Anaphylaxis to Agaricus bisporus ingestion

Area of Science:

• Food allergy research
• Immunology
• Clinical case study

Background:

• Mushroom allergy is uncommon, with limited research on causative allergens.
• Patients with existing allergies, like allergic rhinitis and asthma, may have a higher risk of developing food allergies.

Observation:

• A 33-year-old male with a history of allergic rhinitis and asthma developed anaphylaxis after consuming Agaricus bisporus.
• Reactions included angioedema, dyspnea, cough, and dysphagia, occurring rapidly after mushroom ingestion.
• Subsequent exposure to mushroom sauce also triggered lip angioedema.

Findings:

• Allergy testing confirmed specific IgE antibodies to mushroom.
• Skin prick tests were positive for mushroom extract and both raw and cooked Agaricus bisporus.
• Immunoblotting identified two IgE-binding proteins of 10kDa and 27kDa in mushroom extract.

Implications:

• This case highlights Agaricus bisporus as a potential cause of anaphylaxis.
• The identified 10kDa and 27kDa proteins are potential allergens responsible for mushroom-induced allergic reactions.
• Further research into mushroom allergens can improve diagnosis and management of mushroom allergies.