■背景。赤霉素调节蛋白(GRP)是诱导对各种类型水果过敏的小糖蛋白。这项研究旨在评估对柏树花粉和其他导致水果过敏的分子的共致敏作用,例如nsLTP(Prup3),PR-10(注v1),和Profilin(Betv2)。方法。从四个意大利中心连续招募了对桃子GRP(Prup7)敏感的60名受试者:28名男性和32名女性(平均年龄37.9岁;范围11-79)。Prup7,Prup3,Betv1,Betv2,柏树花粉提取物(杯)的特异性IgE,在所有受试者中测定了杯a1。结果。对杯的敏化率,在整个研究人群中,杯a1、普律3、注v1和注v2分别为90.0%,83.3%,45.8%,40.0%,和30.0%,分别。在居住在意大利北部的受试者中,致敏率分别为96.4%,80.0%,50.0%,73.3%,和40.0%,在那些居住在意大利南部的人中,占83.3%,86.7%,40.0%,6.7%,和20.0%。对于PR-10观察到唯一的显著差异(p小于0.0001),发现对PR-10的共致敏与过敏反应的风险降低相关(OR:0.125)。过敏反应最常由桃子引发(26/40),其次是橙色(12/40),与其他食物的牵连频率较低。Conclusions.这项研究证实了对Prup7和柏树花粉的敏化之间的高度关联,并强调了对nsLTP的高比例共敏化,PR-10和profilin。PR-10作为对抗过敏反应的保护因子出现。
UNASSIGNED: Background. Gibberellin Regulated Proteins (GRPs) are small glycoproteins that induce allergy to various types of fruit. This study aimed to evaluate co-sensitization to cypress pollen and other molecules responsible for fruit allergy, such as
nsLTP (Pru p 3), PR-10 (Bet v1), and Profilin (Bet v2). Methods. Sixty subjects sensitized to peach GRP (Pru p 7) were consecutively recruited from four Italian centers: 28 males and 32 females (mean age 37.9 years; range 11-79). Specific IgE for Pru p 7, Pru p 3, Bet v 1, Bet v 2, cypress pollen extract (Cup s), and Cup a 1 were determined in all subjects. Results. Sensitization rates to Cup s, Cup a 1, Pru p 3, Bet v 1, and Bet v 2 in the entire studied population were 90.0%, 83.3%, 45.8%, 40.0%, and 30.0%, respectively. In subjects residing in Northern Italy, the respective sensitization rates were 96.4%, 80.0%, 50.0%, 73.3%, and 40.0%, while in those residing in Southern Italy, they were 83.3%, 86.7%, 40.0%, 6.7%, and 20.0%. The only significant difference was observed for PR-10 (p less than 0.0001) Co-sensitization to PR-10 was found to be associated with a reduced risk of anaphylaxis (OR: 0.125). Allergic reactions were most commonly triggered by peach (26/40), followed by orange (12/40), with other foods being less frequently implicated. Conclusions. This study confirms a high association between sensitization to Pru p 7 and cypress pollen and highlights a high percentage of co-sensitization to
nsLTP, PR-10, and profilin. PR-10 emerged as a protective factor against anaphylaxis.