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Axel Trautmann - One of the best experts on this subject based on the ideXlab platform.
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Wine Allergy in a Wine-Growing District: Tolerance Induction in a Patient With Allergy to Grape Lipid-Transfer Protein
World Allergy Organization Journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins. Objective Although the patient was aware of her grape allergy, avoidance proved difficult and accidental anaphylaxis occurred. Furthermore, wine allergy in a wine-growing district means a non-negligible restriction of quality of life. Methods Although there is little data on specific oral tolerance induction (SOTI) in Lipid-Transfer Protein (LTP) allergy, SOTI with increasing doses starting from approximately 20 mg of grapes was done. For follow-up, skin tests, grape-specific IgE and IgG4, basophil activation tests, and immunoblotting were performed. Results Within 3 days the patient reached tolerance to the daily maintenance dose of 20 g of grapes (about 3 grape pieces) without anaphylaxis symptoms. Two months later, a controlled challenge with a total of 66.5 mL of white wine was tolerated. Grape-specific IgE stayed stable at 2.37 kU/L (class 2) and grape-specific IgG4 was first detectable 21 months after SOTI. Prick-to-prick skin tests continued to be positive to grapes, to raisins, and to white and red wine. The basophil activation test still showed strong IgE-mediated activation of basophils after stimulation with grape extract. Immunoblotting still detected IgE binding to a 8-kDa Protein. Conclusions We performed SOTI in a patient with severe IgE-mediated allergy against the LTP Vit v 1 of grapes and reduced the risk of anaphylaxis because of accidental intake of any kind of grapes. However, underlying mechanisms of SOTI and maintenance of the established tolerance are still not known.
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Wine allergy in a wine-growing district: tolerance induction in a patient with allergy to grape Lipid-Transfer Protein.
The World Allergy Organization journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins.
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Wine anaphylaxis in a German patient: IgE-mediated allergy against a Lipid Transfer Protein of grapes.
International archives of allergy and immunology, 2005Co-Authors: Susanne G. Schäd, Jiri Trcka, Stefan Vieths, Stephan Scheurer, Amedeo Conti, Eva-b. Bröcker, Axel TrautmannAbstract:Background: IgE-mediated allergy to grapes has very rarely been reported in patients from the Mediterranean area. Recently, endochitinase 4 and a Lipid Transfer Protein (LTP) have b
Riccardo Asero - One of the best experts on this subject based on the ideXlab platform.
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The clinical relevance of Lipid Transfer Protein.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 2017Co-Authors: Riccardo Asero, M. Piantanida, E Pinter, V PravettoniAbstract:Despite a huge number of studies, many aspects of the Lipid Transfer Protein (LTP) syndrome, the most frequent primary food allergy in Mediterranean countries, remain unclear. Its peculiar geographical distribution, along with the extreme variability of its clinical expression, makes this type of food allergy something unique in the panorama of IgE-mediated food-induced allergic reactions. This review article tried to summarize the current knowledge about the most important aspects of LTP sensitization and allergy, along with the importance of positive and negative co-factors in the clinical expression of the syndrome as well as the issues regarding the cross-reactivity between LTPs present in botanically related and unrelated foods. Further, the possible absence of the Protein from some plant foods is discussed.
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anaphylaxis to plant foods and pollen allergens in patients with Lipid Transfer Protein syndrome
Current Opinion in Allergy and Clinical Immunology, 2013Co-Authors: Riccardo Asero, V PravettoniAbstract:Purpose of reviewNonspecific Lipid Transfer Protein (LTP) is the main cause of primary food allergy in adults living in the Mediterranean area. The way allergic patients get sensitized to this Protein is all but established, and the clinical expression of sensitization is extremely variable, ranging
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Are IgE levels to foods other than rosaceae predictive of allergy in Lipid Transfer Protein-hypersensitive patients?
International archives of allergy and immunology, 2010Co-Authors: Riccardo Asero, A. Arena, Lorenzo Cecchi, M.e. Conte, Mariangiola Crivellaro, F. Emiliani, F. Lodi Rizzini, R. Longo, P. Minale, F. MurzilliAbstract:Background: Lipid Transfer Protein (LTP), the most frequent cause of primary food allergy in Italy, is a cross-reacting plant pan-allergen. Markers able to predict whether a patient
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Respiratory allergy to Lipid Transfer Protein.
International archives of allergy and immunology, 2008Co-Authors: Franco Borghesan, Gianni Mistrello, Daniela Roncarolo, Stefano Amato, Mario Plebani, Riccardo AseroAbstract:Background: Due to unclear reasons, allergy to Lipid Transfer Protein (LTP) is frequent in Mediterranean countries but rare in Northern Europe. Objective: We repo
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rice another potential cause of food allergy in patients sensitized to Lipid Transfer Protein
International Archives of Allergy and Immunology, 2007Co-Authors: Riccardo Asero, S Amato, Beatrice Alfieri, Silvia Folloni, G MistrelloAbstract:Recent studies show that the Lipid Transfer Protein (LTP), the major Rosaceae allergen in patients not sensitized to birch pollen, is a largely cross-reacting allergen. Moreover, it is a potentially hazardous allergen due to its stability upon thermal treatment and pepsin digestion. The present study reports 3 cases of rice-induced anaphylaxis in LTP-allergic patients. In vitro inhibition studies, carried out using LTP purified from both rice and apple as well as whole peach extract, show that LTP was the relevant allergen in these patients and demonstrate the cross-reactivity between rice LTP and peach/apple LTP.
Susanne G. Schäd - One of the best experts on this subject based on the ideXlab platform.
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Wine Allergy in a Wine-Growing District: Tolerance Induction in a Patient With Allergy to Grape Lipid-Transfer Protein
World Allergy Organization Journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins. Objective Although the patient was aware of her grape allergy, avoidance proved difficult and accidental anaphylaxis occurred. Furthermore, wine allergy in a wine-growing district means a non-negligible restriction of quality of life. Methods Although there is little data on specific oral tolerance induction (SOTI) in Lipid-Transfer Protein (LTP) allergy, SOTI with increasing doses starting from approximately 20 mg of grapes was done. For follow-up, skin tests, grape-specific IgE and IgG4, basophil activation tests, and immunoblotting were performed. Results Within 3 days the patient reached tolerance to the daily maintenance dose of 20 g of grapes (about 3 grape pieces) without anaphylaxis symptoms. Two months later, a controlled challenge with a total of 66.5 mL of white wine was tolerated. Grape-specific IgE stayed stable at 2.37 kU/L (class 2) and grape-specific IgG4 was first detectable 21 months after SOTI. Prick-to-prick skin tests continued to be positive to grapes, to raisins, and to white and red wine. The basophil activation test still showed strong IgE-mediated activation of basophils after stimulation with grape extract. Immunoblotting still detected IgE binding to a 8-kDa Protein. Conclusions We performed SOTI in a patient with severe IgE-mediated allergy against the LTP Vit v 1 of grapes and reduced the risk of anaphylaxis because of accidental intake of any kind of grapes. However, underlying mechanisms of SOTI and maintenance of the established tolerance are still not known.
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Wine allergy in a wine-growing district: tolerance induction in a patient with allergy to grape Lipid-Transfer Protein.
The World Allergy Organization journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins.
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Wine anaphylaxis in a German patient: IgE-mediated allergy against a Lipid Transfer Protein of grapes.
International archives of allergy and immunology, 2005Co-Authors: Susanne G. Schäd, Jiri Trcka, Stefan Vieths, Stephan Scheurer, Amedeo Conti, Eva-b. Bröcker, Axel TrautmannAbstract:Background: IgE-mediated allergy to grapes has very rarely been reported in patients from the Mediterranean area. Recently, endochitinase 4 and a Lipid Transfer Protein (LTP) have b
Didier Marion - One of the best experts on this subject based on the ideXlab platform.
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the structure of defective in induced resistance Protein of arabidopsis thaliana dir1 reveals a new type of Lipid Transfer Protein
Protein Science, 2008Co-Authors: Mariebernard Lascombe, Didier Marion, Christopher J. Lamb, Benedicte Bakan, Nathalie Buhot, Jeanpierre Blein, Valery Larue, Thierry PrangeAbstract:Screening of Transfer DNA (tDNA) tagged lines of Arabidopsis thaliana for mutants defective in systemic acquired resistance led to the characterization of dir1-1 (defective in induced resistance [systemic acquired resistance, SAR]) mutant. It has been suggested that the Protein encoded by the dir1 gene, i.e., DIR1, is involved in the long distance signaling associated with SAR. DIR1 displays the cysteine signature of Lipid Transfer Proteins, suggesting that the systemic signal could be Lipid molecules. However, previous studies have shown that this signature is not sufficient to define a Lipid Transfer Protein, i.e., a Protein capable of binding Lipids. In this context, the Lipid binding properties and the structure of a DIR1–Lipid complex were both determined by fluorescence and X-ray diffraction. DIR1 is able to bind with high affinity two monoacylated phosphoLipids (dissociation constant in the nanomolar range), mainly lysophosphatidyl cholines, side-by-side in a large internal tunnel. Although DIR1 shares some structural and Lipid binding properties with plant LTP2, it displays some specific features that define DIR1 as a new type of plant Lipid Transfer Protein. The signaling function associated with DIR1 may be related to a specific Lipid transport that needs to be characterized and to an additional mechanism of recognition by a putative receptor, as the structure displays on the surface the characteristic PxxP structural motif reminiscent of SH3 domain signaling pathways.
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stability of barley and malt Lipid Transfer Protein 1 ltp1 toward heating and reducing agents relationships with the brewing process
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Ludivine Perrocheau, Benedicte Bakan, Patrick Boivin, Didier MarionAbstract:Barley Lipid Transfer Protein (LTP1) is a heat-stable and protease-resistant albumin that concentrates in beer, where it participates in the formation and stability of beer foam. Whereas the barley LTP1 does not display any foaming properties, the corresponding beer Protein is surface-active. Such an improvement is related to glycation by Maillard reactions on malting, acylation on mashing, and structural unfolding on brewing. The structural stability of purified barley and glycated malt LTP1 toward heating has been analyzed. Whatever the modification, Lipid adduction or glycation, barley LTP1s are highly stable Proteins that resisted temperatures up to 100 °C. Unfolding of LTP1 occurred only when heating was conducted in the presence of a reducing agent. In the presence of sodium sulfite, the Lipid-adducted barley and malt LTP1 displayed higher heat stability than the nonadducted Protein. Glycation had no or weak effect on heat-induced unfolding. Finally, it was shown that unfolding occurred on wort boil...
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Interaction of Surfactants and Polymer-Grafted Lipids with a Plant Lipid Transfer Protein, LTP1
Langmuir, 2002Co-Authors: Jean-paul Douliez, Denise Sy, Francoise Vovelle, Didier MarionAbstract:To probe the effect of charge and ligand polar head, we report on the interaction between a plant Lipid Transfer Protein (LTP1) and cationic surfactants, anionic and nonionic polymer grafted Lipids, cetyl trimethylammonium bromide (CTAB), dihexadecyl dimethylammonium bromide (DHDAB), dimyristoyl phosphatidylethanolamine poly(ethylene glycol) (DMPE−PEG2000), and a telechelic polymer (PEG-dioleate), respectively. As revealed by intrinsic Protein fluorescence, these ligands were loaded in the Protein hydrophobic cavity with an affinity of about 2 μM except for the telechelic polymer for which the affinity was 10 times lower. These results suggest that the Protein can bind ligands whatever the nature, size, and charge of their polar head. Moreover, the Protein is shown to bind monomers in solution in the case of CTAB since the titration experiment was performed at a concentration lower than its critical micelle concentration (cmc). Altogether, this reveals that the Protein does not require any interface to wr...
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Effects of acylation on the structure, Lipid binding, and Transfer activity of wheat Lipid Transfer Protein
Journal of Protein Chemistry, 2002Co-Authors: Christine Pato, Didier Marion, Vinh Tran, Jean-paul DouliezAbstract:Study of the effect of Protein chemical acylation on their functional properties or activity often brings valuable information regarding structure-function relationships. We performed such work on wheat Lipid Transfer Protein, LTP1, to investigate the role of grafted acyl chains on the Lipid binding and Transfer properties. LTP1 was acylated by using anhydride derivatives of various chain lengths from C2 to C6. Only the chemical modifications with hexanoic acid yielded a marked effect on the tertiary structure and a slight change in the secondary structure. The affinity of the modified Proteins for myristoyl-lysophosphatidylcholine was similar to that of the native Protein accompanied by a slight decrease in stoichiometry. Interestingly, the acylation of LTP1 enhanced the Lipid Transfer activity by at least a factor of 10 for hexanoic chain length. Finally, the grafting of acyl chains was investigated by means of molecular modelling, and an attempt is made to correlate with our experimental data.
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Disulfide bond assignment, Lipid Transfer activity and secondary structure of a 7-kDa plant Lipid Transfer Protein, LTP2.
European journal of biochemistry, 2001Co-Authors: Jean-paul Douliez, Christine Pato, Hanitra Rabesona, Daniel Mollé, Didier MarionAbstract:The 7-kDa Lipid Transfer Proteins, LTP2s, share some amino-acid sequence similarities with the 9-kDa isoforms, LTP1s. Both Proteins display an identical cysteine motif and, in this regard, LTP2s have been classified as Lipid Transfer Proteins. However, in contrast with LTP1s, no data are available on their structure, cysteine pairings, Lipid Transfer and Lipid binding properties. We reported on the isolation of two isoforms of 7-kDa Lipid Transfer Protein, LTP2, from wheat seeds and showed for the first time that they indeed display Lipid Transfer activity. Trypsin and chymotrypsin digestions of the native LTP2 afforded the sequence of both isoforms and assignment of disulfide bonds. The cysteine pairings, Cys10–Cys24, Cys25–Cys60, Cys2–Cys34, Cys36–Cys67, revealed a mismatch at the Cys34-X-Cys36 motif of LTP2 compared to LTP1. Moreover, the secondary structure as determined by circular dichroism suggested an identical proportion of α helices, β sheets and random coils. By analogy with the structure of the LTP1, we discussed what structural changes are required to accommodate the LTP2 disulfide pattern.
Jiri Trcka - One of the best experts on this subject based on the ideXlab platform.
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Wine Allergy in a Wine-Growing District: Tolerance Induction in a Patient With Allergy to Grape Lipid-Transfer Protein
World Allergy Organization Journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins. Objective Although the patient was aware of her grape allergy, avoidance proved difficult and accidental anaphylaxis occurred. Furthermore, wine allergy in a wine-growing district means a non-negligible restriction of quality of life. Methods Although there is little data on specific oral tolerance induction (SOTI) in Lipid-Transfer Protein (LTP) allergy, SOTI with increasing doses starting from approximately 20 mg of grapes was done. For follow-up, skin tests, grape-specific IgE and IgG4, basophil activation tests, and immunoblotting were performed. Results Within 3 days the patient reached tolerance to the daily maintenance dose of 20 g of grapes (about 3 grape pieces) without anaphylaxis symptoms. Two months later, a controlled challenge with a total of 66.5 mL of white wine was tolerated. Grape-specific IgE stayed stable at 2.37 kU/L (class 2) and grape-specific IgG4 was first detectable 21 months after SOTI. Prick-to-prick skin tests continued to be positive to grapes, to raisins, and to white and red wine. The basophil activation test still showed strong IgE-mediated activation of basophils after stimulation with grape extract. Immunoblotting still detected IgE binding to a 8-kDa Protein. Conclusions We performed SOTI in a patient with severe IgE-mediated allergy against the LTP Vit v 1 of grapes and reduced the risk of anaphylaxis because of accidental intake of any kind of grapes. However, underlying mechanisms of SOTI and maintenance of the established tolerance are still not known.
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Wine allergy in a wine-growing district: tolerance induction in a patient with allergy to grape Lipid-Transfer Protein.
The World Allergy Organization journal, 2010Co-Authors: Susanne G. Schäd, Jiri Trcka, Stephan Scheurer, Iris Lauer, Axel TrautmannAbstract:Background An IgE-mediated allergy against a Lipid-Transfer Protein of grapes was the cause of repeated severe anaphylaxis in a patient after consumption of grapes, wine, and raisins.
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Wine anaphylaxis in a German patient: IgE-mediated allergy against a Lipid Transfer Protein of grapes.
International archives of allergy and immunology, 2005Co-Authors: Susanne G. Schäd, Jiri Trcka, Stefan Vieths, Stephan Scheurer, Amedeo Conti, Eva-b. Bröcker, Axel TrautmannAbstract:Background: IgE-mediated allergy to grapes has very rarely been reported in patients from the Mediterranean area. Recently, endochitinase 4 and a Lipid Transfer Protein (LTP) have b