对新鲜芦笋的吸入性过敏。

Inhalant allergy to fresh asparagus.

作者信息

Eng P A, Yman L, Maaninen E, Wüthrich B

机构信息

Department of Dermatology, University Hospital, Zürich, Switzerland.

出版信息

Clin Exp Allergy. 1996 Mar;26(3):330-4.

PMID:8729671

Abstract

BACKGROUND

Two patients experienced itching conjunctivitis, running nose, tightness of the throat and coughing during preparation of fresh asparagus. Eating asparagus after cooking did not provoke any allergic symptoms. Both patients were atopic, sensitized additionally to pollens of grasses and trees as well as to onion.

OBJECTIVE

To assess the hypersensitivity reactions to fresh and heated asparagus and to investigate any crossreactivities among the allergens.

METHODS

Skin-prick tests were performed with commercial allergens and native asparagus and the patients were tested with Pharmacia CAP system for specific IgE antibodies against asparagus, onion, garlic, birch pollen, mugwort pollen and two recombinant birch pollen allergens, Bet v I and profilin. Inhibition of IgE antibody binding to solid phase homologous and unrelated allergens by increasing doses of liquid allergens (inhibitors) was studied.

RESULTS

Skin-prick tests with native green and white asparagus were strongly positive, but negative with cooked asparagus. Both patients had measurable levels of IgE antibodies against asparagus (3.0 and 6.2 kU/L respectively) and several other allergens. One patient was highly sensitive to birch and Bet v I. Both were positive to profilin, mugwort and onion. In all cases the antibody uptake could be extensively and specifically inhibited by homologous allergen. The asparagus-specific IgE antibodies of the two patients could only be inhibited by asparagus. No inhibition was obtained after heating of the asparagus extract to 100 degrees C.

CONCLUSIONS

The patients were specifically sensitized by asparagus. No immunological crossreactions could be observed. The measurements of IgE antibodies to other allergens were also specific, representing parallel multiple sensitivity. Profilin inhibited profilin-specific IgE binding but did not react with the asparagus-specific IgE antibodies of these patients. The asparagus allergen recognized by the specific IgE antibodies of these patients was thermolabile.

摘要

背景

两名患者在准备新鲜芦笋时出现眼结膜瘙痒、流鼻涕、喉咙发紧和咳嗽症状。烹饪后的芦笋食用后未引发任何过敏症状。两名患者均为特应性体质，此外还对草和树的花粉以及洋葱过敏。

目的

评估对新鲜和加热芦笋的过敏反应，并研究过敏原之间的交叉反应。

方法

用市售过敏原和天然芦笋进行皮肤点刺试验，并用Pharmacia CAP系统检测患者针对芦笋、洋葱、大蒜、桦树花粉、艾蒿花粉以及两种重组桦树花粉过敏原Bet v I和肌动蛋白结合蛋白的特异性IgE抗体。研究通过增加液体过敏原（抑制剂）剂量来抑制IgE抗体与固相同源和无关过敏原结合的情况。

结果

天然绿色和白色芦笋的皮肤点刺试验呈强阳性，但烹饪后的芦笋试验为阴性。两名患者均有可测量水平的针对芦笋的IgE抗体（分别为3.0和6.2 kU/L）以及几种其他过敏原。一名患者对桦树和Bet v I高度敏感。两人对肌动蛋白结合蛋白、艾蒿和洋葱均呈阳性。在所有情况下，抗体摄取均可被同源过敏原广泛且特异性地抑制。两名患者的芦笋特异性IgE抗体仅能被芦笋抑制。将芦笋提取物加热至100摄氏度后未获得抑制效果。