Hemp seed: An allergen source with potential cross-reactivity to hazelnut

Area of Science:

• Food science
• Allergology
• Proteomics

Background:

• Cannabis sativa (hemp) exposure is increasing, leading to identified allergies to various plant parts, including hemp seeds.
• Major allergens in hemp seeds are not fully identified, though seed storage proteins are known to be present.

Purpose of the Study:

• To investigate the allergenicity of hemp seed storage proteins.
• To explore potential cross-reactivity between hemp seed proteins and other seeds/nuts.

Main Methods:

• Sequential protein extraction from hemp seeds using buffers of increasing salinity (H2O, T2, T3).
• Immunoblots and ELISAs performed with patient sera (sensitized to hemp or other seeds/nuts).
• Proteomics analysis to identify specific proteins.

Main Results:

• Vicilins and edestins identified as potential hemp seed allergens.
• Correlation found between hazelnut sensitization and reactivity to hemp seed extract (T3).
• Inhibition ELISAs showed 25-30% inhibition of IgE binding to hazelnut extract by hemp seed extract, indicating cross-reactivity.

Conclusions:

• Vicilins and edestins are identified as potential hemp seed allergens.
• A possible cross-reactivity between hemp seed and hazelnut proteins is highlighted.
• Further investigation is needed to determine the clinical relevance for hazelnut-allergic individuals.