Allergy information for: Mustard (Brassica nigra, Brassica juncea, Brassica hirta, Sinapis alba)

  • Name: Mustard
  • Scientific Name: Brassica nigra, Brassica juncea, Brassica hirta, Sinapis alba
  • Occurrence: Mustard powder, salad dressing, mayonnaise, soups, sauces.
  • Allergy Information:

    Allergies to tree nuts and seeds tend to be of a more severe nature, causing life-threatening and sometimes fatal reactions. People with tree nut allergies also often suffer from reactions triggered by a number of different types of nuts, even though they do not come from closely related plant species. In general these allergies are triggered by the major proteins found in nuts and seeds which are resist processes such as cooking.

    There is also a milder form of tree nut allergy which is associated with birch pollen allergy, where symptoms are confined largely to the mouth, causing a condition called “oral allergy syndrome” (OAS). This condition is triggered by molecules found in tree nuts which are very similar to pollen allergens like the major birch pollen allergen called Bet v 1. These molecules tend to be destroyed by cooking, which can reduce the allergenicity of nuts and seeds for these allergic consumers.

    Reactions to nuts and seeds can also occur as a consequence of hidden nut ingredients or traces of nuts and certain seeds introduced as a consequence of food handling or manufacturing. As a result tree nuts and seeds have been included in Annex IIIa of the EU food labelling directive. The following (including products thereof) must be declared on a label if they have been deliberately included in a food:

    Almond, hazelnut, Walnut, Cashew, Pecan nut, Brazil nut, Pistachio nut, Macadamia nut Queensland nut, Mustard and Sesame seeds

    Temporary exceptions to the labelling rule (derogations) have been granted for

    Alcoholic berverages
    Flavours

    Supplementary information on Mustard Allergy

    Mustard condiment is prepared from mustard seeds. It is widely used in numerous kinds of seasonings and sauces as well as in other industrial preparations and can often arise as a masked allergen leading to serious allergic reactions. Mustard seeds are classified in Brassicaceae (Cruciferae): Sinapis alba and Brassica juncea varieties are used for food products. Brassica nigra seeds have been used in pharmaceutical industry for cataplasms, because of their revulsive properties.  All species of cabbage and rapeseed belong to the same family, as well as turnip, radish, horseradish, rutabaga, watercress and another kind of lettuce: Eruca sativa.

    The processed foods which may contain the raw material are pickled gherkins, and small white onions, often mixed with natural seeds.  Various spicy sauces, vinaigrettes, mayonnaises often contain mustard condiment. Mustard is also used as an ingredient in many ready-cooked dishes, fritters, crackers, appetizers, various flours marketed for pizzas, fritters, dehydrated products for soups.  Mustard is even present in baby food. It is a contaminant of hot-dogs (even without mustard), simply because of the salesmen's handling them. The risk of contamination cannot be excluded for fast foods restaurants (advice for avoidance may be consulted on website www.cicbaa.com).

    Symptoms
    The symptoms are those of every food allergy to potent food allergens: anaphylactic shock, exercise-induced anaphylaxis, serious systemic reactions of immediate type (urticaria, angioedema, asthma), rhinitis, atopic dermatitis in children, abdominal pain and diarrhoea, contact dermatitis in salad makers, contact urticaria for workers in food factories.

    The frequency of anaphylactic shock noted in clinical reports points to the seriousness of allergy to mustard. No fatalities have been recorded. The patients, whether man or woman, often have associated sensitizations to pollens and other food allergies as well. Sensitization to Brassicaceae pollens (mustard or rapeseed pollens) should be analysed in patients suffering from rhinitis.

    How much is too much?
    The routine consumption of mustard condiment has been evaluated to 1340 mg. In a study using double blind placebo - controlled oral challenges, out of 28 children and two adults, two patients reacted to 40 mg and 440 mg, and six subjects reacted to 1340 mg. Reactive doses of mustard allergens may be very low, since the seasonings contain about 33 % of seeds, the protein equivalent being 6 % of the condiment.

    Related foods (cross reactivity)
    Cross-reactions have been rarely reported. Historically, the use of cataplasms was shown to induce allergy to mustard, documenting the reality of sensitization to food proteins by skin application. Single cases have been described of cross allergy to cauliflower, broccoli, coleslaw, cabbage, or to Brazil nuts, probably linked to similar allergens. A marked common reactivity has been shown between mustard and the major allergen of rapeseed. Colza-seeds have recently been introduced in appetizers; the use of colza-flour in vegetarian burgers is on the increase in the USA and is soon to be found in Europe:   This should be kept in mind as they could change the situation.  In two cases a mustard allergy occurred in patients sensitized to inhaled isocyanates, raising the hypothesis of a cross reaction with isothiocyanates of mustard seeds, but this still needs to be confirmed.

    Who, when, how long, and how often?
    The habits of consumption seem to differ in various countries. Data about the prevalence of mustard allergy is provided mainly by French authors. The relative prevalence of mustard allergy in France may be expected since France is the largest producer and consumer of mustard.  Regional differences are observed: 0.8% to 1% of food allergies are due to mustard in the East part of France, 3% in the centre of France, 8.9% in the South of France, 1.5% in Spain. Cases might be quite frequent in Spain as well as in India.

    Diagnosis
    Diagnostic procedures currently use prick-tests to mustard seeds or even to the condiment with similar results. The detection of allergy antibodies can easily be performed in blood samples. However as for many other foods, there is a clear discrepancy between the frequency of reactions evidenced by skin tests or blood samples, and a real food allergy. Only 23% of subjects reacting to mustard in diagnostic tests are able to react to the ingestion. Neither the size of the prick-test nor the level of allergy antibodies is predictive of a clinical reaction. Therefore, when tests are not conclusive, standardized oral challenges can be carried out in hospital settings. The diagnosis of allergy to mustard (and other spices) should be systematically considered in every case of immediate reactions after meals, where there is a strong suspicion of a food allergy, but where testing of all the common foods does not give a positive result. Also cases of unexplained anaphylaxis (so-called idiopathic anaphylaxis) could benefit from such investigations. Challenge of the lips is of no use, since there is an irritative, non specific effect of mustard on the lip. An alternative diagnosis of intolerance to sulfites has to be considered, since sulfites are commonly included in mustard seasoning itself.

    Avoidance
    Dietary precautions are mandatory:  Extreme caution is recommended since the important allergen possesses a high resistance to digestion in the stomach, since mustard is often a masked allergen in many foods prepared by alimentary industries, and finally because the threshold of reactivity is low (advice for avoidance may be consulted on website www.cicbaa.com).
    The modified directive of the European Community published in November 2003 takes these considerations into account and labelling of "mustard and products thereof" is expected to be implemented in 2004. Such compulsory labelling will prove all the more useful as the consumption of mustard is bound to increase with the spreading of industrially-made food aliments throughout Europe. Patients will be advised to have a close look at the labels.

  • Other Information:

    Black mustard (Brassica nigra (L.) Koch) is related to Brassica juncea (L.) Czerniak. This is known as Indian mustard, leaf mustard, and mustard greens and was classified as Brassica rugosa Hort. and Sinapis juncea (L.) It has also been called oriental mustard.

    Indian Brown Mustard (Br. integrifolia or Br. juncea, a fertile hybride from Br. nigra and Br. campestris) from India and Central Asia, is probably most commonly sold in the West. Yellow or white mustard Brassica hirta Moench., was formerly classified as Brassica alba (L.) Rabenh. and Sinapis alba (L.) (http://www-ang.kfunigraz.ac.at/~katzer/engl/Bras_nig.html and http://www.hort.purdue.edu/newcrop/med-aro/factsheets/MUSTARD.html).

    Oriental mustard (Chinese Mustard or Gai Choy) or Sisymbrium orientale is another member of the mustard family.

    Mustard and products thereof are listed in annex IIIa of the EU directive on labelling of foods.

  • Taxonomic Information: NEWT http://www.ebi.ac.uk/newt/display?from=null&search=3710 Brassica nigra; http://www.ebi.ac.uk/newt/display?from=null&search=3707 Brassica juncea; http://www.ebi.ac.uk/newt/display?from=null&search=3728 Sinapis alba or Brassica hirta
  • Last modified: 18 October 2006

Reviews (0)

    References (0)

      Clinical History

      • Number of Studies:6-10
      • Number of Patients:>50
      • Symptoms:

        Figueroa et al. (2005) [1162] report that the symptoms of 38 patients consisted of OAS in 18 cases (47.4%), urticaria/angioedema in 16 (42.1%), and systemic anaphylaxis in four (10.5%). One case of anaphylaxis was mustard-dependent exercise-induced anaphylaxis.

        Morisset et al. (2003) [602] found in a group of 30 patients that 24 had atopic dermatitis, 15 asthma, 6 angioedema, 2 digestive symptoms, and 1 with abdominal pain.

        Caballero et al. (2002) [648] found in a group of 29 patients that 16 had angioedema, 11 dyspnea, 10 general urticaria, 8 oral allergy syndrome, 5 gastric symptoms, 5 dysphonia, 4 conjunctivitis, 3 rhinitis, 2 loss of consciousness, 2 dysphagia and 2 general puritus.

        Rance et al. 2000 [482] found in a group of 36 patients that 28 had atopic dermatitis, 20 urticaria and/or angioedema, 5 asthma, and 1 laryngeal edema with oral allergy syndrome and rhinoconjunctivitis. No anaphylaxis was observed.

        Rance et al. 1999 [483] found in a group of 49 patients that 21 had atopic dermatitis, 21 urticaria and/or angioedema, 2 asthma, 1 anaphylaxis, 1 gastrointestinal symptoms, 1 oral allergy syndrome and 2 conjunctivitis.

        Dominguez et al. 1990 [1158] reported 7 patients with angioedema, urticaria or anaphylactic shock.

        Other authors comment on the severity of the symptoms resulting from ingestion or contact with mustard (Jorro et al. 1995 [373], Kanny et al. 1995 [377], André et al. 1994 [262], Malet et al. 1993 [409], Monreal et al 1992 [423], Panconesi et al. 1980 [452]) which frequently need urgent hospital treatment. Many authors state that the severity of symptoms did not allow oral provocation studies.

      Skin Prick Test

      • Number of Studies:6-10
      • Food/Type of allergen:

        Figueroa et al. (2005) [1162] used prick-prick with the mustard sauce used for oral challenge and commercial extracts of mustard, other foods and pollens.

        Ground mustard seeds (Brassica nigra), mustard flour (B. juncea), metabisulfite-free strong mustard seasoning (B. juncea) and a commercialized allergenic extract (B. nigra) were used by Morisset et al. 2003 [602].

        Fresh extracts of mustard-seed powder were used by Rance et al. 2000 [482].

      • Protocol: (controls, definition of positive etc)

        Histamine dihydrochloride (10mg/ml) and physiologic saline solutions served as positive and negative controls, respectively. A mean wheal diameter >3mm, compared with the saline control, was considered a positive response (Figueroa et al. 2005) [1162] .

        The positive control was 9% codeine sulfate. Prick-in-prick tests were performed with 25 natural foods. The positive criterion was a wheal diameter of more than or equal to the 9% codeine phosphate control (Morisset et al. (2003) [602]).

      • Number of Patients:

        Figueroa et al. (2005) [1162] tested 38 patients.
        Caballero et al. (2002) [648] reported 29 patients.
        Rance et al. 2000 [482] reported SPT on 3600 patients.

      • Summary of Results:

        Figueroa et al. (2005) [1162] report that mustard SPT was positive in all patients, with a wheal (mean ± SD) of 6.7 ± 3.6 mm, being negative in all control subjects. After DBPCFC, it was possible to find a statistically significant difference (P < 0.05) when comparing commercial mustard extract SPT results between truly allergic patients (positive DBPCFC, 8.2±3.7) and sensitized patients (negative DBPCFC, 5.3±2.4mm). The best cut-off value for mustard commercial SPT was 8mm, with a specificity of 90% (95% CI, 55.5-98.3), and a sensitivity of 50% (95% CI, 23.1-76.9) for predicting a positive challenge outcome.

        Morisset et al. (2003) [602] report 30 positive SPT tests of whom only 7/30 predicted a positive oral challenge.

        Caballero et al. (2002) [648] report 100% positive SPT.

        Rance et al. 2000 [482] reported 36 positive SPT from 3600 patients or 1%.

      IgE assay (by RAST, CAP etc)

      • Number of Studies:0
      • Food/Type of allergen:commercial extract
      • IgE protocol:Cap system (Rance et al. 1999 [483]; Caballero et al. (2002) [648]; Morisset et al, 2003 [602]; Figueroa et al. (2005) [1162]). Rance et al. counted as positive if the specific IgE was >1.50 IU/ml and others if >0.35 IU/ml. Monsalve et al. (1993) [121] used RAST.
      • Number of Patients:

        11 (Monsalve et al. 1993 [121] )
        49 (Rance et al.1999 [483])
        29 (Caballero et al. (2002) [648])
        27 (Morisset et al. 2003 [602]).

      • Summary of Results:

        Figueroa et al. (2005) [1162] reported a positive CAP result for specific IgE to mustard in 35 patients (92.1%), with a geometric mean of 1.7 kU/l, ranging from <0.35 to 24.0 kU/l. Controls were negative.

        The mean of mustard specific-IgE values was 8.7 kU/l (0.35-72.4) from <0.35 to 72.4. However, the highest IgE was negative by DBPCFC (Morisset et al. 2003 [602]).

        The 11 patients of Monsalve et al. 1993 [121] had RAST scores of 3-4.

      Immunoblotting

      • Immunoblotting separation:Monsalve et al. (1993) [121] separated proteins by acidic pH electrophoresis with 15% acrylamide/0.1% bisacrylamide/2.5M urea/1M acetic acid.
      • Immunoblotting detection method: Monsalve et al. (1993) [121] transfered proteins electrophoretically to sheets of ProBlott (Applied Biosystems) equibrated in 0.7% acetic acid at 40 mA for 60 minute. The membranes were equilibrated in ph 7.2 PBS/0.5% (v/v) Tween 20 and treated with 2% (w/v) BSA in PBS for 2 hours. After washing with PBS/0.05% Tween 20, antibodies or human sera (1:5 diluted in 0.2% Tween 20) was added. After washing with PBS/0.05% Tween 20, the membrane was treated with antibodies conjugated with horseradish peroxidase in PBS/BSA for 3 hours. After 3 washes, binding was revealed by adding 3,3'-diaminobenzidine.
      • Immunoblotting results:The 2S albumin from yellow mustard, Sin a 1, was recognised by 11/11 sera. Most,7/11, also recognised synthetic allergenic peptide with residues 55-68 repeated. Oriental mustard 2S albumin, Bra j 1, was recognised by anti-Sin a 1 antibodies (Monsalve et al. 1993 [121]).

      Oral provocation

      • Number of Studies:1-5
      • Food used and oral provocation vehicle:

        A commercial yellow mustard sauce was masked in a natural yoghurt-based vehicle, containing a mix of vanilla and lemon juices, sugar and yellow colouring. Mustard sauce was composed of water, S. alba seeds (14% w/v), vinegar, salt, turmeric, paprika and cloves, and it was free of sulphites (Figueroa et al. 2005) [1162].

        A sweet cold drink such as Coca Cola to which the mustard was added immediately before use (Morisset et al. 2003 [602]).

        Fresh mustard seeds extracts (Rance and Dutau, 1997 [481]; Rance et al., 2000 [482]).

      • Blind:

        Figueroa et al. (2005) [1162] used double blind challenges.

        Morisset et al. (2003) [602] used both double and single blind challenges.

        Rance et al. (2000) [482] used only single blind challenges.

        Rance and Dutau (1997) [481] and Rance et al. (1999) [483] used single blind challenges and the Labial Food Challenge.

      • Number of Patients:

        24 DBPCFC (Figueroa et al. 2005) [1162]

        24 DBPCFC and 6 SBPCFC (Morisset et al. 2003 [602])

        36 children, average age 5.5 (Rance et al. 2000 [482])

        23 patients (Rance and Dutau 1997 [481])

      • Dose response:

        Increasing doses of the sauce (80, 240, 800, 2400 and 6480 mg) were administered with a 15-min interval until symptoms appeared or a cumulative dose of 10g of mustard sauce was reached (Figueroa et al. 2005) [1162]. 7 patients reacted to 44.4mg., 6 to 156.8mg. and 1 to 492.8mg. of mustard (44.4mg mustard is 320mg of the sauce). No significant relation with mustard SPT or specific IgE could be demonstrated.

        Increasing doses (10, 30, 100, 300, and 900 mg) were administered every 20 min to a cumulative dose of 1340 mg (Morisset et al. (2003) [602]). One patient reacted to 40 mg but some of the seven positives occured after the last dose.

        Rance et al (2000) [482] carried out SBPCFC (single blind placebo controlled food challenge) on 36 children who were SPT positive to mustard. They observe that the mean cumulative dose of mustard that could trigger a reaction was 153mg.

      • Symptoms:

        14/24 DBPCFC were positive with 11 patients showing oral allergy syndrome symptoms (1 with conjunctivitis), 1 patient with angioedema and bronchial asthma, 1 patient with urticaria and 1 anaphylaxis (Figueroa et al. 2005) [1162].

        Seven SBPCFC or DBPCFC were positive (eczema, conjunctivitis, abdominal pain and diarrhea, palpebral pruritus, sneezing and erythema, wheezing) (Morisset et al. 2003 [602]).

        Rance et al. 2000 [482] reported that 15/36 children gave a positive challenge. Symptoms observed during the SBPCFC were urticaria (14 cases), rhinoconjunctivitis (three cases), angiodema (one case), oral allergy syndrome (one case), and eczema (one case).

        Labial Food Challenge, single-blind placebo-controlled food challenge and/or skin prick testing was used to confirm allergy to mustard in 49 children (Rance and Dutau, 1997 [481]; Rance et al., 1999 [483]). In the Labial Food Challenge allergen extracts were placed on the lower lip for 2 minutes. The result was read 30 minutes later. A score of 3 or higher was considered positive. The scores given according to symptoms were: 1.- smoothing of the lower lip; 2.- erythema under the lip; 3.- contiguous rash of the cheek and chin; 4.- edema of the lip with rhinitis and conjunctivitis; 5.- systemic reaction. Patients with negative LFC were investigated by single-blind, placebo-controlled food challenge.

      IgE cross-reactivity and Polysensitisation

      ELISA inhibition experiments show that mustard can cross reacts with rape seed, which has a very similar 2S seed storage protein (Monsalve et al. 1997 [649]). Caballero et al. (2002) [648] note that all but one of their patients could tolerate other brassicas such as cauliflower and cabbage. However, the vegetative tissues of these plants are eaten, and do not contain 2S albumins which are only found in seeds. Panconesi et al. (1980) [452] report a man who suffered anaphylaxis after eating pizza contaminated with mustard and who showed positive skin tests to all foods in the Brassica family and positive RAST to black and white mustard.

      Asero et al. (2002) [973] reported a case of IgE cross-reactivity between sunflower and mustard. Pre-absorption of serum with mustard extract inhibited all binding to sunflower in the 13-15 kDa region but not the 43-67 kDa region. The patient was also SPT positive to mustard.

      Figueroa et al. (2005) [1162] report a correlation between mustard sensitisation and sensitisation to pollens, especially mugwort.

      Other Clinical information

      According to Rance et al. (1999) [483], after a studying 544 children and adolescents with food allergy, 6% were allergic to mustard (49 individuals). Mustard was one of five food allergens responsible for 78% of food allergy in children in this study, causing severe symptoms in some cases (anaphylaxis, oral allergy syndrome, gastrointestinal symptoms, asthma and conjunctivitis). According to the study, the prevalence of this food allergy in increasing.

      According to Malet et al, (1993) [409] mustard has a high allergenic potential requiring minimal quantities to trigger off intensive dermo-respiratory symptoms.

      Black mustard was mentioned by Meding et al. (1985) [413], by Malet et al. (1993) [409] and by Kanny et al. (1995) [377] who also tests white mustard. Usually, a mixture of white and black mustard is used in Europe, and a mixture of white or yellow (Sinapis alba or Brassica hirta) and oriental mustard (Brassica juncea) is used in USA.

      Reviews (1)

      • Monsalve RI, Villalba M, Rodr¡guez. R
        Allergy to Mustard Seeds: The Importance of 2S Albumins as Food Allergens.
        Int Symp Food Allergens 3(2):57-69.. 2001
        PUBMEDID:

      References (17)

      • Monsalve RI, Gonzalez de la Pena MA, Lopez-Otin C, Fiandor A, Fernandez C, Villalba M, Rodriguez R.
        Detection, isolation and complete amino acid sequence of an aeroallergenic protein from rapeseed flour.
        Clin Exp Allergy 27(7):833-841. 1997
        PUBMEDID: 9249277
      • Caballero T, San-Martin MS, Padial MA, Contreras J, Cabanas R, Barranco P, Lopez-Serrano MC
        Clinical characteristics of patients with mustard hypersensitivity.
        Ann Allergy Asthma Immunol. 89(2):166-171.. 2002
        PUBMEDID: 12197573
      • Panconesi E, Sertoli A, Fabbri P, Giorgini S & Spallanzani P
        Anaphylactic shock from mustard after ingestion of pizza.
        Contact Dermatitis 6: 294-5.. 1980
        PUBMEDID: 7398294
      • Jorro G, Morales C, Braso JV & Pelaez A
        Mustard allergy: three cases of systemic reaction to ingestion of mustard sauce.
        J Investig Allergol Clin Immunol 5: 54-6.. 1995
        PUBMEDID: 7551207
      • Rance F, & Dutau G
        Labial food challenge in children with food allergy.
        Pediat Allergy Immunol 8: 41-4.. 1997
        PUBMEDID: 9260218
      • Rance F, Abbal M, Dutau G
        Mustard allergy in children.
        Allergy 55: 496-500.. 2000
        PUBMEDID: 10843432
      • Rance F, Kanny G, Dutau G, & Moneret-Vautrin DA
        Food hypersensitivity in children: clinical aspects and distribution of allergens.
        Pediatr Allergy Immunol 10: 33-38.. 1999
        PUBMEDID: 10410915
      • Monsalve RI, Villalba M, Lopez-Otin C, Rodriguez R.
        Characterization of a new oriental-mustard (Brassica juncea) allergen, Bra j IE: detection of an allergenic epitope.
        Biochem. J. 293: 625-632.. 1993
        PUBMEDID: 7688955
      • Monreal P, Botey J, Pena M, Mar¡n A & Eseverri JL
        Mustard allergy. Two anaphylactic reactions to ingestion of mustard sauce.
        Ann Allergy 69: 317-320.. 1992
        PUBMEDID: 1416267
      • Morisset M, Moneret-Vautrin DA, Maadi F, Fremont S, Guenard L, Croizier A, Kanny G.
        Prospective study of mustard allergy: first study with double-blind placebo-controlled food challenge trials (24 cases).
        Allergy 58(4):295-299.. 2003
        PUBMEDID: 12708976
      • Malet A, Valero A, Lluch M, Bescos M, Amat P, Serra E
        Hypersensitivity to mustard seed.
        Allergy 48:62-63.. 1993
        PUBMEDID: 8457028
      • Kanny G, Fremont S, Talhouarne G, Nicolas JP & Moneret-Vautrin DA
        Anaphylaxis to mustard as a masked allergen in chicken dips.
        Ann. Allergy Asthma Immunol. 75: 340-342.. 1995
        PUBMEDID: 7583850
      • Meding B
        Immediate hypersensitivity to mustard and rape.
        Contact Dermatitis 13: 121-122.. 1985
        PUBMEDID: 4064648
      • Asero R, Mistrello G, Roncarolo D, Amato S.
        Allergenic similarities of 2S albumins.
        Allergy 57(1):62-63.. 2002
        PUBMEDID: 11991301
      • Dominguez J, Cuevas M, Ureña V, Muñoz T, Moneo I.
        Purification and characterization of an allergen of mustard seed.
        Ann Allergy 64(4):352-357.. 1990
        PUBMEDID: 2321809
      • Figueroa J, Blanco C, Dumpierrez AG, Almeida L, Ortega N, Castillo R, Navarro L, Perez E, Gallego MD, Carrillo T.
        Mustard allergy confirmed by double-blind placebo-controlled food challenges: clinical features and cross-reactivity with mugwort pollen and plant-derived foods.
        Allergy 60(1):48-55.. 2005
        PUBMEDID: 15575930
      • Andre F., Andre C., Colin L., Cacaraci F. and Cavagna S.
        Role of new allergens and of allergen consumption in the increased incidence of food sensitizations in France.
        Toxicology 93: 77-83.. 1994
        PUBMEDID: 7974507

      Biochemical Information for B. nigra 2S albumin

      • Allergen Name:B. nigra 2S albumin
      • Alternatve Allergen Names:
      • Allergen Designation:Major
      • Protein Family:Pfam PF00234, 2S seed storage proteins
      • Sequence Known?:

        Yes

      • Allergen accession No.s:http://us.expasy.org/cgi-bin/niceprot.pl?Q42491
      • 3D Structure Accession No.:Not determined
      • Calculated Masses:20451 Da for the precursor.
      • Experimental Masses:

        Not known

      • Oligomeric Masses:Not known
      • Allergen epitopes:Not known
      • Allergen stability:
        Process, chemical, enzymatic:        This is not known, but it is anticipated it will be similar to the homologous allergen from yellow mustard.
      • Nature of main cross-reacting proteins:Not known
      • Allergen properties & biological function:Storage protein (2S albumin)
      • Allergen purification:Allergens from this species of mustard have not been purified.
      • Other biochemical information:It has not been specifically demonstrated that the 2S albumin of this B. nigra seed whose amino acid sequence is reported has allergenicity, but it may reasonable by comparison with Sinapis alba seeds and Sin a 1 (Monreal et al. 1992 [423]).

      References (3)

      • Monsalve RI, Villalba M, Rodr¡guez. R
        Allergy to Mustard Seeds: The Importance of 2S Albumins as Food Allergens.
        Int Symp Food Allergens 3(2):57-69.. 2001
        PUBMEDID:
      • Monreal P, Botey J, Pena M, Mar¡n A & Eseverri JL
        Mustard allergy. Two anaphylactic reactions to ingestion of mustard sauce.
        Ann Allergy 69: 317-320.. 1992
        PUBMEDID: 1416267
      • Dasgupta J., Dasgupta S., Ghosh S., Roy B., Mandel R.K.
        Deduced amino acid sequence of 2S storage protein from Brassica species and their conserved structural features
        Indian J. Biochem. Biophys. 32:378-384. 1995
        PUBMEDID: 8714208

      Biochemical Information for Bra j 1

      • Allergen Name:Bra j 1
      • Alternatve Allergen Names:2S Albumins
      • Allergen Designation:Major
      • Protein Family:Pfam PF00234, 2S seed storage proteins
      • Sequence Known?:Yes
      • Allergen accession No.s:

        http://ca.expasy.org/cgi-bin/niceprot.pl?P80207

      • 3D Structure Accession No.:Not determined
      • Calculated Masses:14644 Da for both chains.
      • Experimental Masses:16.4 kDa (single chain)
        4.3 kDa and 10.0 kDa (reduced) (Gonzalez de la Peña 1991 [646])
      • Oligomeric Masses:Not known
      • Allergen epitopes:IgE epitope: 55-QLQHEISRIYQTAT-68 in the sequence of Bra j 1E is likely to bind IgE as it is similar to the epitope of Sin a 1, QGPHVISRIYQTAT, and binds the same monoclonal IgG antibody (Monsalve et al., 1993 [121]).
      • Allergen stability:
        Process, chemical, enzymatic:        Bra j 1, is a 2S albumin, constituted by two polypeptide chains of 4.3 and 10 kDa. Being a 2S albumin, it probably shares stability properties of other proteins of this type on heating (see data for Sin a 1, the yellow mustard allergen). It is resisant to proteolytic digestion (Astwood et al. 1996 [1160]).
      • Nature of main cross-reacting proteins:See data for Sin a 1
      • Allergen properties & biological function:See data for Sin a 1. The N-terminus forms pyroglutamate.
      • Allergen purification:In summary delipidation of crushed seeds, aqueous extraction, gel filtration (Sephadex G50) allows the separation of the 2S fraction. Ion exchange chromatography (SP-Sephadex C25) separates five isoallergenic fractions, named Bra j 1A to Bra j 1E (Gonzalez de la Peña et al, 1991 [646]).
      • Other biochemical information:

      References (7)

      • Monsalve RI, Villalba M, Lopez-Otin C, Rodriguez R.
        Characterization of a new oriental-mustard (Brassica juncea) allergen, Bra j IE: detection of an allergenic epitope.
        Biochem. J. 293: 625-632.. 1993
        PUBMEDID: 7688955
      • Gonzalez de la Peña MA, Menendez-Arias L, Monsalve RI, & Rodriguez R
        Isolation and characterization of a major allergen from oriental mustard seeds, BrajI
        Int Arch Allergy Appl Immunol 96: 263-270.. 1991
        PUBMEDID: 1804799
      • Gonzalez De La Pena MA, Monsalve RI, Batanero E, Villalba M, Rodriguez R.
        Expression in Escherichia coli of Sin a 1, the major allergen from mustard.
        Eur J Biochem 237: 827-832.. 1996
        PUBMEDID: 8647131
      • Onaderra M, Monsalve RI, Mancheno JM, Villalba M, Martinez del Pozo A, Gavilanes JG, Rodriguez R.
        Food mustard allergen interaction with phospholipid vesicles.
        Eur. J. Biochem. 225: 609-615.. 1994
        PUBMEDID: 7957175
      • Menendez-Arias L, Dominguez J, Moneo I, Rodriguez R.
        Epitope mapping of the major allergen from yellow mustard seeds, Sin a I.
        Mol. Immunol. 27: 143-150.. 1990
        PUBMEDID: 1690853
      • Menendez-Arias L, Moneo I, Dominguez J, Rodriguez R.
        Primary structure of the major allergen of yellow mustard (Sinapis alba L.) seeds, Sin a I.
        Eur. J. Biochem. 177:159-166.. 1988
        PUBMEDID: 3181153
      • Astwood JD, Leach JN, Fuchs RL.
        Stability of food allergens to digestion in vitro.
        Nat Biotechnol. 14(10):1269-1273. . 1996
        PUBMEDID: 9631091

      Biochemical Information for Sin a 1

      • Allergen Name:Sin a 1
      • Alternatve Allergen Names:2S albumin
      • Allergen Designation:Major
      • Protein Family:Pfam PF00234, 2S seed storage proteins
      • Sequence Known?:Yes
      • Allergen accession No.s:

        http://ca.expasy.org/cgi-bin/niceprot.pl?P15322
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41196
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41277 Sin a 1.0104)
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41278 (Sin a 1.0105)
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41279 (Sin a 1.0106)
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41280 (Sin a 1.0107)
        http://ca.expasy.org/cgi-bin/niceprot.pl?Q41281 (Sin a 1.0108)

      • 3D Structure Accession No.:Not determined
      • Calculated Masses:14180 Da
      • Experimental Masses:5 kDa and 9.5 kDa
      • Oligomeric Masses:Not known
      • Allergen epitopes:IgE epitope: 55-QGPHVISRIYQTAT-68 (Monsalve et al., 1993 [121]). The epitope is common with Bra j 1E.
        Menendez-Arias et al. (1990) [109] reported that the single tyrosine of the large chain was involved in binding IgE.
      • Allergen stability:
        Process, chemical, enzymatic:        Sin a 1, belonging to the 2S family of seed storage albumins, is a protein constituted by two subunits of about 9 and 5 kDa, linked by disulphide bridges. It is a very compact molecule, with a high percentage of alpha-helical conformation. It is resistant to proteolytic degradation, trypsin, chymotrypsin, and pepsin have been tested, (Astwood et al. 1996 [1160]) and to heating (exhibiting an unusually high thermal stability of up to 88 degrees C).
      • Nature of main cross-reacting proteins:The 2S albumins are found as seed storage proteins throughout the Cruciferae family (e.g. Brassica and Arabidopsis). ELISA inhibition experiments show that mustard can cross reacts with rape seed, which has a very similar 2S seed storage protein (Monsalve et al. 1997 [649]).
      • Allergen properties & biological function:2S albumins are seed storage proteins and are primarily used by the growing plant during germination. They may also have a defensive role against pathogens, since antifungal activity has been described for some of the members of this family. Trypsin inhibitor activity has been reported for the precursor of a mustard 2S albumin, Q42413, with 86% identity to Sin a 1 and 75% identity to Bra j 1-E (Mandal et al. 2002 [986]).
      • Allergen purification:Purification process requires seed flour delipidation, aqueous extraction and gel filtration (Sephadex G50) to obtain the 2S fraction. Ion exchange chromatography is used next to separate isoforms (Menendez-Arias et al, 1987) [1159].
      • Other biochemical information:

        The chemically determined sequence http://ca.expasy.org/cgi-bin/niceprot.pl?P15322 is the processed two chains. It is similar to http://ca.expasy.org/cgi-bin/niceprot.pl?Q41280 (Sin a 1.0107) except for the missing linker and a tripeptide in the large chain.

        The gene sequences from Sinapis alba differ by 1-5 amino acids. The 2S storage proteins of Brassica nigra and Brassica juncea, Q42491 and Q42413, show up to 14 changes and interesting also a pentapeptide deletion at the same position as the tripeptide deletion of P15322. Bra j 1-E, P80207, shows 13 changes and only the removal of the linker.

      References (10)

      • Mandal S, Kundu P, Roy B, Mandal RK.
        Precursor of the inactive 2S seed storage protein from the Indian mustard Brassica juncea is a novel trypsin inhibitor. Charaterization, post-translational processing studies, and transgenic expression to develop insect-resistant plants.
        J Biol Chem. 277(40):37161-37168.. 2002
        PUBMEDID: 12147695
      • Gonzalez De La Pena MA, Monsalve RI, Batanero E, Villalba M, Rodriguez R.
        Expression in Escherichia coli of Sin a 1, the major allergen from mustard.
        Eur J Biochem 237: 827-832.. 1996
        PUBMEDID: 8647131
      • Onaderra M, Monsalve RI, Mancheno JM, Villalba M, Martinez del Pozo A, Gavilanes JG, Rodriguez R.
        Food mustard allergen interaction with phospholipid vesicles.
        Eur. J. Biochem. 225: 609-615.. 1994
        PUBMEDID: 7957175
      • Monsalve RI, Villalba M, Lopez-Otin C, Rodriguez R.
        Characterization of a new oriental-mustard (Brassica juncea) allergen, Bra j IE: detection of an allergenic epitope.
        Biochem. J. 293: 625-632.. 1993
        PUBMEDID: 7688955
      • Monsalve RI, Villalba M, Rodr¡guez. R
        Allergy to Mustard Seeds: The Importance of 2S Albumins as Food Allergens.
        Int Symp Food Allergens 3(2):57-69.. 2001
        PUBMEDID:
      • Menendez-Arias L, Dominguez J, Moneo I, Rodriguez R.
        Epitope mapping of the major allergen from yellow mustard seeds, Sin a I.
        Mol. Immunol. 27: 143-150.. 1990
        PUBMEDID: 1690853
      • Menendez-Arias L, Moneo I, Dominguez J, Rodriguez R.
        Primary structure of the major allergen of yellow mustard (Sinapis alba L.) seeds, Sin a I.
        Eur. J. Biochem. 177:159-166.. 1988
        PUBMEDID: 3181153
      • Monsalve RI, Gonzalez de la Pena MA, Lopez-Otin C, Fiandor A, Fernandez C, Villalba M, Rodriguez R.
        Detection, isolation and complete amino acid sequence of an aeroallergenic protein from rapeseed flour.
        Clin Exp Allergy 27(7):833-841. 1997
        PUBMEDID: 9249277
      • Menéndez-Arias L, Monsalve RI, Gavilanes JG, Rodríguez, R.
        Molecular and spectroscopic characterization of a low molecular weight seed storage protein from yellow mustard (Sinapis alba L.)
        Int. J. Biochem. 19, 899-907. 1987
        PUBMEDID:
      • Astwood JD, Leach JN, Fuchs RL.
        Stability of food allergens to digestion in vitro.
        Nat Biotechnol. 14(10):1269-1273. . 1996
        PUBMEDID: 9631091