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Titolo:
Allergy caused by ingestion of zucchini (Cucurbita pepo): Characterizationof allergens and cross-reactivity to pollen and other foods
Autore:
Reindl, J; Anliker, MD; Karamloo, F; Vieths, S; Wuthrich, B;
Indirizzi:
Univ Zurich Hosp, Dept Dermatol, Allergy Unit, CH-8091 Zurich, SwitzerlandUniv Zurich Hosp Zurich Switzerland CH-8091 CH-8091 Zurich, Switzerland Paul Ehrlich Inst, Dept Allergol, Fed Agcy Sera & Vaccines, D-63225 Langen, Germany Paul Ehrlich Inst Langen Germany D-63225 ccines, D-63225 Langen, Germany
Titolo Testata:
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
fascicolo: 2, volume: 106, anno: 2000,
pagine: 379 - 385
SICI:
0091-6749(200008)106:2<379:ACBIOZ>2.0.ZU;2-I
Fonte:
ISI
Lingua:
ENG
Soggetto:
PROFILIN; WATERMELON; CELERY; APPLE;
Keywords:
zucchini; allergy; cross-reactivity; double-blind, placebo-controlled, food challenge; cross-reacting carbohydrate determinant; profilin;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Life Sciences
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: Wuthrich, B Univ Zurich Hosp, Dept Dermatol, Allergy Unit, Gloriastr 31, CH-8091 Zurich, Switzerland Univ Zurich Hosp Gloriastr 31 Zurich Switzerland CH-8091 land
Citazione:
J. Reindl et al., "Allergy caused by ingestion of zucchini (Cucurbita pepo): Characterizationof allergens and cross-reactivity to pollen and other foods", J ALLERG CL, 106(2), 2000, pp. 379-385

Abstract

Background: Allergy to zucchini (Cucurbita pepo), a member of the Cucurbitaceae family, has not previously been reported. We examined 4 patients complaining of allergic symptoms, such as oral allergy syndrome, nausea, diarrhea, or pruritus, after the intake of zucchiniObjective: After the confirmation of food allergy, we wanted to characterize zucchini allergens and examine possible cross-reactions to pollen and food. Methods: The patients underwent skin prick and prick-to-prick-testing withdifferent allergens, including zucchini, latex, and birch, ragweed, and grass pollen, Moreover a double-blind, placebo-controlled, food challenge wasperformed to confirm food allergy, Total and specific serum IgE levels were determined by using CAP-FEIA and the enzyme allergo-sorbent test method (EAST), respectively. Proteins from zucchini reacting with patient IgE were detected by means of immunoblotting. To characterize cross-reacting IgE antibodies, immunoblot- and EAST-inhibition assays were carried out. Results: All patients in this study had positive reactions to zucchini both in prick-to-prick tests and double-blind, placebo-controlled, food challenges. Specific serum IgE levels to zucchini were found in all cases. In blot- and EAST-inhibition assays IgE from two patients revealed binding to zucchini profilin at about 15 kd. Furthermore, in two cases, including one of the profilin-positive patients, IgE directed against cross-reacting carbohydrate determinants was detected. For one patient, no cross-reacting IgE could be found, but IgE from this patient reacted strongly with a zucchini protein at 17 kd. Conclusions: We report the first 4 cases of food allergy to zucchini, Zucchini allergens can cause systemic reactions and are at least partially heatstable. We suggest that allergy to zucchini can occur as a result of primary sensitization to zucchini, as well as to cross-reactions to the panallergen profilin and crossreacting carbohydrate determinants.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 17/01/21 alle ore 04:51:04