Pru p 3 (LTP) content in peach extracts

Carnés, Jerónimo; Fernández-Caldas, Enrique; Gallego, Margarita; Ferrer, A.; Cuesta‐Herranz, Javier

doi:10.1034/j.1398-9995.2002.23732.x

Cited by 54 publications

(51 citation statements)

References 16 publications

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“…In fact, patients monosensitized to LTP, but with only local or mild reactions to Rosaceae fruits, have already been reported both in central European [37] and in Spanish populations [17]. Nevertheless, it has been previously documented that Pru p 3 concentration is approximately 7 times higher in peel than in peach pulp [38] and in our study SPT mean wheal diameter to peach peel showed significant correlations with symptom severity.…”

Section: Discussioncontrasting

confidence: 36%

Clinical, Anamnestic and Serological Features of Peach Allergy in Portugal

Rodrigues-Alves

Lopez

Pereira-Santos³

et al. 2008

Int Arch Allergy Immunol

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Background: Peach is a common food allergen source throughout Europe. The aim of this study was to characterize peach allergy in a Portuguese patient population. Methods: Thirty peach-allergic patients confirmed by double-blind placebo-controlled food challenges and 29 controls were included. All subjects completed a standardized questionnaire regarding symptoms and epidemiologic characteristics, skin prick tests with inhalant allergens and foods as well as specific IgE antibodies to peach, recombinant peach allergens rPru p 1, rPru p 3, rPru p 4 and cross-reactive carbohydrate determinants. Results: Thirty-seven percent of patients reported only oral allergy syndrome, while 37% reported generalized urticaria and/or angioedema, 17% localized contact urticaria and 10% anaphylaxis with peach. Sensitization to other Rosaceae fruits and tree nuts was present in 90 and 77% of the patients, respectively. Respiratory allergy history was associated with less severe symptoms (oral allergy syndrome or contact urticaria; p < 0.01) and positive skin prick test to peach peel or plum with more severe symptoms (urticaria and/or angioedema or anaphylaxis; p < 0.05). Ninety-seven percent were sensitized to Pru p 3, 13% to Pru p 4, 3% to Pru p 1 and 10% to cross-reactive carbohydrate determinants. Pru p 3 specific IgE was associated with Artemisia vulgaris sensitization and tree nut allergy (p < 0.05) but not with clinical severity. Conclusions: Half the patients reported systemic reactions to peach. Peach allergy appeared predominantly mediated by Pru p 3 but some patients were sensitized to Pru p 4. Applying a 0.10 kU_A/l cutoff level, the diagnostic value of combining the 3 recombinant allergens was noteworthy, with 100% sensitivity and 90% specificity.

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Section: Discussioncontrasting

confidence: 36%

Clinical, Anamnestic and Serological Features of Peach Allergy in Portugal

Rodrigues-Alves

Lopez

Pereira-Santos³

et al. 2008

Int Arch Allergy Immunol

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“…The authors showed that certain apple strains contained larger amounts of Mal d 1 than others and concluded that the IgE-binding potency of different apple strains correlated with the amount of the allergen. Similar findings were made for the lipid transfer protein, Pru p 3, the major allergen of peach [70]. The concentration of lipid transfer protein Pru p 3 in peach peel extracts was approximately 7 times greater than in pulp extracts [70].…”

Section: The Importance Of the Expression Level And The Amount Of A Psupporting

confidence: 60%

“…Similar findings were made for the lipid transfer protein, Pru p 3, the major allergen of peach [70]. The concentration of lipid transfer protein Pru p 3 in peach peel extracts was approximately 7 times greater than in pulp extracts [70]. …”

Section: The Importance Of the Expression Level And The Amount Of A Psupporting

confidence: 60%

Suggestions for the Assessment of the Allergenic Potential of Genetically Modified Organisms

Spök

Gaugitsch

Laffer

et al. 2005

Int Arch Allergy Immunol

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The prevalence of allergic diseases has been increasing continuously and, accordingly, there is a great desire to evaluate the allergenic potential of components in our daily environment (e.g., food). Although there is almost no scientific evidence that genetically modified organisms (GMOs) exhibit increased allergenicity compared with the corresponding wild type significant concerns have been raised regarding this matter. In principle, it is possible that the allergenic potential of GMOs may be increased due to the introduction of potential foreign allergens, to potentially upregulated expression of allergenic components caused by the modification of the wild type organism or to different means of exposure. According to the current practice, the proteins to be introduced into a GMO are evaluated for their physiochemical properties, sequence homology with known allergens and occasionally regarding their allergenic activity. We discuss why these current rules and procedures cannot predict or exclude the allergenicity of a given GMO with certainty. As an alternative we suggest to improve the current evaluation by an experimental comparison of the wild-type organism with the whole GMO regarding their potential to elicit reactions in allergic individuals and to induce de novo sensitizations. We also recommend that the suggested assessment procedures be equally applied to GMOs as well as to natural cultivars in order to establish effective measures for allergy prevention.

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“…LTPs purified from peach and apple were used for skin prick testing of 47 Spanish patients with peach allergy: 91% of them had positive SPT to Pru p 3 and 77% to Mal d 3, and strong correlation was found between the skin responses to the fruit extract and the purified allergen [53]. Similarly, 20 out of 24 (83%) peach-allergic patients with positive SPT to peach skin extract had positive SPT results to the purified LTP [50]. Fernandez-Rivas et al [40] also found that a positive result to SPT with purified Pru p 3 was related to the clinical expression of peach allergy, because it was found in 62% of patients with peach allergy confirmed by DBPCFC and in only 31% of patients whose history of reactions to peach was not confirmed by oral challenge.…”

Section: New Tools For Diagnosismentioning

confidence: 95%

“…Due to their role in plant defence, LTPs are found particularly in the outer layers of plant organs and fruits: it is known that in peaches LTP concentration is about seven times greater in the skin than in the flesh, accounting for 25% of the total protein content of skin [50], and that peach skins are more allergenic than the flesh [51], so that chemical peeling of peach is up to now the only effective treatment to reduce peach allergenicity in industrial products [46].…”

Section: Resistance To Treatmentsmentioning

confidence: 99%

Clinical role of lipid transfer proteins in food allergy

Pastorello¹

2004

Molecular Nutrition Food Res

104

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Lipid transfer proteins are widespread plant food allergens, highly resistant to food processing and to the gastrointestinal environment, which have recently been described as true food allergens in the Mediterranean area, where they have been associated with severe allergic reactions to foods in patients without pollen allergy. In this review we analyze their molecular structure, biological function, and clinical relevance in food allergy.

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Pru p 3 (LTP) content in peach extracts

Abstract: We have developed a system to determine the concentration of LTP in peach extracts. LTP in peel extracts is approximately seven times greater than in pulp.

Cited by 54 publications

References 16 publications

Clinical, Anamnestic and Serological Features of Peach Allergy in Portugal

Clinical, Anamnestic and Serological Features of Peach Allergy in Portugal

Suggestions for the Assessment of the Allergenic Potential of Genetically Modified Organisms

Clinical role of lipid transfer proteins in food allergy

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