Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- And Egg-Allergic Children

Vincenzo Fierro
,
Valeria Marzano
ORCID logo ,
Linda Monaci
ORCID logo ,
Pamela Vernocchi
,
Maurizio Mennini
,
Rocco Valluzzi
,
Stefano Levi Mortera
,
Rosa Pilolli
ORCID logo ,
Lamia Dahdah
,
Veronica Calandrelli
,
Giorgia Bracaglia
,
Stefania Arasi
,
Carla Riccardi
,
Alessandro Fiocchi
* ,
Lorenza Putignani
ORCID logo
Version 1 : Received: 18 November 2021 / Approved: 19 November 2021 / Online: 19 November 2021 (14:44:55 CET)

A peer-reviewed article of this Preprint also exists.

Fierro, V.; Marzano, V.; Monaci, L.; Vernocchi, P.; Mennini, M.; Valluzzi, R.; Levi Mortera, S.; Pilolli, R.; Dahdah, L.; Calandrelli, V.; Bracaglia, G.; Arasi, S.; Riccardi, C.; Fiocchi, A.; Putignani, L. Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children. Nutrients 2021, 13, 4540. Fierro, V.; Marzano, V.; Monaci, L.; Vernocchi, P.; Mennini, M.; Valluzzi, R.; Levi Mortera, S.; Pilolli, R.; Dahdah, L.; Calandrelli, V.; Bracaglia, G.; Arasi, S.; Riccardi, C.; Fiocchi, A.; Putignani, L. Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children. Nutrients 2021, 13, 4540.

Abstract

Extremely sensitive food-allergic patients may react to very small amounts of allergenic foods. Precautionary allergen labelling (PAL) warns from possible allergenic contaminations. We explored the ability of proteomic methods to identify minute amounts of milk/egg allergens in a brand of PAL-labelled milk- and egg-free biscuits. We evaluated the reactivity of children with severe milk and egg allergy, by oral food challenge. Traces of milk and/or egg allergens in biscuits were measured by two different liquid-chromatography-mass spectrometry methods. The binding of patient's serum with egg/milk proteins was assessed at immunoblotting. None of the patients reacted to biscuits. Egg and milk proteins were found under the limit of detection of 0.6 µg/g for milk and egg (method A), and of 0.1 and 0.3 µg /g for milk and egg, respectively (method B). The immunoblots did not show milk/egg proteins in the studied biscuits. Our biscuits did not contain allergens of clinical significance. Their milk/egg content is far lower than 4 µg of milk or egg protein per gram of product, the minimal doses considered theoretically capable of causing reactions. With high sensitivity, proteomic assessments predict the harmlessness of very small amount of allergenic foods and can be used to avoid unnecessary PAL.

Keywords

Labelling; Food Allergy; Prevention; Proteomics; Mass Spectrometry; Cow’s Milk Allergy

Subject

Biology and Life Sciences, Immunology and Microbiology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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