Prevalence of food allergy Prevalence of food allergy 0,8% 0,8% - - PowerPoint PPT Presentation

• Prevalence of food allergy

Prevalence of food allergy

• 0,8%

0,8% -

• 6%

6% of adults

• f adults
• 3,52%

3,52% of

• f french population (

french population (Kanny Kanny et al. et al., 2001) , 2001)

• Higher

Higher prevalence prevalence in in children children

• Symptoms of food allergy

Symptoms of food allergy

troubles respiratoires 6% 70% troubles gastro- intestinaux problèmes cutanés 24%

) )

• most frequent allergens

most frequent allergens

Adults Adults children children

fish fish eggs eggs eggs eggs peanut peanut cow milk cow milk fish fish soya soya cow milk cow milk

• nutritional environment

nutritional environment

• age

age

Cartography Cartography

• Hemmens

Hemmens et et al al ., 1989 ., 1989 : 6 : 6 IgE IgE-

• reactive bands

reactive bands (12 (12 -

• 92

92 kDa kDa) )

• Bernhisel

Bernhisel-

• Broadbent

Broadbent et al et al., 1992 ., 1992 : 7 : 7 IgE IgE-

• reactive bands

reactive bands (12 (12 -

• 78

78 kDa kDa) )

• Hansen

Hansen et al et al., 1997 ., 1997 : 8 : 8 IgE IgE-

• reactive bands

reactive bands (12 (12 -

• 101

101 kDa kDa) )

• Dory

Dory et al et al., 1998 ., 1998 : 15 : 15 IgE IgE-

• reactive bands

reactive bands (12 (12 -

• 130

130 kDa kDa) )

• Fish Allergens

Fish Allergens

Hypothesis Hypothesis : : oligomerisation

• ligomerisation
• multiples

multiples of

• f 12

12 kDa kDa

• detection

detection of oligomers

• f oligomers in

in presence of presence of EDTA EDTA

• Aas

Aas et al. et al., 1966 et , 1966 et Elsayed Elsayed et al et al., 1971 ., 1971 : Isolation : Isolation and and characterization characterization of

• f Gad cI

Gad cI from from Gadus callarias Gadus callarias

• Lindström

Lindström et et al al ., 1996 ., 1996 : Identification : Identification of

• f 2

2 isoforms isoforms of

• f

parvalbumin parvalbumin in in salmon salmon

• Bugajska

Bugajska-

• Schretter

Schretter et al et al., 2000 ., 2000 : Purification : Purification and and characterization of the characterization of the major major allergen of the carp allergen of the carp

• Fish allergens

Fish allergens -

• 2

2

• Gad cI

Gad cI ( (Gadus callarias Gadus callarias) ) : :

Aas et al., 1966 & Elsayed et al., 1971

AB AB CD CD EF EF loop loop loop loop

loop loop

Calcium binding site

Calcium Calcium binding binding site site

1 13 33 4 1 13 33 49 64 80 103 9 64 80 103 113 113

– – sarcoplasmic sarcoplasmic β

β− −parvalbumin

parvalbumin – – 113 113 amino amino acids acids<=>

<=> 12.3

12.3 kDa kDa, pI = 4.75 , pI = 4.75 – – allergenicity allergenicity =>

=>sequential epitope sequential epitope

• P41

P41

• Varies in

Varies in function function of

• f

storage storage conditions conditions

• P24

P24

• A

A dimer dimer of

• f an

an isoform isoform

• f
• f Gad cI in

Gad cI in Gadus Gadus morhua morhua

PERSPECTIVES

1/ 1/ Allergenicity Allergenicity

• skin

skin testing and mediator testing and mediator release release

• Detection

Detection of allergenic epitopes

• f allergenic epitopes
• cross

cross-

• reactivity between species

reactivity between species 2/ 2/ food quality food quality

• Detection

Detection of

• f major

major allergens allergens in in fish products fish products

• storage

storage conditions conditions

• identification

identification of species

• f species

3/ 3/ Immunotherapy Immunotherapy

• DNA Vaccination

DNA Vaccination