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Boletus edulis: a digestion-resistant allergen may be relevant for food allergy
A Helbling1, N Bonadies, K A Brander
1Division of Allergology, Department of Rheumathology and Clinical Immunology/Allergology, University Hospital, 3010 Bern, Switzerland. arthur.helbling@insel.ch
Background:
Fungal components can cause allergic symptoms either through inhalation, ingestion or contact. Whereas respiratory allergy is thought to be induced by spores, allergic reactions following ingestion are attributed to other parts of the mushroom. Reports of food-related allergic reactions due to the edible mushroom Boletus edulis have occasionally been reported.
Objective:
The aim of the study was to investigate whether separate allergens may be detected in alimentary allergy to Boletus edulis.
Methods:
Sera of two subjects, one with recurrent anaphylaxis and the other with a predominantly oral allergy syndrome following ingestion of Boletus edulis, have been analysed by a time-course digestion assay using simulated gastric fluid and by SDS-PAGE immunoblotting. Sera of four Boletus edulis skin prick test-negative subjects and all without clinical symptoms to ingested Boletus edulis served as controls.
Results:
In lyophilized Boletus edulis extract, at least four water-soluble proteins were detected, the most reactive at 55 kDa and at 80 kDa. Following the time-course digestion assay, IgE binding was found to a 75-kDa protein, but only if the sera of the subject with recurrent anaphylaxis was used.
Conclusion:
The data indicate that Boletus edulis can cause an IgE-mediated food allergy due to a digestion-stabile protein at 75 kDa. No IgE immune response to this protein was detected in the serum of a subject with respiratory allergy and oral allergy syndrome to Boletus edulis nor in control sera.
Insights
Boletus edulis can cause IgE-mediated food allergies due to a stable 75 kDa protein. This protein was not detected in individuals with respiratory allergies or in control subjects, indicating specific allergenicity in food allergies.
Area of Science:
- Food allergy research
- Mushroom allergenicity
- Immunology
Background:
- Fungal components can trigger allergic reactions via inhalation, ingestion, or contact.
- Respiratory allergies are often linked to fungal spores, while ingestion-related allergies may involve other mushroom parts.
- Edible mushrooms like Boletus edulis have been occasionally associated with food-related allergic reactions.
Purpose of the Study:
- To investigate the presence of distinct allergens in Boletus edulis causing food allergies.
- To identify specific proteins responsible for allergic reactions to Boletus edulis.
Main Methods:
- Analysis of sera from two individuals with adverse reactions to Boletus edulis (anaphylaxis and oral allergy syndrome).
- Utilized time-course digestion assays with simulated gastric fluid and SDS-PAGE immunoblotting.
- Employed sera from Boletus edulis skin prick test-negative, asymptomatic individuals as controls.
Main Results:
- At least four water-soluble proteins were identified in Boletus edulis extract, with significant reactivity at 55 kDa and 80 kDa.
- A 75 kDa protein showed IgE binding specifically when using serum from the individual experiencing recurrent anaphylaxis.
- No IgE immune response to this 75 kDa protein was observed in the serum of the individual with respiratory allergy/oral allergy syndrome or in control sera.
Conclusions:
- Boletus edulis can induce IgE-mediated food allergy through a digestion-stable 75 kDa protein.
- This specific allergen appears to be responsible for severe reactions like anaphylaxis.
- The identified protein is not implicated in respiratory allergies or oral allergy syndrome to Boletus edulis in the studied subjects.