Abstract
Legumes, nuts, and seeds are important triggers of food allergy, frequently causing severe symptoms and even life-threatening anaphylactic reactions. The major allergens responsible are storage proteins from three families: 2S albumins, 7S globulins, and 11S globulins. These allergens are characterized by high stability to heat and gastrointestinal enzymes. Sensitivity to storage proteins often leads to serological cross-reactivity between legumes, nuts, and seeds, although this is frequently without clinical relevance. One benefit of molecular diagnostics with storage proteins is the possibility of distinguishing primary, potentially dangerous allergies from pollen-associated, Bet v 1-, or profilin-associated allergies, most of which lead only to mild symptoms.
This contribution is based on a publication that appeared in the Allergo Journal in 2012 (Radauer C, Kleine-Tebbe J, Beyer K: Stabile pflanzliche Nahrungsmittelallergene: Speicherproteine. Allergo J 2012; 21: 155–158) and which has now been updated, expanded, and translated into English as a chapter for this book.
The authors gratefully thank Dr. Steve Love, PhD, Laguna Niguel, CA, USA, for reading the manuscript, helpful suggestions, and editorial assistance with the English translation.
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Radauer, C., Kleine-Tebbe, J., Beyer, K. (2017). Stable Plant Food Allergens II: Storage Proteins. In: Kleine-Tebbe, J., Jakob, T. (eds) Molecular Allergy Diagnostics. Springer, Cham. https://doi.org/10.1007/978-3-319-42499-6_5
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