Allergy to Plant Seed Proteins

ABSTRACT

Allergenicity is defined as the ability of proteins and other agents to sensitize genetically predisposed individuals to develop IgE antibodies, which bind to mast cells and basophils through the Fc portion of the IgE antibody. Upon subsequent exposures to the same protein, the proteins (allergens) bind to and cross-link cell bound IgE stimulating the release of mediators (histamine) that lead to an allergic reaction (Immediate Hypersensitivity). Seed proteins represent one important class of proteins that can induce a variety of allergic syndromes. Aerosolized particles released during pollination, harvest, transport and storage of grains and seed crops can cause inhalant allergy in susceptible individuals. Increased use of cereal grains, legumes and nuts in the diet has been suggested to contribute to the rise in the prevalence of food allergies. Plant biotechnology affords unique opportunities to identify individual components of seeds or seed products that may cause allergies and to remove or alter allergens from the food source, so that the food can be consumed safely by allergic individuals. These topics are highlighted to provide insight into the risks and benefits attributed to seed proteins.

Key Words:

• Allergy
• seed proteins
• allergens
• genetically engineered foods