[Allergies associated with both food and pollen]

Area of Science:

• Allergen immunotherapy
• Immunology
• Molecular biology

Background:

• Allergens are increasingly classified into molecular families based on structural similarities.
• Proteins within the same molecular family often exhibit IgE cross-reactivity, leading to syndromes like birch-apple syndrome.
• Pollen-food allergy syndromes differ from other cross-allergies (e.g., crustacean, milk) as oral sensitization is less common for pollen-derived allergens.

Purpose of the Study:

• To explore the classification of allergens into molecular families.
• To understand the role of different allergen families in pollen-food allergy syndromes.
• To investigate the sensitization potential and clinical impact of various pollen-derived allergens, including PR-10 proteins, profilins, and lipid transfer proteins (LTPs).

Main Methods:

• Classification of allergens based on structural relationships.
• Analysis of IgE cross-reactivity patterns within and between molecular families.
• Review of clinical associations and sensitization routes for different allergen types.

Main Results:

• PR-10 proteins (e.g., Bet v 1, Mal d 1) and profilins are key in pollen-food allergies, often causing oral symptoms.
• Pollen-derived food allergens typically induce milder reactions compared to primary allergens like shrimp or milk.
• Lipid transfer proteins (LTPs) are significant plant food allergens and may also contribute to pollen-driven allergies.

Conclusions:

• Understanding allergen molecular families is crucial for diagnosing and managing pollen-food allergies.
• Further research is needed for less-studied families like polygalacturonases and thaumatin-like proteins.
• Lipid transfer proteins (LTPs) present in pollens may have an additional role in sensitization beyond their presence in foods.