Identification of a thermal stable allergen in yam (Dioscorea opposita) to cause anaphylaxis
Asia Pacific Allergy
;
(4): e4-2018.
Artigo
em Inglês
| WPRIM
| ID: wpr-750129
ABSTRACT
Yam (Dioscorea opposita) is commonly consumed in East Asia, but allergic reaction to this plant food is rare. To date, there is no report of anaphylactic reaction after ingestion of cooked yam. We described 3 cases with anaphylaxis after eating boiled yam and 1 present with oral allergy syndrome as well. Basophil activation test in patients showed positive reactivity to boiled yam extract. In immunoblotting, a 30-kDa protein was recognized by all patients' sera and a 17-kDa band was detected by 1 patient. N-terminal amino acid revealed the 30-kDa IgE reacted band was DB3S, dioscorin in Dioscorea tuber. It promoted us that DB3S was a thermal stable oral allergen to trigger anaphylactic reaction and oral allergy syndrome in cooked yam (D. opposita) allergy. Patients with this plant food allergy should avoid both raw and well-cooked yam.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Plantas
/
Basófilos
/
Imunoglobulina E
/
Immunoblotting
/
Dioscorea
/
Ingestão de Alimentos
/
Ásia Oriental
/
Hipersensibilidade Alimentar
/
Hipersensibilidade
/
Anafilaxia
Tipo de estudo:
Estudo diagnóstico
Limite:
Humanos
País/Região como assunto:
Ásia
Idioma:
Inglês
Revista:
Asia Pacific Allergy
Ano de publicação:
2018
Tipo de documento:
Artigo
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