Wheat-dependent exercise-induced anaphylaxis caused by a lipid transfer protein and not by ω-5 gliadin

Pastorello, Elide A.; Farioli, L; Stafylaraki, Chrysi; Scibilia, Joseph; Mirone, Corrado; Pravettoni, Valerio; Ottolenghi, Anna Ines; S, Conio; Mascheri, Ambra; Losappio, Laura; Capocchi, Antonella; Fontanini, Debora; Giacomo, Costantino De

doi:10.1016/j.anai.2014.01.012

Cited by 51 publications

(43 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…113,116,117 Gliadins and glutenins are allergens that also cause baker's asthma and common immediate wheat allergy in some cases. 118,119 In addition, LTP in the water/salt-soluble fraction was reported to cause WDEIA. 112,113 These findings demonstrate the comparative specificity of the causative allergens to each clinical type of wheat allergy, although some allergens contribute to the development of two or more clinical types of this allergy.…”

Section: Wheatmentioning

confidence: 98%

“…115 Tri a 14 was identified as an allergen in food allergy patients after ingestion of wheat products, 123e126 as well as in patients with baker's asthma 127 and WDEIA. 118 Monomeric AAI 0.28 (Tri a 15), dimeric AAI 0.19 (Tri a 28), tetrameric AAI CM1/CM2 (Tri a 29), AAI CM3 (Tri a 30), and AAI CM16 are allergens in pediatric patients with wheat allergy, 126 patient's with baker's asthma, 121,128 and those with work-related wheat dermatitis. 129 Tri a 18, 25, 32e35, and 39 were identified as allergens in patients with baker's asthma and/or food allergy.…”

Section: Water/salt-soluble Wheat Allergensmentioning

confidence: 99%

See 1 more Smart Citation

Common food allergens and their IgE-binding epitopes

Matsuo

Yokooji

Taogoshi

2015

Allergology International

208

135

View full text Add to dashboard Cite

Food allergy is an adverse immune response to certain kinds of food. Although any food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and buckwheat account for 75% of food allergies in Japan. Allergen-specific immunoglobulin E (IgE) antibodies play a pivotal role in the development of food allergy. Recent advances in molecular biological techniques have enabled the efficient analysis of food allergens. As a result, many food allergens have been identified, and their molecular structure and IgE-binding epitopes have also been identified. Studies of allergens have demonstrated that IgE antibodies specific to allergen components and/or the peptide epitopes are good indicators for the identification of patients with food allergy, prediction of clinical severity and development of tolerance. In this review, we summarize our current knowledge regarding the allergens and IgE epitopes in the well-researched allergies to chicken egg, cow's milk, wheat, shrimp, and peanut.

show abstract

Section: Wheatmentioning

confidence: 98%

Section: Water/salt-soluble Wheat Allergensmentioning

confidence: 99%

Common food allergens and their IgE-binding epitopes

Matsuo

Yokooji

Taogoshi

2015

Allergology International

208

135

View full text Add to dashboard Cite

show abstract

“…The low concordance between sensitization and provocation tests could be explained either by cross-reactivity with house dust mite (HDM) and other arthropod allergens, or by the presence of additional factors, the so-called trigger factors, able to elicit clinical symptoms, e.g., higher allergen concentration, physical exercise, alcohol, and/or anti-inflammatory drugs intake. This makes it difficult to identify a relationship between symptoms and laboratory data [7,8,9,10]. The major shrimp allergen is tropomyosin (TM), which shares a high sequence homology with all crustaceans, molluscs, HDM, and cockroaches [11].…”

Section: Introductionmentioning

confidence: 99%

Mite-Induced Asthma and IgE Levels to Shrimp, Mite, Tropomyosin, Arginine Kinase, and Der p 10 Are the Most Relevant Risk Factors for Challenge-Proven Shrimp Allergy

Farioli

Losappio²,

Giuffrida

et al. 2017

Int Arch Allergy Immunol

Self Cite

View full text Add to dashboard Cite

Background: Shrimp sensitization is common in the general population, but the presence of symptoms is only moderately related to sensitization. A point still at issue is which in vivo and/or in vitro tests (food challenge, component-resolved diagnosis, house dust mite [HDM] sensitization) can help in distinguishing shrimp-allergic subjects from subjects that are sensitized but tolerant. Methods: The aim of this study was to evaluate the role of IgE to the different shrimp and mite allergens in distinguishing shrimp challenge-positive from challenge-negative patients. Subjects with suspected hypersensitivity reactions to shrimp, positive skin prick tests (SPTs), and/or anti-shrimp IgE were submitted to open and double-blind placebo-controlled food challenges (DBPCFC). Specific IgE to shrimp, mites, and the recombinants rPen a 1, rDer p 1, 2, and 10 were tested using ImmunoCAP-FEIA. IgE immunoblotting was performed to identify the patients' allergenic profiles. Results: In total, 13 out of 51 (25.5%) patients with reported reactions to shrimp were truly shrimpallergic (7 DBPCFC positive and 6 with documented severe reactions). These patients had significantly higher skin test wheal diametersthan nonallergic patients,as well as higher levels of IgE to rPen a 1 and rDer p 10. HDM-induced asthma and thesimultaneous presence of anti-nDer p 1, 2, and 10 IgE levels increased the risk of true shrimp allergy. Conclusion: Food challenge tests are mandatory for the diagnosis of shrimp allergy. Tropomyosin is associated with clinical reactivity. HDM-induced asthma and anti-mite IgE are risk factors for shrimp allergy.

show abstract

“…Recently it has been reported that, at least in the Mediterranean population nsLTP accounts for the majority of cofactor-enhanced food allergy (CEFA) [28,29] mainly related with vegetables, nuts and cereals. Even in cases of WDEIA reactions, positivity to nsLTP in the absence of omega-5-gliadin sensitization has been reported [30]. Therefore, at least in southern Europe, patients with a history consistent with CEFA anaphylactic reactions should be tested for sIgE to nsLTP (mainly Pru p 3, but also to Tri a 14) and to omega-5-gliadin.…”

Section: Anaphylaxismentioning

confidence: 99%

Component resolved diagnosis: when should it be used?

Luengo

Cardona

2014

Clinical & Translational All

View full text Add to dashboard Cite

The knowledge on molecular allergy diagnosis is continuously evolving. It is now time for the clinician to integrate this knowledge and use it when needed to improve the accuracy of diagnosis and thus provide more precise therapeutic and avoidance measures. This review does not intend to comprehensively analyze all the available allergen molecules, but to provide some practical clues on use and interpretation of molecular allergy diagnosis. The potential role of component resolved diagnosis in circumstances such as the indication of allergen immunotherapy, pollen polysensitization, food allergy, latex allergy or anaphylaxis, is assessed. Interpreting the information provided by molecular allergy diagnosis needs a structured approach. It is necessary to evaluate single positivities and negativities, but also to appraise “the big picture” with perspective.

show abstract

Wheat-dependent exercise-induced anaphylaxis caused by a lipid transfer protein and not by ω-5 gliadin

Cited by 51 publications

References 8 publications

Common food allergens and their IgE-binding epitopes

Common food allergens and their IgE-binding epitopes

Mite-Induced Asthma and IgE Levels to Shrimp, Mite, Tropomyosin, Arginine Kinase, and Der p 10 Are the Most Relevant Risk Factors for Challenge-Proven Shrimp Allergy

Component resolved diagnosis: when should it be used?

Contact Info

Product

Resources

About