Background:
Only 2 allergenic
proteins have been
described in lettuce
allergy: a 16-kDa
protein (putative
profilin) and a
lipid transfer
protein (LTP) named
Lac s 1.
Objective:
Our aim was to
identify the
allergens involved
in the anaphylactic
reactions of 2
patients who had
eaten lettuce.
Methods: The
study was performed
by Ig
(immunoglobulin)–E
immunodetection and
immunodetection-inhibition
assays.
Results: Both
patients’ sera
showed specific IgE
binding to a single
protein from the
crude lettuce
extract (apparent
molecular weight of
14 kDa). To
characterize the
allergen detected,
the lettuce extract
underwent
proteolytic
digestion and heat
treatment and was
highly resistant to
both. The patients’
sera also recognized
the major peach
allergen Pru p 3 by
immunodetection.
When the lettuce
allergen was
incubated with both
Pru p 3 from peach
peel and recombinant
Pru p 3, the
immunodetection-inhibition
assay indicated that
patients were
sensitized to the
lettuce LTP Lac s 1.
Conclusions:
The allergen
involved in the
lettuce-induced
anaphylaxis of our
patients was the LTP
Lac s 1.
Key words:
Allergy.
Anaphylaxis. Lettuce
allergy. Lipid
transfer protein.
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