Food allergy

350 Pages·2006·3.77 MB·English

by  Soheila J Maleki

Food Allergy
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Food Allergy
Soheila J. Maleki, A. Wesley Burks, and Ricki M. Helm
Edited by
Washington, D.C.
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Library of Congress Cataloging-in-Publication Data
Food allergy / edited by Soheila J. Maleki, A. Wesley Burks,
and Ricki M. Helm.
p. ; cm.
Includes bibliographical references and index.
ISBN-13: 978-1-55581-375-8 (alk. paper)
ISBN-10: 1-55581-375-5 (alk. paper)
1. Food allergy. 2. Food additives—Health aspects. I. Maleki, Soheila J.
II. Burks, A. Wesley. III. Helm, Ricki M.
[DNLM: 1. Food Hypersensitivity. WD 310 F68563 2007]
RC596.F6544 2007
363.19′2—dc22 2006013174
10 9 8 7 6 5 4 3 2 1
All Rights Reserved
Printed in the United States of America
CONTENTS
Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
I. CLINICAL ASPECTS
1. Clinical Manifestations of Food Allergic Disease • Tamara T. Perry,
Amy M. Scurlock, and Stacie M. Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2. Exploring Current and Novel Methods for the Detection and Diagnosis of
Food Allergy: the Clinical Approach • Adriano Mari
and Enrico Scala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
3. The Big Eight Foods: Clinical and Epidemiological Overview •
Suzanne S. Teuber, Kirsten Beyer, Sarah Comstock,
and Mikhael Wallowitz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
II. IMMUNOCHEMICAL ASPECTS
4. Molecular and Immunological Responses to Food • Victor Turcanu
and Gideon Lack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
5. The Relationship of T-Cell Epitopes and Allergen Structure •
Samuel J. Landry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
III. IMMUNOTHERAPY AND THE ROLE OF ANIMAL MODELS
6. Vaccines and Immunotherapies for Future Treatment of Food Allergy •
Wesley Burks, Ariana Buchanan, and Laurent Pons . . . . . . . . . . . . . . . . . . . . 163
7. Animal Models for Food Allergy • Ricki M. Helm . . . . . . . . . . . . . . . . 171
IV. IDENTIFYING AND PREDICTING POTENTIAL ALLERGENS:
DIRECT TESTING AND BIOINFORMATICS
8. Approaches to the Detection of Food Allergens, from a Food
Science Perspective • Carmen D. Westphal . . . . . . . . . . . . . . . . . . . . 189
9. Predicting the Allergenicity of Novel Proteins in Genetically
Modified Organisms • Richard E. Goodman and John Wise . . . . . . . 219
10. Bioinformatics for Predicting Allergenicity • Steven M. Gendel . . . . . 249
v
vi Contents
11. Structural Database of Allergenic Proteins (SDAP) •
Catherine H. Schein, Ovidiu Ivanciuc, and Werner Braun . . . . . . . . . . . . . . . 257
V. REDUCING ALLERGENICITY OF THE FOOD SUPPLY
12. Hypoallergenic Foods beyond Infant Formulas • Peggy Ozias-Akins,
Maria Laura Ramos, and Ye Chu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
13. The Effects of Processing Methods on Allergenic Properties of
Food Proteins • Soheila J. Maleki and Shridhar K. Sathe . . . . . . . . . 309
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323
CONTRIBUTORS
Kirsten Beyer • Department of Pediatric Pneumology and Immunology, Chil-
dren’s Hospital Charité, Humboldt University, Augustenburger Platz 1, 13353 Berlin,
Germany
Werner Braun • Sealy Center for Structural Biology and Biophysics, Depart-
ment of Biochemistry and Molecular Biology, University of Texas Medical Branch,
301 University Blvd., Galveston, TX 77555–0857
Ariana Buchanan • Pediatric Allergy and Immunology, Duke University Med-
ical Center, Durham, N.C. 27710
Wesley Burks • Pediatric Allergy and Immunology, Duke University Medical
Center, Durham, N.C. 27710
Ye Chu • Department of Horticulture, The University of Georgia Tifton Campus,
Tifton, GA 31793–0748
Sarah Comstock • Division of Rheumatology, Allergy, & Clinical Immunology,
University of California, Davis, School of Medicine, 451 E. Health Sciences Dr.,
Suite 6510, Davis, CA 95616
Steven M. Gendel • Food and Drug Administration, 6502 S. Archer Rd.,
Summit-Argo, IL 60501
Richard E. Goodman • Food Allergy Research and Resource Program, De-
partment of Food Science and Technology, University of Nebraska, Lincoln, NE
68583–0955
Ricki M. Helm • Department of Microbiology/Immunology, University of
Arkansas for Medical Sciences, Arkansas Children’s Hospital Research Institute,
Arkansas Children’s Nutrition Center, 1120 Marshall St., Little Rock, AR 72202
Ovidiu Ivanciuc • Sealy Center for Structural Biology and Biophysics, Depart-
ment of Biochemistry and Molecular Biology, University of Texas Medical Branch,
301 University Blvd., Galveston, TX 77555–0857
Stacie M. Jones • University of Arkansas for Medical Sciences, Division of Al-
lergy and Immunology, Department of Pediatrics, Arkansas Children’s Hospital, Lit-
tle Rock, AR 72202
Gideon Lack • King’s College London, Paediatric Allergy Research Department,
St. Thomas’Hospital, Lambeth Palace Road, London SE1 7EH, United Kingdom
Samuel J. Landry • Department of Biochemistry SL43, Tulane University
Health Sciences Center, 1430 Tulane Ave., New Orleans, LA 70112
Soheila J. Maleki • USDA, ARS, Southern Regional Research Center, 1100
Robert E. Lee Blvd., New Orleans, LA 70124
Adriano Mari • Allergy Unit, National Health Service, Viale di Tor di Quinto,
33/A, I-00191 Rome, Italy
Peggy Ozias-Akins • Department of Horticulture, The University of Georgia
Tifton Campus, Tifton, GA 31793–0748
vii
viii Contributors
Tamara T. Perry • University of Arkansas for Medical Sciences, Department of
Pediatrics, Division of Allergy and Immunology, Arkansas Children’s Hospital, Little
Rock, AR 72202
Laurent Pons • Pediatric Allergy and Immunology, Duke University Medical
Center, Durham, N.C. 27710
Maria Laura Ramos • Department of Horticulture, The University of Georgia
Tifton Campus, Tifton, GA 31793–0748
Shridhar K. Sathe • Department of Nutrition, Food, & Exercise Sciences, 402
Sandels Building, Florida State University, Tallahassee, FL 32306–1493
Enrico Scala • Istituto Dermopatico dell’Immacolata, IDI-IRCCS, Via dei Monti
di Creta 104, I-00167 Rome, Italy
Catherine H. Schein • Sealy Center for Structural Biology and Biophysics, De-
partment of Biochemistry and Molecular Biology, University of Texas Medical
Branch, 301 University Blvd., Galveston, TX 77555–0857
Amy M. Scurlock • University of Arkansas for Medical Sciences, Division of
Allergy and Immunology, Department of Pediatrics, Arkansas Children’s Hospital,
Little Rock, AR 72202
Suzanne S. Teuber • Division of Rheumatology, Allergy, & Clinical Immunol-
ogy, University of California, Davis, School of Medicine, 451 E. Health Sciences Dr.,
Suite 6510, Davis, CA 95616
Victor Turcanu • King’s College London, Department of Asthma, Allergy &
Respiratory Science, 5th Floor, Thomas Guy House, Guy’s Hospital, London SE1
9RT, United Kingdom
Mikhael Wallowitz • Division of Rheumatology, Allergy, & Clinical Immunol-
ogy, University of California, Davis, School of Medicine, 451 E. Health Sciences Dr.,
Suite 6510, Davis, CA 95616
Carmen D. Westphal • Center for Food Safety and Applied Nutrition, U.S. Food
and Drug Administration, Laurel, MD 20708
John Wise • Food Allergy Research and Resource Program, Department of Food
Science and Technology, University of Nebraska, Lincoln, NE 68583–0955
PREFACE
The incidence of food allergy appears to be increasing, as is our understanding of the un-
derlying mechanisms, treatment options, and allergenic proteins within food sources. The
aim of this book is to translate how this vast array of information may fit into the develop-
ment of novel therapies and treatments, better diagnosis and detection of allergens, predic-
tion tools for determining potential allergenicity of novel proteins, and reduction in
allergenicity of the food supply. We would like to provide clinicians, scientists, educators,
and regulators with an authoritative account of the state of knowledge of current topics in
food allergy from a multifaceted perspective of well-known experts in the fields of medi-
cine, biochemistry, immunology, bioinformatics, and food science. Particular emphasis
has been placed on (i) clinical aspects of food allergy and advances in diagnosis, (ii) cutting-
edge immunochemical theories and molecular mechanisms, (iii) immunotherapy and the
role of animal models in advancing food allergy research, (iv)detection of and response to
existing and novel allergens in the food supply, (v) the use of the most important new bioin-
formatics tools and characterization and identification of potential allergens with these
tools, and (vi) food processing and allergenicity and methods for preparing hypoallergenic
food allergen sources. Relatively few foods are commonly involved in food allergy, despite
the variety of foods in a normal diet. With true food allergy, the immune system responds to
an offending substance that is normally considered to be safe. Proteins in foods can cause
both a true food allergy—an immediate hyperimmune response that results in the produc-
tion of immunoglobulin E (IgE)—and food intolerance, which is usually a metabolically
mediated abnormal response to ingested proteins.
In Chapter 1, Perry et al., pediatric clinician-scientists, present the clinical manifesta-
tions of true food allergy as opposed to intolerance and IgE-mediated (type I) versus non-
IgE-mediated food reactions. Food hypersensitivity (allergy) is synonymous with reactions
that involve the IgE mechanism; however, food hypersensitivity disorders can involve cell-
mediated immune responses that are mixed with IgE-mediated mechanisms or that may be
unrelated to IgE-mediated responses. Food intolerance is a general term describing an ab-
normal physiologic response as a result of toxic contaminants, pharmacologic properties
of food, metabolic disorders, and idiosyncratic responses.
IgE-mediated hypersensitivity accounts for the majority of well-characterized food al-
lergic reactions, although non-IgE-mediated immune mechanisms are believed to be re-
sponsible for a variety of hypersensitivity disorders. Acute IgE-mediated allergic reactions
can involve one or more body systems with manifestations presenting as cutaneous, gas-
trointestinal, respiratory, and cardiovascular symptoms. In each case, signs and symptoms
of body systems responding to the protein source are discussed with introductory state-
ments discussing therapy, prevention, and patient education.
In Chapter 2, Mari and Scala explore current and novel methods for the detection and di-
agnosis of food allergy. The clinical approach involves various procedures for the diagnosis
of food allergy, taking the reader beyond the scope of performing a complete medical
ix