Kirschner S, Belloni B, Kugler C, Ring J, Brockow K
Department of Dermatology and Allergy Biederstein, Technische Universität München, Munich, Germany.
J Investig Allergol Clin Immunol. 2009;19(3):210-7.
The European Union requires allergenic food ingredients to appear on labels in order to protect allergic consumers.
To determine whether traces of egg-, milk-, and fish-derived processing aids used in winemaking might elicit clinical reactions in food-allergic patients.
Five German wines were fined with a high dose of egg albumin, lysozyme, milk casein, fish gelatin, or isinglass, and filtered. Fourteen adults with allergy to egg (n = 5), milk (n = 5), or fish (n = 4) were included. Skin prick tests were performed with fining agents, and fined and unfined wines. All patients underwent double-blind placebo-controlled food challenges with fined and unfined wines.
Skin prick tests were positive to hen's egg (n = 5), ovalbumin (n = 5), lysozyme (n = 4), cow's milk (n = 5), casein (n = 4), and cod (n = 3), but not to isinglass or fish gelatin (n = 0). Positive skin prick test results were observed for wines fined with albumin (n = 3), lysozyme (n = 2), casein (n = 1), gelatin (n = 0), and isinglass (n = 3), and for unfined wines (n = 1-2 in each patient group), with no significant differences between groups. Seventy-five percent of skin test-positive patients had specific immunoglobulin E to other allergens present in wine (eg, carbohydrates). The provocation test revealed no reactions to fined or unfined wines.
Although concentrated fining agents containing ovalbumin, lysozyme, and casein were allergenic in the skin prick test, no patient reacted adversely in the provocation test to fined wine. Wines treated with fining agents at commercial concentrations appear not to present a risk to allergic individuals when filtered,
欧盟要求致敏性食品成分须标注在标签上，以保护过敏消费者。
确定酿酒过程中使用的微量鸡蛋、牛奶和鱼类衍生加工助剂是否会引发食物过敏患者的临床反应。
用高剂量的蛋清、溶菌酶、牛奶酪蛋白、鱼明胶或鱼鳔对五种德国葡萄酒进行澄清处理，然后过滤。纳入14名对鸡蛋（n = 5）、牛奶（n = 5）或鱼类（n = 4）过敏的成年人。用澄清剂、澄清和未澄清的葡萄酒进行皮肤点刺试验。所有患者接受了用澄清和未澄清葡萄酒进行的双盲安慰剂对照食物激发试验。
皮肤点刺试验对鸡蛋（n = 5）、卵清蛋白（n = 5）、溶菌酶（n = 4）、牛奶（n = 5）、酪蛋白（n = 4）和鳕鱼（n = 3）呈阳性反应，但对鱼鳔或鱼明胶（n = 0）无反应。用白蛋白（n = 3）、溶菌酶（n = 2）、酪蛋白（n = 1）、明胶（n = 0）和鱼鳔（n = 3）澄清的葡萄酒以及未澄清的葡萄酒（每组患者中有1 - 2例）皮肤点刺试验结果呈阳性，组间无显著差异。75%的皮肤试验阳性患者对葡萄酒中存在的其他过敏原（如碳水化合物）有特异性免疫球蛋白E。激发试验显示对澄清或未澄清的葡萄酒均无反应。
尽管含卵清蛋白、溶菌酶和酪蛋白的浓缩澄清剂在皮肤点刺试验中具有致敏性，但在激发试验中没有患者对澄清葡萄酒产生不良反应。经商业浓度澄清剂处理并过滤后的葡萄酒似乎对过敏个体不存在风险。
