![]() Cross-reactive moleculesĬross-reactivity between cashew and pistachio has been widely reported and this is attributed to their homologous seed storage proteins. The OFC-positive patients depicted moderate-to-severe reactions, which included gastrointestinal reactions (73%) as most common, followed by oral mucosa (69%), skin reactions (50%), respiratory reactions (38%) and cardiovascular reactions (15%) (5). Sensitization to Ana o 3 was found in all (100%) of the cashew-allergic patients based on oral food challenge (OFC), while it was found in only 51% of cashew-tolerant patients. Furthermore, the severe anaphylaxis rate with systemic reactions was found to be 84.6%, due to Ana o 3 (8).Ī study performed among 100 Greek children reported recombinant Ana o 3-sIgE sensitization in 93% of cashew-allergic children and in only 6% of cashew-tolerant children (9). In a study conducted on 227 children with severe allergic reactions or anaphylaxis, Ana o 3 (Ana o 3) was found as the most frequent cause of severe anaphylaxis (14.3%). ![]() In a Japanese study conducted on 95 patients with suspected cashew allergy, sensitization to Ana o 3 (based on sIgE levels) was found in 100% (n=26) of cashew-allergic patients and in 51% (n=69) of tolerant, but cashew-sensitized patients (5).Īna o 3 is one of the major allergens of cashew nut and is responsible for severe systemic reactions and anaphylaxis in allergic individuals (1). Furthermore, Ana o 3-IgE sensitization was found in 27% of cashew and peanut-sensitized individuals in a study in Finland (26 out of 98) (4). Another study performed in Germany reported increased levels of serum-specific immunoglobulin E (sIgE) towards Ana o 3 in 69% of cashew-allergic patients (42 out of 61), while in only 5% of cashew sensitized but tolerant patients (1 out of 19) (3). Ana o 3 is considered as one of the major allergens of cashew nut belonging to the prolamin superfamily of proteins (1).Ī study conducted in Germany found that 81% of sera obtained from cashew-allergic patients were reactive to Ana o 3 on immunoblot analysis (2). Besides, Ana o 3 is also cross-reactive with Jug r 1 (walnut) and to some extent with Cor a 14 (hazelnut).Īllergy to cashew nuts ( Anacardium occidentale) is a typical immunoglobulin (IgE)-mediated allergic disorder, being reported from the United States, Australia and Europe and sparsely from Asia and Africa. Extensive cross-reactivity is reported among cashew nuts and pistachio due to cross-reactivity among their 2S albumins i.e. Also, monosensitization to Ana o 3 without sensitization to other food allergens could be the most potent predictor of severe anaphylaxis. Further, Ana o 3 can serve as a marker for primary sensitization to cashew nuts. The immunoreactivity of Ana o 3 is reduced by thermal processing methods, like blanching, autoclaving or roasting (10 min), however it may increase when subjected to high temperature processing (170℃ for 20 min). This protein is resistant to gastric and intestinal digestion by pepsin and trypsin. The sensitization of Ana o 3 is responsible for severe systemic reactions and anaphylaxis in cashew-allergic individuals. ![]() The prevalence of cashew nut allergy is widespread across the globe, with Ana o 3 being the major allergen component of cashew nut. Ana o 3 is a water-soluble, 2S albumin, seed-storage protein in cashew nuts ( Anacardium occidentale), having a molecular weight of 14 kDa.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |