Paul-Ehrlich-Institut, Department of Allergology, P.O. Box, D-63207 Langen, Germany.
Environ Toxicol Pharmacol. 1997 Nov;4(1-2):61-70. doi: 10.1016/s1382-6689(97)10043-6.
Pollen-allergic patients frequently present oral allergy-like symptoms after ingestion of several kinds of plant foods. The majority of these reactions are due to three distinct cross-reactive structures that are present in birch pollen. Proteins that share common epitopes with Bet v 1, the major birch pollen allergen, occur in other kinds of tree pollen, apples, stone fruits, celery, carrots and nuts. Approximately 70% of patients who are allergic to birch pollen may experience symptoms after consumption of foods from these groups. In contrast to Bet v 1, two minor allergenic structures which sensitise ≈10-20% of all pollen-allergic patients are also present in grass and weed pollen, namely profilin and cross-reactive carbohydrate determinants. Profilins can induce symptoms to almost all kinds of plant foods, whereas the clinical relevance of IgE binding to ubiquitous carbohydrates of N-glycans from plants remains in doubt. The paper summarises the knowledge pertaining to the molecular features of these cross-reactive structures and the characteristics of the cross-reactivity patterns and discusses aspects of diagnosis, management and routes of sensitisation.
花粉过敏患者在摄入几种植物性食物后常出现类似口腔过敏的症状。这些反应大多是由于桦树花粉中存在三种不同的交叉反应结构引起的。与主要桦树花粉过敏原 Bet v 1 具有共同表位的蛋白质存在于其他种类的树花粉、苹果、核果、芹菜、胡萝卜和坚果中。约 70%对桦树花粉过敏的患者在食用这些食物后可能会出现症状。与 Bet v 1 不同，两种致敏约 10-20%花粉过敏患者的次要过敏原结构也存在于草和杂草花粉中，即原肌球蛋白和交叉反应性碳水化合物决定簇。原肌球蛋白几乎可以诱导所有植物性食物出现症状，而植物 N-聚糖普遍存在的 IgE 结合的临床相关性仍存在疑问。本文总结了这些交叉反应结构的分子特征以及交叉反应模式的特征，并讨论了诊断、管理和致敏途径等方面。
