|Title||IgE cross-reactivity measurement of cashew nut, hazelnut and peanut using a novel IMMULITE inhibition method|
|Author(s)||Bastiaan-Net, Shanna; Batstra, Manou R.; Aazamy, Nasrin; Savelkoul, Huub F.J.; Valk, Johanna P.M. Van Der; Gerth Van Wijk, Roy; Schreurs, Marco W.J.; Wichers, Harry J.; Jong, Nicolette W. De|
|Source||Clinical Chemistry and Laboratory Medicine (2020). - ISSN 1434-6621|
Food, Health & Consumer Research
Cell Biology and Immunology
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||allergy diagnostics - cashew nut - hazelnut - IgE cross-reactivity - IMMULITE technology - peanut|
Tree nut-allergic individuals are often sensitised towards multiple nuts and seeds. The underlying cause behind a multi-sensitisation for cashew nut, hazelnut, peanut and birch pollen is not always clear. We investigated whether immunoglobulin E antibody (IgE) cross-reactivity between cashew nut, hazelnut and peanut proteins exists in children who are multi-allergic to these foods using a novel IMMULITE®-based inhibition methodology, and investigated which allergens might be responsible. In addition, we explored if an allergy to birch pollen might play a role in this co-sensitisation for cashew nut, hazelnut and peanut. Serum of five children with a confirmed cashew nut allergy and suffering from allergic symptoms after eating peanut and hazelnut were subjected to inhibition immunoassays using the IMMULITE® 2000 XPi. Serum-specific IgE (sIgE) to seed storage allergens and pathogenesis-related protein 10 (PR10) allergens were determined and used for molecular multicomponent allergen correlation analyses with observed clinical symptoms and obtained inhibition data. IgE cross-reactivity was observed in all patients. Hazelnut extract was a strong inhibitor of cashew nut sIgE (46.8%), while cashew nut extract was less able to inhibit hazelnut extract (22.8%). Peanut extract showed the least inhibition potency. Moreover, there are strong indications that a birch pollen sensitisation to Bet v 1 might play a role in the observed symptoms provoked upon ingestion of cashew nut and hazelnut. By applying an adjusted working protocol, the IMMULITE® technology can be used to perform inhibition assays to determine the risk of sIgE cross-reactivity between very different food components.