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Cross reactivity allergy8/1/2023 ![]() ![]() Class I chitinases containing an N-terminal hevein-like domain cross-react with hevein (Hev b 6.02), a major IgE-binding allergen for patients allergic to NRL. Several types of proteins have been identified to be involved in the latex-fruit syndrome. This can result in in positive test results for shellfish without any clinical symptoms.Ĭross-Reactivity between Latex and Foods: 3Ībout 30 to 50% of people with IgE-mediated allergies to latex can experience symptoms with any or several fruits cross-reactive to latex, including most commonly banana, avocado, kiwi, and chestnut. Of note, there is cross-reactivity between chitins (a component of exoskeleton of shellfish and insects) in dust mites and crustacean shellfish, in the form of a cross-reactive risk protein called tropomyosin. The risk may be lower for cross-reactivity between crustacean shellfish and non-crustacean shellfish (mollusks) such as clam, oyster, scallop, mussels. The risk of allergy to another crustacean shellfish is 75%. There is a high degree of cross-reactivity among the crustacean shellfish (shrimp, lobster, crab, crawfish). Understanding cross-reactions between species can help you to understand multiple sensitizations, for example, those seen in Pollen-Food Allergy Syndrome (PFAS). 2Ĭross-reactive proteins are more widely distributed and may be shared between a very wide range of allergen sources. Stable proteins, on the other hand, will reach the circulation in a more or less intact form and therefore potentially give rise to systemic reactions. Lability: Labile proteins are easily broken down by processing, cooking or by enzymes in the saliva or gut, and will therefore primarily give rise to local reactions when ingested. Proteins within the profilin and PR-10 families on the other hand, are more labile proteins. For instance, the families of storage proteins are very stable proteins. The degree of stability is shared within a protein family. Stability: Protein families of components present in plants are ranked by their stability. The stability or lability of the protein, and the amount of it contained within the allergen source, are two highly important contributing factors. ![]()
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