Identification of unique peanut and soy allergens in sera adsorbed with cross-reacting antibodies

被引:92
作者
Eigenmann, PA
Burks, AW
Bannon, GA
Sampson, HA
机构
[1] JOHNS HOPKINS UNIV, SCH MED, BALTIMORE, MD USA
[2] UNIV ARKANSAS MED SCI HOSP, LITTLE ROCK, AR USA
关键词
food hypersensitivity; peanut; soybean; legumes cross-reactivity; affinity chromatography;
D O I
10.1016/S0091-6749(96)80014-5
中图分类号
R392 [医学免疫学];
学科分类号
100102 ;
摘要
Background: Soybean and peanut are members of the legume family and share several common antigenic fractions. Patients allergic to one of these foods have serum IgE antibodies that immunologically cross-react with other legumes. Nevertheless, ingestion of other legumes generally does not induce an allergic reaction, suggesting that cross-reacting antibodies are not clinically relevant. Objective: This study was designed to identify unique peanut or soybean antigenic fi actions, with sera adsorbed to remove cross-reacting antibodies, thus resulting in sera with IgE antibodies unique to either soy or peanut. Methods: Cross-reacting antibodies to soy were removed from the sera of two patients allergic to peanut and soy and three patients allergic to peanut by soy-affinity chromatography. Cross-reacting antibodies to peanut were adsorbed from the sera of a patient allergic to peanut and soy and a patient allergic to peanut by peanut-affinity chromatography. Adequate removal of cross-reacting antibodies was verified by ELISA after each adsorption step. Unadsorbed sera and sera adsorbed to remove cross-reacting antibodies (either to soy or to peanut) were assayed for specific IgE binding to peanut oi soy immunoblots. Results: Unique peanut-specific IgE antibodies (i.e., soy antibody-adsorbed) were found to bind to peanut fractions at 46, 29, 25, 19, 17, 14, and 5 kd on immunoblots of whole peanut protein. Similarly, unique soy-specific IgE (i.e., peanut antibody-adsorbed) were found to bind a fraction at 46 kd, and to a lesser extent, to a fraction at 21 kd on immunoblots of whole soy protein. The 73% reduction of IgE antibody binding to peanut by ELISA after adsorption of cross-reacting antibodies indicates extensive cross-reactivity between soy and peanut antigens. Conclusions: Antigen-affinity chromatography is an effective method for removal of cross-reacting antibodies. We identified IgE antibody binding (with sera where cross-reacting antibodies were removed) to several unique antigenic fractions of peanut and soy. Further studies will determine the clinical significance of these fractions in IgE-mediated food hypersensitivity reactions.
引用
收藏
页码:969 / 978
页数:10
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