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Published on: May 31, 2021
Pine nut allergy: clinical features and major allergens characterization.
Beatriz Cabanillas1, Hsiaopo Cheng, Casey C Grimm
1Servicio de Alergia, Hospital Universitario 12 de Octubre, Instituto de Investigación Hospital 12 de Octubre (i+12), Madrid, Spain. bcabanillas.hdoc@salud.madrid.org
Molecular Nutrition & Food Research
|October 20, 2012
Summary
Severe allergic reactions to pine nuts are common, with two major allergens identified: albumin and vicilin. Most patients experienced severe reactions and were monosensitized to pine nut allergy.
Area of Science:
- Allergen characterization
- Immunology
- Food allergy research
Background:
- Pine nut allergy is an IgE-mediated hypersensitivity.
- Understanding pine nut allergens is crucial for diagnosis and management.
Purpose of the Study:
- To evaluate IgE-mediated hypersensitivity to pine nut.
- To detail clinical reactions associated with pine nut allergy.
- To characterize the major pine nut allergens.
Main Methods:
- Included ten teenagers and adults with diagnosed pine nut allergy.
- Purified and identified two major pine nut allergens.
- Characterized secondary structures and digestion susceptibility of allergens.
Main Results:
- 80% of reactions were severe; 70% of patients were monosensitized.
- Identified two major allergens: 6 kDa albumin and 50 kDa vicilin.
- Albumin was more stable to digestion than vicilin.
Conclusions:
- Two major allergens, albumin and vicilin, were identified in pine nuts.
- Severe reactions and monosensitization are common in pine nut allergy.
- Allergen stability differs, impacting clinical presentation.
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