Exploration in vitro de la sensibilisation simultanée au latex naturel, aux fruits, aux aliments d'origine végétale et aux profilines par dosage des IgE spécifiques et par immunoblot

Abstract

Latex, vegetable food and profilin allergy testing. In vitro investigation of simultaneous sensitization to natural rubber latex, fruits, vegetable foods and profilins using specific IgE assay and immunoblotting. Objective : To investigate the frequency of co-sensitization to natural rubber latex (NRL), fruits, vegetable foods and pollens profilins. Methods: 26 sera were assayed for specific IgE and allergenic proteins were identified by immunoblotting. Results: Sixteen of the patients were sensitized to NRL and 50 % out of them were co-sensitized to fruits and vegetable foods: banana (75 %), kiwi (50 %), tomato (37,5 %), avocado pear (37.5 %), melon (37.5 %), chestnut (25 %), pineapple (25 %), mango (25 %), papaya (25 %) and potato (25 %). Sensitization to NRL co-existed with sensitization to grass profilins in 21 %, to trees profilins in 14 % and to weeds profilins in 9%. The most frequent NRL proteins recognized by sensitized sera were Hev b 6 (20 kDa), Hev b 7 (46 kDa), a 40 kDa protein, a 15 kDa protein which may be Hev b 1 or the latex profilin, Hev b 5 (16 kDa) and hevamin (30 kDa). Conclusion: co-sensitization to NRL and vegetable foods are frequent and can lead to clinical manifestation in both NRL and vegetable foods allergic patients.