Long-Chain Fatty Acids Prevent Allergic Reactions to Tomato Seed Proteins

Jim Crocker
25th August, 2024

Long-Chain Fatty Acids Prevent Allergic Reactions to Tomato Seed Proteins

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at the Complutense University of Madrid studied the allergenic protein Sola l 7 in tomato seeds
  • They found that unsaturated fatty acids like oleic and linoleic acids bind to Sola l 7 and reduce its allergenic properties
  • This binding lowers the immune system's recognition of the protein, potentially reducing allergic reactions
Tomato allergy is a significant concern due to the vegetable's widespread consumption and its beneficial properties as an antioxidant and vitamin source. A specific protein found in tomato seeds, Sola l 7, has been identified as an allergen linked to severe anaphylaxis. Researchers at the Complutense University of Madrid have recently elucidated the three-dimensional structure of recombinant Sola l 7 (rSola l 7) using nuclear magnetic resonance spectroscopy (NMR) to understand its role in inducing allergic reactions[1]. The study focused on how Sola l 7 interacts with various free fatty acids, a key factor in understanding its allergenic properties. Fluorescence emission spectroscopy revealed that long-chain fatty acids interact with the protein, particularly affecting its only tyrosine residue. Interestingly, despite these interactions, no significant changes were observed in the protein's overall secondary structure when analyzed using circular dichroism spectra. Among the fatty acids studied, unsaturated oleic and linoleic acids showed higher affinity and induced more significant changes than saturated or short-chain fatty acids. Further analysis using 1H-15N HSQC NMR spectra identified specific regions of the protein that were modified upon interaction with fatty acids. This suggested that the binding of fatty acids could alter the epitopes of Sola l 7, the parts of the protein recognized by the immune system. To corroborate these findings, the researchers assessed IgG and IgE binding to rSola l 7 in the presence of free fatty acids. They found that both IgG and IgE binding were significantly lower in the presence of unsaturated fatty acids, indicating a potential protective role of these fatty acids in tomato allergy. This study builds on previous research into lipid transfer proteins (LTPs), such as those found in the garden pea Pisum sativum. Earlier studies have shown that LTPs can bind various lipids and exhibit antifungal activity, with their allergenic properties linked to their lipid-binding capabilities[2]. For instance, Ps-LTP1 from pea seeds was found to interact with lipids, and its allergenic epitopes were located near the lipid-binding cavity[2]. Similarly, the current study on Sola l 7 highlights the importance of lipid interactions in modulating allergenic responses. Moreover, the findings align with previous research on the structural and immunological properties of allergens. For example, the study of birch pollen allergen Bet v 1 revealed that IgE and IgG antibodies recognize different epitopes, with IgE antibodies reacting mainly with conformational epitopes and IgG antibodies with sequential epitopes[3]. The current study on Sola l 7 suggests that unsaturated fatty acids could modify these epitopes, potentially reducing the binding of IgE and IgG antibodies and thereby mitigating allergic reactions. In summary, the research conducted by the Complutense University of Madrid provides valuable insights into the allergenic properties of Sola l 7, a lipid transfer protein in tomato seeds. By elucidating its three-dimensional structure and interactions with fatty acids, the study suggests that unsaturated fatty acids may play a protective role in tomato allergy. These findings contribute to a broader understanding of how lipid interactions can influence the allergenicity of proteins and may pave the way for new strategies to manage food allergies.

MedicineHealthBiochem

References

Main Study

1) Long-chain fatty acids block allergic reaction against lipid transfer protein Sola l 7 from tomato seeds.

Published 24th August, 2024

https://doi.org/10.1002/pro.5154

Related Studies

2) A novel lipid transfer protein from the pea Pisum sativum: isolation, recombinant expression, solution structure, antifungal activity, lipid binding, and allergenic properties.

https://doi.org/10.1186/s12870-016-0792-6

3) Natural human Bet v 1-specific IgG antibodies recognize non-conformational epitopes whereas IgE reacts with conformational epitopes.

https://doi.org/10.1111/all.15865


Related Articles

An unhandled error has occurred. Reload 🗙