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Updated: Jun 20, 2025

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

Garlic: a potential food allergen?

Tasha S Hellu¹, Meredith M Schuldt¹, Robert A Gomez¹

¹From the Department of Medicine, Allergy and Immunology Division, Wilford Hall Ambulatory Surgical Center, Lackland AFB, JBSA-Lackland, Texas.

Journal of Food Allergy

|July 18, 2024

Summary

Garlic allergy is rare, but heat can degrade its major allergen, alliin lyase. This suggests cooked garlic may be safe for some, but further study is needed for raw or powdered forms.

Keywords:

alliin lyase allium sateevum garlic

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Area of Science:

Food allergy research
Immunology
Proteomics

Background:

Garlic (Allium sativum) is a common spice, but a rare cause of immunoglobulin E (IgE)-mediated allergy.
Alliin lyase is identified as the primary garlic allergen and is heat-labile.
Some individuals with garlic allergy can tolerate cooked garlic due to allergen denaturation.

Observation:

Two patient cases with varying reactions to raw and cooked garlic are presented.
Garlic proteins in raw, cooked, and powdered forms were analyzed using SDS-PAGE.
Patient sera were tested for IgE binding to garlic proteins via immunoblotting.

Findings:

Heat processing degrades most garlic proteins, including alliin lyase.
Garlic powder exhibited protein profiles similar to raw garlic on SDS-PAGE.
A rare garlic allergen (approximately 70 kDa) was identified, showing heat lability.

Implications:

Patients with garlic allergy might tolerate cooked garlic but not raw or powdered forms.
Observed reactions in one patient to both raw and cooked garlic highlight the complexity of garlic allergy.
Further research is necessary to fully understand the clinical implications of garlic sensitization.