Jappe Uta, Schwager Christian
Division of Clinical and Molecular Allergology, Priority Research Area Asthma & Allergy, Airway Research Center North (ARCN), Member of the German Center for Lung Research (DZL), Research Center Borstel, Parkallee 35, 23845, Borstel, Germany.
Interdisciplinary Allergy Outpatient Clinic, Department of Pneumology, University of Lübeck, Lübeck, Germany.
Curr Allergy Asthma Rep. 2017 Aug 9;17(9):61. doi: 10.1007/s11882-017-0731-0.
The purpose of this review is to provide available data on a new class of allergens, the oleosins, and their diagnostic value. There is evidence that allergen extracts used for in vivo as well as in vitro diagnostic tests do not contain oleosins because these proteins are lipophilic and nearly insoluble in saline or aqueous solutions. So far, only oleosins of peanut, sesame and hazelnut have been registered as allergens. Reports on IgE-binding tests performed with oleosins of different species with sera from allergic patients show that IgE specific for oleosins are associated with severe allergic reactions which is why they should be part of the diagnostic tests in the future.
Recent findings showed that oleosins purified from in shell-roasted peanuts revealed a higher IgE-binding capacity when compared to raw ones. Naturally purified as well as recombinantly produced peanut oleosins can be used in basophil activation test. The synopsis of all reports on different thermal processing of several oleosin sources and the respective data obtained with patients sera investigated via immunoblot and basophil activation test points to the recommendation that-if naturally purified oleosins are used, they should mostly be obtained from roasted food allergen sources. For immunoblot and basophil activation test, both, naturally purified oleosins as well as recombinant modified oleosins are valuable diagnostic tools.
本综述旨在提供关于一类新型过敏原油质蛋白及其诊断价值的现有数据。有证据表明，用于体内和体外诊断测试的过敏原提取物不含油质蛋白，因为这些蛋白质具有亲脂性，几乎不溶于盐水或水溶液。到目前为止，只有花生、芝麻和榛子的油质蛋白被登记为过敏原。对不同物种油质蛋白与过敏患者血清进行的IgE结合试验报告表明，对油质蛋白具有特异性的IgE与严重过敏反应相关，这就是为什么它们在未来应成为诊断测试的一部分。
最近的研究结果表明，与未加工的花生相比，从带壳烘烤花生中纯化的油质蛋白显示出更高的IgE结合能力。天然纯化以及重组生产的花生油质蛋白可用于嗜碱性粒细胞活化试验。关于几种油质蛋白来源的不同热处理的所有报告以及通过免疫印迹和嗜碱性粒细胞活化试验对患者血清获得的相应数据的综述表明，如果使用天然纯化的油质蛋白，它们大多应从烘烤食品过敏原来源获得。对于免疫印迹和嗜碱性粒细胞活化试验，天然纯化的油质蛋白和重组修饰的油质蛋白都是有价值的诊断工具。
