Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients

Heffler, Enrico; Nebiolo, Franco; Asero, R; Guida, Giuseppe; Badiu, Iuliana; Pizzimenti, Stefano; Marchese, Cristiana; Amato, Stefano; Mistrello, Gianni; Canaletti, F; Rolla, Giovanni

doi:10.1111/j.1398-9995.2010.02469.x

Cited by 40 publications

(45 citation statements)

References 26 publications

(25 reference statements)

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“…Within our cohort, patients with clinical symptoms upon buckwheat consumption clearly showed a distinct allergen recognition pattern when compared to sensitized but tolerant individuals. This is consistent with previous studies showing that immunoblotting profiles differed between the groups of patients 19, 24. However, these studies were solely based on the molecular masses and intensities of the IgE‐binding proteins present in an extract and lacked further information about the involved allergenic proteins.…”

Section: Discussionsupporting

confidence: 91%

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Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

Geiselhart

Nagl

Dubiela

et al. 2017

Clin Experimental Allergy

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SummaryBackgroundBuckwheat (Fagopyrum esculentum) has become increasingly popular as a healthy food in Europe. However, for sensitized individuals, consumption can cause anaphylactic reactions. The aim of this study was to identify individual well‐characterized buckwheat allergens for component‐resolved diagnosis.MethodsPatients were selected by positive skin prick test to buckwheat and divided into two groups: (1) sensitized to buckwheat without clinical symptoms and (2) buckwheat allergy. Buckwheat proteins were extracted from raw buckwheat seeds, purified applying a combination of protein precipitation and chromatographic methods, and analyzed by IgE immunoblotting and ELISA.ResultsBuckwheat‐allergic patients had a significantly larger median skin prick test weal diameter for buckwheat than the sensitized group and the positive control. Also, IgE immunoblotting clearly showed a distinct pattern in sera from allergic patients when compared to sensitized individuals. Several IgE‐reactive proteins were purified from crude buckwheat extract, namely legumin (Fag e 1 plus its large subunit), Fag e 2 (2S albumin), and newly identified Fag e 5 (vicilin‐like) as well as hevein‐like antimicrobial peptides, designated Fag e 4. All four allergens showed superior diagnostic precision compared to extract‐based ImmunoCAP with high sensitivity as well as high specificity.ConclusionsPatients with clinical symptoms clearly show a distinct allergen recognition pattern. We characterized a buckwheat vicilin‐like protein as a new relevant marker allergen, designated Fag e 5. Additionally, another new allergen, Fag e 4, potentially important for cross‐reactivity to latex was added to the allergen panel of buckwheat. Further, our data show that the full‐length legumin comprising both, large and small subunit should be applied for component‐resolved diagnosis. Our data indicate that concomitant sensitization to legumin, Fag e 2 and Fag e 5, predicts buckwheat allergy.

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Section: Discussionsupporting

confidence: 91%

“…Only our purified mature Fag e 5 was able to bind sIgE. Likewise in other cohorts, binding of sIgE to a 19 kDa component could not be detected 19, 24…”

Section: Discussionmentioning

confidence: 48%

Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

Geiselhart

Nagl

Dubiela

et al. 2017

Clin Experimental Allergy

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“…Other IgE mediated reactions to buckwheat have been reported in cases of urticarial/angioedema [2,5], atopic dermatitis [27] and interstitial cystitis [28]. A peculiar case of food allergy to buckwheat, which was non-IgE mediated, was reported by Agata et al [3]: the case of a 8 year-old child with pulmonary hemosiderosis (Heiner's syndrome) due to hypersensitivity to buckwheat after the ingestion of noodles [5].…”

Section: Review Of Reported Cases Of Food Allergy Due To Buckwheatmentioning

confidence: 99%

“…A French study which analysed all the food anaphylaxis cases reported to the "French Allergy Vigilance Network", showed that about 4.5% of them were due to buckwheat allergy [15], while an Italian epidemiological survey on food anaphylaxis reported a prevalence of about 1% of buckwheat anaphylaxis [16]. We showed that buckwheat allergy may explain about 7% of all the confirmed diagnosis of food allergies in Italy [2]. According to a more recent Italian survey [12] the prevalence of buckwheat sensitization is estimated 3.6% in patients referred to allergy clinics regardless of food allergy.…”

Section: Epidemiology Of Buckwheat Sensitization and Allergymentioning

confidence: 99%

“…In the last few years, the consumption of buckwheat in Europe dramatically increased ( Figure 1) due to different and complex reasons (i.e. : the tendency to use buckwheat into mixes of flours to prepare pizza or bread [1,2], the increased diffusion of use of the so-called "minor cereals" through the network of "organic food shops", and a more ethnically diverse diet).…”

Section: Introductionmentioning

confidence: 99%

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Buckwheat Allergy: An Emerging Clinical Problem in Europe

Heffler¹,

Pizzimenti²,

Badiu³

et al. 2014

J Allergy Ther

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Buckwheat allergy is a clinical entity known since long time ago and frequent in Asia, where this crop is commonly eaten. In Europe, buckwheat allergy was an anedoctical description since few years ago, when the consumption of buckwheat dramatically increased together with the publication of case reports and case series of European patients with buckwheat allergy.This review article describes and analyzes the history of buckwheat allergy, its clinical presentation, its increase in European countries during the last few years, and summarizes the main case reports, case series and epidemiological surveys on buckwheat allergy.A summary of main buckwheat allergens and clinical relevant cross-reactivity are also described and discussed.

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Caretto¹

2016

Physical and Biological Hazards of the Workplace

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Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients

Abstract: Buckwheat allergy is an emerging food allergy in Italy. We identified three distinct patterns of clinical and laboratory characteristics, suggesting that specific allergens could be more frequently associated with clinical manifestations of different severity.

Cited by 40 publications

References 26 publications

Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

Buckwheat Allergy: An Emerging Clinical Problem in Europe

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