RESEARCH ARTICLE


Molecular Properties of Plant Food Allergens: A Current Classification into Protein Families



Michael Hauser, Matthias Egger, Michael Wallner, Nicole Wopfner, Georg Schmidt, Fatima Ferreira*
Christian Doppler Laboratory for Allergy Diagnosis and Therapy, Department of Molecular Biology, University of Salzburg, Hellbrunnerstrasse 34, A-5020 Salzburg, Austria.


Article Metrics

CrossRef Citations:
0
Total Statistics:

Full-Text HTML Views: 142
Abstract HTML Views: 667
PDF Downloads: 310
Total Views/Downloads: 1119
Unique Statistics:

Full-Text HTML Views: 102
Abstract HTML Views: 397
PDF Downloads: 223
Total Views/Downloads: 722



© 2008 Hauser et al.;

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.

* Address correspondence to this author at the Christian Doppler Laboratory for Allergy Diagnosis and Therapy, Department of Molecular Biology, University of Salzburg, Hellbrunnerstrasse 34, A-5020 Salzburg, Austria; Tel: +43-6628044-5734; Fax: +43-6628044-183; ; E-mail: fatima.ferreira@sbg.ac.at


Abstract

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).

Keywords: Plant Food Allergens, Allergen Protein Families, Properties of Allergens.