The determination of potentially allergenicity of selected herbs

• Autorzy: Aninowski Mateusz , Leszczyńska Joanna
• Języki publikacji: EN

Abstrakty

EN

The aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops were subjected to research. In the extracts of herbs, the content of protein as well as the content of Bet v I analogs and profilin were determined using the immunoenzymatic indirect method. Protein content in conventional crops determined by the Bradford method ranges between 160-204 mg/g, and Pierce determined between 105-394 mg/g. In samples of organic herbs the results are as follows: Bradford method 149-196 mg/g, and Pierce method 109-333 mg/g. In the case of plants grown using conventional methods, the content of Bet v I analogues, based on a commercial test, ranged from 0.5 to 1.15 μg/g in method I, whereas in the method developed by us from 0.22 to 0.68 μg/g. In herbs from organic farming, the range of results according to the commercial test is 0.86-1.54 mg/g, and use by the test we developed 0.5-0.63 mg/g. The results of profilin content were as follows: in samples grown with conventional methods, they ranged from 1.00 to 18.13 ng/g, while organics - from 3.27 to 12.62 ng/g. The calculated p-value is less than the assumed α = 0.05, – this result is statistically significant. The correlation between the results of the method I and II in both crops is strongly statistically significant.

Słowa kluczowe

EN

profilins; Bet v I; Bet v II; ELISA test; Total Extractable Protein; Bradford; Pierce

PL

profiliny; Bet v I; Bet v II; test ELISA; białko całkowicie ekstrahowalne; Bradford; Pierce

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2019
• Tom: Vol. 83, nr 1
• Strony: 3--11
• Opis fizyczny: Bibliogr. 7 poz.

Twórcy

autor

Aninowski Mateusz

• Institute of Chemistry of Food, Department of Biotechnology and Food Sciences, Technical University of Lodz

autor

Leszczyńska Joanna

• Institute of Chemistry of Food, Department of Biotechnology and Food Sciences, Technical University of Lodz

Bibliografia

• 1. Valenta R, Duchene M, Ebner C, et al. Profilins constitute a novel family of functional plant pan-allergens. J Exp Med 1992, 175:377-85.
• 2. Piwowarek K, Mincer-Chojnacka I, Zdanowski R, Kalicki B. Allergic crossreactivity – is there a new challenge for allergologists? Pediatr Med Gener 2015, 11:382-390.
• 3. Gunning PW, Ghoshdastider U, Whitaker S, Popp D, Robinson RC. The evolution of compositionally and functionally distinct actin filaments. J Cell Sci 2015, 128:2009-19.
• 4. Witke W. The role of profilin complexes in cell motility and other cellular processes. Trends Cell Biol 2004, 14:461-9.
• 5. Sun T, Li S, Ren H. Profilin as a regulator of the membrane-actin cytoskeleton interface in plant cells. Front Plant Sci 2013, 4:512.
• 6. Białek S, Białek-Gosk K. Modern diagnosis of IgE-mediated allergy – molecular diagnosis of allergies. Diagn Lab 2016, 52:45-50.
• 7. Villalta D, Asero R. Sensitization to the pollen pan-allergen profilin. Is the detection of immunoglobulin E to multiple homologous proteins from different sources clinically useful? J Investig Allergol ClinImmunol 2010, 20 (7): 591-595.

Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).