Abstract

Immunoglobulin E-mediated food allergy is the result of a complex pathomechanism. Factors contributing to the dysfunction of the immune system are the allergenic sources and the variable matrix effects arising from the processes involved in interaction with the gastrointestinal tract, the allergens by themselves through their structural features and the specific behaviour of the individual immune system. The very starting point for elucidating the pathomechanism of food allergy is the identification of allergens and the description of their structure. They are the basis for in vitro diagnostics as well as the development of immunotherapeutic drugs. With regard to class I food allergy, peanut allergy affects by far the largest group of patients. 11 allergens have been identified in peanuts. Ara h 1, Ara h 3 and Ara h 4 belong to the cupin superfamily, Ara h 2, Ara h 6 and Ara h 7 to the prolamin superfamily; Ara h 5 (profilins) and Ara h 8 (superfamily of Bet v 1-homologous proteins) are associated with aeroallergens. Peanut lipid transfer proteins (LTP) and two peanut oleosins are listed as Ara h 9, Ara h 10 and Ara h 11 by the IUIS allergen nomenclature subcommittee. Peanut agglutinin (PNA) and a third oleosin have been shown to possess allergenic properties. The effect of the above specified allergens has to be considered in the context of their matrix, which is influenced by processing factors.

German version published in Allergologie, Vol. 34, No. 8/2011, pp. 398-411

Author Details

Authors

• W.M. Becker¹
• A. Petersen¹
• U. Jappe^{1, 2}

Departments

• ¹ Klinische und Molekulare Allergologie, Klinische Pneumologie des Forschungszentrums Borstel,
• ² Universitäts-Hautklinik Lübeck

Address

Prof. Dr. med. Uta Jappe
Klinische und Molekulare Allergologie
Klinische Pneumologie
Forschungszentrum Borstel
Parkallee 35
D–23845 Borstel
Email: [email protected]

Citation