The relatedness of an animal food protein to a human protein determines whether it can cause allergy, according to new research by scientists from the Institute of Food Research in Norwich and the Medical University of Vienna.
In theory all proteins have the potential to become allergens, but the study found that in practice the ability of animal food proteins to act as allergens depends on their evolutionary distance from a human equivalent.
This explains why people who are allergic to cows milk can often tolerate mares milk but not goats milk, said Dr Clare Mills of the Institute of Food Research. Proteins in horse milk are up to 66% identical to human milk proteins, while known allergens from cows and goats are all less than 53% identical to corresponding human proteins.
Overall we found that only an animal food protein that is less than 54% identical to a human equivalent could become allergenic.
Cows milk and hens eggs are common causes of allergy in infants, while the most common animal food allergens in adults are fish and seafood.
For the first time the researchers found that the majority of animal food allergens could be classified into one of three protein families. Tropomyosins, proteins found in muscle tissue, are the most important family.
Tropomyosins in mammals, fish and birds are at least 90% identical to at least one human tropomyosin and none have been reported to be allergenic. In contrast, the allergenic tropomyosins are all from invertebrates such as insects, crustaceans and nematodes and at most are only 55% identical to the closest human homologue, said Dr Heimo Breiteneder of the Medical University of Vienna.
EF-hand proteins form the second largest animal food allergen family. Those in birds and mammals are not allergenic, while those in frogs and fish can cause allergy. The third animal food allergen family, caseins, are all mammalian proteins from milk. The researche
|Contact: Zoe Dunford|
Norwich BioScience Institutes