Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

B. Remington*, H. C. H. Broekman, W. M. Blom, A. Capt, Rene W. R. Crevel, I. Dimitrov, C. K. Faeste, R. Fernandez-Canton, S. Giavi, Geert Houben, K. C. Glenn, Charlotte Bernhard Madsen, Astrid G. Kruizinga, A. Constable

*Corresponding author for this work

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Abstract

The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.

In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.
Original languageEnglish
JournalFood and Chemical Toxicology
Volume112
Pages (from-to)97-107
ISSN0278-6915
DOIs
Publication statusPublished - 2018

Keywords

  • Allergen
  • IgE
  • Sensitization
  • Risk assessment
  • Novel proteins
  • Hazard analysis

Cite this

Remington, B., Broekman, H. C. H., Blom, W. M., Capt, A., Crevel, R. W. R., Dimitrov, I., ... Constable, A. (2018). Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins. Food and Chemical Toxicology, 112, 97-107. https://doi.org/10.1016/j.fct.2017.12.025
Remington, B. ; Broekman, H. C. H. ; Blom, W. M. ; Capt, A. ; Crevel, Rene W. R. ; Dimitrov, I. ; Faeste, C. K. ; Fernandez-Canton, R. ; Giavi, S. ; Houben, Geert ; Glenn, K. C. ; Madsen, Charlotte Bernhard ; Kruizinga, Astrid G. ; Constable, A. / Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins. In: Food and Chemical Toxicology. 2018 ; Vol. 112. pp. 97-107.
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abstract = "The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.",
keywords = "Allergen, IgE, Sensitization, Risk assessment, Novel proteins, Hazard analysis",
author = "B. Remington and Broekman, {H. C. H.} and Blom, {W. M.} and A. Capt and Crevel, {Rene W. R.} and I. Dimitrov and Faeste, {C. K.} and R. Fernandez-Canton and S. Giavi and Geert Houben and Glenn, {K. C.} and Madsen, {Charlotte Bernhard} and Kruizinga, {Astrid G.} and A. Constable",
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Remington, B, Broekman, HCH, Blom, WM, Capt, A, Crevel, RWR, Dimitrov, I, Faeste, CK, Fernandez-Canton, R, Giavi, S, Houben, G, Glenn, KC, Madsen, CB, Kruizinga, AG & Constable, A 2018, 'Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins', Food and Chemical Toxicology, vol. 112, pp. 97-107. https://doi.org/10.1016/j.fct.2017.12.025

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins. / Remington, B.; Broekman, H. C. H.; Blom, W. M.; Capt, A.; Crevel, Rene W. R.; Dimitrov, I.; Faeste, C. K.; Fernandez-Canton, R. ; Giavi, S.; Houben, Geert; Glenn, K. C.; Madsen, Charlotte Bernhard; Kruizinga, Astrid G.; Constable, A.

In: Food and Chemical Toxicology, Vol. 112, 2018, p. 97-107.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

AU - Remington, B.

AU - Broekman, H. C. H.

AU - Blom, W. M.

AU - Capt, A.

AU - Crevel, Rene W. R.

AU - Dimitrov, I.

AU - Faeste, C. K.

AU - Fernandez-Canton, R.

AU - Giavi, S.

AU - Houben, Geert

AU - Glenn, K. C.

AU - Madsen, Charlotte Bernhard

AU - Kruizinga, Astrid G.

AU - Constable, A.

PY - 2018

Y1 - 2018

N2 - The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

AB - The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

KW - Allergen

KW - IgE

KW - Sensitization

KW - Risk assessment

KW - Novel proteins

KW - Hazard analysis

U2 - 10.1016/j.fct.2017.12.025

DO - 10.1016/j.fct.2017.12.025

M3 - Journal article

VL - 112

SP - 97

EP - 107

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

ER -