IgE-based analysis of sensitization and cross-reactivity to yellow mealworm and edible insect allergens before their widespread dietary introduction
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View abstract on PubMed
Summary
This summary is machine-generated.Before yellow mealworm (Tenebrio molitor) became a food, 4.3% of Poles showed sensitization. This insect allergy often co-occurred with sensitivities to shrimp and house dust mites, particularly tropomyosins.
Area Of Science
- Food science
- Allergology
- Immunology
Background
- The European Commission approved dried yellow mealworm (Tenebrio molitor - TM) as a novel food ingredient.
- As TM becomes more prevalent in food, understanding its allergenic potential and cross-reactivity is crucial.
Purpose Of The Study
- To determine the prevalence of TM sensitization in Poland before its food introduction.
- To investigate co-sensitization patterns between TM and other invertebrate allergens.
Main Methods
- Serum allergen-specific immunoglobulin E (sIgE) levels were analyzed in 6,173 individuals using the ALEX2 assay.
- Sensitivity to TM extract and other invertebrate allergens was assessed.
Main Results
- 4.3% of the population exhibited sIgE to TM, with 0.7% being mono-sensitized.
- TM sensitization frequently co-occurred with house cricket, migratory locust, and other invertebrate allergens (p < 0.001).
- Key cross-reactive molecules included tropomyosins (49.1%), Niemann-Pick C2 protein (43.8%), group 5/21 allergen (38.6%), class III chitinases (37.1%), and cysteine proteases (34.1%).
- TM sensitization was strongly linked to house dust mites and shrimp tropomyosins.
Conclusions
- Primary sensitization to TM in Poland appears linked to pre-existing invertebrate allergies.
- Individuals with shrimp allergies should be cautious of TM-containing foods due to tropomyosin cross-reactivity.
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