Molecular characterisation of Lac s 1, the major allergen from lettuce (Lactuca sativa)

Hartz, Christina; Miguel-Moncín, María del Mar San; Cisteró-Bahíma, A; Fötisch, Kay; Metzner, Karin J.; Fortunato, Donatella; Lidholm, Jonas; Vieths, Stefan; Scheurer, Stephan

doi:10.1016/j.molimm.2007.01.030

Cited by 36 publications

(37 citation statements)

References 45 publications

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“…Our results indicate that lettuce allergy is mostly due to sensitization to LTP (Lac s 1), supporting previous reports [11], and seems to be driven by peach allergy. In most cases, patients reported having experienced reactions with peach prior to developing symptoms with lettuce and the majority had positive sIgE to peach LTP (Pru p 3), with proven cross-reactivity with lettuce LTP.…”

Section: Discussionsupporting

confidence: 92%

“…Although lettuce is one of the most frequent offending foods related to LTP syndrome, little is known about the peculiarities of lettuce allergy, as there have been few case reports and only 3 cases series have been described to date [11][12][13]. The aim of this study was to define the clinical characteristics of lettuce allergy and the frequency of LTP syndrome in a cohort of lettuce-allergic patients.…”

Section: Introductionmentioning

confidence: 99%

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Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Muñoz-García¹,

Luengo²,

Moreno-Pérez³

et al. 2017

J Investig Allergol Clin Immunol

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Background and Objectives: Lipid transfer protein (LTP) sensitization is the most common cause of food allergy in the Mediterranean area, with peach allergy acting as the primary sensitizer in most cases. Lettuce has been described as a common offending food in patients with LTP syndrome. The aim of the study was to investigate the frequency and clinical expression of LTP syndrome in a sample of lettuceallergic patients. Methods: We determined specific IgE to Pru p 3 and lettuce in a sample of 30 patients with a diagnosis of lettuce allergy. Symptoms elicited by other LTP-containing plant-derived foods and the presence of cofactors were assessed. Results: The clinical symptoms of lettuce allergy were frequently severe, with 18 of the 30 patients experiencing anaphylaxis. All the patients had allergic reactions to other plant foods. Cofactors were involved in the clinical reactions of 13 of the 30 patients. Sensitization to pollens was found in 90% of patients. Conclusions: Lettuce allergy is found not as an isolated condition but in the context of LTP syndrome and it is characterized by severe reactions and frequent cofactor association.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Muñoz-García¹,

Luengo²,

Moreno-Pérez³

et al. 2017

J Investig Allergol Clin Immunol

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“…Whereas reactivity to Pru p 3 without co-recognition to Pru av 3 and Cor a 8 was detected in a limited number of subjects, no Pru av 3- or Cor a 8-sensitized patients without simultaneous sensitization to Pru p 3 were found in our patient group. The results are in line with a previous study showing that almost all lettuce-allergic patients with sensitization to the nsLTP Lac s 1 were reactive to Pru p 3 [29] and none of the Pru p 3-negative sera demonstrated a positive RAST to carrot, broccoli and wheat LTPs [30]. The median IgE binding capacity in allergic patients was calculated highest for Pru p 3 (6.83 kU A /l) and lowest for Cor a 8 (2.74 kU A /l).…”

Section: Discussionsupporting

confidence: 93%

“…Approximately 5 µg of purified protein were coupled to the solid phase, as described elsewhere [36]. Cross-reactivity between nsLTPs was determined by IgE ELISA inhibition assays according to Hartz et al [29]. To compete IgE binding to nsLTPs, patient sera were preincubated either with nPru p 3, rPru av 3 or rCor a 8 (0.001–10 µg/ml, respectively).…”

Section: Methodsmentioning

confidence: 99%

“…for orange [23], walnut [21], grape [27] and wheat [25]. Species-specific epitopes among nsLTPs were confirmed in a recent study showing only partial cross-reactivity between purified Lac s 1, the nsLTP from lettuce, and Pru p 3 [29]. So far, there is strong evidence that all patients with reactivity to non-Rosaceae food nsLTPs are reactive to Pru p 3, suggesting Pru p 3 as the sensitizing agent [8,30].…”

Section: Introductionmentioning

confidence: 92%

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Comparison of IgE-Binding Capacity, Cross-Reactivity and Biological Potency of Allergenic Non-Specific Lipid Transfer Proteins from Peach, Cherry and Hazelnut

Hartz

Lauer

Moncín

et al. 2010

Int Arch Allergy Immunol

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Background: Whether the observed clinical pattern of non-specific lipid transfer protein (nsLTP)-mediated food allergies is attributable to a primary sensitization by Pru p 3 from peach and subsequent cross-reactivity with Rosaceae- and non-Rosaceae-derived foods expressing homologous allergens is still unclear. Objective: To investigate the allergenic properties of nsLTPs from Rosaceae and non-Rosaceae foods. Methods: In peach-, cherry- or hazelnut-allergic patients, prevalence of sensitization, IgE-binding capacity, cross-reactivity and allergenic potency of Pru p 3 was compared with Pru av 3 (cherry) and Cor a 8 (hazelnut). Results: Frequency of sensitization to corresponding nsLTPs was 88, 85, and 77% in peach-, hazelnut- and cherry-allergic patients, respectively. Concomitant allergic reactions to cherry and hazelnut were reported in 51 and 44% of peach-allergic patients, respectively. In contrast to cherry allergy, hazelnut allergy was not strictly associated to peach allergy. Sensitization to Cor a 8 or Pru av 3 was strongly correlated with IgE reactivity to Pru p 3, even when subjects tolerated peach. Specific IgE was highest for Rosaceae LTPs, and cross-inhibition experiments confirmed a stronger IgE-binding capacity of Pru p 3 than Cor a 8. The biological potency of Pru p 3 and Pru av 3 was similar but stronger for both nsLTPs than that of Cor a 8. Conclusion: Clinical cross-reactivity of food-allergic patients in the Mediterranean area is likely attributed to a primary sensitization to Pru p 3 and serological cross-reactivity with homologous food nsLTPs. In comparison to Cor a 8, Rosaceae nsLTPs showed a stronger IgE-binding capacity and allergenic potency indicating a different epitope pattern.

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Identification of a 17 kDa protein that is a potentially novel antigen of lettuce‐associated respiratory allergy in farmers

Yoshioka,

Nagano,

Sekiya

et al. 2023

Immunity Inflam & Disease

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BackgroundWe have identified and reported a novel antigen, nonprotein‐specific secreted EP1‐like glycoprotein (51 kDa), for lettuce‐related respiratory allergy.ObjectiveWe aimed to identify a novel antigen for lettuce‐related respiratory allergy that is different from epidermis‐specific secreted EP1‐like glycoprotein.MethodsImmunoblotting was performed using an immunoglobulin E‐specific antibody. The antigen‐antibody reaction was confirmed by means of enzyme‐linked immunosorbent assaying. LC‒MS/MS analysis was carried out to detect a novel protein found in sera from 3 of 13 patients with lettuce‐related respiratory allergy. Finally, we purified a novel protein from Escherichia coli.ResultsImmunoblotting assays showed common bands of 17 kDa in the sera of 3 of 13 patients. An enzyme‐linked immunosorbent assay confirmed that the patient sera reacted with lettuce latex juice. A 17 kDa protein band that showed antigenic reactivity in 3 of 13 patient sera was identified as a kirola‐like protein by LC‒MS/MS. In addition, although we purified this protein, we failed to show the inhibitory effect.ConclusionA 17 kDa protein that is a potentially novel antigen of lettuce‐associated respiratory allergy was identified. In further studies, we will focus on purifying this novel protein to diagnose lettuce allergy.

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Molecular characterisation of Lac s 1, the major allergen from lettuce (Lactuca sativa)

Cited by 36 publications

References 45 publications

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Lettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions

Comparison of IgE-Binding Capacity, Cross-Reactivity and Biological Potency of Allergenic Non-Specific Lipid Transfer Proteins from Peach, Cherry and Hazelnut

Identification of a 17 kDa protein that is a potentially novel antigen of lettuce‐associated respiratory allergy in farmers

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