%0 Journal Article
%T The 11S globulin Sin a 2 from yellow mustard seeds shows IgE cross-reactivity with homologous counterparts from tree nuts and peanut
%A Sof¨ªa Sirvent
%A Martial Akotenou
%A Javier Cuesta-Herranz
%A Andrea Vereda
%A Rosal¨ªa Rodr¨ªguez
%A Mayte Villalba
%A Oscar Palomares
%J Clinical and Translational Allergy
%D 2012
%I BioMed Central
%R 10.1186/2045-7022-2-23
%X Eleven well-characterized mustard-allergic patients sensitized to Sin a 2 were included in the study. A specific anti-Sin a 2 serum was obtained in rabbit. Skin prick tests (SPT), enzyme-linked immunosorbent assay (ELISA), immunoblotting and IgG or IgE-inhibition immunoblotting experiments using purified Sin a 2, Sin a 1, Sin a 3, mustard, almond, hazelnut, pistachio, walnut or peanut extracts were performed.The rabbit anti-Sin a 2 serum showed high affinity and specificity to Sin a 2, which allowed us to demonstrate that Sin a 2 shares IgG epitopes with allergenic 11S globulins from tree nuts (almond, hazelnut, pistachio and walnut) but not from peanut. All the patients included in the study had positive skin prick test to tree nuts and/or peanut and we subdivided them into two different groups according to their clinical symptoms after ingestion of such allergenic sources. We showed that 11S globulins contain conserved IgE epitopes involved in cross-reactivity among mustard, tree nuts and peanut as well as species-specific IgE epitopes.The allergenic 11S globulin Sin a 2 from mustard is involved in cross-reactivity at the IgE level with tree nuts and peanut. Although the clinical relevance of the cross-reactive IgE epitopes present in 11S globulins needs to be investigated in further detail, our results contribute to improve the diagnosis and management of mustard allergic patients sensitized to Sin a 2.IgE-mediated food allergy is an important worldwide health problem of increasing prevalence affecting up to 2-10% of the population [1,2]. More than 170 foods have been reported to induce allergic responses being peanuts, tree nuts, eggs, milk, fish, shellfish, wheat and soy responsible for the vast majority of reactions. Mustard is one of the most frequent spices causing IgE-mediated food allergy, and together with celery, sesame, lupine and shellfish is considered among the most significant allergenic sources in European countries [3]. The ingestion of mustard se
%K Food allergy
%K Mustard allergy
%K Tree nut allergy
%K Peanut allergy
%K Cross-reactivity
%K 11S globulins
%K Sin a 2
%K lgG/IgE epitopes
%U http://www.ctajournal.com/content/2/1/23