Deng Shan, Yin Jia
Department of Allergy, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China.
Beijing Key Laboratory of Precision Medicine for Diagnosis and Treatment on Allergic Diseases, Beijing, China.
Allergy Asthma Immunol Res. 2019 Jan;11(1):116-128. doi: 10.4168/aair.2019.11.1.116.
Little is known about the importance of lipid transfer protein (LTP) sensitization in China. In this study, we investigated the relationship between LTP sensitization and the severity of clinical symptoms in a population of patients with mugwort pollen-related food allergy.
Food-induced symptoms were evaluated in 148 patients with mugwort pollen allergy by a standardized questionnaire. Specific immunoglobulin E (IgE) to Art v 1, Art v 3, Pru p 3, Ara h 9 and Cor a 8 were quantified by ImmunoCAP. Immunoblotting of peach extracts were performed with sera from peach-allergic patients.
In total, 72% (107/148) of the study population experienced food allergy. Forty-eight percent (51/107) of patients with mugwort pollen-related food allergy experienced at least 1 episode of food-induced anaphylaxis. Food allergy correlated with IgE reactivity to Art v 3, but not to Art v 1. Sensitization to Pru p 3, Ara h 9 or Cor a 8 was prevalent (80%, 69 or 63%, respectively) among individuals with food allergy. Food allergic patients with systemic reactions (SR) had higher values for Pru p 3, Ara h 9 and Cor a 8 than patients with oral allergy syndrome (OAS). Furthermore, the strong IgE reactivity detected in immunoblots of peach extracts indicated that Pru p 3 was the major allergen and was more prevalent in patients with SR than in patients with OAS (100% vs. 55%).
LTPs are major food allergens for mugwort pollen-related food allergy in China, and may contribute to SR.
在中国，关于脂质转移蛋白（LTP）致敏的重要性知之甚少。在本研究中，我们调查了艾蒿花粉相关食物过敏患者群体中LTP致敏与临床症状严重程度之间的关系。
通过标准化问卷对148例艾蒿花粉过敏患者的食物诱发症状进行评估。采用免疫捕获法对针对蒿属花粉变应原Art v 1、Art v 3、西洋李花粉变应原Pru p 3、花生变应原Ara h 9和榛子变应原Cor a 8的特异性免疫球蛋白E（IgE）进行定量。用桃过敏患者的血清对桃提取物进行免疫印迹分析。
总体而言，研究人群中有72%（107/148）经历过食物过敏。48%（51/107）的艾蒿花粉相关食物过敏患者至少经历过1次食物诱发的过敏反应。食物过敏与对Art v 3的IgE反应性相关，但与对Art v 1的反应性无关。在食物过敏个体中，对Pru p 3、Ara h 9或Cor a 8的致敏很普遍（分别为80%、69%或63%）。有全身反应（SR）的食物过敏患者的Pru p 3、Ara h 9和Cor a 8值高于有口腔过敏综合征（OAS）的患者。此外，在桃提取物免疫印迹中检测到的强烈IgE反应性表明，Pru p 3是主要过敏原，在SR患者中比在OAS患者中更普遍（100%对55%）。
在中国，LTP是艾蒿花粉相关食物过敏的主要食物过敏原，可能与全身反应有关。
