The role of N-glycosylation in kiwi allergy
Article first published online: 19 MAR 2014
© 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 2, Issue 3, pages 260–271, May 2014
How to Cite
Garrido-Arandia, M., Murua-García, A., Palacin, A., Tordesillas, L., Gómez-Casado, C., Blanca-Lopez, N., Ramos, T., Canto, G., Blanco, C., Cuesta-Herranz, J., Sánchez-Monge, R., Pacios, L. F. and Díaz Perales, A. (2014), The role of N-glycosylation in kiwi allergy. Food Science & Nutrition, 2: 260–271. doi: 10.1002/fsn3.99
- Issue published online: 13 MAY 2014
- Article first published online: 19 MAR 2014
- Manuscript Accepted: 22 JAN 2014
- Manuscript Revised: 9 JAN 2014
- Manuscript Received: 28 OCT 2013
- Ministerio de Ciencia e Innovación. Grant Number: BIO2009-07050
- Thematic Networks and Co-operative Research Centers
- RIRAAF. Grant Number: RD12/0013
- Spanish Government (FPU programme)
- Act d 2;
- allergen sensitization;
- carbohydrate complex determinant;
- plant food allergy;
- thaumatin-like protein
The physical, biochemical, and immunological characteristics of plant allergens have been widely studied, but no definite conclusion has been reached about what actually makes a protein an allergen. In this sense, N-glycosylation is an exclusive characteristic of plant allergens not present in mammals and it could be implied in allergenic sensitization. With this aim, we evaluated and compared the allergenic activity of the protein fraction and the N-glycan fraction of the thaumatin-like protein and the main kiwi allergen, Act d 2. The natural allergen, Act d 2, was deglycosylated by trifluoromethanesulfonic acid treatment; the N-glycan fraction was obtained by extended treatment with proteinase K. N-glycan- and protein- fractions were recognized by specific IgE of kiwi-allergic patients. By contrast, the sugar moiety showed a reduced capacity to activate basophils and T cells, but not dendritic cells derived from patients' monocytes. Related to this, the production of cytokines such as IL6 and IL10 was increased by the incubation of dendritic cells with sugar moiety. Thus, the sugar moiety plays a significant role in sensitization, inducing the activation of antigen-presenting cells, but it is the protein fraction that is responsible for the allergic reactions.