Villalta D, Visentini D, Pesente F, Grossi V, Macchia D, Cecchi L, Scala E, Barrale M, Onida R, Brusca I
Immunology and Allergology Unit, S. Maria degli Angeli Hospital, Pordenone, Italy.
Institute of Clinical Pathology, Azienda Sanitaria-Universitaria Friuli Centrale, Udine, Itay.
Eur Ann Allergy Clin Immunol. 2024 Aug 2. doi: 10.23822/EurAnnACI.1764-1489.356.
Gibberellin Regulated Proteins (GRPs) are small glycoproteins that induce allergy to various types of fruit. This study aimed to evaluate co-sensitization to cypress pollen and other molecules responsible for fruit allergy, such as nsLTP (Pru p 3), PR-10 (Bet v1), and Profilin (Bet v2). Sixty subjects sensitized to peach GRP (Pru p 7) were consecutively recruited from four Italian centers: 28 males and 32 females (mean age 37.9 years; range 11-79). Specific IgE for Pru p 7, Pru p 3, Bet v 1, Bet v 2, cypress pollen extract (Cup s), and Cup a 1 were determined in all subjects. Sensitization rates to Cup s, Cup a 1, Pru p 3, Bet v 1, and Bet v 2 in the entire studied population were 90.0%, 83.3%, 45.8%, 40.0%, and 30.0%, respectively. In subjects residing in Northern Italy, the respective sensitization rates were 96.4%, 80.0%, 50.0%, 73.3%, and 40.0%, while in those residing in Southern Italy, they were 83.3%, 86.7%, 40.0%, 6.7%, and 20.0%. The only significant difference was observed for PR-10 (p less than 0.0001) Co-sensitization to PR-10 was found to be associated with a reduced risk of anaphylaxis (OR: 0.125). Allergic reactions were most commonly triggered by peach (26/40), followed by orange (12/40), with other foods being less frequently implicated. This study confirms a high association between sensitization to Pru p 7 and cypress pollen and highlights a high percentage of co-sensitization to nsLTP, PR-10, and profilin. PR-10 emerged as a protective factor against anaphylaxis.
赤霉素调节蛋白（GRPs）是一种小糖蛋白，可引发对各类水果的过敏反应。本研究旨在评估对柏树花粉以及其他引发水果过敏的分子（如非特异性脂质转移蛋白（Pru p 3）、病程相关蛋白10（Bet v1）和肌动蛋白结合蛋白（Bet v2））的共同致敏情况。从意大利的四个中心连续招募了60名对桃GRP（Pru p 7）致敏的受试者：28名男性和32名女性（平均年龄37.9岁；范围11 - 79岁）。测定了所有受试者针对Pru p 7、Pru p 3、Bet v 1、Bet v 2、柏树花粉提取物（Cup s）和Cup a 1的特异性IgE。在整个研究人群中，对Cup s、Cup a 1、Pru p 3、Bet v 1和Bet v 2的致敏率分别为90.0%、83.3%、45.8%、40.0%和30.0%。在居住于意大利北部的受试者中，相应的致敏率分别为96.4%、80.0%、50.0%、73.3%和40.0%，而在居住于意大利南部的受试者中，致敏率分别为83.3%、86.7%、40.0%、6.7%和20.0%。仅在病程相关蛋白10方面观察到显著差异（p小于0.0001）。发现对病程相关蛋白10的共同致敏与过敏反应风险降低相关（比值比：0.125）。过敏反应最常见的触发因素是桃子（26/40），其次是橙子（12/40），其他食物引发过敏反应的频率较低。本研究证实了对Pru p 7致敏与柏树花粉之间存在高度关联，并突出了对非特异性脂质转移蛋白、病程相关蛋白10和肌动蛋白结合蛋白的高比例共同致敏情况。病程相关蛋白10是预防过敏反应的一个保护因素。
