Allergologie pneumologie

La Guerche-de-Bretagne, France

Allergologie pneumologie

La Guerche-de-Bretagne, France
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Rouge P.,Nice University Hospital Center | Thibau F.,CNRS Plant Research Laboratory | Bourrier T.,Nice University Hospital Center | Saggio B.,Laboratoire Of Biologie | And 3 more authors.
Revue Francaise d'Allergologie | Year: 2011

The consumption of cashew as roasted nuts or as a hidden allergen in various foodstuffs, e.g. Asian meals, ice creams or cakes, is responsible for severe anaphylactic reactions in previously sensitized individuals. Like peanut allergy, allergy to Cashew nut has now become a worrying problem of public health due to the extreme severity of its clinical manifestations. The major cashew allergens consist of seed storage proteins embedded in the seed protein bodies, namely Ana o 1 (vicilin) and Ana o 2 (legumin) of the cupin family, and Ana o 3 (2S albumin). All of these cashew allergens strongly resist to heat denaturation (roasting) and hydrolysis by digestive proteases (pepsin, trypsin), and thus display a high allergenic potency. The IgE-binding epitopes have been identified on the molecular surface of both allergens. A high degree of IgE-binding cross-reactivity occurs between the cashew allergens and the corresponding allergens Pis v 1, Pis v 2 and Pis v 3, of the closely-related pistachio. Obviously, this cross-reactivity depends on the highly conserved character of both the sequence and three-dimensional fold among these allergens. Less frequent cross-reactions also occur with other tree nuts, like almond and hazelnut. Conversely, almost no cross-reaction was reported to occur between cashew and peanut. In most cases, however, this cross-reactivity is apparently devoid of any clinical significance and would simply reflect some phylogenetical relatedness among tree nuts. In this respect, it is noteworthy that cashew and pistachio belong to the same family of Anacardiaceae. © 2010 Elsevier Masson SAS.


Rouge P.,CNRS Plant Research Laboratory | Culerrier R.,CNRS Plant Research Laboratory | Granier C.,French National Center for Scientific Research | Rance F.,Allergologie Pneumologie | Barre A.,CNRS Plant Research Laboratory
Molecular Immunology | Year: 2010

Sera from peanut allergic patients contain IgE that specifically interact with the peanut lectin PNA and other closely related legume lectins like LcA from lentil, PsA from pea and PHA from kidney bean. The IgE-binding activity of PNA and legume lectins was assessed by immunoblotting, surface plasmon resonance (SPR) and ELISA measurements, using sera from peanut allergic patients as a IgE source. This IgE-binding cross-reactivity most probably depends on the occurrence of structurally related epitopes that have been identified on the molecular surface of PNA and other legume lectins. These epitopes definitely differ from those responsible for the allergenicity of the major allergens Ara h 1, Ara h 2 and Ara h 3, also recognized by the IgE-containing sera of peanut allergic patients. Peanut lectin PNA and other legume lectins have been characterized as potential allergens for patients allergic to edible legume seeds. However, the clinical significance of the lectin-IgE interaction has to be addressed. © 2010 Elsevier Ltd.


Dutau G.,rue Maurice Alet | Rance F.,Allergologie pneumologie
Revue Francaise d'Allergologie | Year: 2011

In the course of the " atopic march", sensitization to food allergens appears earliest, followed by sensitization to inhalant allergens, which is a factor favoring the subsequent development of asthma. While the sequence atopic dermatitis and/or food sensitization (allergy)-asthma-allergic rhinitis is usually the case, exceptions to this schema are relatively frequent. Asthma and food allergy, conditions occurring more and more often, are closely linked, especially in children. Note that bronchospasm can be a symptom of food allergy. Note also that asthmatic disease is one of the principal risk factors for severe anaphylaxis and death associated with food allergy, with recognized under-utilization of auto-injectable adrenalin. Conversely, because of the " intrinsic" severity of asthma, food allergy represents an important risk factor for severe acute asthma, being able to put the life, especially that of young children, adolescents and young adults, in danger. In practice, one must: (I) look for a history of asthma or existing asthma in all patients suspected of having food allergy, (II) be assured of optimal control of asthma diagnosed during the course of a food allergy workup, and (III) in all cases, refer the patient to an allergy specialist, because experience proves that one food allergic patient out of two does not benefit from such a consultation and the resulting special recommendations. © 2011 Elsevier Masson SAS.


Rance F.,Allergologie Pneumologie | Dutau G.,9 rue Maurice Alet
Revue Francaise d'Allergologie | Year: 2010

Egg allergy is one of the 3 main food allergy involved in children. The most common symptoms are IgE-mediated, furthermore, gastrointestinal symptoms were described. The diagnostic work-up is improved using recent technology with single allergens such as ovomucoid and ovalbumin. The management distinguished children who react both to raw as well as heated egg with other children tolerating cooked egg. The prognosis of egg allergy is better in children who tolerated heated egg. Promising management are expected with induction of tolerance protocols. © 2010 Elsevier Masson SAS.


Dutau G.,9 rue Maurice Alet | Rance F.,Allergologie Pneumologie
Revue Francaise d'Allergologie | Year: 2010

The wealth of allergology news continues to thrive year by year. The most important subjects remain allergens and food allergies, asthma which is difficult to treat, pollen allergies and anaphylaxis. The latter are still underestimated by doctors whatever their domain of involvement, both general practitioners and emergency physicians. © 2010 Elsevier Masson SAS.

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