Allergens Responsible for Anaphylaxis After Olive Fruit Ingestion

Olive is widely consumed as a food and used as raw material to obtain olive oil. Despite its widespread intake, cases of allergy to olive have seldom been reported. The olive allergens identified to date include the thaumatin-like protein Ole e 13, which is responsible for occupational allergy in ol...

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Bibliographic Details
Published inJournal of investigational allergology & clinical immunology Vol. 33; no. 5; pp. 403 - 404
Main Authors Prados-Castaño, M, Reguero-Capilla, M, Bartolomé, B, Pastor-Vargas, C, Ochando, M, Quiralte, J
Format Journal Article
LanguageEnglish
Published Barcelona Esmon Publicidad 01.01.2023
Subjects
Allergens
Allergies
Anaphylaxis
Ara h 1 antigen
Globulins
Olive oil
Seeds
Thaumatin
Transcriptomics
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Summary:Olive is widely consumed as a food and used as raw material to obtain olive oil. Despite its widespread intake, cases of allergy to olive have seldom been reported. The olive allergens identified to date include the thaumatin-like protein Ole e 13, which is responsible for occupational allergy in olive oil mill workers. The presence of 7S globulins (vicilins) has also been identified in olive seeds at both the transcriptomic and the biochemical level. We present a case of anaphylaxis after consumption of olive in brine (water, salt, spices, and garlic), where 2 IgEreactive proteins were detected, namely, the olive thaumatinlike protein Ole e 13 and an olive protein that shares peptides with the vicilin Ara h 1.
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ISSN:1018-9068
1698-0808
DOI:10.18176/jiaci.0880