Sensitization to blackgram in patients with bronchial asthma and rhinitis: clinical evaluation and characterization of allergens
Sensitization to blackgram in patients with bronchial asthma and rhinitis: clinical evaluation and characterization of allergens
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DOI：
10.1111/j.1398-9995.2006.00990.x
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发表时间：
2006-01-01
期刊：
影响因子：
12.4
通讯作者：
Singh, BP
中科院分区：
文献类型：
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作者：
Kumari, D;Kumar, R;Singh, BP
背景资料：豆类是南亚和欧洲I型超敏反应的重要病原体，但在印度人群中缺乏此类研究。本研究调查哮喘和鼻炎患者的黑色素致敏，并确定免疫球蛋白E（IgE）结合蛋白。方法：呼吸道过敏患者进行了评估，使用标准问卷和皮肤点刺试验（SPT）与常见的食物和空气过敏原。通过酶联免疫吸附试验（ELISA）估计黑革兰氏特异性IgE水平，并通过双盲、安慰剂对照食物激发（DBPCFC）建立致敏性。结果：816例患者中，有35例有黑色素过敏史。其中，16例患者SPT阳性，14例患者显示特异性IgE升高（阴性对照的3倍）。DBPCFC在14例患者中的4例中建立了黑色素敏感性。免疫印迹法与个别患者的血清识别八个最普遍的过敏原的78，56，47，43，40，30，28和16 kDa。烤黑加仑显示六个主要的过敏原，而47，43和28 kDa的蛋白质保留IgE反应后煮沸。乌藨子提取物需要14 ng自身蛋白的50%ELISA抑制，而烤和煮乌藨子需要16和120 ng蛋白。ELISA和免疫印迹抑制表明，部分抑制黑豆蛋白的扁豆，limabean和pea.Conclusion：黑豆诱导IgE介导的反应在1.7%的哮喘和鼻炎患者，并含有8个主要的IgE结合成分，其中6个保留IgE反应后烘烤。黑格拉姆与小扁豆和limabean具有相同的过敏性。
Background: Legumes are important causative agents of type I hypersensitivity in south Asia and Europe but such studies are lacking in Indian population. The present study investigates blackgram sensitization in asthma and rhinitis patients and identifies immunoglobulin E (IgE)-binding proteins.Methods: Respiratory allergy patients were evaluated using standard questionnaire and skin prick tests (SPT) with common foods and aeroallergens. Blackgram-specific IgE level was estimated by enzyme-linked immunosorbent assay (ELISA) and sensitization was established by a double-blind, placebo-controlled food challenge (DBPCFC). The cross-reactivity of blackgram with other legumes was studied by immunobiochemical methods.Result: Of 816 patients, 35 gave history of blackgram hypersensitivity. From these, 16 patients were SPT positive and 14 showed elevated specific IgE (three times of negative control) to blackgram. DBPCFC established blackgram sensitivity in four of 14 patients. Immunoblotting with individual patient's sera recognized eight most prevalent allergens of 78, 56, 47, 43, 40, 30, 28 and 16 kDa. Roasted blackgram showed six major allergens whereas 47, 43 and 28 kDa proteins retained IgE reactivity upon boiling. Blackgram extract required 14 ng of self protein for 50% ELISA inhibition whereas roasted and boiled blackgram required 16 and 120 ng protein. ELISA and immunoblot inhibition show partial inhibition to blackgram proteins by lentil, limabean and pea.Conclusion: Blackgram induces IgE-mediated reactions in 1.7% of asthma and rhinitis patients and contains eight major IgE-binding components, of which six retained IgE reactivity after roasting. Blackgram shares allergenicity with lentil and limabean.