UNASSIGNED: Peanut, @entity1460 , @entity5420 and lentil are members of legumes worldwide consumed by @entity1 that can induce @entity5419 in genetically predisposed individuals. Several protein allergens, mainly water-soluble, have been described. We studied the non water-soluble fraction from these 4 food sources using immunoproteomics tools and techniques. Flour extracts were solubilized in detergent and chaotropes and analysed in 1 and 2 dimensional gel electrophoresis (2D). Results showed numerous proteins exhibiting wide ranges of isoelectric points and relative molecular masses. When IgE immunoreactivities of 18 @entity5419 @entity1 were individually tested in 1 and 2D western-blots, a very diversified IgE repertoire was observed, reflecting extensive cross-reactivities but also co-sensitizations. Besides already well known and characterized allergens, mass spectrometry analysis allowed the identification of 22 allergens undescribed until now: 10 in peanut, 2 in @entity1460 , 3 in @entity5420 and 7 in lentil. Three allergens are legume storage proteins and the others belong to transport proteins, @entity4334 binding proteins and proteins involved in the regulation of metabolism. Seven proteins are potentially similar to allergens described in plants and fungi and 11 are not related to any known allergen. Our results contribute to increase the repertoire of legume allergens that may improve the diagnosis, categorize @entity1 and thus provide a better treatment of @entity1 .

Immunoproteomics of non water-soluble allergens from 4 legumes flours: peanut, @entity1460 , XXXX and lentil.

@entity1 :: ('9606', 'Species') :: ['human', 'patients'] @entity5419 :: ('MESH:D005512', 'Disease') :: ['food allergy'] @entity1460 :: ('3847', 'Species') :: ['soybean'] @entity4334 :: ('D009711', 'Chemical') :: ['nucleotide'] @entity5420 :: ('4182', 'Species') :: ['sesame']
@entity5420 :: (4182,Species) :: ['sesame']
