Elucidation of immediate type I reactions in native and GM mustard -Brassica sps--

Authors
A. Sharmaa, S. Kumara, R. K. Guptaa, R. Roya, K. Gupta et al.

Lab
CSIR-Indian Institute of Toxicology Research, Lucknow, India

Journal
Food Research International

Abstract
Mustard, a widely consumed spice can provoke allergic manifestations in mustard sensitive individuals. The aim of this study is to explore the allergenicity potential of GM mustard varieties (GM-V2 and GM-V4) having increased carotenoid content and compare it with the native (Varuna) and commercially available variety (Urvashi). Mustard protein sensitized (GM and non-GM) BALB/c mice sera were used to identify the allergenic proteins by IgE immunoblotting. Immunoglobulins levels, mouse mast cell protease-1, monocyte chemotactic protein and histamine were measured in serum. The levels of Th1/Th2 transcription factors GATA-3, T-bet, SOCS 3, STAT 6 and c-maf in intestinal proteins of all groups were detected by immunoblotting and PCR. Major IgE-binding proteins of 21, 29 and 33 kDa were found in all mustard varieties. The enhanced levels of Th2 cytokines IL-4, IL-5 and IL-13 and transcription factors GATA-3 and SOCS-3 were observed. The increased levels of MCP-1, MCPT-1 and histamine were also evident in commercial, native, GM-V2 and GM-V4 varieties of mustard treated groups. Conclusively, all these finding indicate that introduction of GM mustard varieties with increased carotenoid content did not cause any increase in allergenicity as compared to its native counterpart and therefore can be safe from allergenicity point of view.