Sensitisation to lipid transfer proteins in pollen - allergic adults with food allergy

• Published in: Postȩpy dermatologii i alergologii 2020-08, Vol.37 (4), p.508-512
• Main Authors: Wawrzeńczyk, Adam, Żbikowska-Gotz, Magdalena, Wawrzeńczyk, Anna, Bartuzi, Zbigniew
• Format: Article
• Language: English
• Subjects: Antibodies; Food allergies; Original Paper; Pollen; Proteins
• ISSN: 1642-395X; 2299-0046
• DOI: 10.5114/ada.2020.98278

Food allergy affects 6-17% of Europeans and in 60% of the cases it is accompanied by inhalation allergy. This is due to two phenomena, namely co-sensitisation and cross-reactivity, which are caused by panallergens, such as lipid transfer proteins (LTP). These proteins are classified as defence proteins PR-14 and are responsible for protecting the plant from bacterial and fungal infections. Clinically, LTP allergy manifests with severe anaphylactic reactions or milder reactions, such as oral allergy syndrome. To assess the incidence of specific IgE to components belonging to LTP based on molecular testing. The study was conducted at the Department of Allergy, Clinical Immunology and Internal Diseases in Bydgoszcz, Poland. A total of 50 subjects participated in the study. Each subject had their asIgE levels determined with ImmunoCap ISAC. Antigen-specific IgE antibodies to LTP components were identified in 24% of the subjects. In subjects with LTP allergy, adverse skin reactions were the most common after consumption of sensitising foods. Peach was the most common food allergen triggering these reactions. The Artemisia vulgaris component Art v 3 was the precursor of LTP allergy in our study population: the highest incidence and the highest mean levels of asIgE were demonstrated for this component.