Coconut anaphylaxis: Case report and review

Gómez, A. Tilve; Amat-Bou, Montse; Cortés, M. Flores; Navas, Laura Segura; Palanques, M.A. Moreno; Bartolomé, B

doi:10.1016/j.aller.2013.09.004

Cited by 10 publications

(6 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Follow-up mass spectrum analysis revealed that this protein belongs to a 7S globulin subunit . In a recent report of a severe coconut allergy case, two IgE binding protein units of 27 kDa and 16 kDa were found, and the authors believed that these proteins were from the 7S globulin family . In summary, several coconut allergy cases have been reported in the medical literature.…”

Section: Introductionmentioning

confidence: 89%

Crystal Structure of Cocosin, A Potential Food Allergen from Coconut (Cocos nucifera)

Jin

Wang

Zhang

et al. 2017

J. Agric. Food Chem.

View full text Add to dashboard Cite

Coconut (Cocos nucifera) is an important palm tree. Coconut fruit is widely consumed. The most abundant storage protein in coconut fruit is cocosin (a likely food allergen), which belongs to the 11S globulin family. Cocosin was crystallized near a century ago, but its structure remains unknown. By optimizing crystallization conditions and cryoprotectant solutions, we were able to obtain cocosin crystals that diffracted to 1.85 Å. The cocosin gene was cloned from genomic DNA isolated from dry coconut tissue. The protein sequence deduced from the predicted cocosin coding sequence was used to guide model building and structure refinement. The structure of cocosin was determined for the first time, and it revealed a typical 11S globulin feature of a double layer doughnut-shaped hexamer.

show abstract

Section: Introductionmentioning

confidence: 89%

Crystal Structure of Cocosin, A Potential Food Allergen from Coconut (Cocos nucifera)

Jin

Wang

Zhang

et al. 2017

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…O óleo e o leite derivados do coco são comummente usados na culinária, bem como na produção de sabonetes, cosméticos e outros produtos de higiene pessoal. São raros os casos descritos na literatura de alergia ao coco mediada por IgE (1,2,3,4). No entanto, apesar da baixa prevalência de alergia ao coco, estão descritas reações anafiláticas e não anafiláticas, sendo as segundas mais prevalentes (1,2,3,4,5,6).…”

Section: Introductionunclassified

Alergia alimentar ao coco

Rezende,

Gouveia,

Cunha

et al. 2024

rpia

View full text Add to dashboard Cite

A alergia ao coco mediada por IgE é rara, existindo descritos casos na literatura de reações anafiláticas e não anafiláticas, sendo as segundas mais prevalentes. Descrição do caso: doente com alergia ao coco em idade adulta, diagnóstico com prova de provocação ao coco positiva e estudo molecular através de SDS-PAGE immunoblotting, no qual se detetaram proteínas fixadoras de IgE. Tendo em conta a sua massa molecular, admite-se que sejam as globulinas 7S e 11S do coco. Conclusões: As globulinas 7S e 11S são proteínas de armazenamento do coco, provavelmente associadas a reações alérgicas graves, que os autores defendem serem as responsáveis no caso descrito. Apesar de a alergia ao coco ser rara, a utilização generalizada deste ingrediente em diferentes tipos de produtos (alimentares e cosméticos) faz com que seja uma entidade a ser tida em conta.

show abstract

“…Previous molecular studies have identified a set of allergens; 16, 18, 20, 22, 25, 27, 28, 29, 30, 32, 35, 36.5, 39, 50, 55, 66, 75, 78, and 80 kDa in fresh coconut and milk [ 6 – 13 ]. Of these, the 29 kDa allergen is a 7S globulin (Coc n 2), whereas the 35 kDa allergen is a subunit of cocosin, a 11 S globulin (Coc n 4) [ 7 , 8 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of allergens in coconut milk and oil with patients sensitized to coconut milk in Sri Lanka

et al. 2022

View full text Add to dashboard Cite

Background Despite the low prevalence of IgE sensitivity to fresh or boiled coconut milk and coconut oil, those may contain allergens of which the clinical significance remains undetermined. This study aimed to identify and compare allergens in fresh coconut milk (FCM), boiled coconut milk (BCM), unrefined wet-processed coconut oil (WPCO), and dry-processed coconut oil (DPCO) using sera from patients with allergy to coconut milk. Methods The study included 18 patients with immediate hypersensitivity to coconut milk, including five who developed anaphylaxis. Sensitization was assessed by skin prick test and ImmunoCAPs using commercially available coconut extracts. Immunoblotting was performed to identify and compare allergen profiles. Results Total sIgE levels and overall IgE reactivity of patients with anaphylaxis were higher compared to patients with allergy. Twelve allergens ranging from 5 to 128 kDa including six novel allergens with 5, 12, 47, 87, 110, and 128 kDa were visualized in immunoblots with FCM. Similarly, nine allergens of 5, 12, 17, 32, 35, 47, 87, 110, and 128 kDa were detected in BCM. One allergen (110 kDa) was discerned in all four extracts. Higher IgE prevalence was detected with three allergens of 55, 87, and 110 kDa. Conclusions Allergens of BCM and unrefined coconut oil (WPCO and DPCO) were determined for the first time. Novel allergens of 87 and 110 kDa and the 55 kDa allergen have the highest potential to be used in Component Resolved Diagnostics. Further, these findings demonstrate that, patients who have an allergy to coconut milk could also react to boiled coconut milk and unrefined coconut oil.

show abstract

Coconut anaphylaxis: Case report and review

Cited by 10 publications

References 10 publications

Crystal Structure of Cocosin, A Potential Food Allergen from Coconut (Cocos nucifera)

Crystal Structure of Cocosin, A Potential Food Allergen from Coconut (Cocos nucifera)

Alergia alimentar ao coco

Identification of allergens in coconut milk and oil with patients sensitized to coconut milk in Sri Lanka

Contact Info

Product

Resources

About