Kitty C M Verhoeckx1, Sarah van Broekhoven2, Constance F den Hartog-Jager3, Marco Gaspari4, Govardus A H de Jong5, Harry J Wichers6, Els van Hoffen3, Geert F Houben7, André C Knulst3. 1. TNO, Zeist, The Netherlands; Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands; Utrecht Center for Food Allergy (UCFA), Utrecht, The Netherlands. Electronic address: kitty.verhoeckx@tno.nl. 2. Laboratory of Entomology, Wageningen University and Research Centre, Wageningen, The Netherlands. 3. Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands; Utrecht Center for Food Allergy (UCFA), Utrecht, The Netherlands. 4. Proteomics@UMG, Department of Experimental and Clinical Medicine, University "Magna Græcia" of Catanzaro, Catanzaro, Italy. 5. TNO, Zeist, The Netherlands. 6. Agrotechnology and Food Innovations, Wageningen University and Research Centre, Wageningen, The Netherlands. 7. TNO, Zeist, The Netherlands; Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands; Utrecht Center for Food Allergy (UCFA), Utrecht, The Netherlands.
Abstract
SCOPE: Due to the imminent growth of the world population, shortage of protein sources for human consumption will arise in the near future. Alternative and sustainable protein sources (e.g. insects) are being explored for the production of food and feed. In this project, the safety of Yellow mealworms (Tenebrio molitor L.) for human consumption was tested using approaches as advised by the European Food Safety Authority for allergenicity risk assessment. METHODS AND RESULTS: Different Yellow mealworm protein fractions were prepared, characterised, and tested for cross-reactivity using sera from patients with an inhalation or food allergy to biologically related species (House dust mite (HDM) and crustaceans) by immunoblotting and basophil activation. Furthermore, the stability was investigated using an in vitro pepsin digestion test. IgE from HDM- and crustacean allergic patients cross-reacted with Yellow mealworm proteins. This cross-reactivity was functional, as shown by the induction of basophil activation. The major cross-reactive proteins were identified as tropomyosin and arginine kinase, which are well known allergens in arthropods. These proteins were moderately stable in the pepsin stability test. CONCLUSION: Based on these cross-reactivity studies, there is a realistic possibility that HDM- and crustacean allergic patients may react to food containing Yellow mealworm proteins.
SCOPE: Due to the imminent growth of the world population, shortage of protein sources for human consumption will arise in the near future. Alternative and sustainable protein sources (e.g. insects) are being explored for the production of food and feed. In this project, the safety of Yellow mealworms (Tenebrio molitor L.) for human consumption was tested using approaches as advised by the European Food Safety Authority for allergenicity risk assessment. METHODS AND RESULTS: Different Yellow mealworm protein fractions were prepared, characterised, and tested for cross-reactivity using sera from patients with an inhalation or food allergy to biologically related species (House dust mite (HDM) and crustaceans) by immunoblotting and basophil activation. Furthermore, the stability was investigated using an in vitro pepsin digestion test. IgE from HDM- and crustacean allergicpatients cross-reacted with Yellow mealworm proteins. This cross-reactivity was functional, as shown by the induction of basophil activation. The major cross-reactive proteins were identified as tropomyosin and arginine kinase, which are well known allergens in arthropods. These proteins were moderately stable in the pepsin stability test. CONCLUSION: Based on these cross-reactivity studies, there is a realistic possibility that HDM- and crustacean allergicpatients may react to food containing Yellow mealworm proteins.
Authors: Gabriel Mazzucchelli; Thomas Holzhauser; Tanja Cirkovic Velickovic; Araceli Diaz-Perales; Elena Molina; Paola Roncada; Pedro Rodrigues; Kitty Verhoeckx; Karin Hoffmann-Sommergruber Journal: Mol Nutr Food Res Date: 2017-12-11 Impact factor: 5.914
Authors: Dominique Turck; Jacqueline Castenmiller; Stefaan De Henauw; Karen Ildico Hirsch-Ernst; John Kearney; Alexandre Maciuk; Inge Mangelsdorf; Harry J McArdle; Androniki Naska; Carmen Pelaez; Kristina Pentieva; Alfonso Siani; Frank Thies; Sophia Tsabouri; Marco Vinceti; Francesco Cubadda; Thomas Frenzel; Marina Heinonen; Rosangela Marchelli; Monika Neuhäuser-Berthold; Morten Poulsen; Miguel Prieto Maradona; Josef Rudolf Schlatter; Henk van Loveren; Ermolaos Ververis; Helle Katrine Knutsen Journal: EFSA J Date: 2021-01-13
Authors: Dominique Turck; Jacqueline Castenmiller; Stefaan De Henauw; Karen Ildico Hirsch-Ernst; John Kearney; Alexandre Maciuk; Inge Mangelsdorf; Harry J McArdle; Androniki Naska; Carmen Pelaez; Kristina Pentieva; Alfonso Siani; Frank Thies; Sophia Tsabouri; Marco Vinceti; Francesco Cubadda; Thomas Frenzel; Marina Heinonen; Rosangela Marchelli; Monika Neuhäuser-Berthold; Morten Poulsen; Miguel Prieto Maradona; Josef Rudolf Schlatter; Henk van Loveren; Domenico Azzollini; Helle Katrine Knutsen Journal: EFSA J Date: 2021-07-02
Authors: Christopher P Mattison; Taruna Khurana; Matthew R Tarver; Christopher B Florane; Casey C Grimm; Suman B Pakala; Carrie B Cottone; Claudia Riegel; Yvette Bren-Mattison; Jay E Slater Journal: PLoS One Date: 2017-08-02 Impact factor: 3.240