[Allergy to vegetables belonging to the Solanaceae family]

Rev Alerg Mex. Jul-Sep 2019;66(3):322-328. doi: 10.29262/ram.v66i3.608.
[Article in Spanish]

Abstract

Background: Although cross-reactivity with other plant-based foods and latex has been described, allergies to potatoes and tomatoes are uncommon.

Objective: To study the different sensitization patterns in patients who are allergic to potatoes and/or tomatoes.

Methods: Skin prick tests were carried out with fresh foods and extracts, specific IgE determination and allergen detection by SDS-PAGE and IgE-Immunoblotting with both raw and heated potato and tomato extracts.

Results: In 10 patients, two thermostable allergens to potato extract were detected; the first one with a molecular weight that is compatible with Sola t 1 (43 kDa, patatin) and the second one with a molecular weight of 14-22 kDa, which could correspond to the allergens Sola t 4 (16 kDa) and Sola t 2 and Sola t 3 (21 kDa); in two patients who are allergic to potatoes and two patients who are allergic to tomatoes, a thermostable allergen that is compatible to Sola I 2 (50 kDa) was detected. The patient had presented oral allergy syndrome with some types of potatoes and showed higher IgE reactivity to two thermostable potato allergens.

Conclusions: The allergen sensitization patterns were similar in all the patients that had been studied, regardless of the symptoms. A new allergen involved in the allergy to solanaceae plants has been detected.

Antecedentes: Aunque se ha descrito reactividad cruzada con alimentos vegetales y látex, la alergia a la papa y al tomate es infrecuente. Objetivo: Estudiar los diferentes patrones de sensibilización en pacientes alérgicos a la patata o tomate. Métodos: Se realizaron pruebas de punción cutánea con extractos y alimentos frescos, determinación de IgE específica y detección de alérgenos mediante SDS-PAGE e IgE-Immunoblotting con extractos de patata y tomate crudos y calientes. Resultados: En 10 pacientes se detectaron alérgenos termoestables a extracto de patata, uno de peso molecular compatible con Sola t 1 (43 kDa, patatina) y otro de 14-22 kDa que podría corresponder a los alérgenos Sola t 4 (16 kDa), Sola t 2 y Sola t 3 (21 kDa); en dos pacientes alérgicos a la patata y dos alérgicos al tomate se detectó un alérgeno termoestable de aproximadamente 42 kDa. En un paciente alérgico al tomate se detectó un alérgeno termoestable compatible con Sola l 2 (50 kDa); había presentado síndrome de alergia oral con algunos tipos de patatas y mostró mayor reactividad IgE a dos alérgenos termoestables de la patata. Conclusiones: Los patrones de sensibilización a los alérgenos fueron similares en los pacientes, independientemente de los síntomas. Se ha detectado un nuevo alérgeno implicado en la alergia a las solanáceas.

Keywords: Allergy; IgE immunoblotting; Potato allergy; Solanaceae; Tomato allergy.

Publication types

  • Observational Study

MeSH terms

  • Adolescent
  • Adult
  • Allergens / analysis
  • Female
  • Food Hypersensitivity / diagnosis
  • Food Hypersensitivity / immunology*
  • Humans
  • Lycopersicon esculentum / adverse effects*
  • Lycopersicon esculentum / chemistry
  • Lycopersicon esculentum / immunology
  • Male
  • Middle Aged
  • Prospective Studies
  • Skin Tests
  • Solanum tuberosum / adverse effects*
  • Solanum tuberosum / chemistry
  • Solanum tuberosum / immunology
  • Young Adult

Substances

  • Allergens