Department of Allergy, Peking Union Medical College Hospital, Peking Union Medical College & Chinese Academy of Medical Sciences, Beijing, China.
Foodborne Pathog Dis. 2012 Aug;9(8):773-5. doi: 10.1089/fpd.2012.1133. Epub 2012 Jul 20.
Patients allergic to garlic often present dermatitis, rhinitis, asthma, and urticaria after ingestion of garlic, contact with garlic, or exposure to garlic dust. Garlic-related anaphylaxis is rare, and the impact of heating on garlic allergens is not very clear. We report a case of anaphylaxis induced by ingestion of raw rather than cooked garlic with manifestations different from previous reports, and we hypothesized that heating could reduce the allergenicity of garlic. Serum total immunoglobulin E (IgE) and specific IgE were tested using the Phadia CAP System FEIA (Phadia, Uppsala, Sweden). Protein extracts from raw and cooked garlic were analyzed by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blot. Serum-specific IgE for garlic was 8.16 kUA/L. IgE banding proteins could only be detected in raw garlic extract, because allergens in garlic were mostly degraded into small fragments after heating, as shown in SDS-PAGE profile. In conclusion, raw garlic could induce life-threatening anaphylaxis. However, most of its allergens are heat labile, and patients allergic to garlic might tolerate the cooked one well.
患者对大蒜过敏，进食大蒜、接触大蒜或吸入大蒜尘后常出现皮炎、鼻炎、哮喘和荨麻疹。大蒜相关性过敏反应罕见，加热对大蒜过敏原的影响尚不清楚。我们报告了一例因生食而非熟食大蒜引起的过敏反应，其临床表现与既往报道不同，我们推测加热可降低大蒜的致敏性。采用 Phadia CAP System FEIA（Phadia，瑞典 Uppsala）检测血清总 IgE 和特异性 IgE。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和 Western blot 分析生蒜和熟蒜的蛋白提取物。血清中大蒜特异性 IgE 为 8.16 kUA/L。仅在生蒜提取物中可检测到 IgE 带蛋白，因为加热后大蒜中的过敏原大多降解成小片段，SDS-PAGE 图谱显示。总之，生蒜可引起危及生命的过敏反应。然而，其大部分过敏原不耐热，对大蒜过敏的患者可能能很好地耐受熟蒜。
