Profilins - harmless panalergens or allergens with risk potential? Assessment of allergic reactions in a population of patients sensitised to food profilins
Abstract
Profilins are poteins contained in all eukaryotic cells, they are responsible for cross-reactivity between pollen, plant foods and late. The primary sensitization occurs by inhalation mainly due to the pollen of grasses, trees, herbs, differently according to individual geographical regions. The profilins of higher plants are highly conserved and show a similarity (sequence identity) of at least in 75 percent. Althouh profilins are present in every plant food, its importance as a food allergen has long been underestimated.
The aim of the study was to retrospectively evaluate their clinical reactivity to these foods in a group of allergy sufferers with proven sensitization to food profilins (melon profilin Cuc m 2 and / or profilin Pho d 2). Simultaneously, we documented data on pollen profile sensitization.