The Role of Lipid Transfer Proteins in Allergic Diseases

Egger, Matthias; Hauser, Michael; Mari, Adriano; Ferreira, Fátima; Gadermaier, Gabriele

doi:10.1007/s11882-010-0128-9

Cited by 141 publications

(140 citation statements)

References 51 publications

Supporting

Mentioning

123

Contrasting

Unclassified

Order By: Relevance

“…An association between LTP-mediated food allergy and pollinosis has been described in the Mediterranean area mainly with pollen LTP from plane tree (Pla a 3) [7,12,[22][23][24] and mugwort (Art v 3) [25][26][27][28][29][30][31]. The high prevalence of sensitization to these pollens in our patients-76% and 60%, respectivelysupports the hypothesis of LTP and food pollen syndrome in our area [3,28].…”

Section: Discussionsupporting

confidence: 75%

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Muñoz-García¹,

Luengo²,

Moreno-Pérez³

et al. 2017

J Investig Allergol Clin Immunol

View full text Add to dashboard Cite

Background and Objectives: Lipid transfer protein (LTP) sensitization is the most common cause of food allergy in the Mediterranean area, with peach allergy acting as the primary sensitizer in most cases. Lettuce has been described as a common offending food in patients with LTP syndrome. The aim of the study was to investigate the frequency and clinical expression of LTP syndrome in a sample of lettuceallergic patients. Methods: We determined specific IgE to Pru p 3 and lettuce in a sample of 30 patients with a diagnosis of lettuce allergy. Symptoms elicited by other LTP-containing plant-derived foods and the presence of cofactors were assessed. Results: The clinical symptoms of lettuce allergy were frequently severe, with 18 of the 30 patients experiencing anaphylaxis. All the patients had allergic reactions to other plant foods. Cofactors were involved in the clinical reactions of 13 of the 30 patients. Sensitization to pollens was found in 90% of patients. Conclusions: Lettuce allergy is found not as an isolated condition but in the context of LTP syndrome and it is characterized by severe reactions and frequent cofactor association.

show abstract

Section: Discussionsupporting

confidence: 75%

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Muñoz-García¹,

Luengo²,

Moreno-Pérez³

et al. 2017

J Investig Allergol Clin Immunol

View full text Add to dashboard Cite

show abstract

“…These physicochemical characteristics as well as the low molecular weight and the basic isoelectric point are shared by lipid transfer proteins (LTPs), a diversified family of allergens widely distributed in plants [26]. The potential role of LTPs in cypress pollinosis was recently suggested by two studies, one on Cryj [27] and the other on Cupa [28].…”

Section: Discussionmentioning

confidence: 99%

Differential IgE sensitization to cypress pollen associated to a basic allergen of 14 kDa

et al. 2012

Self Cite

View full text Add to dashboard Cite

The common cypress (Cupressus sempervirens) (Cups) pollen represents the first cause of respiratory allergies in the Mediterranean basin. The aim of this study was to characterize a novel 14-kDa cypress pollen allergen (BP14) allowing a clear dissociation of IgE sensitization patterns among allergic patients. The biochemical and immunochemical characterization of BP14 included determination of its isoelectric point, molecular mass, extraction kinetics, IgE binding prevalence, the presence of bromelain-type cross-reactive carbohydrate determinant and its IgE reactivity under reducing conditions. The presence of potential cross-reactive homologues in closely related cypress species, i.e. Cupressus arizonica (Cupa) and Cryptomeria japonica (Cryj), as well as in several taxonomically unrelated species was also investigated. According to our results, BP14 is easily and quickly solubilized in phosphate-buffered saline and exhibits several allergenic isoforms covering a broad range of pI (6.5-10.5). This allergen displays heat-stable conformational epitopes and does not include cross-reactive carbohydrate determinants, in contrast to high molecular weight cypress allergens. BP14 is expressed at higher levels in Cups than in Cupa and Cryj. No IgE cross-reactivity was found between the 14-kDa Cups pollen protein and proteins from some other non-Cupressaceae pollen allergenic sources such as orchard, timothy, wheat, maize, birch, ash and pine. Thus, IgE reactivity to BP14 is specific to Cupressaceae and discriminates two groups of patients allergic to cypress pollen. It might correspond to a relevant marker in relation to the sensitization process and ⁄ or the symptoms observed in some cypress-pollen-allergic patients. Furthermore, the description of BP14 should improve the diagnosis of cypress pollinosis.Abbreviations AB, ammonium bicarbonate buffer; BP14, basic protein of 14 kDa relative mass; CCD, cross-reactive carbohydrate determinant; Cryj,

show abstract

“…Эти белки известны как аллергены, вызывающие первич-ную сенсибилизацию, то есть не имеющие перекрестной реактивности с основными компонентами пыльцевых аллергенных экстрактов. Наличие сенсибилизации к LTP предполагает наличие высокой степени риска анафилак-сии к некоторым продуктам растительного происхожде-ния, прежде всего к орехам и фруктам [9]. У нашего паци-ента обнаружены высокие концентрации IgE-антител к следующим LTP: Cor a8 (источник -лесной орех) и Jug r3 (источник -миндаль).…”

Section: Discussionunclassified

Clinical Case of Food Anaphylaxis in a Child: Detection of the Main Allergenic Triggers by Means of Molecular Component Analysis

Zlobina¹,

Mokronosova²

2014

PPh

View full text Add to dashboard Cite

The Role of Lipid Transfer Proteins in Allergic Diseases

Cited by 141 publications

References 51 publications

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Differential IgE sensitization to cypress pollen associated to a basic allergen of 14 kDa

Clinical Case of Food Anaphylaxis in a Child: Detection of the Main Allergenic Triggers by Means of Molecular Component Analysis

Contact Info

Product

Resources

About