Analysis of the heat stability of lipid transfer protein from apple
To the Editor: Lipid transfer protein (LTP), the major allergen in Rosaceae fruits in areas where the prevalence of birch pollen allergy is low,1,2 is a potentially dangerous allergen. Because of its extreme resistance to pepsin digestion,3 LPT probably reaches the intestinal tract in an almost unmo...
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Published in | Journal of allergy and clinical immunology Vol. 112; no. 5; pp. 1009 - 1011 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
New York, NY
Mosby, Inc
01.11.2003
Elsevier Elsevier Limited |
Subjects | |
Online Access | Get full text |
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Summary: | To the Editor: Lipid transfer protein (LTP), the major allergen in Rosaceae fruits in areas where the prevalence of birch pollen allergy is low,1,2 is a potentially dangerous allergen. Because of its extreme resistance to pepsin digestion,3 LPT probably reaches the intestinal tract in an almost unmodified form, inducing severe systemic reactions in allergic subjects.2-5 Heat-stability is a less well known (but potentially relevant) feature of this protein. Immunoblot to cooked apple peel (100°C for 30 minutes) was performed through use of sera from 3 patients, as previously described.3 Two patients monosensitized to LTP,3 a 26-year-old woman with apple-induced OAS (patient 12) and a 21-year-old man with a history of severe abdominal pain and diarrhea induced by apple (patient 3), underwent SPT with raw, boiled (100°C for 10 and 30 minutes), and oven-cooked (180°C for 10 and 20 minutes) Golden Delicious apple peel as well as oral challenge tests with heat-processed apple. |
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Bibliography: | SourceType-Other Sources-1 content type line 63 ObjectType-Correspondence-1 |
ISSN: | 0091-6749 1097-6825 |
DOI: | 10.1016/S0091-6749(03)02006-2 |