Alergia a la proteína de lentejas en el sur de Chile: Reporte de un caso y revisión de la literatura / Allergenicity of lentils in the south of Chile: Reporting a case and Review

El término alergia alimentaria, involucra entidades tan diversas como la proteína de leche de vaca hasta alergias al maní y a las legumbres. La prevalencia mundial de esta entidad ha ido en aumento y en Chile, no existen casos reportados en la literatura que orienten el diagnóstico. Por lo general el médico general es el primero en enfrentarse a estos casos, por lo tanto, deberá conocer muy bien su red de derivación, para dar una solución expedita a cada paciente que lo visita, por una alergia alimentaria. Se presenta el caso de un infante de 3 años, que presentó una reacción urticarial posterior a la ingesta de lentejas cocidas, por tercera vez. Requirió manejo con corticoides y anti-histamínicos para disminuir las molestias. Se concluye que el tratamiento indicado para la alergia alimentaria a lentejas, es la exclusión de la dieta, sin conocer la temporalidad de ésta ni su reinicio, aunque varias guías sugieren intentar realimentación a la edad de 4 a 5 años del infante.

The food allergy, involves entities as diverse as cow's milk protein to peanut allergies as to legumes. The global prevalence of this entity has been increasing. In general, the medical doctor is the first to face these cases, therefore, should know very well their referral network to give an expeditious approach to each patient who visits him for a food allergy. We present the case of a 3-year-old infant who presented an urticarial reaction after the third ingestion of cooked lentils. He required corticosteroids and antihistamine management to reduce discomfort. The treatment indicated for food allergy to lentils is the exclusion of the diet, without knowing the temporality of this or its re-initiation, although several guides suggest attempting feedback at the age of 4 to 5 years.

Protein expression upon desiccation and imbibition of Magnolia ovata A. St.-Hil seeds

The effect of seed drying and imbibition was studied by differential protein expression using two dimensional gel electrophoresis. After drying to a range of water contents, seeds were germinated to assess the viability. Seeds of Magnolia ovata did not withstand the desiccation down to 0.10 g H2O · g-1 dw. The critical water content below which the desiccation sensitivity became apparent was around 0.18 g H2O · g-1 dw (-26.5 MPa). Total protein was extracted and separated by 2D electrophoresis from fresh seeds (0.28 g H2O · g-1 dw), mild dried seeds (0.25 g H2O · g-1 dw) and seeds at low water content (0.10 g H2O · g-1 dw) before and after imbibition for 10 days. The proteome profile revealed the presence of 588 spots on each silver stained gel, from which 21 showed differential expression, correlated with desiccation and germination, by increased or decreased expression. After MS/MS sequencing, three protein spots produced spectra that matched to a Magnolia salicifolia legumin precursor. Results suggested an involvement of this protein in the events taking place during the drying and subsequent imbibitions of the dried seeds.

Classification and Character of Plant Food Allergens / 소아알레르기및호흡기학회지

Food allergy is an adverse food reaction as a result of immune mechanisms. In a sensitized individual, food allergens activate mast cells and basophils by binding with IgE present on the cell surface, resulting in the release of chemical mediators and various cytokines to cause various clinical symptoms of food allergy. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). The class 1 food allergens are water-soluble glycoproteins with 10-70 kD size that are resistant to heat, acid and enzymes. On the other hand, the class 2 food allergens are highly unstable and degraded by heat or enzymatic digestion. Much progress has been made in identifying and isolating food allergen. Recently cDNAs for many proteins have been isolated and recombinant proteins have been generated. These techniques make it easier to characterize each responsible food allergens. Plant food allergens are classified into families and superfamilies by their structural and functional properties. The most of plant food allergens are the cupin and prolamin superfamilies and the protein families of the plant defense system. The cupin superfamily includes allergenic seed storage proteins of 7s globulin (vicilin) and 11s globulin (legumin). 2s albumin seed storage proteins, the nonspecific lipid transfer proteins, and the cereal alpha-amylase and protease inhibitors belong to the prolamin superfamily. Profilins, heveins, and nonspecific lipid transfer proteins are present in a variety of pollens, nuts, seeds, fruits, and vegetables. These are considered as panallergens, causing a significant degree of IgE-mediated cross-reactivity. Detailed informations about the character of food allergens can be used to develop more sophisticated diagnostic methods and treatment modalities in the near future. Further knowledge of food allergens is also useful to assess the allergenicity of novel protein of genetically mo.