Molecular Properties of Plant Food Allergens: A Current Classification into Protein Families
Michael Hauser, Matthias Egger, Michael Wallner, Nicole Wopfner, Georg Schmidt, Fatima Ferreira*
Identifiers and Pagination:Year: 2008
First Page: 1
Last Page: 12
Publisher Id: TOIJ-1-1
Article History:Received Date: 16/11/2007
Revision Received Date: 20/11/2007
Acceptance Date: 31/13/2007
Electronic publication date: 10/1/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
So far the allergen list of the International Union of Immunological Societies (IUIS) allergen nomenclature subcommittee comprises 130 plant-derived food allergens. Based on sequence homology these allergens can be classified into only 27 out of 9,000 known protein families according to the Allfam database. These families comprise the prolamin and cupin superfamilies, pathogenesis related proteins, profilins, thaumatin-like proteins, oleosins, expansins, a number of enzymes and protease inhibitors among others. The classification on structural and thus biochemical and functional similarities will provide a new outlook on the molecules and might contribute to answer the question about allergenicity of different proteins. This will help to define clinical relevant allergenic molecules and explain cross-reactive phenomena between single food allergen sources as well as between food allergens and allergenic molecules of other origins (e.g. pollen).