The maize major allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein

doi:10.1067/mai.2000.108712

Journal of Allergy and Clinical Immunology

Volume 106, Issue 4, October 2000, Pages 744-751

https://doi.org/10.1067/mai.2000.108712 Get rights and content

Abstract

Background: Cereals are the most important nutritional component in the human diet. Food-induced allergic reactions to these substances therefore have serious implications, and exhaustive diagnosis is required. Such diagnosis is still difficult because of the incomplete knowledge about major cereal allergens. In particular, few food-induced allergic reactions to maize have been reported, and no information on the allergenic proteins is available. Objective: Having observed several anaphylactic reactions to maize, we planned a study to identify maize major allergens and cross-reactivity with other cereals, as well as to peach because the majority of patients also reacted to Prunoideae fruits. Methods: Twenty-two patients with systemic symptoms after maize ingestion and positive skin prick test responses and serum-specific IgE antibodies to maize were selected. The IgE-reactivity pattern was identified by SDS-PAGE and immunoblotting. The major allergen identified was then purified by HPLC and characterized by mass spectrometry, determination of the isoelectric point value, and N-terminal amino acid sequencing. Results: Sera from 19 (86%) of the 22 patients recognized a 9-kd protein, thus confirming this as the maize major allergen. This protein had an isoelectric point of greater than 9, a molecular mass of 9047.0 d, and no glycosylation. Determination of its N-terminal sequence showed that it was a lipid transfer protein (LTP). By using immunoblotting-inhibition experiments, we demonstrated that the LTP cross-reacts completely with rice and peach LTPs but not with wheat or barley LTPs. N-terminal sequence of the 16-kd allergen (recognized by 36% of patients) showed it to be the maize inhibitor of trypsin. This protein cross-reacts completely with grass, wheat, barley, and rice trypsin inhibitors. Conclusion: The major allergen of maize is an LTP with a molecular weight of 9 kd that is highly homologous with the peach LTP, the major allergen of the Prunoideae subfamily. (J Allergy Clin Immunol 2000;106:744-51.)

Section snippets

Patients

Patients referred to the Allergy Centre of the 3rd Department of General Medicine, University of Milan, or to the Bizzozzero Division of “Niguarda Ca’ Granda” Hospital, Milan, were selected on the basis of documented food-induced allergic reactions to maize. All patients who reported systemic anaphylaxis after eating maize in different forms (eg, polenta, popcorn, or crisps) were recruited for the study. A detailed clinical history revealed that before presenting systemic symptoms, some

Patients

Twenty-two patients, 16 women and 6 men, aged from 12 to 50 years (mean age, 28.4 years) were recruited for the in vitro study. All had severe systemic reactions to maize documented by visits to hospital emergency departments. Three had exercise-induced food-dependent anaphylaxis. Nine patients reported OAS before experiencing systemic symptoms. The demographic data, maize-specific IgE values (CAP System), symptoms elicited by maize, pollens responsible for respiratory symptoms, and history of

Discussion

The major allergen of maize, which is responsible for provoking food-induced allergic reactions, was found to be an LTP. This protein was fully sequenced in 1988 and was shown to share with other LTPs the same low MW (approximately 9 kd), the basic characteristic (isoelectric point between 9 and 10), and, most importantly, the presence of conserved residues, such as 8 cysteines forming 4 disulphur bridges, in the amino acid sequence.¹⁷ Its three-dimensional structure was recently deduced from

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^☆: Supported in part by a grant from the European Commission (No. FAIR-CT97-3224).

^☆☆: Reprint requests: Elide A. Pastorello, MD, 3rd Division of General Medicine, Padiglione Granelli, Via Francesco Sforza 35, 20122 Milan, Italy.

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Food and drug reactions and anaphylaxisThe maize major allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein☆,☆☆

Abstract

Section snippets

Patients

Patients

Discussion

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

Biochim Biophys Acta

Anal Biochem

J Biol Chem

J Immunol Methods

J Biol Chem

Structure

J Biol Chem

Food and drug reactions and anaphylaxis
The maize major allergen, which is responsible for food-induced allergic reactions, is a lipid transfer protein☆,☆☆