IgE cross-reactivity between the major peanut allergen Ara h 2 and the nonhomologous allergens Ara h 1 and Ara h 3 - 27/06/13
, Maria Kostadinova, MSc a, Christian Radauer, PhD a, Christine Hafner, MD b, Zsolt Szépfalusi, MD c, Eva-Maria Varga, MD d, Soheila J. Maleki, PhD e, Karin Hoffmann-Sommergruber, PhD a, Heimo Breiteneder, PhD aAbstract |
Background |
Ara h 1, a vicilin; Ara h 2, a 2S albumin; and Ara h 3, a legumin, are major peanut allergens. Ara h 2 is an important predictor of clinical reactivity to peanut, but cosensitization to all 3 allergens is correlated with the severity of patients’ symptoms.
Objective |
We investigated whether cosensitization to these 3 allergens is caused by IgE cross-reactivity, despite the fact that they do not display obvious structural or sequence similarities.
Methods |
IgE cross-inhibitions were performed with purified Ara h 1, Ara h 2, and Ara h 3 and IgG-depleted sera from 10 patients with peanut allergy. After an in silico search for similar peptides, IgE ELISA inhibition assays with synthetic peptides were performed.
Results |
Ara h 2 inhibited IgE binding to Ara h 1 (average, 86% ± 13%) and Ara h 3 (average, 96% ± 6%). IgE binding to Ara h 2 was inhibited by Ara h 1 by 78% ± 15% and by Ara h 3 by 80% ± 6%. A subsequent sequence comparison showed that these nonhomologous allergens contained several similar surface-exposed peptides. IgE binding to Ara h 2–derived peptides was completely inhibited by Ara h 1 and Ara h 3. A mixture of these peptides reduced IgE binding to Ara h 1 and Ara h 3 by 20% to 60% and to Ara h 2 by 49% to 89%.
Conclusion |
Occurrence of similar sequences in the 3 major peanut allergens accounts for the high extent of cross-reactivity among them.
Le texte complet de cet article est disponible en PDF.Key words : Allergens, food allergy, IgE cross-reactivity, peanut allergy
Abbreviation used : IC50
Plan
| Supported by BRIDGE Grant 820127 from the Austrian Research Promotion Agency (FFG; to H.B.). |
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| Disclosure of potential conflict of interest: C. Hafner has received lecture fees from Roche, Bristol-Myers Squibb, and Phadia Austria. K. Hoffmann-Sommergruber has received consulting fees from Thermo Fisher Diagnostics AB, has received fees for participation in a reviewer board from SNF, has received royalties from CRD Press for coediting Managing Allergens in Food (2007), and has received travel support for EAACI Meetings in relation to the Interest Group for Food Allergy. The rest of the authors declare that they have no relevant conflicts of interest. |
Vol 132 - N° 1
P. 118 - juillet 2013 Retour au numéro
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