Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993) · 2019
[Allergy to vegetables belonging to the Solanaceae family].
СтатьяНаблюдательное исследованиеНазвание и аннотация: Перевод пока не подготовлен
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Tomás-Pérez Margarita, Hernández-Martín Irene, Fernández de Alba-Porcel Isabel, Pagola María Jesús, Carretero Pedro, Domínguez-Ortega Javier, Lluch-Bernal María Magdalena, Caballero María Luisa, Quirce Santiago
Аннотация
BACKGROUND: Although cross-reactivity with other plant-based foods and latex has been described, allergies to potatoes and tomatoes are uncommon.
OBJECTIVE: To study the different sensitization patterns in patients who are allergic to potatoes and/or tomatoes.
METHODS: Skin prick tests were carried out with fresh foods and extracts, specific IgE determination and allergen detection by SDS-PAGE and IgE-Immunoblotting with both raw and heated potato and tomato extracts.
RESULTS: In 10 patients, two thermostable allergens to potato extract were detected; the first one with a molecular weight that is compatible with Sola t 1 (43 kDa, patatin) and the second one with a molecular weight of 14-22 kDa, which could correspond to the allergens Sola t 4 (16 kDa) and Sola t 2 and Sola t 3 (21 kDa); in two patients who are allergic to potatoes and two patients who are allergic to tomatoes, a thermostable allergen that is compatible to Sola I 2 (50 kDa) was detected. The patient had presented oral allergy syndrome with some types of potatoes and showed higher IgE reactivity to two thermostable potato allergens.
CONCLUSIONS: The allergen sensitization patterns were similar in all the patients that had been studied, regardless of the symptoms. A new allergen involved in the allergy to solanaceae plants has been detected.
OBJECTIVE: To study the different sensitization patterns in patients who are allergic to potatoes and/or tomatoes.
METHODS: Skin prick tests were carried out with fresh foods and extracts, specific IgE determination and allergen detection by SDS-PAGE and IgE-Immunoblotting with both raw and heated potato and tomato extracts.
RESULTS: In 10 patients, two thermostable allergens to potato extract were detected; the first one with a molecular weight that is compatible with Sola t 1 (43 kDa, patatin) and the second one with a molecular weight of 14-22 kDa, which could correspond to the allergens Sola t 4 (16 kDa) and Sola t 2 and Sola t 3 (21 kDa); in two patients who are allergic to potatoes and two patients who are allergic to tomatoes, a thermostable allergen that is compatible to Sola I 2 (50 kDa) was detected. The patient had presented oral allergy syndrome with some types of potatoes and showed higher IgE reactivity to two thermostable potato allergens.
CONCLUSIONS: The allergen sensitization patterns were similar in all the patients that had been studied, regardless of the symptoms. A new allergen involved in the allergy to solanaceae plants has been detected.