Kumar Dinesh, Kumar Sandeep, Verma Alok K, Sharma Akanksha, Tripathi Anurag, Chaudhari Bhushan P, Kant Surya, Das Mukul, Jain Swatantra K, Dwivedi Premendra D
Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Department of Biotechnology, Jamia Hamdard, Hamdard Nagar, New Delhi, India.
Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India.
Nutrition. 2014 Jul-Aug;30(7-8):903-14. doi: 10.1016/j.nut.2013.11.024. Epub 2013 Dec 16.
Broad bean (Vicia faba L.), a common vegetable, belongs to the family Fabaceae and is consumed worldwide. Limited studies have been done on allergenicity of broad beans. The aim of this study was to determine if broad bean proteins have the ability to elicit allergic responses due to the presence of clinically relevant allergenic proteins.
Simulated gastric fluid (SGF) assay and immunoglobulin E (IgE) immunoblotting were carried out to identify pepsin-resistant and IgE-binding proteins. The allergenicity of broad beans was assessed in allergic patients, BALB/c mice, splenocytes, and RBL-2H3 cells.
Eight broad bean proteins of approximate molecular weight 70, 60, 48, 32, 23, 19, 15, and 10 kDa that remained undigested in SGF, showed IgE-binding capacity as well. Of 127 allergic patients studied, broad bean allergy was evident in 16 (12%). Mice sensitized with broad bean showed increased levels of histamine, total and specific IgE, and severe signs of systemic anaphylaxis compared with controls. Enhanced levels of histamine, prostaglandin D2, cysteinyl leukotriene, and β-hexosaminidase release were observed in the primed RBL-2H3 cells following broad bean exposure. The levels of interleukin IL-4, IL-5, IL-13 and regulated on activation, normal T-cell expressed and secreted were found enhanced in broad bean-treated splenocytes culture supernatant compared with controls.
This study inferred that broad bean proteins have the ability to elicit allergic responses due to the presence of clinically relevant allergenic proteins.
蚕豆（Vicia faba L.）是一种常见蔬菜，属于豆科，在全球范围内均有食用。关于蚕豆致敏性的研究较少。本研究旨在确定蚕豆蛋白是否因存在临床相关致敏蛋白而具有引发过敏反应的能力。
进行模拟胃液（SGF）试验和免疫球蛋白E（IgE）免疫印迹分析，以鉴定耐胃蛋白酶和IgE结合蛋白。在过敏患者、BALB/c小鼠、脾细胞和RBL-2H3细胞中评估蚕豆的致敏性。
8种分子量约为70、60、48、32、23、19、15和10 kDa的蚕豆蛋白在SGF中未被消化，也显示出IgE结合能力。在127名研究的过敏患者中，16名（12%）对蚕豆过敏明显。与对照组相比，用蚕豆致敏的小鼠组胺、总IgE和特异性IgE水平升高，出现严重的全身过敏反应体征。在经致敏的RBL-2H3细胞暴露于蚕豆后，观察到组胺、前列腺素D2、半胱氨酰白三烯和β-己糖胺酶释放水平升高。与对照组相比，在蚕豆处理的脾细胞培养上清液中发现白细胞介素IL-4、IL-5、IL-13和活化正常T细胞表达和分泌因子水平升高。
本研究推断，由于存在临床相关致敏蛋白，蚕豆蛋白具有引发过敏反应的能力。
