Li Lisha, Li Junda, Guan Kai
Department of Allergy, Beijing Key Laboratory of Precision Medicine for Diagnosis and Treatment on Allergic Diseases, National Clinical Research Center for Dermatologic and Immunologic Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, 100730, People's Republic of China.
J Asthma Allergy. 2024 Dec 14;17:1287-1290. doi: 10.2147/JAA.S493295. eCollection 2024.
Pollen-food allergy syndrome is an IgE-mediated allergic reaction arising from cross-reactive homologous allergens found in both food and pollen. Allergens, such as pathogenesis-related protein class 10 and profilin, usually trigger oropharyngeal itching and numbness in patients, whereas lipid transfer proteins tend to induce anaphylaxis. This article presents a case study of an individual with Artemisia pollen allergy who experienced anaphylaxis after consuming red fruit ginseng, a perennial herb belonging to the Campanulaceae family. This study revealed a novel allergen component mediating cross-allergy between Artemisia pollen and food, fructose-bisphosphate aldolase, which has not been documented in the literature concerning the pollen-food allergy syndrome. Fructose-bisphosphate aldolase tends to induce anaphylaxis in patients with Artemisia pollen-allergy and warrants clinicians' attention.
花粉-食物过敏综合征是一种由食物和花粉中发现的交叉反应同源过敏原引起的IgE介导的过敏反应。诸如病程相关蛋白10和肌动蛋白结合蛋白等过敏原通常会引发患者口咽瘙痒和麻木，而脂质转移蛋白则倾向于诱发过敏反应。本文介绍了一例蒿属花粉过敏个体在食用桔梗科多年生草本植物红参后发生过敏反应的病例研究。该研究揭示了一种介导蒿属花粉与食物之间交叉过敏的新型过敏原成分，即果糖二磷酸醛缩酶，这在关于花粉-食物过敏综合征的文献中尚未有记载。果糖二磷酸醛缩酶倾向于在蒿属花粉过敏患者中诱发过敏反应，值得临床医生关注。
