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Anaphylaxis to wheat flour-derived foodstuffs and the lipid transfer protein syndrome: a potential role of wheat lipid transfer protein Tri a 14.
Int Arch Allergy Immunol 2010; 152(2):178-83IA

Abstract

BACKGROUND

Food allergy to wheat-derived foodstuffs is on the rise. Tri a 14, a wheat flour lipid transfer protein (LTP) allergen, has been described as a major allergen associated with baker's asthma and wheat food allergy. Cross-reactivity among LTP allergens leads to the so-called 'LTP syndrome'.

METHODS

Eight adult patients showing anaphylaxis after ingestion of wheat-derived foodstuffs were selected. A homemade wheat extract, purified natural (n) and recombinant (r) Tri a 14, and peach fruit and Artemisia pollen LTP allergens Pru p 3 and Art v 3 were subjected to skin prick test, specific IgE determination (ELISA) and IgE immunodetection assays.

RESULTS

All tests were positive in the 8 selected patients with the homemade extract. Positive skin prick test responses to nTri a 14, Pru p 3 and Art v 3 were found in 5/8, 6/8 and 4/4 patients, respectively. Specific IgE determined by ELISA assays was detected in 6 to nTri a 14 and rTri a 14, in 4 to Pru p 3 and in 3 to Art v 3 out of 8 individual sera tested, whereas all these sera showed IgE binding to nTri a 14 and Pru p 3 in immunodetection after SDS-PAGE separation.

CONCLUSIONS

Tri a 14 seems to be a relevant allergen in patients with anaphylaxis after ingestion of wheat flour foodstuffs, according to in vitro and in vivo results. Clinical history of the analyzed patients, together with sensitization to peach Pru p 3 and Artemisia pollen Art v 3, suggests that 6 of them suffer from LTP syndrome.

Authors+Show Affiliations

Departamento de Biotecnología, ETS Ingenieros Agrónomos, Universidad Politécnica, Madrid, España.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20016200

Citation

Palacin, Arantxa, et al. "Anaphylaxis to Wheat Flour-derived Foodstuffs and the Lipid Transfer Protein Syndrome: a Potential Role of Wheat Lipid Transfer Protein Tri a 14." International Archives of Allergy and Immunology, vol. 152, no. 2, 2010, pp. 178-83.
Palacin A, Bartra J, Muñoz R, et al. Anaphylaxis to wheat flour-derived foodstuffs and the lipid transfer protein syndrome: a potential role of wheat lipid transfer protein Tri a 14. Int Arch Allergy Immunol. 2010;152(2):178-83.
Palacin, A., Bartra, J., Muñoz, R., Diaz-Perales, A., Valero, A., & Salcedo, G. (2010). Anaphylaxis to wheat flour-derived foodstuffs and the lipid transfer protein syndrome: a potential role of wheat lipid transfer protein Tri a 14. International Archives of Allergy and Immunology, 152(2), pp. 178-83. doi:10.1159/000265539.
Palacin A, et al. Anaphylaxis to Wheat Flour-derived Foodstuffs and the Lipid Transfer Protein Syndrome: a Potential Role of Wheat Lipid Transfer Protein Tri a 14. Int Arch Allergy Immunol. 2010;152(2):178-83. PubMed PMID: 20016200.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anaphylaxis to wheat flour-derived foodstuffs and the lipid transfer protein syndrome: a potential role of wheat lipid transfer protein Tri a 14. AU - Palacin,Arantxa, AU - Bartra,Joan, AU - Muñoz,Rosa, AU - Diaz-Perales,Araceli, AU - Valero,Antonio, AU - Salcedo,Gabriel, Y1 - 2009/12/16/ PY - 2009/06/02/received PY - 2009/08/31/accepted PY - 2009/12/18/entrez PY - 2009/12/18/pubmed PY - 2010/6/25/medline SP - 178 EP - 83 JF - International archives of allergy and immunology JO - Int. Arch. Allergy Immunol. VL - 152 IS - 2 N2 - BACKGROUND: Food allergy to wheat-derived foodstuffs is on the rise. Tri a 14, a wheat flour lipid transfer protein (LTP) allergen, has been described as a major allergen associated with baker's asthma and wheat food allergy. Cross-reactivity among LTP allergens leads to the so-called 'LTP syndrome'. METHODS: Eight adult patients showing anaphylaxis after ingestion of wheat-derived foodstuffs were selected. A homemade wheat extract, purified natural (n) and recombinant (r) Tri a 14, and peach fruit and Artemisia pollen LTP allergens Pru p 3 and Art v 3 were subjected to skin prick test, specific IgE determination (ELISA) and IgE immunodetection assays. RESULTS: All tests were positive in the 8 selected patients with the homemade extract. Positive skin prick test responses to nTri a 14, Pru p 3 and Art v 3 were found in 5/8, 6/8 and 4/4 patients, respectively. Specific IgE determined by ELISA assays was detected in 6 to nTri a 14 and rTri a 14, in 4 to Pru p 3 and in 3 to Art v 3 out of 8 individual sera tested, whereas all these sera showed IgE binding to nTri a 14 and Pru p 3 in immunodetection after SDS-PAGE separation. CONCLUSIONS: Tri a 14 seems to be a relevant allergen in patients with anaphylaxis after ingestion of wheat flour foodstuffs, according to in vitro and in vivo results. Clinical history of the analyzed patients, together with sensitization to peach Pru p 3 and Artemisia pollen Art v 3, suggests that 6 of them suffer from LTP syndrome. SN - 1423-0097 UR - https://www.unboundmedicine.com/medline/citation/20016200/Anaphylaxis_to_wheat_flour_derived_foodstuffs_and_the_lipid_transfer_protein_syndrome:_a_potential_role_of_wheat_lipid_transfer_protein_Tri_a_14_ L2 - https://www.karger.com?DOI=10.1159/000265539 DB - PRIME DP - Unbound Medicine ER -