positive to Man e5. Cross-inhibition assays suggest a possible involvement of this allergen in the latex-fruit syndrome. Conclusion: Man e5, the first purified allergen from manioc demonstrates IgE cross-reactivity with Hev b 5. Data suggest Hev b 5 might act as primary sensitizer and could therefore lead to allergic manifestations upon manioc consumption without prior exposition.

Original languageEnglish
Pages (from-to)1100-1109
Number of pages10
JournalMolecular Nutrition and Food Research
Volume57
Issue number6
DOIs
Publication statusPublished - Jun 2013

Keywords

  • Food allergy
  • Hev b 5
  • IgE cross-reactivity
  • Intrinsically disordered protein
  • Latex-fruit syndrome
  • New allergen

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

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