The School of Nutritional Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, 76100 Rehovot, Israel.
Food Chem. 2013 May 1;138(1):13-8. doi: 10.1016/j.foodchem.2012.10.031. Epub 2012 Nov 2.
IgE-mediated reactions to food allergens constitute a major health problem in industrialized countries. Chickpea is consumed in Mediterranean countries, and reportedly associated with IgE-mediated hypersensitivity reactions. However, the nature of allergic reactions to chickpea has not been characterized. A serum pool from paediatric patients allergic to chickpeas was used to detect IgE-binding proteins from chickpea seeds by immunoassay and immunoblot inhibition assay. Protein samples enriched in chickpea legumin and vicilin were obtained by anion exchange chromatography, and were identified by mass spectrometric analysis. IgE-immunoassays of globulin fractions from chickpeas revealed that vicilin (50 kDa) and the basic subunit of legumin (20 kDa) were bound by IgE from patient sera. Pea and lentil protein extracts strongly inhibited the IgE binding to chickpea globulin. We speculate that vicilin and the basic subunit of legumin are major chickpea allergens. Also, the globulin fraction of chickpea likely cross-reacts with the allergenic proteins of pea and lentil.
食物过敏原的 IgE 介导反应是工业化国家的一个主要健康问题。鹰嘴豆在地中海国家被食用，并据报道与 IgE 介导的过敏反应有关。然而，鹰嘴豆过敏的过敏反应的性质尚未得到表征。使用来自对鹰嘴豆过敏的儿科患者的血清池，通过免疫测定和免疫印迹抑制测定来检测鹰嘴豆种子中的 IgE 结合蛋白。通过阴离子交换色谱法获得富含鹰嘴豆球蛋白和豆球蛋白的蛋白质样品，并通过质谱分析进行鉴定。对鹰嘴豆球蛋白球蛋白部分的 IgE 免疫分析表明，豆球蛋白（50 kDa）和球蛋白的碱性亚基（20 kDa）与患者血清中的 IgE 结合。豌豆和扁豆蛋白提取物强烈抑制 IgE 与鹰嘴豆球蛋白的结合。我们推测豆球蛋白和球蛋白的碱性亚基是主要的鹰嘴豆过敏原。此外，鹰嘴豆球蛋白部分可能与豌豆和扁豆的过敏原蛋白发生交叉反应。
