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Original Paper

Comparison of IgE-Binding Capacity, Cross-Reactivity and Biological Potency of Allergenic Non-Specific Lipid Transfer Proteins from Peach, Cherry and Hazelnut

Hartz C.a · Lauer I.a · del Mar San Miguel Moncin M.b · Cistero-Bahima A.c · Foetisch K.a · Lidholm J.d · Vieths S.a · Scheurer S.a

Author affiliations

aDivision of Allergology, Paul-Ehrlich-Institute, Langen, Germany; bAllergy Department, Pius Hospital de Valls, Xarxa Santa Tecla, Tarragona, and cInstitut Universitari Dexeus, Barcelona, Spain; dPhadia, Uppsala, Sweden

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Int Arch Allergy Immunol 2010;153:335–346

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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: November 12, 2009
Accepted: February 01, 2010
Published online: June 17, 2010
Issue release date: November 2010

Number of Print Pages: 12
Number of Figures: 6
Number of Tables: 1

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: https://www.karger.com/IAA

Abstract

Background: Whether the observed clinical pattern of non-specific lipid transfer protein (nsLTP)-mediated food allergies is attributable to a primary sensitization by Pru p 3 from peach and subsequent cross-reactivity with Rosaceae- and non-Rosaceae-derived foods expressing homologous allergens is still unclear. Objective: To investigate the allergenic properties of nsLTPs from Rosaceae and non-Rosaceae foods. Methods: In peach-, cherry- or hazelnut-allergic patients, prevalence of sensitization, IgE-binding capacity, cross-reactivity and allergenic potency of Pru p 3 was compared with Pru av 3 (cherry) and Cor a 8 (hazelnut). Results: Frequency of sensitization to corresponding nsLTPs was 88, 85, and 77% in peach-, hazelnut- and cherry-allergic patients, respectively. Concomitant allergic reactions to cherry and hazelnut were reported in 51 and 44% of peach-allergic patients, respectively. In contrast to cherry allergy, hazelnut allergy was not strictly associated to peach allergy. Sensitization to Cor a 8 or Pru av 3 was strongly correlated with IgE reactivity to Pru p 3, even when subjects tolerated peach. Specific IgE was highest for Rosaceae LTPs, and cross-inhibition experiments confirmed a stronger IgE-binding capacity of Pru p 3 than Cor a 8. The biological potency of Pru p 3 and Pru av 3 was similar but stronger for both nsLTPs than that of Cor a 8. Conclusion: Clinical cross-reactivity of food-allergic patients in the Mediterranean area is likely attributed to a primary sensitization to Pru p 3 and serological cross-reactivity with homologous food nsLTPs. In comparison to Cor a 8, Rosaceae nsLTPs showed a stronger IgE-binding capacity and allergenic potency indicating a different epitope pattern.

© 2010 S. Karger AG, Basel


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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: November 12, 2009
Accepted: February 01, 2010
Published online: June 17, 2010
Issue release date: November 2010

Number of Print Pages: 12
Number of Figures: 6
Number of Tables: 1

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: https://www.karger.com/IAA


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