Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds

Álvarez, Marina Labella; Mera, T De Aramburu; Baynova, Krasimira; Zavala, B Bartolomé; Castaño, M Prados

doi:10.1016/j.anai.2017.12.008

Cited by 7 publications

(15 citation statements)

References 9 publications

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“…According to previous publications, the 12-14kDa hydrosoluble protein band identified could correspond to a 12kDa storage protein [1,6], a 13kDa LTP [5]or to a 14.7kDa profilin (Hel a 2) [3,4,6]. Despite identifying a similar protein band in the hydrosoluble fraction after electrophoresis of peanut, hazelnut and walnut extracts, which might correspond to profilins [8] (Ara h 5, 14kDa; Cor a 2, 14kDa; and Jug r 7, 13kDa), it is less probable that Hel a 2 is responsible for the reaction due to its severity, although it can not be rule out.…”

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confidence: 67%

“…Sunflower seed´s allergy is rare. Only a few cases of anaphylaxis after ingestion have been described [1][2][3][4][5],having most of cases an occupational origin in exposed workers [2,4].…”

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confidence: 99%

“…Several allergenic proteins have been identified in sunflower seeds [1,3,4,6].There have already been documented by the WHO/IUIS allergen nomenclature sub-committee [www.allergen.org]: Hel a1 (34kDa, a major and inhaled allergen without a specific protein family described yet); Hel a2 (a 14.7kDa Profilin); Hel a 3 (a 9kDa LipidTransferProtein (LTP), food allergen); and Hel a 6 (a 42kDaPectateLyase, inhaled allergen). Others as Hel a 2S albumin (16 kDa), a 12kDa storage protein that appears to be the mature form from the previous, and a 13kDa LTP have been also described as potential allergens in others publications [1,5,6].…”

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confidence: 99%

“…Immunoblotting with patient's sera was performed according to the Laemmlimethod [1,3]. The patient's sera recognized two protein bands with respectively an estimated molecular mass of 12-14kDa in the hydrosoluble fraction, and 21-23kDa in the liposoluble fraction of sunflower seed extract.…”

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confidence: 99%

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Anaphylaxis to Sunflower Seed With Tolerance to Other Nuts: The Role of Lipophilic Allergens

González-Bravo

Laiseca-García

Pineda

et al. 2022

J Investig Allergol Clin Immunol

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confidence: 67%

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confidence: 99%

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confidence: 99%

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confidence: 99%

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Anaphylaxis to Sunflower Seed With Tolerance to Other Nuts: The Role of Lipophilic Allergens

González-Bravo

Laiseca-García

Pineda

et al. 2022

J Investig Allergol Clin Immunol

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“…The sunflower (Helianthus annuus) is a genus of plants in the Asteraceae family. The edible seeds of the sunflower plant are commonly consumed in snacks, breads or oils 1 , being the most popular food eaten during football matches in Spain and many other European countries as revealed by the Union of European Football Association (UEFA) Europa League. 2 With the inclusion of seeds in many foods, the consumption of edible seeds such as sunflower seed, sesame, mustard, poppy, pumpkin seed or flaxseed is growing worldwide and the prevalence of seeds allergy is subsequently increasing 3 .…”

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confidence: 99%

Untitled Document

Galleani

Diéguez

Arroba

et al. 2023

Preprint

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Sunflower seed is one of the most common edible seeds and its consumption is growing worldwide. Case reports of sunflower seed allergy have been described in the medical literature since the 1970s. However, there are few data on the overall prevalence and clinical manifestations of sunflower seed allergy. We evaluated the clinical and immunological features of 47 patients with sunflower seed allergy diagnosed in the Allergy Department of a tertiary hospital in Madrid over a 5-years period. All of them reported adverse reactions after ingestion of sunflower and had specific sensitization to sunflower seed determined by skin prick test (median 7mm) or specific IgE (median 1.07KU/L). Most had an adult-onset reaction to sunflower seed preceded by a history of atopy and other food allergies diagnosis, predominantly to peach, peanut and nuts. Clinical presentation of sunflower seed allergy in our sample ranged from mild to severe, with a high proportion of patients suffering severe reactions, often undertreated. A variability in the severity of symptoms was seen on repeated exposures to sunflower seed on a same patient. Levels of sunflower seed IgE were strongly correlated with levels of IgE to non specific lipid transfer proteins, while no significant differences were found in the severity of the reactions according sensitization to those proteins. With sunflower seed as a potential severe allergen, further study on the allergenic content and clinical cross reactivity of sunflower seed allergy is required in order to prevent life threatening reactions.

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Allergen Stability in Food Allergy: A Clinician’s Perspective

Koidl,

Gentile,

Untersmayr

2023

Curr Allergy Asthma Rep

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Purpose of Review The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. Recent Findings In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. Summary Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability.

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Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds

Cited by 7 publications

References 9 publications

Anaphylaxis to Sunflower Seed With Tolerance to Other Nuts: The Role of Lipophilic Allergens

Anaphylaxis to Sunflower Seed With Tolerance to Other Nuts: The Role of Lipophilic Allergens

Untitled Document

Allergen Stability in Food Allergy: A Clinician’s Perspective

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