Cabbage lipid transfer protein Bra o 3 is a major allergen responsible for cross-reactivity between plant foods and pollens

Palacín, Arantxa; Cumplido, José; Figueroa, Javier; Ahrazem, Oussama; Sánchez‐Monge, Rosa; Carrillo, Teresa; Salcedo, Gabriel; Blanco, Carlos

doi:10.1016/j.jaci.2006.01.026

Cited by 69 publications

(50 citation statements)

References 26 publications

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“…Furthermore, an immunological relationship between Tri a 14 (inhalant – ) and Pru p 3 (food – ) allergens has been described in baker’s asthma patients, as well as between Pru p 3 and cabbage Bra o 3 and pollen LTPs, particularly Art v 3 from Artemisia [17,20,21] and Pla a 3 from plane tree [22]. …”

Section: Introductionmentioning

confidence: 99%

Anaphylaxis to Wheat Flour-Derived Foodstuffs and the Lipid Transfer Protein Syndrome: A Potential Role of Wheat Lipid Transfer Protein Tri a 14

Palacín

Bartra²,

Muñoz³

et al. 2009

Int Arch Allergy Immunol

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Background: Food allergy to wheat-derived foodstuffs is on the rise. Tri a 14, a wheat flour lipid transfer protein (LTP) allergen, has been described as a major allergen associated with baker’s asthma and wheat food allergy. Cross-reactivity among LTP allergens leads to the so-called ‘LTP syndrome’. Methods: Eight adult patients showing anaphylaxis after ingestion of wheat-derived foodstuffs were selected. A homemade wheat extract, purified natural (n) and recombinant (r) Tri a 14, and peach fruit and Artemisia pollen LTP allergens Pru p 3 and Art v 3 were subjected to skin prick test, specific IgE determination (ELISA) and IgE immunodetection assays. Results: All tests were positive in the 8 selected patients with the homemade extract. Positive skin prick test responses to nTri a 14, Pru p 3 and Art v 3 were found in 5/8, 6/8 and 4/4 patients, respectively. Specific IgE determined by ELISA assays was detected in 6 to nTri a 14 and rTri a 14, in 4 to Pru p 3 and in 3 to Art v 3 out of 8 individual sera tested, whereas all these sera showed IgE binding to nTri a 14 and Pru p 3 in immunodetection after SDS-PAGE separation. Conclusions: Tri a 14 seems to be a relevant allergen in patients with anaphylaxis after ingestion of wheat flour foodstuffs, according to in vitro and in vivo results. Clinical history of the analyzed patients, together with sensitization to peach Pru p 3 and Artemisia pollen Art v 3, suggests that 6 of them suffer from LTP syndrome.

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Section: Introductionmentioning

confidence: 99%

Anaphylaxis to Wheat Flour-Derived Foodstuffs and the Lipid Transfer Protein Syndrome: A Potential Role of Wheat Lipid Transfer Protein Tri a 14

Palacín

Bartra²,

Muñoz³

et al. 2009

Int Arch Allergy Immunol

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“…LTP is a widely cross-reacting allergen, and a proportion of patients sensitized to this protein experience allergic reactions upon the ingestion of an array of botanically unrelated vegetable foods [12,13,14,15,16,17,18,19,20,21,22,23,24]. Due to the extreme heat and pepsin stability of this protein, such reactions are frequently severe.…”

Section: Discussionmentioning

confidence: 99%

“…This protein has been detected in an array of vegetable sources [6,7,8,9,10,11], and adverse reactions to a variety of non-Rosaceae plant-derived foods including tree nuts, peanut, beer, maize, mustard, asparagus, grapes, mulberry, cabbage, dates, orange, fig, kiwi, lupine, fennel, celery, tomato, eggplant, lettuce, chestnut and pineapple [12,13,14,15,16,17,18,19,20,21,22,23,24] have been recorded in patients sensitized to LTP. In most LTP-allergic subjects, skin reactivity and clinical allergy are limited to Rosaceae, tree nuts and peanut [12, 13].…”

Section: Introductionmentioning

confidence: 99%

Detection of Some Safe Plant-Derived Foods for LTP-Allergic Patients

Asero

Mistrello

Roncarolo

et al. 2007

Int Arch Allergy Immunol

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Background: Lipid transfer protein (LTP) is a widely cross-reacting plant pan-allergen. Adverse reactions to Rosaceae, tree nuts, peanut, beer, maize, mustard, asparagus, grapes, mulberry, cabbage, dates, orange, fig, kiwi, lupine, fennel, celery, tomato, eggplant, lettuce, chestnut and pineapple have been recorded. Objective: To detect vegetable foods to be regarded as safe for LTP-allergic patients. Methods: Tolerance/intolerance to a large spectrum of vegetable foods other than Rosaceae, tree nuts and peanut was assessed by interview in 49 subjects monosensitized to LTP and in three distinct groups of controls monosensitized to Bet v 1 (n = 24) or Bet v 2 (n = 18), or sensitized to both LTP and birch pollen (n = 16), all with a history of vegetable food allergy. Patients and controls underwent skin prick test (SPT) with a large spectrum of vegetable foods. The absence of IgE reactivity to foods that were negative in both clinical history and SPT was confirmed by immunoblot analysis and their clinical tolerance was finally assessed by open oral challenge (50 g per food). Results: All patients reported tolerance and showed negative SPT to carrot, potato, banana and melon; these foods scored positive in SPT and elicited clinical symptoms in a significant proportion of patients from all three control groups. All patients tolerated these four foods on oral challenge. Immunoblot analysis confirmed the lack of IgE reactivity to these foods by LTP-allergic patients. Conclusion: Carrot, potato, banana and melon seem safe for LTP-allergic patients. This finding may be helpful for a better management of allergy to LTP.

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“…Later nsLTPs have also been identified as allergens in e.g. oranges, tomato, hazelnut, olive tree pollen and cabbage (Tejera et al, 1999;Pastorello et al, 2002;Ahrazem et al, 2005;Le et al, 2006;Palacin et al, 2006). Due to the similarity in structure between nsLTPs from different plants, there is a high rate of cross-reactivity (Egger et al, 2010).…”

Section: The Non-specific Lipid Transfer Proteins Backgroundmentioning

confidence: 99%

Plant lipid transfer proteins: Evolution, expression and function

Edstam¹

2013

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Cabbage lipid transfer protein Bra o 3 is a major allergen responsible for cross-reactivity between plant foods and pollens

Cited by 69 publications

References 26 publications

Anaphylaxis to Wheat Flour-Derived Foodstuffs and the Lipid Transfer Protein Syndrome: A Potential Role of Wheat Lipid Transfer Protein Tri a 14

Anaphylaxis to Wheat Flour-Derived Foodstuffs and the Lipid Transfer Protein Syndrome: A Potential Role of Wheat Lipid Transfer Protein Tri a 14

Detection of Some Safe Plant-Derived Foods for LTP-Allergic Patients

Plant lipid transfer proteins: Evolution, expression and function

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