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The impact of pollen-related food allergens on pollen allergy.

机译：与花粉有关的食物过敏原对花粉过敏的影响。

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Patients with birch pollen allergy frequently develop hypersensitivity reactions to certain foods, e.g. apples, celery, carrots and hazelnuts. These reactions are mainly caused by IgE-antibodies specific for the major birch pollen allergen, Bet v 1, which cross-react with homologous proteins in these foods. Analyzing the T-cell response to Bet v 1-related food allergens revealed that these dietary proteins contain several distinct T-cell epitopes and activate Bet v 1-specific T cells to proliferate and produce cytokines. Several of these cross-reactive T-cell epitopes were not destroyed by simulated gastrointestinal digestion of food allergens and stimulated Bet v 1-specific T cells despite nonreactivity with IgE antibodies. Similarly, cooked food allergens did not elicit IgE-mediated symptoms (oral allergy syndromes) but caused T-cell-mediated late-phase reactions (deterioration of atopic eczema) in birch pollen-allergic patients with atopic dermatitis because thermal processing affected their conformational structure and not the primary amino acid sequence. Thus, T-cell cross-reactivity between Bet v 1 and related food allergens occurs independently of IgE-cross-reactivity in vitro and in vivo. We speculate that symptom-free consumption of pollen-related food allergens may have implications for the pollen-specific immune response of allergic individuals.
机译：桦树花粉过敏的患者经常对某些食物产生超敏反应，例如苹果，芹菜，胡萝卜和榛子。这些反应主要是由对主要桦树花粉变应原Bet v 1具特异性的IgE抗体引起的，该抗体与这些食品中的同源蛋白质发生交叉反应。分析T细胞对Bet v 1相关食物过敏原的反应后发现，这些饮食蛋白含有几种不同的T细胞表位并激活Bet v 1特异性T细胞增殖并产生细胞因子。尽管没有与IgE抗体发生反应，但这些交叉反应性T细胞表位中的几个并未被食物过敏原和刺激的Bet v 1特异性T细胞的胃肠道消化模拟所破坏。同样，煮熟的食物过敏原不会引起IgE介导的症状（口腔过敏综合症），但会引起T细胞介导的后期反应（特应性皮炎恶化），因为热加工会影响其构象结构而不是一级氨基酸序列。因此，在体外和体内，Bet v 1和相关食物过敏原之间的T细胞交叉反应均独立于IgE交叉反应而发生。我们推测，无症状食用与花粉有关的食物过敏原可能对过敏性个体的花粉特异性免疫反应有影响。

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