Pollen-food syndrome is related to Bet v 1/PR-10 protein sensitisation, but not all patients have spring rhinitis.

摘要

The pollen-food syndrome (PFS) results from sensitisation to patiallergens that are common to pollen and edible plant products, typically manifesting as oral symptoms upon exposure to Rosaceae fruits. The pan-allergen molecules comprise three protein clusters: Bet v l/PR-10; profilins; non-specific lipid transfer proteins (nsLTP) (1). The sensitisation profile of PFS patients to these proteins varies geographically in Europe, with PR-10 proteins the dominant allergen in Northern Europe and nsLTP in the South (2). Anecdotally, PFS in the United Kingdom is related to birch pol-linosis and sensitisation to the Bet v 1/ PR-10 cluster, but published data are lacking. Accordingly, we studied the clinical phenotype and sensitisation profile of 24 PFS patients presenting to a UK allergy clinic. The study protocol was approved by the NHS Research Ethics Service and all patients provided informed written consent. Food allergies were assessed by a standardised physician-administered questionnaire, which included 38 relevant plant-derived foods. Donor serum was analysed for IgE directed against allergen components by a solid-phase microarray assay (VBC Genomics, Vienna, Austria).