Borghesan F, Mistrello G, Amato S, Giuffrida M G, Villalta D, Asero R
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Eur Ann Allergy Clin Immunol. 2013 Aug 1;45(4):130-7.
The cross-reactive allergen responsible for the so called "mugwort-celery-spice-syndrome", a pollen-food allergy that occurs in a minority of mugwort pollen-allergic patients, is still undefined.
To identify the allergen responsible for the cross-reactivity between mugwort pollen and plant-derived foods.
The serum from one index patient with both fennel and mugwort pollen allergy was used to identify IgE-reactive allergens by direct ELISA and Immunoblot analysis. Cross-reactivity between mugwort pollen and fennel was checked by cross-inhibition experiments. Fennel and mugwort allergens selected on the basis of IgE reactivity and inhibition tests were excised from SDS-PAGE gels and microsequenced. The amino acid sequences obtained were used to screen the NCBI database using the protein BLAST software.
On ELISA inhibition experiments, serum absorption with fennel extract completely inhibited the IgE response to mugwort. On immmunoblot analysis periodate treatment caused the disappearance of all bands of IgE reactivity except one at about 60 kDa. The 60 kDa bands from both mugwort and fennel PAGE-SDS gels revealed the presence of distinct proteins. The N-terminal amino acid sequencing gave the same major amino acid sequence corresponding to an Api g 5-like allergen. The MS/MS spectra were analyzed and a provided evidence of a fennel-specific protein with sequence similarity to phosphoglyceromutase from Apium graveolens.
A 60 kDa allergen, highly homologous to Api g 5, was recognized in fennel by patient's IgE. Inhibition experiments showed a high degree of cross-reactivity between this fennel allergen and the homologous mugwort pollen allergen. This allergen might be responsible for the mugwort-celery-spice syndrome.
导致所谓“艾蒿-芹菜-香料综合征”（一种发生在少数艾蒿花粉过敏患者中的花粉-食物过敏症）的交叉反应性过敏原仍未明确。
鉴定导致艾蒿花粉与植物源性食物之间交叉反应的过敏原。
使用一名对茴香和艾蒿花粉均过敏的索引患者的血清，通过直接酶联免疫吸附测定（ELISA）和免疫印迹分析来鉴定IgE反应性过敏原。通过交叉抑制实验检测艾蒿花粉与茴香之间的交叉反应性。基于IgE反应性和抑制试验选择的茴香和艾蒿过敏原从十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）凝胶上切下并进行微量测序。所得氨基酸序列用于使用蛋白质BLAST软件筛选美国国立医学图书馆（NCBI）数据库。
在ELISA抑制实验中，用茴香提取物进行血清吸收完全抑制了对艾蒿的IgE反应。在免疫印迹分析中，高碘酸盐处理导致除一条约60 kDa的条带外所有IgE反应性条带消失。来自艾蒿和茴香SDS-PAGE凝胶的60 kDa条带显示存在不同的蛋白质。N端氨基酸测序给出了与一种类Api g 5过敏原相同的主要氨基酸序列。对串联质谱（MS/MS）光谱进行了分析，提供了一种与来自芹菜的磷酸甘油变位酶具有序列相似性的茴香特异性蛋白质的证据。
患者的IgE在茴香中识别出一种与Api g 5高度同源的60 kDa过敏原。抑制实验表明这种茴香过敏原与同源艾蒿花粉过敏原之间存在高度交叉反应性。这种过敏原可能是艾蒿-芹菜-香料综合征的病因。
