Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
Ann Allergy Asthma Immunol. 2013 Jan;110(1):34-8. doi: 10.1016/j.anai.2012.10.011. Epub 2012 Nov 8.
The prevalence and clinical severity of peanut allergy vary between Western countries and Asia. It has been suggested that cooking methods are responsible for this discrepancy.
To evaluate the specific IgE responses to major peanut allergens in peanut allergic Korean children and to examine the influence of different cooking methods on peanut proteins.
Raw peanut protein extracts were immunolabeled with serum samples from 42 children with a level of peanut specific IgE of 15 kUA/L or higher to detect specific binding to Ara h 1, Ara h 2, and Ara h 3. Clinical severity scores were assessed on a scale of 0 to 5. Protein extracts from boiled, roasted, fried, and pickled peanuts were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting with pooled serum samples from 7 patients.
Most patients' serum samples reacted with Ara h 1 (76.2%) and Ara h 3 (78.6%) from raw peanuts, whereas only 53.0% of patients had specific IgE against Ara h 2. IgE binding to Ara h 2 was more prevalent in patients with more severe reaction than in those with mild reactions. IgE binding to Ara h 2 was increased by roasting, but there was significantly less IgE binding after vinegar treatment.
Our results suggest that Ara h 2 is an important allergen to predict clinical symptoms but less prevalent in Korean children than in Western children. This finding may be attributed in part to different cooking methods and dietary habits among regions.
花生过敏在西方国家和亚洲的流行程度和临床严重程度不同。有人认为这是烹饪方法造成的差异。
评估韩国花生过敏儿童对主要花生过敏原的特异性 IgE 反应，并研究不同烹饪方法对花生蛋白的影响。
用 42 例血清花生特异性 IgE 水平为 15 kUA/L 或更高的儿童的血清样本对生花生蛋白提取物进行免疫标记，以检测对 Ara h 1、Ara h 2 和 Ara h 3 的特异性结合。临床严重程度评分按 0 至 5 分评定。用来自 7 例患者的混合血清样本对煮、烤、炸和腌制花生的蛋白提取物进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和免疫印迹分析。
大多数患者的血清样本与生花生中的 Ara h 1（76.2%）和 Ara h 3（78.6%）发生反应，而只有 53.0%的患者对 Ara h 2 有特异性 IgE。与轻度反应患者相比，Ara h 2 与 IgE 结合在反应更严重的患者中更为普遍。烘烤会增加 Ara h 2 的 IgE 结合，但醋处理后 IgE 结合明显减少。
我们的结果表明，Ara h 2 是预测临床症状的重要过敏原，但在韩国儿童中比在西方儿童中更为少见。这一发现可能部分归因于不同的烹饪方法和地区间的饮食习惯。
