Smits Mark, Verhoeckx Kitty, Knulst André, Welsing Paco, de Jong Aard, Gaspari Marco, Ehlers Anna, Verhoeff Paulien, Houben Geert, Le Thuy-My
Department of Dermatology/Allergology, University Medical Center Utrecht, Utrecht University, Utrecht, Netherlands.
Center for Translational Immunology, University Medical Center Utrecht, Utrecht, Netherlands.
Front Allergy. 2023 Mar 16;4:1115022. doi: 10.3389/falgy.2023.1115022. eCollection 2023.
Food allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity.
This study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families.
Six legume-allergic patient groups were included: peanut (= 30), soybean (= 30), lupine (= 30), green pea (= 30), lentil (= 17), bean (= 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S albumin, albumin), and 16 individual proteins from 10 legumes (black lentil, blue lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, white bean, and white lupine) was measured by line blot.
Co-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%-77.8%) or soybean (50%-64.7%) was frequently seen.
Co-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.
对花生和大豆这两种豆类的食物过敏非常普遍。其他豆类及豆类蛋白分离物的消费量在增加，其中一些可能被视为新型食品。这可能导致致敏和过敏情况增多，并且由于交叉反应，可能给豆类过敏（如花生和大豆过敏）患者带来风险。
本研究调查了豆类之间共同致敏和共同过敏的频率以及不同蛋白质家族的作用。
纳入六个豆类过敏患者组：花生（=30例）、大豆（=30例）、羽扇豆（=30例）、绿豌豆（=30例）、小扁豆（=17例）、菜豆（=9例）。通过线免疫印迹法测定IgE与总提取物、蛋白质组分（7S/11S球蛋白、2S白蛋白、白蛋白）以及来自10种豆类（黑扁豆、蓝羽扇豆、鹰嘴豆、蚕豆、绿扁豆、豌豆、花生、大豆、白豆和白羽扇豆）的16种单一蛋白质的结合情况。
共同致敏率在36.7%至100%之间。单一致敏仅在大豆过敏患者（16.7%）、花生过敏患者（10%）和绿豌豆过敏患者（3.3%）中发现。观察到所有10种豆类的7S/11S球蛋白组分与单一的7S和11S球蛋白之间存在高频率的共同致敏。在花生和大豆过敏患者中，对其他豆类的共同过敏并不常见（≤16.7%），而在绿豌豆、羽扇豆、小扁豆和菜豆过敏患者中，对花生（64.7%-77.8%）或大豆（50%-64.7%）的共同过敏则较为常见。
豆类之间的共同致敏率很高，但一般与临床无关。花生和大豆过敏患者中对其他豆类的共同过敏并不常见。7S和11S球蛋白可能是观察到的共同致敏的原因。
