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V Van Kampen

Publications and source records attributed to V Van Kampen.

3 recordsLinked to original sources
PubMed2000

Is fungal alpha-amylase in bread an allergen?

BACKGROUND: The enzyme alpha-amylase from Aspergillus oryzae used in bakeries to improve the bread quality has been identified as an inhalative allergen in baker's asthma. It is doubtful whether this enzyme can induce allergic sensitization in regular bread consumers. OBJECTIVE: To find out whether fungal alpha-amylase in bread and rolls retains its antibody-binding capacity and allergenicity after the baking procedure. METHODS: Rabbit antibodies directed to fungal alpha-amylase were used for the development of a two-site enzyme-linked immunosorbent assay (ELISA). This assay was used to analyse different fractions of bread and rolls baked with the usual amounts of alpha-amylase in comparison with control products without added enzyme. Competitive experiments between bakers' sera containing specific immunoglobulin (Ig) E to alpha-amylase and the rabbit antibodies were performed. Additionally, specific IgE binding to fungal alpha-amylase was inhibited by native or heated alpha-amylase. RESULTS: With the highly specific two-site ELISA for native alpha-amylase in the crust of bread bottom and sides, 2.3-7 ng antigenic alpha-amylase per gram crust were measured. No alpha-amylase could be detected in the crumb fractions. Rabbit antibodies to native alpha-amylase completely inhibited human IgE binding to alpha-amylase allergen disks. CONCLUSION: The results prove residual antibody-binding capacity of alpha-amylase in bread crusts and in the crust of some rolls. In comparison with the content of alpha-amylase in dough, between 0.1 and 20% of the antibody-binding capacity remained.

Animals↗
PubMed1996

Allergenic and antigenic determinants of latex allergen Hev b 1: peptide mapping of epitopes recognized by human, murine and rabbit antibodies.

BACKGROUND: The rubber elongation factor in Hevea rubber (Hev b 1) is one of the most important latex allergen and is leading cause of latex type 1 hypersensitivity in children with spina bifida. OBJECTIVE: The aim of this study was to define the allergenic and antigenic epitopes of Hev b 1. METHODS: The immunoglobulin- (Ig)E and IgG antibody binding sites on Hev b 1 allergen were delineated by enzyme linked immunosorbent assay (ELISA) using synthetic overlapping peptides covering the whole Hev b 1 sequence. In order to improve the binding capacity and specificity all peptides were biotinylated at the N-terminal end via a 6-aminohexanoic acid as spacer and then adsorbed to streptavidin pre-coated microtitre plates. Fine mapping to define the essential amino acid residues for the antibody binding was achieved by using overlapping peptides with one amino acid offset. RESULTS: It was demonstrated that the IgE epitopes were located in different regions of Hev b 1 including the C-terminal segment (121-137) and the segments with amino acid residues of 30-49 and 46-64. Two monoclonal antibodies (MoAbs) II2F3 and II4G9 raised against purified Hev b 1 recognized the C-terminal segment only. The results of epitope mapping with three rabbit antisera revealed that five positive peptides, including the epitope peptides 31-49, 46-64 and 121-137, were involved in the antibody-binding sites. Fine mapping on the segments 46-64 and 121-137 showed that the two MoAbs reacted with the peptide 125-134 in the C-terminal region, whereas the peptide with amino acids 124-134 was essential for recognition by human IgE antibodies. Epitopes to rabbit polyclonal IgG and human IgE were also found to be involved in the amino acid residues of 47-59. CONCLUSION: Our results indicate that the most allergenic/antigenic portions of Hev b 1 allergen are the C-terminal region and the region with amino acid residues of 31-64. In both regions, the minimal IgE-binding epitope is almost identical with the IgG-binding epitope.

Allergens↗