However, mango-cashew nut cross-sensitisation seems to be of less clinical relevance as only few cases have been reported of mango allergic individuals co-sensitised to pistachio or cashew apple fruit. Mango has shown to be an important cross-reacting food for patients suffering from the “celery-mugwort-spice syndrome” and “latex-fruit syndrome”, partly caused by the Bet v 1 and 2-like type allergens. Recent case reports describing the incidence of cashew nut-allergic patients experiencing anaphylaxis after consumption of pink peppercorn or sumac emphasise the potential risk of cross-reactivity among different members of the Anacardiaceae family. Mango, pink peppercorn (often included in peppercorn blends and seasoning mixes), and the Middle Eastern spice sumac are also phylogenetically classified as Anacardiaceae. The clinical relevance of this widespread cross-sensitisation is unknown. In this study, putative novel allergens were identified in cashew, pistachio, and pink peppercorn, which may pose factors that underlie the observed cross-sensitivity to these species. Conclusions: Results demonstrate the in vitro presence of IgE cross-sensitisation in children towards multiple Anacardiaceae species. In addition, a putative luminal binding protein was identified, which, among others, may be involved in cross-reactivity between several Anacardiaceae species. In pink peppercorn, putative albumin- and legumin-type seed storage proteins were found to cross-react with serum of cashew nut-sensitised subjects in vitro.
Subjects co-sensitised to Anacardiaceae species displayed a different allergen recognition pattern than subjects sensitised to common tree nuts. Of these, 50% were mono-sensitised to cashew nuts, 19% were co-sensitised to Anacardiaceae species, and 31% were co-sensitised to tree nuts. Results: From the 56 subjects analysed, 36 were positive on dot blot for cashew nut (63%). Allergen cross-reactivity patterns between Anacardiaceae species were subsequently examined by SDS-PAGE and immunoblot inhibition, and IgE-reactive allergens were identified by LC-MS/MS. Method: Sera from children with a suspected cashew nut allergy ( n = 56) were assessed for IgE sensitisation to common tree nuts, mango, pink peppercorn, and sumac using dot blot technique. We aimed to determine IgE cross-sensitisation and cross-reactivity profiles in cashew nut-sensitised subjects, towards botanically related proteins of other Anacardiaceae family members and related tree nut species. Objectives: Cashew nut allergic individuals may cross-react to foods that are phylogenetically related to cashew. IgE cross-reactivity between cashew and pistachio nut is well described however, the ability of cashew nut-specific IgE to cross-react to common tree nut species and other Anacardiaceae, like mango, pink peppercorn, or sumac is largely unknown. Background: Allergic sensitisation towards cashew nut often happens without a clear history of eating cashew nut.
0 kommentar(er)
