Identification of new allergens in macadamia nut and cross-reactivity with other tree nuts in a Spanish cohort
Loading...
Download
Official URL
Full text at PDC
Publication date
2024
Authors
Gutiérrez-Díaz, Gloria
Betancor, Diana
Gordo, Rubén G.
Castromil-Benito, Estela S.
Haroum, Eleisa
Vázquez de la Torre, María
Cuesta-Herranz, Javier
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Citation
Gutiérrez-Díaz, G.; Betancor, D.; Parrón-Ballesteros, J.; Gordo, R.G.; Castromil-Benito, E.S.; Haroun, E.; Vázquez de la Torre, M.; Turnay, J.; Villalba, M.; Cuesta-Herranz, J.; et al. Identification of New Allergens in Macadamia Nut and Cross-Reactivity with Other Tree Nuts in a Spanish Cohort. Nutrients 2024, 16, 947. https://doi.org/10.3390/nu16070947
Abstract
The consumption of macadamia nuts has increased due to their cardioprotective and antioxidant properties. However, this rise is consistent with an increase in the cases of macadamia nut allergy, leading to severe reactions. Although two macadamia integrifolia allergens (Mac i 1 and Mac i 2) have been identified in Australian and Japanese patients, the allergenic sensitization patterns in Western European populations, particularly in Spain, remain unclear. For this purpose, seven patients with macadamia nut allergy were recruited in Spain. Macadamia nut protein extracts were prepared and, together with hazelnut and walnut extracts, were used in Western blot and inhibition assays. IgE-reactive proteins were identified using MALDI-TOF/TOF mass spectrometry (MS). Immunoblotting assays revealed various IgE-binding proteins in macadamia nut extracts. Mass spectrometry identified three new allergens: an oleosin, a pectin acetylesterase, and an aspartyl protease. Cross-reactivity studies showed that hazelnut extract but not walnut extract inhibited macadamia nut oleosin-specific IgE binding. This suggests that oleosin could be used as marker for macadamia–hazelnut cross-reactivity. The results show an allergenic profile in the Spanish cohort different from that previously detected in Australian and Japanese populations. The distinct sensitization profiles observed highlight the potential influence of dietary habits and environmental factors exposure on allergenicity.